An easy, delectable one-pot Chili Mac made with ground beef, elbow macaroni, tomatoes, and a perfect blend of spices, all covered with cheddar and Monterey Jack cheese. This hearty meal is great for big appetites and is one of our go-to fall and winter comfort food recipes.
I love to serve this tasty dish with a simple garden salad and corn muffins. This is a meal that the kids love, made with all-natural ingredients, many of which you may already have on hand.
Ingredient Notes and Substitutions
See the complete list of ingredients below on the recipe card.
- Ground beef: Purchase ground chuck, which is 80% lean and 20% fat, for a richer, more juicy beef flavor than lean ground beef. You can substitute ground turkey or ground pork for ground beef.
- Beef broth: preferably low-sodium
- Spices: chili powder, ground cumin, and ground cayenne pepper. If you like spicy food, add more chili powder, cayenne pepper, or crushed red pepper.
- Shredded cheddar is the preferred cheese. However, you can substitute sharp cheddar, Monterey Jack, pepper jack, or a Mexican cheese blend.
How to make Chili Mac
This is the summary version; see the recipe card below for the complete list of ingredients and the instructions.
Start by browning your ground beef in a large pot or Dutch Oven over medium heat. About halfway through the browning process, add the onion. Continue cooking until the onion is soft and the beef browns. Reduce the heat and add the garlic, cooking for about 1 minute while stirring. Drain any excess grease from the pan.
Stir in the tomatoes, tomato sauce, kidney beans, beef broth, chili powder, ground cumin, ground cayenne pepper, smoked paprika, and dried oregano. Bring to a low boil over medium-high heat and stir in the elbow macaroni. Reduce to a simmer and cook until the noodles are tender. Stir in about a cup of shredded cheddar.
Season with salt and fresh ground black pepper to taste. Top with the cheddar cheese. Cover and let the cheese fully melt. Spoon into bowls and garnish with chopped fresh parsley.
Preparation Tips and Storage
- To remove the excess grease, tilt the pan and use a paper towel to absorb the grease. This process works great every time.
- If you know you will save some of this for leftovers or freezing a portion, cook the pasta separately. Follow the instructions to cook it al dente since you will reheat it.
- Top individual servings with Fritos, green onions, jalapenos, spicey or pickled bell peppers, or a dollop of sour cream.
- Store in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave at reduced power.
Frequently Asked Questions
Freeze in an airtight container for up to 3 months. Thaw in the fridge overnight. For best results, cook the pasta separately and add right before serving.
Cook this dish through step #3, but cook the noodles 1-2 minutes short of al dente. Remove the casserole from the heat and cool for about an hour. Cover and refrigerate for up to 24 hours. When ready to serve, remove the pot from the refrigerator and bring it to room temperature for about 45 minutes. Put it on the stovetop over low heat and simmer until the pasta is tender. Top with the cheese and cover to melt,
More Ground Beef Recipes
Chili Mac
Ingredients
- 1 lb ground beef
- 1 small yellow onion finely chopped
- 3 cloves garlic minced
- 1 (14-ounce) can diced tomatoes
- 1 (8-ounce) can tomato sauce
- 1 (15-ounce) can dark red kidney beans drained and rinsed
- 2½-3 cups low-sodium beef broth
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- ½ teaspoon smoked paprika
- ½ teaspoon dried oregano
- ¼ teaspoon ground cayenne pepper
- 2 cups elbow macaroni
- salt and pepper to taste
- 2 cups shredded cheddar
Instructions
- Brown the ground beef in a large pot or Dutch Oven over medium heat. About halfway through the browning process, add the onion. Continue cooking until the onion is soft and the beef is browned.
- Reduce the heat and add the garlic, cooking for about 1 minute while stirring. Drain any excess grease from the pan.
- Stir in the diced tomatoes, tomato sauce, kidney beans, beef broth, chili powder, ground cumin, smoked paprika, dried oregano, and ground cayenne pepper, Bring to a low boil over medium-high heat and stir in the elbow macaroni. Reduce to a simmer and cook until the noodles are tender.
- Season with salt and fresh ground black pepper to taste. Top with the cheddar cheese. Cover and let the cheese fully melt. Garnish with chopped fresh parsley
Notes
- To remove the excess grease, tilt the pan and use a paper towel to absorb the grease. Works great every time.
- If you know you will save some of this for leftovers or freezing a portion, cook the pasta separately. Follow the instructions to cook it al dente since you will reheat it.
- Top individual servings with Fritos, green onions, jalapenos, spicey or pickled bell peppers, or a dollop of sour cream.
- Store in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave at reduced power.
Nutrition
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Pam
This dish is wonderful! I will be making this often!!
Beth Pierce
Thank you, Pam! I am glad that you enjoyed it.
Shannah
A bowl of this is like a warm hug. This comfort food recipe is so delicious and my family loved every bite.
Beth Pierce
Thanks, Shannah! I am so happy that your family loved it!
Cara
This is a family favorite around here! Really convenient and easy to make but tons of flavorful so everyone is happy
Beth Pierce
Thank you, Cara!
Ana
The ultimate comfort food—hearty, cheesy, and just the right amount of spicy. It’s the kind of dish that makes you want seconds before you’ve even finished your first bowl!
Beth Pierce
I agree, Ana!
Barbara T
I make this for family regularly and we all love it. I always exactly following the recipe and the blend of spices is just perfect!
Beth Pierce
Thank you, Barbara! I am so happy that your family likes it! We love it too!