Quick and easy to make, this chili mac is a weeknight lifesaver when I don’t have time to fuss with a complicated dinner.
Quick and Easy – I can have this dish ready in just 40 minutes, making it perfect for busy nights.
One-Pot Meal – I love that everything cooks in one pot, so cleanup is fast and simple.
Hearty and Filling – The combination of pasta, beef, and beans keeps me full and satisfied.
Kid-Friendly – Creamy cheese and mild spices make it a dish the whole family enjoys.
Customizable – I often tweak the recipe based on what I have on hand or how spicy I want it.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the Chili Mac: 1 lb ground beef (or ground turkey for a leaner option) 1 medium onion, chopped 1 bell pepper, chopped 2 cloves garlic, minced 1 can (15 oz) kidney beans, drained and rinsed 1 can (15 oz) diced tomatoes, with juices 1 can (8 oz) tomato sauce 1 cup beef broth (or chicken broth) 1 tbsp chili powder 1 tsp cumin 1/2 tsp smoked paprika 1/2 tsp garlic powder 1/2 tsp onion powder Salt and pepper to taste 2 cups elbow macaroni pasta (or any pasta I prefer) 1 1/2 cups shredded cheddar cheese 1/2 cup sour cream (optional, for added creaminess) Fresh cilantro or green onions (optional, for garnish)
Directions
Brown the Ground Beef I start by heating a bit of oil in a large pot or Dutch oven over medium heat. Then I add the ground beef, chopped onion, and bell pepper. I cook until the meat is browned and the veggies are soft, about 5–7 minutes. After that, I stir in the minced garlic and cook for another minute or two.
Add the Seasonings and Liquids I mix in the chili powder, cumin, smoked paprika, garlic powder, and onion powder. I season everything with salt and pepper, then stir in the beans, diced tomatoes (with their juices), tomato sauce, and broth.
Cook the Macaroni Once everything is combined, I bring the pot to a simmer. I stir in the macaroni, cover, and let it cook for about 10–12 minutes, stirring now and then, until the pasta is tender and the sauce has thickened.
Add the Cheese With the heat on low, I stir in the shredded cheddar and optional sour cream until the cheese melts into a creamy, rich sauce.
Serve and Garnish I spoon the chili mac into bowls and top it with chopped cilantro or green onions when I want a little extra color and freshness.
Make it vegetarian: I replace the beef with lentils or more beans to keep it plant-based.
Add more veggies: Corn, zucchini, or spinach all work well if I want extra nutrients.
Spice it up: A dash of hot sauce or a chopped jalapeño gives it a kick when I want more heat.
Cheese swap: I sometimes use pepper jack or Monterey Jack instead of cheddar for a different flavor.
Pasta choice: Any short pasta like rotini, shells, or penne works if I don’t have macaroni.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 3 days. When I’m ready to reheat, I warm it on the stove over low heat or microwave it in short intervals, stirring in a splash of broth or water if it’s too thick. This dish also freezes well—I just let it cool fully before transferring it to a freezer-safe container, where it keeps for up to 3 months.
FAQs
Can I use a different type of pasta?
Yes, I often swap the elbow macaroni for penne, rotini, or shells. I just adjust the cooking time based on the pasta shape.
Can I make this recipe ahead of time?
Absolutely. I prepare it earlier in the day or even the night before and reheat it when ready to serve. The flavors develop even more as it sits.
How do I store leftovers?
I keep leftovers in the fridge in an airtight container. It stays fresh for up to three days, and it reheats beautifully.
Can I add more spice to the dish?
Yes! When I’m in the mood for heat, I add a pinch of cayenne, chopped jalapeños, or a few dashes of hot sauce.
Is sour cream necessary?
Not at all. I like how it adds creaminess, but the dish is still delicious without it if I want to skip the dairy or lighten things up.
Conclusion
This Chili Mac is everything I want in a weeknight dinner—fast, flavorful, comforting, and satisfying. With minimal prep and just one pot, I get a hearty meal on the table that’s packed with flavor and easy to customize. Whether I’m feeding the family or making something cozy for myself, this recipe always delivers.
This one-pot chili mac is loaded with ground beef, beans, pasta, and melty cheddar cheese. Quick, hearty, and ready in 40 minutes—perfect for busy nights.
Author:Sarah
Prep Time:10 minutes
Cook Time:30 Minutes
Total Time:40 minutes
Yield:4 Servings
Category:Main Course
Method:One-Pot / Stovetop
Cuisine:American
Ingredients
For the Chili Mac:
1 lb ground beef (or ground turkey)
1 medium onion, chopped
1 bell pepper, chopped
2 cloves garlic, minced
1 can (15 oz) kidney beans, drained and rinsed
1 can (15 oz) diced tomatoes, with juices
1 can (8 oz) tomato sauce
1 cup beef broth (or chicken broth)
1 tbsp chili powder
1 tsp cumin
1/2 tsp smoked paprika
1/2 tsp garlic powder
1/2 tsp onion powder
Salt and pepper to taste
2 cups elbow macaroni pasta (or your favorite pasta)
1 1/2 cups shredded cheddar cheese
1/2 cup sour cream (optional)
Fresh cilantro or green onions for garnish (optional)
Instructions
Brown the Beef:
In a large pot or Dutch oven, heat oil over medium heat. Add beef, onion, and bell pepper. Cook for 5–7 minutes until browned and softened. Add garlic and cook for 1–2 more minutes.
Add Seasonings & Liquids:
Stir in chili powder, cumin, smoked paprika, garlic powder, and onion powder. Season with salt and pepper. Add kidney beans, diced tomatoes, tomato sauce, and broth. Stir well.
Cook the Pasta:
Bring to a simmer. Add macaroni and cover. Cook 10–12 minutes, stirring occasionally, until pasta is tender and sauce thickens.
Make it Cheesy:
Reduce heat to low. Stir in shredded cheddar and sour cream (if using) until smooth and creamy.
Serve:
Spoon into bowls and garnish with green onions or cilantro. Serve hot and enjoy!
Notes
Spicy Kick: Add jalapeños, cayenne, or hot sauce for more heat.
Vegetarian Option: Use lentils or extra beans instead of meat.
Add Veggies: Try corn, spinach, or zucchini for added nutrition.
Make Ahead: Store in fridge for 3 days or freeze for up to 3 months.
