Description
Chili Mac is a hearty one-pot meal combining pasta, ground beef, beans, and a flavorful chili-spiced tomato sauce, topped with creamy cheeses and baked to melty perfection. This easy-to-make dish balances the comforting warmth of chili with the satisfying texture of macaroni, perfect for a family dinner.
Ingredients
Scale
Main Ingredients
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 1 pound lean ground beef
- 1 red bell pepper, chopped (optional)
- 4-6 garlic cloves, minced
- 1 1/2 tablespoons chili powder
- 1 1/2 teaspoons smoked paprika
- 1 1/2 teaspoons ground cumin
- 1 teaspoon salt
- 1/2 teaspoon dried oregano
- 1/2 teaspoon ground mustard
- 1/4 teaspoon pepper
- 1 28 oz. can crushed tomatoes
- 1 15 oz. can fire roasted diced tomatoes, not drained
- 1 15 oz. can kidney beans, rinsed and drained
- 1 tablespoon brown sugar
- 1 teaspoon mesquite liquid smoke (optional)
- 3 1/2 cups reduced sodium chicken broth
- 12 ounces uncooked elbow macaroni
Add Later
- 2 oz. block cream cheese, cubed, very soft
- 2 1/2 cups freshly shredded sharp cheddar cheese, divided
- Fresh parsley for garnish (optional)
Instructions
- Preheat Oven. Preheat your oven to 400 degrees Fahrenheit to prepare for melting the cheese topping later.
- Sauté Aromatics and Meat. Heat olive oil in a large Dutch oven over medium-high heat. Add diced onions and cook for 3 minutes until softened. Add ground beef and cook until browned, breaking it apart as it cooks. Then add the chopped red bell pepper, minced garlic, chili powder, smoked paprika, ground cumin, salt, dried oregano, ground mustard, and pepper. Sauté everything together for 1 minute to bloom the spices.
- Add Tomatoes and Beans. Stir in the crushed tomatoes, fire roasted diced tomatoes with their juices, kidney beans, brown sugar, and mesquite liquid smoke if using. Mix thoroughly.
- Add Broth and Pasta; Simmer. Pour in the reduced sodium chicken broth and bring the mixture to a simmer, covered. Once simmering, add the uncooked elbow macaroni, cover again, and cook for 5 minutes, stirring frequently and replacing the lid to prevent sticking and burning on the bottom.
- Finish Pasta Cooking. Remove the lid and continue to simmer for a few more minutes, stirring often, until the pasta is al dente. Taste frequently to avoid overcooking.
- Stir in Cream Cheese and Cheddar. Turn off the heat but leave the pot on the burner. Stir in the cubed soft cream cheese until melted. Then gradually add 1 1/2 cups of the shredded sharp cheddar cheese in handfuls, stirring until melted and creamy. Adjust seasoning with salt, pepper, cayenne, or hot sauce to taste.
- Add Remaining Cheese and Bake. Evenly spread the remaining 1 cup of shredded cheddar cheese over the top of the pasta. Place the Dutch oven uncovered in the preheated oven and bake for 5 minutes or until the cheese topping is melted and bubbly.
- Garnish and Serve. Remove from oven and garnish with fresh parsley if desired. Serve immediately while hot and cheesy.
Notes
- Use lean ground beef to reduce excess grease and keep the dish healthier.
- If you prefer a vegetarian version, substitute the ground beef with plant-based meat alternatives or extra beans and skip the broth for vegetable broth.
- Liquid smoke is optional but adds a nice smoky depth—omit if unavailable.
- Stirring frequently while the pasta cooks prevents it from sticking and burning on the pot bottom.
- Adjust seasoning to your taste, especially salt and spice levels, to suit your preference.
- Let the cream cheese come to room temperature and soften before adding for easier melting and creamier texture.
- Leftovers store well and can be reheated gently on the stovetop or in the microwave.
Nutrition
- Serving Size: 1 cup
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 500 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 6 g
- Protein: 28 g
- Cholesterol: 70 mg
