Chili Mac & Cheese
A comforting one-pot meal with seasoned ground meat, pasta, chili spices, and melted cheese. Ready in 30 minutes, perfect for busy weeknights or cozy dinners.
Equipment
- 1 large heavy pot for cooking ingredients and pasta
- 1 spoon for stirring and breaking up meat
Ingredients
- 1 tablespoon olive oil
- 1 small/medium onion chopped
- 2 cloves garlic minced
- 1 pound ground meat beef, or turkey/chicken substitute
- 1 green bell pepper diced (optional)
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- ½ teaspoon smoked or regular paprika optional
- Salt and black pepper to taste
- 1 14 oz can crushed or diced tomatoes with juice
- 1½ cups chicken or beef broth or water
- 8 –9 ounces dry macaroni or short pasta
- 2 cups shredded cheese cheddar or melting blend
Instructions
- Heat olive oil in a large heavy pot over medium-high heat.
- Add chopped onion and diced bell pepper if using; cook 2–3 minutes until softened.
- Add minced garlic and cook about 30 seconds until fragrant.
- Add ground meat, break it up with a spoon, and cook 6–8 minutes until browned with no pink.
- Season the meat with salt and black pepper.
- Stir in chili powder, cumin, and paprika if used; cook 1 minute to release aromas.
- Pour in crushed or diced tomatoes with juice and broth or water; stir and bring to a simmer.
- Add dry macaroni directly to the simmering sauce; cover pot, reduce heat to medium-low.
- Simmer about 15 minutes, stirring occasionally, until pasta is tender but firm; add extra broth if needed.
- Turn off heat and stir in shredded cheese until melted and creamy.
- Taste and adjust seasoning with salt and pepper if necessary.
- Serve hot, optionally garnished with fresh herbs, sour cream, sliced jalapeños, or chili flakes.
Notes
- Add drained beans with tomatoes for more protein and fiber.
- Use vegetable broth and skip meat for a vegetarian version.
- Adjust chili and paprika amounts for milder or spicier heat.
- Choose melting cheeses like cheddar or Monterey Jack for smooth texture.
- Store leftovers in airtight container in fridge up to 3–4 days; reheat with broth to maintain creaminess.