Save to Pinterest The smell of cumin and paprika hitting hot beef is what pulled my partner into the kitchen one Thursday night. I was rushing to feed us before we both collapsed from the day, and this one-pan wonder saved me from ordering takeout for the third time that week. It bubbled away while I changed out of work clothes, and by the time I got back, the pasta had soaked up all that smoky, tomatoey goodness. We ate straight from the pot with a pile of tortilla chips on the side, and it became our new weeknight ritual.
I made this for my friend who swore she hated anything called chili mac because it reminded her of cafeteria food. She took one bite, paused, then asked if I had a container she could take home. The sharp cheddar and smoked paprika made all the difference, turning something she dismissed into something she now texts me about weekly. It proved that a few good spices and real cheese can rescue any childhood food trauma.
Ingredients
- Ground beef, turkey, chicken, or plant-based ground (1 lb/450 g): The protein base that makes this hearty and filling; I love using 93% lean beef to keep it rich without being greasy.
- Onion, diced (1 medium): Adds sweetness and body to the sauce; yellow or white onions work best here.
- Garlic, minced (3 cloves): Brings that essential aromatic punch; fresh garlic is non-negotiable for me.
- Chili powder (2 tbsp): The backbone of the chili flavor; use a good quality blend for the best depth.
- Ground cumin (1 1/2 tsp): Adds earthy warmth that makes the whole pot smell incredible.
- Smoked paprika (1 tsp): This is the secret to that campfire-like smokiness without any actual grilling.
- Salt (1/2 tsp, plus more to taste): Enhances everything; I always add a pinch more at the end.
- Black pepper (1/2 tsp): Just enough to add a little bite without overpowering the other spices.
- Diced tomatoes, undrained (14.5 oz/400 g can): The juices are just as important as the tomatoes for building the sauce.
- Tomato sauce (1/2 cup/120 ml): Thickens and smooths out the base; I keep cans on hand just for this.
- Low-sodium beef or chicken broth (2 cups/480 ml): Cooks the pasta and adds savory depth; vegetable broth works great too.
- Dry elbow macaroni (2 cups/200 g): The classic choice that holds the sauce perfectly; use gluten-free if needed.
- Shredded sharp or mild cheddar cheese (2 cups/200 g): Melts into a creamy, dreamy coating; I prefer sharp for extra flavor.
- Black beans or kidney beans, drained and rinsed (15 oz/425 g can, optional): Adds even more protein and makes it heartier; I toss them in almost every time.
- Jalapeño, diced (1, optional): For those who like a little heat; I leave the seeds in when I am feeling bold.
- Toppings (green onions, sour cream, tortilla chips, extra cheese, cilantro): The fun part where everyone customizes their bowl; I am a sour cream and chip person myself.
Instructions
- Brown the Meat:
- Heat your large skillet or Dutch oven over medium-high and add the ground meat, breaking it up with a wooden spoon as it cooks until no pink remains, about 4 to 5 minutes. Drain any excess fat if you are using higher-fat meat.
- Cook the Aromatics:
- Toss in the diced onion and let it soften for 2 to 3 minutes, then stir in the garlic and cook just until it smells amazing, about 30 seconds. Do not let the garlic burn or it will taste bitter.
- Add the Spices:
- Sprinkle the chili powder, cumin, smoked paprika, salt, and pepper over the meat and onions, stirring everything together so the spices coat every bit. This step is where the magic starts to happen.
- Build the Sauce:
- Pour in the diced tomatoes with all their juices, the tomato sauce, and the broth, then stir well to combine. The liquid should look generous because the pasta will soak it all up.
- Add Pasta and Optional Ingredients:
- Stir in the dry macaroni and, if you are using them, the beans and jalapeño. Bring the whole pot to a gentle boil, then lower the heat to a simmer.
- Simmer Until Tender:
- Cover the pot and let it cook, stirring every few minutes to prevent sticking, until the pasta is al dente and most of the liquid has been absorbed, about 10 to 12 minutes. The sauce should be thick and cling to the noodles.
