Pin it My roommate walked in while I was stirring a pot of pasta that smelled like a taco truck, and she asked what I was making. When I said chili mac, she laughed and said it sounded like something a college kid would invent at midnight. She wasn't wrong, but this version is so much better than anything I threw together in a dorm kitchen. It's smoky, creamy, and packed with enough protein to keep you full for hours. Best of all, it only takes one pan and about half an hour from start to finish.
I made this for my brother after his evening workout, and he ate two bowls before he even spoke. He's not someone who compliments food easily, but he texted me the next morning asking for the recipe. That's when I knew this dish had earned its place in my regular rotation. It's the kind of meal that feels indulgent but also fuels you properly, which is rare.
Ingredients
- Ground beef, turkey, chicken, or plant-based ground (1 lb): This is your protein base, and any option works beautifully; I've used ground turkey when I wanted something leaner and plant-based crumbles when cooking for a vegetarian friend.
- Onion (1 medium, diced): Adds sweetness and body to the sauce; don't skip this even if you think you don't like onions, because it melts into the background.
- Garlic (3 cloves, minced): Freshly minced garlic blooms in the heat and gives the whole dish a warm, aromatic backbone.
- Chili powder (2 tbsp): The main spice here, bringing earthy heat and depth; use a good quality blend if you can.
- Ground cumin (1 1/2 tsp): Adds a smoky, slightly nutty warmth that makes the chili flavor feel authentic.
- Smoked paprika (1 tsp): This is the secret to that campfire-like richness without any actual grilling.
- Salt and black pepper (1/2 tsp each): Essential for bringing out all the other flavors; taste and adjust at the end.
- Diced tomatoes (1 can, 14.5 oz, undrained): The juices are just as important as the chunks, so pour it all in for a saucy base.
- Tomato sauce (1/2 cup): Thickens the sauce and adds smooth tomatoey richness.
- Broth (2 cups, low-sodium beef, chicken, or vegetable): This is what cooks the pasta, so use something flavorful; I prefer low-sodium so I can control the salt myself.
- Elbow macaroni (2 cups dry): Classic choice, but any short pasta works; I've used shells and rotini with great results.
- Shredded cheddar cheese (2 cups): Sharp cheddar gives the best flavor, but mild works if that's what you have; freshly shredded melts smoother than pre-shredded.
- Black beans or kidney beans (1 can, optional): Adds even more protein and texture; I almost always throw them in.
- Jalapeño (1, diced, optional): For those who like a little kick; remove the seeds if you want flavor without too much heat.
- Toppings (green onions, sour cream, tortilla chips, cilantro, extra cheese): These turn a good bowl into a great one; the crunch from chips is my personal favorite.
Instructions
- Brown the meat:
- Heat your skillet or Dutch oven over medium-high and add the ground meat, breaking it up with a spoon as it cooks. You want it browned and crumbly, which should take about 4 to 5 minutes; drain any excess fat if there's a lot pooling in the pan.
- Cook the aromatics:
- Toss in the diced onion and let it soften for 2 to 3 minutes, then add the garlic and stir for just 30 seconds until it smells amazing. Don't let the garlic burn or it'll turn bitter.
- Add the spices:
- Sprinkle in the chili powder, cumin, smoked paprika, salt, and pepper, stirring everything together so the meat and onions are coated. This step toasts the spices and wakes up their flavor.
- Build the sauce:
- Pour in the diced tomatoes with all their juices, the tomato sauce, and the broth, then stir well. The liquid should look loose and soupy at this point, which is exactly what you want.
- Add pasta and extras:
- Stir in the dry macaroni and, if using, the beans and diced jalapeño. Bring everything to a gentle boil, then lower the heat to a simmer.
- Simmer until tender:
- Cover the pan and let it cook for 10 to 12 minutes, stirring every few minutes to keep the pasta from sticking. The pasta should be al dente and most of the liquid absorbed.
- Stir in the cheese:
- Turn off the heat and sprinkle the shredded cheddar over the top, then stir until it melts into a creamy, glossy sauce. The residual heat is perfect for this.
- Taste and adjust:
- Give it a taste and add more salt or pepper if needed. Every batch is a little different depending on your broth and cheese.
- Serve and top:
- Ladle the chili mac into bowls and let everyone add their own toppings. I love piling on green onions, a dollop of sour cream, and a handful of crushed tortilla chips for crunch.
Pin it The first time I served this at a casual dinner, my friend who claims she doesn't like one-pot meals went back for seconds without saying a word. Later, she admitted she thought it would be mushy or bland, but the pasta had soaked up so much flavor that it tasted like it had been simmering for hours. That quiet compliment meant more than any five-star review.
Make It Your Own
This recipe is incredibly flexible, which is part of why I make it so often. If you want it vegetarian, swap the meat for a second can of beans or use plant-based crumbles, and use vegetable broth. For a gluten-free version, just use your favorite gluten-free pasta and check that your spices and broth are certified. I've also stirred in a handful of spinach or diced bell pepper during the simmer for extra veggies, and it worked perfectly. If you like things spicy, add chipotle powder or a few shakes of hot sauce along with the chili powder.
Storage and Reheating
Leftovers keep in an airtight container in the fridge for up to three days, and honestly, they taste even better the next day once the flavors have melded. When you reheat, the pasta will have absorbed more liquid, so add a splash of broth or milk and stir over low heat until it's creamy again. I've reheated individual portions in the microwave with a damp paper towel over the bowl to keep it from drying out, and that works well too. Just don't freeze this unless you're okay with the pasta getting a little softer than ideal.
Serving Suggestions
This dish is hearty enough to stand on its own, but I like to serve it with a simple side salad or some garlic bread if I'm feeding a crowd. The toppings bar is where you can really have fun: set out bowls of sour cream, shredded cheese, sliced jalapeños, diced avocado, cilantro, and crushed tortilla chips, and let everyone build their perfect bowl. It turns a weeknight dinner into something that feels a little special.
- Top with sliced avocado and a squeeze of lime for a fresh, creamy contrast.
- Serve alongside cornbread or a bag of tortilla chips for scooping.
- Pair with a cold beer or iced tea for the full comfort-food experience.
Pin it This is the kind of recipe I reach for when I want something satisfying without spending an hour in the kitchen. It's become my answer to those nights when I need comfort food that also happens to be packed with protein and flavor.
Recipe FAQs
- → Can I make this vegetarian?
Absolutely. Swap the ground meat for plant-based crumbles or add an extra can of beans. Use vegetable broth instead of beef or chicken broth for fully vegetarian results.
- → What type of pasta works best?
Elbow macaroni is traditional, but any short pasta like shells, cavatappi, or penne works well. Just follow package cooking times and adjust liquid if needed.
- → How do I store and reheat leftovers?
Refrigerate for up to 3 days in an airtight container. Reheat with a splash of broth or milk to restore creaminess, as the pasta absorbs liquid when chilled.
- → Can I freeze this dish?
Freezing isn't recommended as pasta texture changes when frozen. The sauce may separate and the noodles can become mushy. Best enjoyed fresh or refrigerated.
- → How can I make it spicier?
Add diced jalapeños with the beans, incorporate chipotle powder with the spices, or splash in hot sauce during simmering. Serve with extra crushed red pepper for adjustable heat.
- → What other cheeses can I use?
Sharp cheddar provides the best flavor, but Monterey Jack, pepper jack for heat, or a Mexican blend work well. Avoid pre-shredded cheese as it doesn't melt as smoothly.