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One-Pot Chili Mac
Aubree

One-Pot Chili Mac

This hearty one-pot chili mac combines the bold flavors of chili with the comfort of cheesy pasta. It’s a weeknight winner that satisfies kids and adults alike.
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Prep Time 10 minutes
Cook Time 30 minutes
Servings: 6 people
Course: Dinner
Calories: 419
Ingredients Method Notes

Ingredients
  

  • 2 tbsp Olive Oil
  • 1 Large Yellow Onion diced
  • 3 Garlic Cloves minced
  • 1 lb Lean Ground Beef
  • 1.5 tbsp Ground Cumin
  • 1/5 tbsp Chili Powder
  • 1 tsp Smoked Paprika
  • .5 tsp Cayenne Pepper optional
  • 1 tsp Salt
  • 1 tsp Sugar
  • 14 oz Canned Diced Tomatoes
  • 8 oz Canned Tomato Sauce
  • 2.5 cup Beef Broth
  • 1/2 tbsp Tomato Paste
  • 8 oz Elbow Macaroni
  • 1 cup Shredded Mexican Cheese Blend
  • Sour Cream, Cilantro, & Green Onions optional toppings

Method
 

  1. Heat olive oil in a large pot over medium heat. Sauté onion until soft, about 5 minutes. Add garlic and cook for 1 minute.
  2. Add ground beef and cook until browned. Drain excess fat if needed.
  3. Stir in cumin, chili powder, paprika, cayenne, salt, and sugar. Cook for 1 minute to toast the spices.
  4. Add diced tomatoes, tomato sauce, broth, and tomato paste. Stir well.
  5. Bring to a boil, then add macaroni. Reduce heat to medium-low and simmer uncovered for 10–12 minutes, stirring occasionally, until pasta is tender.
  6. Stir in shredded cheese until melted and creamy.
  7. Serve hot with your favorite toppings!

Notes

Ingredient Alternatives

  • Ground beef: Swap with ground turkey, chicken, or plant-based crumbles for a lighter or vegetarian version.
  • Mexican cheese blend: Use cheddar, Monterey Jack, or dairy-free cheese.
  • Beef broth: Substitute with vegetable broth for a vegetarian twist.
  • Elbow macaroni: Try whole wheat pasta or gluten-free pasta for dietary needs.