30-Minute Chili Mac Cheese (Printer-Friendly)
A rich and creamy chili mac combines beef, spices, and melted cheese in a quick one-pot meal.
# What You'll Need:
→ Oils and Fats
01 -
2 tablespoons olive oil
→ Meat
02 -
1 pound lean ground beef (85-90% lean)
→ Vegetables
03 -
1 medium yellow onion, diced
04 -
1 medium green bell pepper, diced
→ Spices
05 -
1 tablespoon chili powder
06 -
1 teaspoon garlic powder
07 -
1 teaspoon ground cumin
08 -
1 teaspoon kosher salt
09 -
1/4 teaspoon cayenne pepper (optional)
→ Tomato Products
10 -
1 can (14.5 oz) crushed tomatoes with juices
11 -
2 tablespoons tomato paste
→ Liquids
12 -
2 cups low sodium chicken broth
→ Pasta
13 -
2 cups dry elbow macaroni
→ Dairy
14 -
1 1/2 cups shredded sharp cheddar cheese
# Steps to Follow:
01 -
Heat olive oil over medium-high heat in a large pot. Add ground beef, diced onion, and bell pepper, breaking up the meat. Cook for 8 minutes until beef is fully browned and vegetables are softened.
02 -
Stir in chili powder, garlic powder, ground cumin, kosher salt, and optional cayenne pepper until meat and vegetables are evenly coated. Add crushed tomatoes, tomato paste, and chicken broth. Stir to combine and increase heat until the mixture begins to simmer.
03 -
Add dry macaroni to the pot, ensuring it is submerged. Cover with a lid, reduce heat to medium-low, and simmer for 15 minutes, stirring every few minutes to prevent sticking and allow pasta to absorb flavors.
04 -
Test macaroni for al dente texture after 15 minutes. If needed, add a splash of chicken broth, cover, and cook 2 to 3 minutes longer until noodles are tender but not mushy.
05 -
Remove pot from heat. Sprinkle shredded cheddar over the mixture and stir until fully melted and creamy. Add extra cheese if a richer texture is desired.
# Extra Suggestions:
01 -
Stir frequently during simmering to prevent pasta from sticking and ensure even cooking.
02 -
Use freshly shredded cheese for smoother melting; avoid pre-grated cheese which can clump.
03 -
Leftovers store well in the refrigerator up to four days; reheat with a splash of broth to maintain creaminess.
04 -
This dish freezes well in individual portions for up to three months.