Description
This hearty and flavorful Chili Mac is a comforting one-pot recipe combining ground beef, beans, pasta, and a blend of chili spices. It's topped with creamy cheese and baked for a melty finish, making it perfect for a quick and satisfying dinner.
Ingredients
Scale
Main 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
- 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
- 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
- 1 tablespoon brown sugar
- 1 teaspoon mesquite liquid smoke (optional)
- 3 1/2 cups reduced sodium chicken broth
- 12 ounces uncooked elbow macaroni
Add Later
- 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 the oven: Set 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 the diced onion and cook for 3 minutes until softened. Add ground beef, breaking it apart, and cook until browned.
- Add vegetables and spices: Stir in the chopped red bell pepper, minced garlic, chili powder, smoked paprika, ground cumin, salt, dried oregano, ground mustard, and pepper. Sauté for 1 minute to release aromas.
- Add tomatoes and beans: Pour in the crushed tomatoes, fire-roasted diced tomatoes with their juices, and kidney beans. Stir in the brown sugar and mesquite liquid smoke if using.
- Simmer with broth and pasta: Add the reduced sodium chicken broth and cover the pot. Bring to a simmer, then add the uncooked elbow macaroni. Cover and simmer for 5 minutes, stirring frequently and replacing the lid to prevent sticking.
- Cook pasta to al dente: Remove the lid and continue to simmer a few more minutes, stirring often, until the pasta is just tender. Taste often to avoid overcooking.
- Melt in cream cheese and cheddar: Turn off the stove but keep the pot on the burner. Stir in the soft cream cheese until melted, then gradually add 1 1/2 cups of shredded sharp cheddar cheese until melted. Adjust seasoning with salt, pepper, cayenne, or hot sauce to taste.
- Top and bake: Sprinkle the remaining 1 cup of cheddar cheese evenly over the pasta. Bake uncovered in the preheated oven for 5 minutes until the cheese is melted and bubbly.
- Garnish and serve: Remove from the oven, garnish with fresh parsley if desired, and serve immediately while hot.
Notes
- For a vegetarian version, substitute ground beef with plant-based meat or extra beans, and use vegetable broth.
- If you prefer spicier chili mac, add cayenne pepper or hot sauce during seasoning.
- Be sure to stir frequently during pasta cooking to prevent sticking or burning at the bottom.
- Using reduced sodium chicken broth helps control saltiness; adjust salt according to taste before serving.
- Softening the cream cheese before adding ensures smooth melting into the dish.
- You can swap elbow macaroni for other small pasta shapes like shells or penne if preferred.
- Fresh parsley garnish adds color and a fresh note but is optional.
Nutrition
- Serving Size: 1 cup
- Calories: 450 kcal
- Sugar: 8 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 7 g
- Protein: 28 g
- Cholesterol: 70 mg
