Description
This Chili Mac is a flavorful one-pot recipe combining lean ground beef, beans, tomatoes, and elbow macaroni, all simmered together with a blend of chili spices, finished with creamy cheese and baked to perfection. It's a hearty and comforting meal perfect for busy weeknights.
Ingredients
Scale
Base 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
Spices and Seasonings
- 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
Tomatoes and Beans
- 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
Other Ingredients
- 1 tablespoon brown sugar
- 1 teaspoon mesquite liquid smoke (optional)
- 3 1/2 cups reduced sodium chicken broth
- 12 ounces uncooked elbow macaroni
Additions for Creaminess and Cheese
- 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 the final baking step.
- 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 the ground beef, cooking and crumbling it until browned. Then add the chopped red bell pepper (if using), minced garlic, and all the spices (chili powder, smoked paprika, cumin, salt, oregano, ground mustard, pepper). Sauté everything together for 1 minute to release the flavors.
- Add Tomatoes and Liquid Ingredients: Stir in the crushed tomatoes, fire-roasted diced tomatoes (with juice), kidney beans, brown sugar, and mesquite liquid smoke (if using). Follow with the reduced sodium chicken broth and mix well.
- Simmer with Pasta: Cover the pot and bring the mixture to a simmer. Then add the uncooked elbow macaroni. Cover again and simmer on medium-low heat for 5 minutes, stirring frequently and replacing the lid to prevent the pasta from sticking to the bottom.
- Finish Cooking Pasta: After 5 minutes, remove the lid and continue to simmer uncovered for a few more minutes, stirring often, until the pasta is al dente. Regularly taste the pasta to avoid overcooking.
- Add Cream Cheese and Cheddar: Turn off the stove but keep the pot on the burner. Stir in the softened cream cheese until completely melted. Then add 1 1/2 cups of shredded sharp cheddar cheese in handfuls, stirring each addition until melted and incorporated. Taste and adjust seasoning with salt, pepper, or cayenne/hot sauce if you want more heat.
- Bake with Topping Cheese: Evenly spread the remaining 1 cup of shredded cheddar cheese on top of the pasta mixture. Place the Dutch oven uncovered in the preheated oven and bake for 5 minutes or until the cheese on top is melted and bubbly.
- Garnish and Serve: Remove from oven and garnish with fresh parsley if desired. Serve immediately while hot and cheesy.
Notes
- For extra spice, add cayenne pepper or hot sauce when seasoning after melting the cream cheese.
- If you prefer a vegetarian version, substitute ground beef with plant-based meat or additional beans and use vegetable broth instead of chicken broth.
- The mesquite liquid smoke adds a subtle smoky flavor but is optional.
- Use sharp cheddar for best melting and flavor; mild cheddar will be less flavorful.
- Make sure to stir frequently during the pasta cooking stage to avoid sticking and burning.
- You can substitute elbow macaroni with other small pasta shapes like shells or penne if preferred.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 550 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
