Description
Simple Chili Mac is a hearty and comforting one-pot meal combining ground beef, chili spices, tender elbow macaroni, and melted cheese in a rich tomato and beef broth base. Perfect for an easy weeknight dinner that delivers bold flavors and creamy texture with minimal prep.
Ingredients
Scale
Meat and Vegetables
- 1 pound lean ground beef
- 1/2 medium onion, chopped
- 3 cloves garlic, minced
Spices and Flavorings
- 2 tablespoons chili powder
- 1 teaspoon smoked paprika
- 1 (4 ounce) can diced green chilies (mild or hot)
- Salt & pepper to taste
Liquids
- 2 cups beef broth
- 1 (15 ounce) can tomato sauce
- 1/2 cup heavy cream or evaporated milk
Pasta and Cheese
- 1 cup uncooked elbow macaroni
- 2 cups Mexican blend cheese or cheddar, shredded
Instructions
- Cook the beef and onions: Add the ground beef and chopped onions to a Dutch oven or large soup pot over medium-high heat. Cook for 7-10 minutes, breaking up the meat with a spoon as it cooks. Remove excess fat if necessary to avoid greasiness.
- Add spices and garlic: Stir in the minced garlic, chili powder, smoked paprika, and diced green chilies. Mix well to coat the beef evenly with the spices.
- Add liquids and bring to boil: Pour in the beef broth, tomato sauce, and heavy cream or evaporated milk. Increase the heat to high and bring the mixture to just about a boil.
- Cook the pasta: Once boiling, add the uncooked elbow macaroni. Reduce heat to maintain a rapid simmer (medium heat) and cook uncovered for about 13 minutes, or until the pasta is tender and the liquid has reduced. Stir every few minutes to prevent sticking. If the liquid is evaporating too quickly before the pasta is done or you prefer a soupier chili mac, add an extra 1/2 cup broth and/or reduce the heat slightly.
- Finish with cheese and seasoning: Remove the pot from heat and stir in the shredded cheese until melted and creamy. Season with salt and pepper to taste. For extra melty cheese on top, sprinkle an additional 1/2 cup of cheese and cover the pot for a few minutes to allow it to melt further. Let rest briefly if you want the liquid to thicken slightly before serving.
Notes
- Use lean ground beef to reduce excess fat and grease in the dish.
- Adjust chili powder quantity to control heat level according to taste preferences.
- Heavy cream or evaporated milk adds richness and creaminess but can be substituted with a lower-fat option if preferred.
- Stirring frequently while pasta cooks helps prevent sticking and ensures even cooking.
- Add extra broth if the chili mac seems too thick or dry as it simmers.
- Letting the pot sit covered after cooking allows flavors to meld and cheese to fully melt.
