Description
This hearty Chili Mac is a comforting one-pot recipe combining ground beef, beans, tomatoes, and elbow macaroni simmered in a flavorful chili-spiced tomato broth, finished with creamy melted cheddar cheese and optional garnishes.
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
Add Later
- 2 oz. block cream cheese, cubed and very soft
- 2 1/2 cups freshly shredded sharp cheddar cheese, divided
- Fresh parsley for garnish (optional)
Instructions
- Preheat Oven: Preheat your oven to 400 degrees Fahrenheit to prepare for the final baking step.
- 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 softened. Add ground beef and cook until browned, breaking it up as it cooks. Add the chopped red bell pepper, minced garlic, chili powder, smoked paprika, cumin, salt, oregano, ground mustard, and pepper. Sauté for 1 more minute to combine flavors.
- Add Tomatoes and Beans: Stir in crushed tomatoes, fire roasted diced tomatoes (with their juice), rinsed kidney beans, brown sugar, and mesquite liquid smoke if using. Mix well.
- Add Broth and Pasta: Pour in the reduced sodium chicken broth. Cover the pot and bring the mixture to a simmer. Then add the uncooked elbow macaroni. Cover again and simmer for 5 minutes, stirring frequently and replacing the lid to prevent the pasta from sticking or burning.
- Simmer Pasta Until Al Dente: After 5 minutes, remove the lid and continue to simmer the chili mac, stirring often for a few more minutes until the pasta is al dente. Taste the pasta frequently to avoid overcooking.
- Melt Cream Cheese and Cheddar: Turn the stove off but leave the pot on the burner. Stir in the softened cream cheese until fully melted and incorporated. Then add 1 1/2 cups of shredded cheddar cheese gradually, stirring to melt it evenly. Adjust seasoning by adding more salt, pepper, cayenne, or hot sauce if desired.
- Bake with Remaining Cheese: Sprinkle the remaining 1 cup cheddar cheese evenly over the top of the pasta. Place the Dutch oven uncovered into the preheated oven and bake for 5 minutes until the cheese is melted and bubbly.
- Garnish and Serve: Remove the pot from the oven, garnish with fresh parsley if desired, and serve immediately for best flavor and texture.
Notes
- Use reduced sodium chicken broth to control the salt level.
- For a vegetarian version, substitute ground beef with a plant-based meat alternative and use vegetable broth instead.
- Adjust the chili powder and cayenne according to your preferred spice level.
- If you prefer a creamier texture, add the cream cheese gradually and stir well to avoid lumps.
- Stir frequently during simmering to prevent the pasta from sticking to the bottom of the pot.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated on the stovetop or microwave.
Nutrition
- Serving Size: 1 cup
- Calories: 450 kcal
- Sugar: 8 g
- Sodium: 500 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 6 g
- Protein: 30 g
- Cholesterol: 65 mg
