This easy Chili Mac is a quick, creamy, and satisfying meal perfect for busy nights. With savory ground beef, tender macaroni, and melted cheese, it’s a hearty dish the whole family will love. You can easily swap ingredients to fit what you have on hand for a flexible and delicious dinner!
Ingredients Needed
- 2 Tbsp. olive oil
- 1 lb. ground beef
- 3 garlic cloves, minced
- 1 small yellow onion, diced
- 2 Tbsp. chili powder
- 2 tsp. ground cuminKosher salt and black pepper, to taste
- 3 cups beef broth
- 1 (8 oz.) can tomato sa츒 oz. large elbow macaroni
- 1 (15 oz.) can pinto beans, drained
- 1 1/2 cups grated cheddar cheese (about 6 oz.)
- 1 cup grated pepper jack cheese (about 4 oz.)
- Fresh cilantro, for servingHot sauce, to taste
- Sour cream, for serving (optional)
How To Make Chili Mac Recipe
- Cook the Beef and Veggies: Heat 2 Tbsp. of olive oil in a large skillet over medium-high heat. Once hot, add 1 lb. ground beef, 3 minced garlic cloves, and 1 diced small yellow onion. Season with 2 Tbsp. chili powder, 2 tsp. ground cumin, kosher salt, and black pepper. Cook for 6-8 minutes, breaking up the meat until browned.
- Add Liquids and Pasta: Stir in 3 cups beef broth, 1 (8 oz.) can tomato sauce, 12 oz. elbow macaroni, and 1 (15 oz.) can drained pinto beans. Bring to a simmer, cover, and cook for 12-14 minutes, stirring occasionally, until the sauce thickens and the macaroni is tender.
- 3. Melt the Cheese: Remove the skillet from heat and stir in 1 1/2 cups grated cheddar cheese and 1 cup grated pepper jack cheese until the cheese melts and becomes creamy.
- Serve: Serve in bowls topped with fresh cilantro, extra cheddar cheese, a drizzle of hot sauce, and a dollop of sour cream (optional). Enjoy your chili mac!
Recipe Tips
- Cook the macaroni al dente: To avoid mushy pasta, make sure to cook the elbow macaroni just until it’s al dente, following the package instructions. It will continue cooking in the sauce, so you want it firm to the bite.
- Brown the beef well: Don’t rush the browning of the beef. Let it cook until it’s deeply browned to bring out its rich flavor, making the dish more savory.
- Add cheese at the end: Add the cheddar and pepper jack cheese after removing the pan from the heat. This helps the cheese melt smoothly without getting stringy.
- Use beef broth for extra flavor: If you want a richer taste, always use beef broth instead of water. It adds a savory depth to the dish.
- Customize with toppings: You can top the chili mac with sour cream, hot sauce, or extra cheese, depending on your taste. Add fresh cilantro for a burst of flavor!
How To Store & Reheat Leftovers
- Refrigerate: Store Leftovers chili mac in an airtight container in the fridge for 3-4 days.
- Freeze: Leftovers chili mac can be frozen for 3 months. Cool it first, then put it in a freezer-safe container. Thaw it in the fridge overnight and reheat it when ready to eat.
- Reheating: Reheat leftovers chili mac in the microwave for 1-2 minutes, stirring halfway through, or on the stove over low heat, adding a splash of broth or water to keep it moist.
Nutrition Fact
Serving Size: 1 serving (approximately 1 cup)
- Calories: 489
- Total Fat: 22g
- Saturated Fat: 9g
- Cholesterol: 64mg
- Sodium: 997mg
- Potassium: 674mg
- Total Carbohydrate: 49g
- Dietary Fiber: 7g
- Sugars: 17g
- Protein: 22g
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Chili Mac Recipe
Description
This easy Chili Mac is a quick, creamy, and satisfying meal perfect for busy nights. With savory ground beef, tender macaroni, and melted cheese, it’s a hearty dish the whole family will love. You can easily swap ingredients to fit what you have on hand for a flexible and delicious dinner!
Ingredients
Instructions
- Cook the Beef and Veggies: Heat 2 Tbsp. of olive oil in a large skillet over medium-high heat. Once hot, add 1 lb. ground beef, 3 minced garlic cloves, and 1 diced small yellow onion. Season with 2 Tbsp. chili powder, 2 tsp. ground cumin, kosher salt, and black pepper. Cook for 6-8 minutes, breaking up the meat until browned.
- Add Liquids and Pasta: Stir in 3 cups beef broth, 1 (8 oz.) can tomato sauce, 12 oz. elbow macaroni, and 1 (15 oz.) can drained pinto beans. Bring to a simmer, cover, and cook for 12-14 minutes, stirring occasionally, until the sauce thickens and the macaroni is tender.
- Melt the Cheese: Remove the skillet from heat and stir in 1 1/2 cups grated cheddar cheese and 1 cup grated pepper jack cheese until the cheese melts and becomes creamy.
- Serve: Serve in bowls topped with fresh cilantro, extra cheddar cheese, a drizzle of hot sauce, and a dollop of sour cream (optional). Enjoy your chili mac!
Notes
- Cook the macaroni al dente: To avoid mushy pasta, make sure to cook the elbow macaroni just until it’s al dente, following the package instructions. It will continue cooking in the sauce, so you want it firm to the bite.
- Brown the beef well: Don’t rush the browning of the beef. Let it cook until it’s deeply browned to bring out its rich flavor, making the dish more savory.
- Add cheese at the end: Add the cheddar and pepper jack cheese after removing the pan from the heat. This helps the cheese melt smoothly without getting stringy.
- Use beef broth for extra flavor: If you want a richer taste, always use beef broth instead of water. It adds a savory depth to the dish.
- Customize with toppings: You can top the chili mac with sour cream, hot sauce, or extra cheese, depending on your taste. Add fresh cilantro for a burst of flavor!
Chili Mac Recipe
