Save to Pinterest My roommate wandered into the kitchen one Tuesday night and asked what smelled so good. I was standing over a single skillet, stirring what looked like a glorious mess of noodles, beef, and melted cheese. It was the first time I'd thrown chili and mac and cheese into one pan, mostly because I was too lazy to do dishes. That laziness turned into one of my most-requested dinners.
I made this for a group of friends during a winter game night, and by halftime everyone had gone back for seconds. One friend scraped the bottom of the pan with a spatula and declared it better than anything we'd ordered all month. The next week, three of them texted me asking for the recipe.
Ingredients
- Ground beef, turkey, chicken, or plant-based ground (1 lb/450 g): This is your protein base and flavor foundation, so pick whichever you love or have on hand.
- Onion, diced (1 medium): Adds sweetness and body to the sauce, softening into the background as everything simmers together.
- Garlic, minced (3 cloves): Blooms in the hot pan and fills your kitchen with that unmistakable savory aroma.
- Chili powder (2 tbsp): The backbone of the chili flavor, bringing warmth and a gentle kick without overwhelming heat.
- Ground cumin (1 1/2 tsp): Adds earthy, toasty depth that makes the whole dish taste like it simmered for hours.
- Smoked paprika (1 tsp): This is the secret to that campfire-like smokiness you didn't know you needed.
- Salt (1/2 tsp, plus more to taste): Builds flavor at every stage, so don't skip it early on.
- Black pepper (1/2 tsp): A little sharpness to balance the richness of the cheese and meat.
- Diced tomatoes, undrained (1 can, 14.5 oz/400 g): Provides acidity and chunks of tomato that break down into a saucy base.
- Tomato sauce (1/2 cup/120 ml): Thickens the liquid and gives you that classic tomatoey chili vibe.
- Low-sodium broth (2 cups/480 ml): Cooks the pasta and becomes part of the creamy sauce, so use good stock if you can.
- Dry elbow macaroni (2 cups/200 g): The classic mac shape that holds onto all that cheesy, beefy goodness.
- Shredded cheddar cheese (2 cups/200 g): Melts into the hot pasta and turns everything silky, gooey, and irresistible.
- Black beans or kidney beans (1 can, 15 oz/425 g, optional): Adds more protein, fiber, and a hearty texture if you want extra bulk.
- Jalapeño, diced (1, optional): For those who like a little heat and a pop of fresh pepper flavor.
- Toppings (green onions, sour cream, tortilla chips, cilantro, extra cheese): Let everyone customize their bowl and make it their own.
Instructions
- Brown the Meat:
- Heat your skillet over medium-high and add the ground meat, breaking it up with a spoon as it sizzles and browns. Drain any excess fat if it looks greasy, usually after about four or five minutes.
- Cook the Aromatics:
- Toss in the diced onion and let it soften for a couple minutes, then stir in the garlic until your kitchen smells amazing. This step builds the flavor base for everything that follows.
- Add the Spices:
- Sprinkle chili powder, cumin, smoked paprika, salt, and pepper over the meat and onions, stirring to coat everything evenly. Let the spices bloom for about thirty seconds so they release their oils and deepen in flavor.
- Pour in the Tomatoes and Broth:
- Add the diced tomatoes with their juices, tomato sauce, and broth, stirring to combine into a loose, savory base. This is what will cook your pasta and turn into the sauce.
- Stir in the Pasta and Extras:
- Add the dry macaroni and any beans or jalapeño you're using, then stir and bring everything to a gentle boil. Reduce the heat to a simmer, cover, and let it cook for ten to twelve minutes, stirring now and then so nothing sticks.
- Melt in the Cheese:
- Once the pasta is tender and most of the liquid is absorbed, turn off the heat and sprinkle the cheddar over the top. Stir until the cheese melts into a creamy, glossy sauce that clings to every noodle.
- Adjust and Serve:
- Taste and add more salt or pepper if needed, then ladle into bowls and let everyone pile on their favorite toppings. Serve it hot and watch it disappear.
Save to Pinterest One night I made this with whatever I had left in the fridge, swapping ground turkey for beef and tossing in a handful of frozen corn. My kid, who usually picks at dinner, scraped his bowl clean and asked if we could have it again tomorrow. That's when I knew this recipe was a keeper.
Customizing Your Chili Mac
This dish is ridiculously flexible, so don't stress if you're missing an ingredient or two. Swap ground turkey or chicken for the beef, or go fully vegetarian with plant-based crumbles or an extra can of beans. You can use any short pasta you have on hand, from shells to rotini, and adjust the cooking time based on what the package says. If you want more heat, add diced jalapeño, a pinch of chipotle powder, or a few shakes of your favorite hot sauce.
Storing and Reheating Leftovers
Leftovers keep beautifully in an airtight container in the fridge for up to three days. The pasta will soak up more liquid as it sits, so when you reheat it on the stove or in the microwave, stir in a splash of broth or milk to bring back that creamy texture. I actually think it tastes even better the next day once all the flavors have had time to marry together.
Topping Ideas and Serving Suggestions
The toppings are half the fun and let everyone make their bowl exactly how they like it. I always put out bowls of sliced green onions, sour cream, shredded cheese, and crushed tortilla chips for crunch. Fresh cilantro and a squeeze of lime can brighten everything up, and a dollop of guacamole or salsa turns it into a full-on Tex-Mex feast.
- Set up a topping bar so everyone can build their perfect bowl.
- Pair it with a simple side salad or cornbread if you want to stretch the meal.
- Pack leftovers in a thermos for an easy, hearty lunch the next day.
Save to Pinterest This one-pan wonder has saved more weeknights than I can count, and it never gets old. I hope it becomes your go-to comfort meal, too.
Recipe FAQs
- → Can I make this vegetarian?
Absolutely. Swap the ground beef for plant-based crumbles or add an extra can of black beans and kidney beans. Use vegetable broth instead of beef or chicken broth. The result remains just as hearty and satisfying.
- → What pasta shapes work best?
Elbow macaroni is traditional, but any short pasta like shells, cavatappi, penne, or rotini works well. These shapes catch the sauce and cheese in their crevices. Just adjust cooking time based on package instructions for your chosen shape.
- → How do I prevent the pasta from becoming mushy?
Keep an eye on the skillet during the last few minutes of cooking. Pasta continues to absorb liquid even after the heat is off, so remove from heat when it's slightly firmer than al dente. If reheating leftovers, add a splash of broth or milk to refresh the sauce.
- → Can I make this ahead of time?
This dish reheats beautifully for up to 3 days. Store in an airtight container in the refrigerator. When reheating, add a small amount of broth or milk to restore the creamy consistency. The flavors often develop even more after resting overnight.
- → What other cheeses can I use?
Sharp cheddar provides the best tangy flavor, but you can mix in Monterey Jack for extra melt, pepper jack for heat, or Colby for a milder taste. A blend of cheeses creates the most complex flavor and creamiest texture.
- → How can I add more protein?
Beyond the ground beef and cheese, stir in rinsed black beans, kidney beans, or pinto beans. You can also mix in Greek yogurt instead of sour cream as a topping for an additional protein boost with a tangy finish.