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Easy Chili Mac is the kind of comforting dinner you turn to on a busy weeknight when you are craving a big bowl of something hearty and cheesy but want it all in one pot. Rich chili flavors meet creamy noodles in this twist on two classics coming together for a meal that always gets rave reviews in my house.
I remember the first time I made this on a chilly evening and the kids practically licked the bowls clean. Ever since it has been a go-to for movie nights and rainy Sunday dinners.
Ingredients
- Olive oil: brings out the sweetness of the onion and keeps everything from sticking so I look for a good quality extra virgin variety
- Onion: adds a savory flavor base and gets sweeter as it cooks fresh and firm onions work best
- Garlic: brightens up the whole dish and I always use fresh cloves for the best taste
- Bell pepper: brings color and gentle sweetness any color you love will work but red is my favorite
- Ground beef: gives rich and savory depth make sure it is not too lean for max flavor
- Chili powder: adds that classic kick reach for a fresh, fragrant blend
- Cumin: earthy warmth that gives real chili flavor choose ground cumin that smells vibrant
- Smoked paprika: brings subtle smokiness and a pop of color look for Spanish smoked paprika for best flavor
- Crushed tomatoes and tomato sauce: make the sauce robust I like to choose brands with only tomatoes and salt
- Kidney beans: pack it with protein and fiber I buy canned beans and rinse them well to cut salt
- Beef broth: helps cook the pasta and deepens flavor use a low sodium broth if you want to control salt
- Elbow macaroni: is the perfect shape for soaking up the sauce use any macaroni you like but elbows are classic
- Cheddar cheese: gives sharpness and bold flavor always grate your own for best melting
- Mozzarella cheese: makes that gooey topping pre-shredded works in a pinch but grating fresh is worth it
- Salt and pepper: ties it all together and lets you adjust to taste use kosher salt and fresh black pepper
Step-by-Step Instructions
- Sauté the Base:
- Start by warming olive oil in a large pot or Dutch oven over medium heat. Once shimmering add your onion. Cook for about 5 to 7 minutes stirring occasionally until the onion becomes soft and translucent. Take your time here as this step builds a flavorful foundation for the whole dish.
- Build the Aromatics:
- Add the minced garlic and chopped bell pepper to the pot. Stir often and let them cook for about 2 to 3 minutes until the garlic is fragrant and the peppers just begin to soften. You want the garlic to mellow but not brown.
- Brown the Beef and Toast the Spices:
- Scoot the veggies to the side and add the ground beef in pieces. Turn the heat up a notch to medium high and cook breaking the beef up with a wooden spoon as you go. Once the beef is browned and no pink remains sprinkle the chili powder cumin and smoked paprika straight into the pan. Stir it all together and let the spices bloom for a minute or two. This step is key for unlocking all that chili flavor.
- Simmer the Sauce and Pasta:
- Pour in the crushed tomatoes tomato sauce kidney beans and beef broth. Stir well then bring the whole mixture to a steady boil. Add the uncooked elbow macaroni and stir again to make sure it does not stick. Drop the heat to medium and let it simmer uncovered for 10 to 12 minutes stirring often until the pasta is just cooked and the sauce is nicely thickened.
- Melt in the Cheeses:
- Once the pasta has reached perfect tenderness take the pot off the heat. Add about half the cheddar and mozzarella cheeses using small handfuls a bit at a time and stirring after each so it melts smoothly into the sauce. Taste and adjust the salt and pepper as needed.
- Finish and Serve:
- Scatter the rest of the cheese over the top and pop the lid on. Let it sit for a couple minutes until the cheese melts into a bubbly layer. Serve hot in bowls and pile on any favorite toppings like green onions or a splash of hot sauce.
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Cheddar cheese is always my favorite here because that sharpness cuts through the creamy noodles and hearty meat. I still remember how my little one grinned after the first cheesy forkful and now she asks for extra cheddar any time I make this.
Storage Tips
Let the chili mac cool to room temperature before transferring to an airtight container. It will keep in the fridge for three to four days and reheats best on the stove with a splash of broth or water to loosen it up. For longer storage scoop portions into freezer bags flatten and freeze for up to two months.
Ingredient Substitutions
You can swap the ground beef for turkey or a plant based crumble if you want to lighten things up or serve vegetarians. Any firm bean such as black beans or pinto beans will work in place of kidney beans. If you do not have crushed tomatoes you can use diced tomatoes and give them a quick blitz with an immersion blender.
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Serving Suggestions
This is a full meal on its own but extra toppings make it fun. Try sliced jalapeños fresh cilantro a dollop of sour cream or a handful of tortilla chips for crunch. A green salad or sautéed greens on the side round out the meal.
Cultural Context
Chili mac came out of American home kitchens where comfort and convenience rule the day. Combining the spicy warmth of chili with the cozy texture of macaroni delivers all the comfort of a chili cookoff plus kid friendly pasta. It was a favorite in my childhood too and now my own family asks for it whenever the weather turns cold.
Frequently Asked Questions
- → Can I use a different type of pasta?
Yes, while elbow macaroni works best for texture, any short pasta such as penne, rotini, or shells can be used. Just adjust the simmer time as needed to reach al dente.
- → How do I make this dish spicier?
Add hot sauce, more chili powder, or a pinch of red pepper flakes to the pot to achieve your desired heat level.
- → Can I substitute the ground beef?
Absolutely—ground turkey, chicken, or plant-based crumbles are delicious alternatives in this dish.
- → Should I drain the beans first?
Yes, drain and rinse the kidney beans before adding them. This prevents excess salt and keeps the sauce hearty.
- → What toppings go well with chili mac?
Popular toppings include diced green onions, sour cream, chopped cilantro, crushed tortilla chips, or extra cheese.
- → Can I make chili mac ahead of time?
Yes, store leftovers in an airtight container for up to 3 days. Reheat gently, adding a splash of broth if needed.