Pin it My youngest came home from soccer practice one evening and asked if we could make something with both chili and mac and cheese. I thought he was joking, but by the time the skillet hit the stove, I realized he was onto something brilliant. The smell of cumin and paprika mixed with bubbling cheddar filled the kitchen, and within half an hour, we had bowls piled high with creamy, beefy comfort. It's become our weeknight shortcut when everyone's hungry and nobody wants to wait.
I made this for a friend who was recovering from a long week, and she texted me later saying it tasted like a hug in a bowl. There's something about the way the pasta soaks up all that tomatoey, spiced broth that makes it feel like more than just dinner. It's the kind of dish that turns a regular Tuesday into something a little warmer.
Ingredients
- Ground beef, turkey, chicken, or plant-based ground (1 lb): This is your protein anchor, and you can use whatever you have on hand or prefer; I've tried all of them and each brings its own texture and richness.
- Onion (1 medium, diced): It softens into the background but adds a sweet, savory base that holds everything together.
- Garlic (3 cloves, minced): Fresh garlic blooms in the heat and fills the kitchen with that unmistakable aroma that makes everyone wander in asking what's for dinner.
- Chili powder (2 tbsp): This is where the soul of the chili comes from, earthy and warm without being aggressive.
- Ground cumin (1 1/2 tsp): It adds a toasty, slightly nutty depth that makes the spice blend feel complete.
- Smoked paprika (1 tsp): A little smokiness goes a long way, giving the dish a campfire edge even though it's made on the stove.
- Salt and black pepper (1/2 tsp each): Season as you go, and don't be shy about tasting and adjusting at the end.
- Diced tomatoes (1 can, 14.5 oz, undrained): The juices are just as important as the chunks, adding acidity and body to the sauce.
- Tomato sauce (1/2 cup): This thickens everything and ties the tomato flavor into a cohesive base.
- Broth (2 cups, low-sodium): Beef, chicken, or vegetable all work; just make sure it's low-sodium so you can control the salt yourself.
- Elbow macaroni (2 cups dry): Classic elbows are perfect for catching all that sauce, but any short pasta shape will do the job.
- Sharp or mild cheddar cheese (2 cups shredded): Sharp cheddar brings tang, mild brings creaminess; I usually do a mix of both for balance.
- Black beans or kidney beans (1 can, optional): These add extra protein and a creamy texture that blends right into the chili base.
- Jalapeño (1, diced, optional): If you like a little heat with a fresh bite, toss it in with the pasta.
- Toppings (green onions, sour cream, tortilla chips, cilantro, extra cheese): These are where you make it your own, adding crunch, coolness, or extra richness depending on your mood.
Instructions
- Brown the Meat:
- Heat your skillet or Dutch oven over medium-high and add the ground meat, breaking it up with a wooden spoon as it sizzles and browns. This should take about 4 to 5 minutes, and if there's a lot of fat, just drain it off before moving on.
- 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 incredible, about 30 seconds. Don't let the garlic burn or it'll turn bitter.
- Add the Spices:
- Sprinkle the chili powder, cumin, smoked paprika, salt, and pepper over everything, stirring to coat the meat and onions in all that warm, toasty flavor. This step is where the magic starts to build.
- Pour in the Liquids:
- Add the diced tomatoes with their juices, the tomato sauce, and the broth, stirring everything together until it's well combined. The kitchen will start to smell like a chili cookoff.
- Add Pasta and Extras:
- Stir in the dry macaroni and any optional beans or diced jalapeño you're using, then bring it all to a gentle boil. Once it's bubbling, lower the heat to a simmer.
- Simmer Until Tender:
- Cover the pan and let it cook, stirring every few minutes, until the pasta is al dente and most of the liquid has been absorbed, about 10 to 12 minutes. Keep an eye on it so nothing sticks to the bottom.
- Melt in the Cheese:
- Turn off the heat and sprinkle the shredded cheddar over the top, then stir gently until it melts into a creamy, glossy sauce. The pasta should be coated and luscious.
- Taste and Adjust:
- Give it a taste and add more salt or pepper if it needs it. This is your chance to dial in the seasoning exactly how you like it.
- Serve and Top:
- Ladle the chili mac into bowls and let everyone add their own toppings, whether that's green onions, sour cream, crushed tortilla chips, cilantro, or extra cheese. Serve it hot and watch it disappear.
Pin it The first time I served this at a family dinner, my brother-in-law went back for thirds and asked if I'd put the recipe in the group chat. It's not fancy, but it's the kind of food that makes people feel seen and cared for, especially on a night when everyone just needs something warm and easy.
Making It Your Own
This recipe is incredibly forgiving, so feel free to swap in ground turkey or chicken if you want something leaner, or go fully plant-based with crumbled tempeh or a good veggie ground. I've also used whole wheat pasta when I'm trying to sneak in a little extra fiber, and it works just fine as long as you keep an eye on the cooking time. If you want more heat, a dash of chipotle powder or a few shakes of hot sauce in with the spices will give it a smoky kick that lingers just right.
Storing and Reheating
Leftovers keep beautifully in the fridge for up to three days, though the pasta will soak up more liquid as it sits. When you reheat it, add a splash of broth or even a little milk to loosen things up and bring back that creamy texture. I usually do this in a covered pan over low heat, stirring gently until it's warmed through and looking like it just came off the stove.
Serving Suggestions
This chili mac is a full meal on its own, but if you want to round it out, a simple green salad with a tangy vinaigrette or a handful of baby spinach tossed in at the end works beautifully. I've also served it with cornbread on the side, and the sweetness of the bread against the smoky, cheesy pasta is a combination I didn't know I needed until I tried it.
- Top with a dollop of sour cream and a sprinkle of fresh cilantro for a cool, bright contrast.
- Crush a handful of tortilla chips over each bowl for added crunch and a little salty punch.
- If you have any leftover jalapeños, slice them thin and scatter them on top for those who like it spicy.
Pin it This is the kind of recipe that earns its spot in your regular rotation without any fuss or fanfare. It just quietly does its job, filling bowls and bellies with something warm, hearty, and deeply satisfying every single time.
Recipe Questions & Answers
- → Can I make this vegetarian or vegan?
Use plant-based ground meat or extra canned beans in place of beef. Swap chicken or beef broth for vegetable broth. For vegan version, use dairy-free shredded cheese or nutritional yeast instead of cheddar.
- → What pasta works best for this dish?
Elbow macaroni is traditional, but any short pasta like shells, penne, rotini, or cavatappi works well. For gluten-free options, use brown rice or chickpea-based pasta and adjust simmering time as needed.
- → How can I add more protein?
Incorporate a can of drained black beans or kidney beans along with the pasta. You can also mix in some diced chicken breast during browning, or top with crushed tortilla chips and extra cheese for added protein and texture.
- → Can I make this ahead or freeze leftovers?
Cool completely and store in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of broth or milk to restore creaminess. To freeze, portion into freezer-safe containers for up to 3 months.
- → How can I adjust the spice level?
Reduce chili powder to 1 tablespoon and omit smoked paprika for milder flavor. For more heat, add diced jalapeño with the onions, incorporate a dash of cayenne pepper, or stir in chipotle powder or hot sauce during seasoning.