Description
This hearty and comforting Chili Mac recipe combines ground beef, kidney beans, tomatoes, and elbow macaroni in a flavorful chili-spiced sauce, topped with melted sharp cheddar cheese. It's a one-pot meal perfect for a quick and satisfying dinner.
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
Spices and Seasonings
- 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
Tomatoes and Beans
- 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)
Broth and Pasta
- 3 1/2 cups reduced sodium chicken broth
- 12 ounces uncooked elbow macaroni
Cheese and Garnish
- 2 oz. block cream cheese, cubed, 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 cheese melt step.
- Sauté aromatics and meat: Heat olive oil in a large Dutch oven over medium-high heat. Add the diced onion and cook for 3 minutes until softened. Add the ground beef and cook until browned, breaking it up as it cooks. Stir in the chopped red bell pepper, minced garlic, and all the seasonings; sauté for 1 more minute to release the flavors.
- Add tomatoes, beans, and liquids: Stir in the crushed tomatoes, fire roasted diced tomatoes (with juices), kidney beans, brown sugar, and mesquite liquid smoke if using. Pour in the reduced sodium chicken broth.
- Simmer with pasta: Cover the pot and bring the mixture to a simmer. Add the uncooked elbow macaroni, cover, and simmer for 5 minutes. Stir frequently and replace the lid to prevent the pasta from burning on the bottom. After 5 minutes, remove the lid and continue to simmer, stirring often, until the pasta is just al dente. Taste frequently to avoid overcooking.
- Incorporate cheeses: Turn off the stove but leave the pot on the burner. Stir in the soft cream cheese until melted and smooth. Gradually add 1 1/2 cups of shredded sharp cheddar cheese, a handful at a time, stirring until melted. Adjust seasoning with additional salt, pepper, cayenne, or hot sauce if desired.
- Bake with cheese topping: Spread the remaining 1 cup of shredded cheddar cheese evenly over the top of the pasta. Place the Dutch oven uncovered in the preheated oven and bake for 5 minutes until the cheese melts and bubbles.
- Garnish and serve: Remove from oven, garnish with fresh parsley if desired, and serve immediately while hot and cheesy.
Notes
- For a vegetarian version, substitute the ground beef with a plant-based meat substitute or extra beans and vegetable broth.
- If you don’t have mesquite liquid smoke, you can omit it; it adds a smoky depth but is not essential.
- Be sure to stir the pasta frequently while simmering to prevent sticking and burning at the bottom of the pot.
- You can use mild or medium cheddar cheese according to your taste preference.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated on the stovetop or in the microwave.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 7 g
- Sodium: 550 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 7 g
- Protein: 28 g
- Cholesterol: 65 mg
