Ingredients

Scale

Chili Mac

1 lb ground beef (80-90% lean)

1 small yellow onion, diced

3 cloves garlic, minced

2 tbsp tomato paste

1 (14.5 oz) can diced tomatoes (with juices)

1 (8 oz) can tomato sauce

1 (15 oz) can kidney beans, drained and rinsed (optional)

2 cups beef broth (or water)

2 cups elbow macaroni (uncooked)

1 tbsp chili powder

1 tsp ground cumin

1 tsp smoked paprika

1/2 tsp oregano

1/2 tsp salt (plus more to taste)

1/4 tsp black pepper

1/4-1/2 tsp cayenne (optional, for heat)

Cheese Sauce Finish

2 cups shredded cheddar cheese (sharp recommended)

1/2 cup shredded Monterey Jack (or more cheddar)

2 oz cream cheese (optional, extra creamy)

1/2 cup milk or half-and-half

2 tbsp chopped cilantro or green onions (optional garnish)

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Instructions

Brown the beef:
In a large pot or deep skillet over medium-high heat, cook ground beef until browned. Drain excess grease if needed.

Sauté aromatics:
Add diced onion and cook 3–4 minutes until softened. Stir in garlic for 30 seconds.

Build the chili base:
Stir in tomato paste and cook 1 minute. Add diced tomatoes, tomato sauce, beans (if using), broth, chili powder, cumin, paprika, oregano, salt, pepper, and cayenne.

Cook the pasta:
Stir in macaroni. Bring to a gentle boil, then reduce heat to a simmer. Cover and cook 10–12 minutes, stirring every few minutes, until pasta is tender and the mixture is thick.

Make it cheesy:
Lower heat to low. Stir in milk and cream cheese (if using) until smooth. Add cheddar and Monterey Jack in handfuls, stirring until melted and creamy.

Serve:
Taste and adjust seasoning. Top with cilantro/green onions, extra cheese, or a dollop of sour cream if you like.

Notes

Cooking Tips

Prevent sticky pasta: Stir every few minutes while simmering so macaroni doesn’t cling to the bottom.
Control thickness: If it gets too thick before pasta is tender, splash in more broth 1/4 cup at a time.
Best cheese melt: Shred your own cheese—pre-shredded has anti-caking agents that can make sauces grainy.
Flavor boost: A tiny splash of Worcestershire sauce or a squeeze of lime at the end adds depth.

Variations

Spicy: Add diced jalapeño with the onion, or stir in hot sauce at the end.
Extra creamy: Use 1 cup half-and-half and add the cream cheese (highly recommended).
Tex-Mex style: Swap kidney beans for black beans, add 1 cup corn, and top with crushed tortilla chips.
Veggie-loaded: Stir in diced bell peppers with the onion, or add spinach at the end to wilt.
Baked chili mac and cheese: Pour into a baking dish, top with more cheese + buttered breadcrumbs, and broil 2–4 minutes until golden.

Author: Emma
Prep Time: 15 minutes
Cook Time: 25 minutes

Nutrition

Serving Size: 1 serving
Calories: 560
Sugar: 7g
Sodium: 980mg
Fat: 28g
Carbohydrates: 46g
Fiber: 6g
Protein: 30g