Save The smell of cumin and paprika hitting hot beef fat still takes me straight back to that Tuesday night when I realized I had promised dinner but had zero energy for multiple pots. I stood in front of my pantry, staring at a box of macaroni and a can of diced tomatoes, and thought: what if chili and mac and cheese just became one thing? Twenty minutes later, I was scraping my bowl clean and wondering why I had ever kept them separate.
I made this for my roommate on a rainy Wednesday, and she wandered into the kitchen asking what smelled so good. By the time I plated it up with sour cream and green onions, she was already sitting at the table with a fork in hand. We ate in near silence, which is the highest compliment in our apartment.
Ingredients
- Ground beef, turkey, chicken, or plant-based ground (1 lb): This is your protein foundation; lean beef keeps it hearty, turkey lightens it up, and plant-based makes it vegetarian without losing the satisfying texture.
- Onion (1 medium, diced): Adds sweetness and body to the base; yellow or white onions work best here.
- Garlic (3 cloves, minced): Fresh garlic blooms in the hot pan and gives the dish its savory backbone.
- Chili powder (2 tbsp): The main spice; look for a good blend with some warmth but not too much heat.
- Ground cumin (1 1/2 tsp): Brings earthiness and that unmistakable chili flavor.
- Smoked paprika (1 tsp): Adds a gentle smokiness that makes the whole pot taste like it simmered for hours.
- Salt and black pepper (1/2 tsp each): Season to taste; you can always add more at the end.
- Diced tomatoes (1 can, 14.5 oz, undrained): The juices are just as important as the tomatoes, they help cook the pasta.
- Tomato sauce (1/2 cup): Thickens the base and adds tangy tomato richness.
- Broth (2 cups): Use low-sodium so you control the salt; beef, chicken, or vegetable all work.
- Elbow macaroni (2 cups dry): Classic choice, but any short pasta like shells or rotini will do; gluten-free works perfectly too.
- Sharp cheddar cheese (2 cups shredded): Melts into a creamy, tangy sauce; mild cheddar is fine if you prefer it less sharp.
- Black beans or kidney beans (1 can, optional): Boosts fiber and protein, plus adds nice texture.
- Jalapeño (1, diced, optional): For those who like a little kick; remove the seeds if you want less heat.
- Toppings (green onions, sour cream, tortilla chips, cilantro, extra cheese): These turn a good bowl into a great one; let everyone customize their own.
Instructions
- Brown the Meat:
- Heat a large, deep skillet or Dutch oven over medium-high heat and add the ground meat, breaking it up with a wooden spoon as it cooks until browned all over, about 4 to 5 minutes. Drain any excess fat if needed, especially if using higher-fat beef.
- Cook the Aromatics:
- Toss in the diced onion and cook for 2 to 3 minutes until it softens and turns translucent, then stir in the minced garlic and let it cook for just 30 seconds until fragrant. Dont let the garlic burn or itll taste bitter.
- Add the Spices:
- Sprinkle in the chili powder, cumin, smoked paprika, salt, and black pepper, stirring everything together so the meat and onions are evenly coated. This step blooms the spices and releases all their flavor.
- Build the Sauce Base:
- Pour in the diced tomatoes with their juices, the tomato sauce, and the broth, stirring well to combine. The liquid should look abundant; this is what will cook your pasta.
- Add Pasta and Simmer:
- Stir in the dry macaroni and any optional beans or jalapeño, then bring the mixture to a gentle boil. Reduce the heat to a simmer, cover, and cook for 10 to 12 minutes, stirring occasionally, until the pasta is al dente and most of the liquid is absorbed.
- Melt in the Cheese:
- Turn off the heat and sprinkle the shredded cheddar over the top, then stir until the cheese melts completely and the sauce becomes creamy and smooth. Taste and adjust seasoning with more salt or pepper if needed.
- Serve and Top:
- Ladle the chili mac into bowls and let everyone add their favorite toppings, like green onions, sour cream, crushed tortilla chips, cilantro, or extra cheese. Serve hot and enjoy the cozy, cheesy goodness.
Pin it The first time I brought this to a potluck, someone asked for the recipe before they even finished their first bowl. I scribbled it on a napkin, and now three friends make it on repeat. Theres something about food that brings people together without any fuss, and this dish does exactly that.
Making It Your Own
This recipe is a blank canvas for whatever you have on hand or whatever your taste buds are craving. Swap ground turkey or chicken for a leaner option, or go fully plant-based with crumbled tempeh or a meat alternative. Add a can of black beans or kidney beans for extra fiber and heartiness, or toss in some diced bell peppers along with the onion for a little sweetness and crunch. If you love heat, stir in a diced jalapeño, a pinch of cayenne, or a few dashes of your favorite hot sauce.
Storage and Reheating
Leftovers keep beautifully in an airtight container in the fridge for up to three days, and honestly, they taste even better the next day once the flavors have had time to meld. When you reheat, the pasta will have absorbed more liquid, so add a splash of broth, water, or even milk to loosen it back up. Warm it gently on the stovetop over medium-low heat, stirring occasionally, or microwave in 30-second intervals until heated through.
Serving Suggestions
This chili mac is a complete meal on its own, but a few sides can make it feel like a real feast. Serve it with a simple green salad tossed in lime vinaigrette to cut through the richness, or alongside some warm cornbread or garlic bread for scooping up every last bit of sauce. If youre feeding a crowd, set out a toppings bar with sour cream, shredded cheese, sliced green onions, diced avocado, pickled jalapeños, and crushed tortilla chips so everyone can build their perfect bowl.
- A crisp side salad with lime and cilantro balances the creaminess perfectly.
- Cornbread or garlic toast makes it feel like a cozy diner meal.
- Set out toppings and let everyone customize their own bowl for a fun, interactive dinner.
Pin it This is the kind of recipe that earns its place in your weekly rotation without even trying. Make it once, and youll find yourself craving it on those nights when comfort and simplicity are exactly what you need.
Frequently Asked Questions
- → Can I make this vegetarian?
Absolutely. Replace the ground beef with plant-based crumbles or add extra beans. Use vegetable broth instead of beef or chicken broth. The result is just as hearty and satisfying.
- → What type of pasta works best?
Elbow macaroni is traditional, but any short pasta shape works great. Shells, penne, or rotini catch the sauce beautifully. Use gluten-free pasta if needed—just check the package for cooking times.
- → Can I freeze leftovers?
Yes, this freezes well for up to 3 months. Cool completely before transferring to freezer-safe containers. Thaw overnight in the fridge, then reheat with a splash of broth or milk to restore creaminess.
- → How can I add more heat?
Stir in diced jalapeños during cooking, add cayenne pepper to the spice blend, or finish with hot sauce. Chipotle powder adds a wonderful smoky heat that complements the other spices.
- → Why cook pasta directly in the sauce?
Cooking pasta in the seasoned sauce allows it to absorb flavors as it cooks. The starch released helps thicken the sauce naturally, creating that rich, creamy texture without needing extra ingredients.
- → What toppings work well?
Sour cream adds cool contrast to the spices. Crushed tortilla chips bring satisfying crunch. Fresh cilantro, sliced green onions, diced avocado, or extra shredded cheese all make excellent toppings.