One-Pot Chili Mac with Ground Beef and Cheddar

Chili Mac

This one-pot chili mac combines ground beef, pinto beans, tomatoes, and chili seasoning with elbow macaroni. The dry elbows simmer in the chili base, absorbing flavor as they cook, while sharp cheddar melts into the sauce rather than forming a layer on top.

The finished dish should be spoonable, with distinct elbows and beef crumbles coated in a thick orange-red sauce. Stir often while the pasta cooks, check the liquid level, and stop when the elbows still have a slight bite; they’ll continue absorbing sauce as the pot rests.

Ingredients for Chili Mac

• 1 lb lean ground beef, preferably 90% lean (about 450g)
• 1 small yellow onion, diced (about 110g)
• 2 garlic cloves, minced
• 1 tablespoon tomato paste
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 can (15 oz) tomato sauce
• 1 can (14.5 oz) petite diced tomatoes, with juices
• 1 can (15 oz) pinto beans, drained and rinsed
• 2 cups low-sodium beef broth, plus more as needed
• 8 oz dry elbow macaroni (about 225g)
• 1 1/2 cups freshly shredded sharp cheddar (about 170g)
• Up to 1/2 teaspoon kosher salt, to taste
• 1 tablespoon chopped fresh flat-leaf parsley

Yield: 6 generous servings. Time: About 10 minutes prep and 25 minutes cooking, or 35 minutes total. Use a 5- to 6-quart heavy pot or Dutch oven with a lid.

How to Make One-Pot Chili Mac

1. Brown the beef and onion: Warm the pot over medium-high heat. Add the beef and onion without oil. Cook for 6 to 8 minutes, breaking the beef into small crumbles, until no pink remains and the onion has softened. Drain excess fat if needed.
2. Cook the seasonings: Reduce the heat to medium. Stir in the garlic, tomato paste, chili powder, and cumin. Cook for about 1 minute, stirring so the garlic does not scorch, until fragrant and the paste is distributed through the beef.
3. Build the chili base: Stir in the tomato sauce, diced tomatoes with their juices, beans, and 2 cups broth. Bring to a steady simmer, about 3 to 4 minutes.
4. Simmer the macaroni: Stir in the dry elbows. Maintain a gentle simmer over medium-low to medium heat with the lid slightly ajar. Cook for about 10 to 13 minutes, lifting the lid to stir frequently and scrape the bottom of the pot. Begin checking at 9 minutes. If the pasta is still firm and the pot is drying out, add broth or water 1/4 cup at a time. Stop when the elbows are tender with a slight bite and the sauce coats them.
5. Finish with cheddar: Turn off the heat and stir in the cheddar until melted into the sauce. Taste, then add up to 1/2 teaspoon salt if needed. Cover and rest for about 2 minutes.
6. Serve: Spoon into bowls and scatter the parsley lightly over the top. Serve while the sauce is creamy and the elbows and beef crumbles are still visible.

How to Keep One-Pot Chili Mac Saucy

Dry elbows cook in a thick tomato mixture, so stir across the pot bottom often to prevent sticking. Add more liquid only if the pasta is still firm and the pot looks dry; adding it after the pasta is tender can leave the sauce watery.

The sauce may look a little loose before the covered rest. If liquid still pools around the cooked pasta afterward, simmer uncovered briefly until the sauce clings to the elbows. Serve promptly, since the pasta continues absorbing sauce as it sits.

Ingredient Swaps and Heat Level

Ground turkey can replace the beef in equal weight; cook it thoroughly and expect a leaner result. Drained kidney or black beans can replace the pintos, though they will be more prominent among the pasta. Vegetable or chicken broth can replace beef broth in the same amount.

For more heat, add cayenne or hot sauce to taste after cooking. Gluten-free elbows can work, but use their package timing as a guide and watch both tenderness and liquid level rather than relying on the simmer time above.

For a pasta-free dinner with similar flavors, try classic beef chili.

Storage and Reheating

Cool leftovers and refrigerate in an airtight container for up to 3 to 4 days. Reheat gently on the stovetop or in the microwave with a splash of broth or water; the macaroni absorbs sauce as it sits.

For better make-ahead texture, refrigerate the chili base without pasta or cheese for up to 3 days. Reheat it, then add the dry elbows and finish the recipe as directed.

Finished chili mac can be frozen for up to 3 months, though the pasta may be softer after thawing. For better texture, freeze the base without macaroni or cheese instead. Thaw overnight in the refrigerator before reheating and finishing.

Nutrition

Approximate per generous serving, based on 6 servings: 480 calories, 32g protein, 18g fat, and 46g carbohydrates. Approximate per 100g of finished chili mac: 120 calories, 8g protein, 5g fat, and 12g carbohydrates. Values vary with the beef, cheese, canned ingredients, and amount of liquid absorbed or evaporated.