- Melt in the Cheese:
- Turn off the heat and sprinkle the shredded cheddar all over the top, then stir gently until it melts into a creamy, glossy coating. This is the moment that makes it feel like mac and cheese met chili and fell in love.
- Taste and Adjust:
- Give it a taste and add more salt or pepper if needed. Trust your instincts here.
- Serve and Top:
- Ladle the chili mac into bowls and let everyone pile on their favorite toppings like green onions, sour cream, tortilla chips, cilantro, or extra cheese. Serve it hot and watch it disappear.
Save to Pinterest One winter evening, I doubled the batch and brought half to a neighbor who had just had a baby. She texted me later that night saying her husband declared it better than anything they had ordered in weeks, and she froze a portion for the next rough day. It reminded me that the best recipes are the ones you can share without thinking twice, the ones that feel like a favor instead of a project.
Making It Your Own
This dish is incredibly forgiving and loves to be customized. Swap ground turkey or chicken for a leaner option, or go fully plant-based with your favorite meat alternative and vegetable broth. I have stirred in corn, diced bell peppers, and even a handful of spinach at the end, and it all worked beautifully. If you want more heat, add chipotle powder or a few shakes of your favorite hot sauce when you add the spices, and if you love extra cheese, mix in some Monterey Jack or pepper jack along with the cheddar for a meltier, spicier finish.
Storage and Reheating
Leftovers keep in an airtight container in the fridge for up to three days, and they taste even better the next day once the flavors have had time to meld. When you reheat, the pasta may have absorbed more liquid, so I like to add a splash of broth, water, or even a little milk to bring back that creamy consistency. Reheat gently on the stovetop or in the microwave, stirring halfway through, and top with fresh cheese or sour cream to make it feel like a brand new bowl.
Serving Suggestions
I love serving this with a simple side salad or some garlic bread for scooping, but honestly, it is so complete on its own that you barely need anything else. The toppings are where you can really have fun and let everyone build their perfect bowl. A handful of crushed tortilla chips adds crunch, a dollop of sour cream cools it down, and fresh cilantro or green onions bring brightness.
- Set out a topping bar with cheese, sour cream, chips, jalapeños, and cilantro so everyone can customize.
- Pair it with a crisp coleslaw or a light cucumber salad to balance the richness.
- Serve with cornbread or a warm flour tortilla on the side for extra comfort.
Save to Pinterest This one-pan chili mac has earned its spot in my regular rotation because it is fast, filling, and never feels boring. I hope it becomes one of those recipes you turn to when you need something warm and easy, the kind that makes your kitchen smell like home.
Recipe FAQs
- → Can I make this vegetarian?
Absolutely. Replace the ground beef with plant-based crumbles or add an extra can of beans (black beans or kidney beans work well). Use vegetable broth instead of beef or chicken broth. The result is just as hearty and satisfying.
- → What pasta shapes work best?
Elbow macaroni is traditional, but any short pasta works—shells, cavatappi, penne, or rotini all catch the sauce nicely. If using gluten-free pasta, watch the cooking time closely as it can cook faster than traditional pasta.
- → How do I store and reheat leftovers?
Leftovers keep well in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of broth or milk to restore creaminess. The flavors often develop even more after a day.
- → Can I make this less spicy?
Certainly. Reduce the chili powder to 1 tablespoon and omit the smoked paprika or jalapeño. You can also use mild cheddar instead of sharp. The dish will still be flavorful from the cumin and garlic.
- → Can I freeze this dish?
Yes, it freezes well for up to 2-3 months. Portion into freezer-safe containers, leaving some space for expansion. Thaw overnight in the refrigerator before reheating with a little liquid to loosen the sauce.
- → What other cheeses can I use?
Sharp cheddar provides the best flavor, but you can mix in Monterey Jack, pepper jack for heat, or Colby for a milder taste. A blend of cheeses creates the most authentic mac and cheese experience.