Save My neighbor knocked on my door one Tuesday evening holding an empty Tupperware and asking what I'd been cooking. The smell of smoky paprika and simmering tomatoes had drifted through the hallway vents. I handed her a bowl of this chili mac, still bubbling with melted cheddar, and she stood in my doorway eating it with her fingers gripping the sides like she'd found treasure. That's the power of a one-pan dinner that doesn't taste like a shortcut.
I started making this on nights when my brain was too tired to plan but my stomach wanted something hearty and real. The first time, I used whatever cheese was left in the fridge, a mix of cheddar and a little mozzarella, and it turned into this stretchy, gooey situation that my kids still ask about. Now it's my go-to when I need to feed people quickly without looking like I'm trying too hard.
Ingredients
- Ground beef, turkey, chicken, or plant-based ground (1 lb): This is your protein base and flavor anchor, use whatever fits your diet or mood, just make sure to brown it well for that deep, caramelized taste.
- Onion (1 medium, diced): It adds sweetness and body to the sauce, and cooking it until soft makes the whole dish taste more developed and less like a quick fix.
- Garlic (3 cloves, minced): Fresh garlic blooms in the heat and fills your kitchen with the kind of smell that makes people wander in asking when dinner will be ready.
- Chili powder (2 tbsp): This is where the chili flavor really lives, don't skimp or it'll just taste like tomato pasta.
- Ground cumin (1 1/2 tsp): Cumin brings warmth and a little earthiness that makes the spice blend feel complete instead of one-note.
- Smoked paprika (1 tsp): This is the secret to that campfire-ish, slightly smoky depth that makes people ask what you did differently.
- Salt and black pepper (1/2 tsp each): Season in layers, taste at the end, and adjust because every broth and cheese has a different saltiness.
- Diced tomatoes (1 can, 14.5 oz, undrained): The juices add acidity and help create the sauce, so don't drain them or you'll lose half the flavor.
- Tomato sauce (1/2 cup): This thickens everything and gives the dish that smooth, saucy consistency instead of feeling brothy or thin.
- Broth (2 cups, low-sodium beef, chicken, or vegetable): The pasta cooks directly in this, soaking up every bit of seasoning as it softens.
- Elbow macaroni (2 cups dry): Short pasta works best because it cooks evenly and catches all the cheese and sauce in its curves.
- Shredded cheddar cheese (2 cups): Sharp cheddar melts into a creamy, tangy coating, but mild works too if you want it less punchy.
- Optional black beans or kidney beans (1 can, drained): These add extra protein and texture, plus they make the dish feel even heartier without much effort.
- Optional jalapeño (1, diced): If you like a little heat that builds as you eat, toss this in with the tomatoes.
- Toppings (green onions, sour cream, tortilla chips, cilantro, extra cheese): These turn a simple bowl into something you can personalize and make your own every time.
Instructions
- Brown the meat:
- Heat a large deep skillet or Dutch oven over medium-high heat and add your ground protein, breaking it up with a wooden spoon as it cooks until no pink remains, about 4 to 5 minutes. If there's a lot of fat pooling, drain most of it off so the dish doesn't feel greasy later.
- Soften the aromatics:
- Toss in the diced onion and let it cook for 2 to 3 minutes until it starts to turn translucent and smell sweet, then stir in the garlic and cook just 30 seconds until fragrant. Don't let the garlic brown or it'll taste bitter.
- Bloom the spices:
- Sprinkle the chili powder, cumin, smoked paprika, salt, and pepper over the meat and onions, stirring everything together so the spices coat the mixture and start to release their oils. This step makes the flavor so much deeper than just adding spices to liquid.
- Add the tomatoes and broth:
- Pour in the diced tomatoes with their juices, the tomato sauce, and the broth, stirring well to combine. Scrape up any browned bits from the bottom of the pan because that's pure flavor.
- Simmer the pasta:
- Add the dry macaroni and any optional beans or jalapeño, stir everything together, and bring it to a gentle boil. Reduce the heat to a simmer, cover, and cook for 10 to 12 minutes, stirring occasionally so the pasta doesn't stick, until the noodles are al dente and most of the liquid is 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, smooth sauce that clings to every piece of pasta. Taste and add more salt or pepper if it needs it.
- Serve hot:
- Ladle the chili mac into bowls and let everyone top theirs however they like with green onions, sour cream, crushed tortilla chips, cilantro, or extra cheese. Serve it right away while it's still steaming and gooey.
Pin it The first time I made this for a potluck, I showed up late with the pot still warm and a wooden spoon sticking out of the lid. People scraped the sides clean and two friends texted me the next day asking for the recipe. It's the kind of dish that doesn't need to look perfect to make people feel cared for, and that's exactly why I keep coming back to it.
How to Make It Your Own
You can swap the ground beef for turkey or chicken if you want something leaner, or use plant-based crumbles and vegetable broth for a vegetarian version that's just as hearty. I've also made this with leftover rotisserie chicken shredded in at the end, and it worked beautifully. If you want more heat, add a diced jalapeño or a few shakes of hot sauce when you stir in the spices. For a creamier finish, stir in a few spoonfuls of sour cream or cream cheese along with the cheddar.
What to Do with Leftovers
This keeps in the fridge for up to three days and actually tastes better the next day once the flavors have had time to settle into each other. The pasta will soak up more liquid as it sits, so when you reheat it, add a splash of broth or even a little milk to loosen it back up. I've also baked leftovers in a casserole dish topped with extra cheese and crushed tortilla chips, and it turned into a whole new meal that my family thought was intentional.
Serving Suggestions
This dish is filling enough to stand on its own, but it's even better with a simple side salad dressed in lime and olive oil or a handful of tortilla chips on the side for scooping. I like to put out little bowls of toppings and let everyone build their own bowl, it makes a weeknight dinner feel a little more special without any extra work. If you're feeding a crowd, double the batch and keep it warm in a slow cooker so people can help themselves.
- Serve with cornbread or garlic bread for something a little more indulgent.
- Pair it with a crisp coleslaw or pickled jalapeños to cut through the richness.
- Top with avocado slices or a squeeze of fresh lime juice for brightness and balance.
Pin it This is the kind of meal that makes you feel like you've got dinner handled even on the messiest of days. It's warm, filling, and just cheesy enough to feel like a hug in a bowl.
Frequently Asked Questions
- → Can I make this with ground turkey or chicken instead of beef?
Absolutely. Ground turkey, chicken, or even plant-based crumbles work beautifully in this skillet. Just note that leaner meats may require a splash of oil when cooking to prevent sticking.
- → Do I need to cook the pasta before adding it?
No. The dry macaroni cooks directly in the simmering tomato broth, absorbing flavor and thickening the sauce naturally as it softens. This one-pot method saves time and creates a creamier texture.
- → How can I make this vegetarian?
Swap the ground beef for plant-based crumbles or add an extra can of beans (black or kidney work well) for protein. Use vegetable broth instead of beef or chicken broth. The result is just as hearty and satisfying.
- → Can I make this gluten-free?
Yes. Simply use your favorite gluten-free elbow pasta and check that your chili powder and other spices are certified gluten-free. The cooking method remains the same, though simmering time may vary slightly depending on the pasta.
- → How should I store and reheat leftovers?
Store cooled leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of broth or milk to restore creaminess, or microwave in 1-minute intervals, stirring between each.
- → What other cheeses work well?
Sharp cheddar provides the best flavor, but you can also use Monterey Jack, pepper jack for extra heat, or a Mexican cheese blend. Avoid pre-shredded cheese if possible—it melts better when you grate it yourself.