Description
This hearty and flavorful Chili Mac is a comforting one-pot meal combining ground beef, spices, tomatoes, beans, and macaroni pasta, topped with melted cheddar cheese. Perfect for a quick and satisfying dinner, it brings together the zest of chili with the creamy goodness of mac and cheese.
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 Oven: Preheat your oven to 400 degrees Fahrenheit to prepare for the final step of melting the cheese topping.
- Sauté Aromatics and Meat: Heat olive oil in a large Dutch oven over medium-high heat. Add diced onions and cook for 3 minutes until translucent. Add the ground beef and cook until browned, breaking it up as it cooks. Stir in the chopped bell pepper (if using), minced garlic, chili powder, smoked paprika, ground cumin, salt, dried oregano, ground mustard, and pepper. Sauté together for 1 minute until fragrant.
- Add Tomatoes and Beans: Stir in the crushed tomatoes, fire-roasted diced tomatoes (with juice), kidney beans, brown sugar, and mesquite liquid smoke if using. Pour in the reduced sodium chicken broth and mix well.
- Simmer and Cook Pasta: Cover the pot and bring the mixture to a simmer. Add the uncooked elbow macaroni, cover again, and simmer for 5 minutes, stirring frequently and replacing the lid each time to prevent burning. After 5 minutes, remove the lid and continue simmering, stirring often until the pasta is just al dente. Check frequently to avoid overcooking.
- Add Cream Cheese and Cheddar: Turn off the heat but keep the pot on the burner. Stir in the cubed cream cheese until melted and smooth. Gradually add 1 1/2 cups of shredded cheddar cheese, a handful at a time, stirring to melt before adding more. Adjust seasoning with additional salt, pepper, cayenne, or hot sauce as desired.
- Bake with Cheese Topping: Evenly sprinkle 1 cup of the remaining shredded cheddar cheese over the top of the chili mac. Place the uncovered pot in the preheated oven and bake for 5 minutes, or until the cheese topping is fully melted and bubbly.
- Serve: Garnish with fresh parsley if desired and serve the chili mac immediately while hot and cheesy.
Notes
- Using reduced sodium chicken broth helps control the saltiness, allowing you to season to taste at the end.
- The bell pepper is optional but adds a nice sweetness and texture to the dish.
- Be sure to stir frequently during pasta cooking to prevent sticking or burning on the bottom.
- Rinsing and draining the kidney beans reduces excess sodium and improves texture.
- For a vegetarian version, substitute the ground beef with a plant-based protein and use vegetable broth instead of chicken broth.
- If you like extra heat, add cayenne pepper or your favorite hot sauce when seasoning.
- Fresh parsley adds a burst of color and freshness but can be omitted if unavailable.
Nutrition
- Serving Size: 1 cup
- Calories: 450 kcal
- Sugar: 7 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: 30 g
- Cholesterol: 65 mg
