Description
This hearty Chili Mac one-pot recipe combines ground beef, tomatoes, beans, and elbow macaroni with warming spices and sharp cheddar cheese for a comforting and flavorful dinner that's easy to prepare and perfect for the whole family.
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
Cheese and Garnish
- 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 and Prepare: Preheat the oven to 400 degrees Fahrenheit to prepare for baking the final dish.
- 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. Then add the chopped red bell pepper, minced garlic, chili powder, smoked paprika, cumin, salt, oregano, ground mustard, and pepper. Sauté everything together for 1 minute until fragrant.
- Add Tomatoes and Beans: Stir in crushed tomatoes, fire roasted diced tomatoes with their juices, rinsed kidney beans, brown sugar, and mesquite liquid smoke if using. Mix well to combine all ingredients.
- Add Broth and Simmer: Pour in the reduced sodium chicken broth, cover the pot, and bring the mixture to a simmer.
- Cook Pasta: Once simmering, add the uncooked elbow macaroni. Cover again and simmer for 5 minutes, stirring frequently and replacing the lid to prevent burning on the bottom.
- Finish Cooking Pasta: After 5 minutes, remove the lid and continue simmering, stirring often until the pasta is al dente. Taste frequently to ensure the pasta does not overcook.
- Add Cream Cheese and Cheddar: Turn off the stove but leave the pot on the burner. Stir in the cream cheese cubes until melted, then add 1 1/2 cups of the shredded sharp cheddar cheese a handful at a time, stirring until melted. Adjust seasoning with salt, pepper, cayenne, or hot sauce if desired.
- Bake with Remaining Cheese: Evenly top the chili mac mixture with the remaining 1 cup of shredded cheddar cheese. Bake uncovered in the preheated oven for 5 minutes until the cheese is melted and bubbly.
- Garnish and Serve: Remove from oven, garnish with fresh parsley if desired, and serve immediately for a warm, comforting meal.
Notes
- Use reduced sodium chicken broth to control saltiness. Adjust salt at the end to taste.
- If you prefer a vegetarian version, substitute ground beef with plant-based meat or additional beans and use vegetable broth.
- For a spicier dish, add cayenne pepper or hot sauce when seasoning.
- Ensure the cream cheese is very soft to help it melt smoothly into the chili mac.
- Stir frequently during pasta cooking to prevent sticking and burning at the bottom.
- If you don’t have a Dutch oven, use a large heavy pot or deep skillet with a lid.
- Red bell pepper is optional but adds a nice sweetness and texture.
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 7 g
- Sodium: 550 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 7 g
- Protein: 28 g
- Cholesterol: 65 mg
