Description
A hearty and comforting one-pot chili mac and cheese that combines savory ground beef chili with tender elbow macaroni, melted cheddar cheeses, and a medley of beans and fire-roasted tomatoes. Perfect for a satisfying family meal, this recipe brings the warmth of chili and the creaminess of mac and cheese together in an easy stovetop dish.
Ingredients
Chili and Base
- 2 teaspoons extra light olive oil (or avocado oil)
- 1 cup diced white or yellow onion (about 1 medium)
- 2 cloves garlic (minced)
- 1½ pounds lean ground beef (90/10)
- 1 tablespoon chili powder
- 2 teaspoons kosher salt
- 1 teaspoon sugar
- 1 teaspoon ground cumin
- 1/8 teaspoon celery salt (optional)
- 1/8 teaspoon cayenne (or more to taste)
- 15 ounces canned light or dark red kidney beans (drained and rinsed)
- 15 ounces canned pinto beans (drained and rinsed)
- 28 ounces canned crushed fire-roasted tomatoes
- 8 ounces tomato sauce
- 3 cups low-sodium chicken broth
Pasta and Cheese
- 1½ cups dried elbow macaroni
- 1/2 cup shredded sharp cheddar cheese
- 1½ cups shredded cheddar jack cheese (or colby jack cheese)
Garnishes
- 1 tablespoon finely minced fresh parsley
- 3 green onions (sliced)
- Sour cream (optional, for serving)
- Hot sauce (optional, for serving)
Instructions
- Sauté Aromatics: Heat the olive oil in a large Dutch oven over medium heat. Add the diced onion, minced garlic, and a pinch of salt. Cook, stirring occasionally, until the onions are softened and translucent, about 5 minutes.
- Cook Ground Beef: Add the ground beef to the pot. Use a wooden spoon to break the meat into small crumbles and cook thoroughly until no longer pink. Drain and discard any excess fat.
- Season and Add Ingredients: Season the cooked beef with chili powder, kosher salt, sugar, cumin, celery salt (if using), and cayenne pepper. Stir in the drained kidney and pinto beans, crushed fire-roasted tomatoes, and tomato sauce, combining well.
- Add Broth: Pour in 3 cups of low-sodium chicken broth, swirling the tomato cans with broth to get all the sauce and adding it to the pot. Stir to combine all ingredients.
- Simmer with Pasta: Cover and bring the chili mixture to a boil. Add the dried elbow macaroni, then reduce heat to medium or medium-high. Let the chili simmer uncovered for 14 to 16 minutes, stirring occasionally, until the pasta is tender.
- Add Cheeses: Turn off the heat. Stir in the shredded sharp cheddar cheese until melted and incorporated. Sprinkle the shredded cheddar jack cheese evenly over the top, cover the pot, and let the residual heat melt this cheese.
- Garnish and Serve: Once the cheese is melted, sprinkle the chili mac with minced fresh parsley and sliced green onions. Serve hot in bowls, optionally topped with sour cream and hot sauce for extra flavor.
Notes
- Use 90/10 ground beef for a leaner option, but ground turkey or chicken can also be substituted.
- If you prefer a spicier dish, add more cayenne or a dash of hot sauce during cooking.
- For a vegetarian version, omit the meat and use vegetable broth instead of chicken broth.
- This dish reheats well and makes excellent leftovers for lunch or dinner.
- To save time, use pre-minced garlic and pre-shredded cheese.
- Optional toppings like sour cream and additional green onions add freshness and creaminess.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
