Description
This chili mac is the ultimate comfort food—warm, cheesy, meaty, and ready in one pot. It’s where hearty chili meets creamy mac and cheese, creating a weeknight dinner that’s full of flavor and totally satisfying. Bonus: it comes together fast and reheats like a dream!
Ingredients
1 lb ground beef or turkey
1 tbsp olive oil (if using lean meat)
1 small onion, diced
3 cloves garlic, minced
1 (14.5 oz) can diced tomatoes
1 (8 oz) can tomato sauce
1 tbsp tomato paste
1 (15 oz) can kidney beans, drained
1 tbsp chili powder
1 tsp cumin
1 tsp smoked paprika
Salt and pepper to taste
2 cups beef or chicken broth
2 cups elbow macaroni (uncooked)
2 cups shredded cheddar cheese
Optional: green onions, jalapeños, or sour cream for garnish
Instructions
In a large pot or Dutch oven, cook ground meat and onion over medium heat until browned. Drain excess fat if needed.
Stir in garlic, chili powder, cumin, paprika, salt, and pepper. Cook 1 minute.
Add tomato paste, diced tomatoes, tomato sauce, and beans. Stir well.
Pour in broth and bring to a simmer. Add uncooked macaroni and stir.
Cover and simmer 10–12 minutes, stirring occasionally, until pasta is tender.
Remove from heat and stir in shredded cheddar until melted and creamy.
Serve hot with toppings of choice.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Dinner
Nutrition
- Calories: 450
- Sugar: 5g
- Fat: 22g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 28g