Chili Mac
This homemade Chili Mac combines rich beef chili, tender pasta, hearty beans, and plenty of melted cheese into one comforting skillet meal that's easy to make and perfect for feeding the whole family.
Ingredients
For the Chili
- 1 tablespoon olive oil
- 1 medium onion diced
- 3 cloves garlic minced
- 1 bell pepper diced
- 1 pound ground beef
- 1 to 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 28-ounce can crushed tomatoes
- 1 8-ounce can tomato sauce
- 1 14-ounce can kidney beans, drained and rinsed
For the Mac
- 1 cup beef broth
- 8 ounces uncooked elbow macaroni
- ½ cup shredded cheddar cheese
- ½ cup shredded Monterey Jack cheese
- 1 cup shredded mozzarella cheese divided
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
- Heat the olive oil in a large Dutch oven or deep skillet over medium heat. Add the diced onion and cook for about 4 to 5 minutes until softened.
- Add the minced garlic and diced bell pepper. Cook for another 2 minutes until fragrant.
- Add the ground beef and cook until browned, breaking it apart with a wooden spoon. Drain any excess grease if necessary.
- Sprinkle in the chili powder, cumin, and smoked paprika. Stir continuously and cook for 1 to 2 minutes to toast the spices.
- Pour in the crushed tomatoes, tomato sauce, kidney beans, and beef broth. Stir everything together and bring the mixture to a boil.
- Add the uncooked elbow macaroni and stir well. Reduce the heat to medium and simmer uncovered for 10 to 12 minutes, stirring occasionally, until the pasta is al dente and most of the liquid has been absorbed.
- Remove the pot from the heat. Gradually stir in: ¼ cup cheddar cheese, ¼ cup Monterey Jack cheese, and ¾ cup mozzarella cheese. Add a little at a time, stirring until completely melted before adding more.
- Taste and adjust the seasoning with salt and black pepper if needed.
- Sprinkle the remaining cheddar, Monterey Jack, and mozzarella over the top. Cover with a lid for about 2 minutes, or until the cheese has completely melted.
- Serve hot with your favorite toppings like sour cream, green onions, jalapeños, tortilla chips, or fresh cilantro.
Recipe Tips
Don't overcook the pasta. Since it cooks directly in the chili, remove the pot from the heat as soon as the macaroni reaches al dente. The pasta will continue absorbing liquid while the cheese melts, giving you the perfect texture instead of mushy noodles.
