Chili Mac

A super easy one-pot meal Chili Mac recipe with a perfect blend of spices, all topped with Cheddar and Monterey Jack Cheese. It is easy enough for a weeknight dinner and the best comfort food meal.

Course main meal beef

Cuisine American

Keyword chili mac and cheese, chili mac recipe, how to make chilii mac, what is chili mac

Prep Time 10

Cook Time 30

Servings servings

Calories 405kcal

Author Beth Pierce

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
2 ½ cup beef broth or chicken broth
2 tablespoons chili powder
2 teaspoons ground cumin
¼ teaspoon ground cayenne pepper
2 cups elbow macaroni
Salt and pepper to taste
1 cup shredded cheddar
1 cup shredded Monterey Jack Cheese

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 tomatoes, tomato sauce, kidney beans, beef broth, chili powder, ground cumin, 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 and Monterey Jack Cheese. Cover and let the cheese fully melt. Garnish with shredded diced jalapeño or pickled or spicy bell pepper.

Notes

Purchase ground chuck is 80% lean and 20% fat for a richer, more juicy beef flavor than lean ground beef.
Ground turkey or ground pork can be substituted for ground beef.
Pro Tip – To remove the excess grease, simply tilt the pan and use a paper towel to absorb the grease. Works great every time.
If you know you are going to be saving some of this for leftovers or freezing a portion, then cook the pasta separately. Follow the instructions to cook it al dente since you will be reheating it.
If spicy food is your thing, then consider adding more chili powder, more cayenne pepper, or a little crushed red pepper. You can also substitute 2 tablespoons of chili seasoning for the spices.
Cook just until the pasta is tender. The residual heat will cook it a tad longer.
Other cheeses to try include sharp cheddar, pepper jack, and Mexican cheese blend.
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,
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.

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