Enjoy a one-pot Chili Mac recipe, an aromatic and effortless dinner that's loaded with Mexican flavors. This 30-minute meal makes busy weeknight dinners a breeze.
The beef and veggies are seasoned with a few spices. Add in the pasta shells so they simmer and cook together for the most flavorful homemade meal. Leftovers are great for an easy lunch the next day.
For specifics on the recipe use the table of contents to click on sections of the recipe.
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Why you'll love this recipe
- Chili Mac is a one-pot wonder with delicious results and easy clean-up.
- 30-minute dinner - what could be better?
- My macaroni and cheese chili recipe is affordable and perfect for meal planning.
This Chili Mac and Cheese Recipe is ready in 30 minutes. It's affordable and a one-pot winner. Here are a few more quick and easy dinner ideas; Teriyaki Chicken Rice Bowls, Stir Fry Beef and Broccoli, Beef Burrito Bowls, and Chicken Tacos.
Ingredients to make Mac and Cheese with Chili
- Ground beef: I prefer to use 85% lean ground beef for flavor and not too much fat. Ground turkey or chicken will work
- Pasta: Small pasta shells like wagon wheels, shells, elbow, or any small pasta tubes.
- Fire-roasted diced tomatoes: Fire-roasting gives a robust flavor. Regular diced tomatoes can be used.
- Chili beans: Canned beans in chili sauce to bring another level of flavor to the ingredients. Found in the bean section of local grocers.
- Red Pepper: Use any color pepper you have in the refrigerator.
- Spices: They enhance the flavors.
Equipment
- 5-quart saute pan
- Measuring Spoons and Cups
- Knives
- Cutting Board
- can opener
- Wooden Spoon
- knife
How to make Chili Cheese Macaroni
This is an overview of the recipe. The full instructions are below in the recipe card.
- Sauté onions and peppers.
- Add ground beef. Sauté until brown and no pink showing.
- Add remaining ingredients to the Dutch oven. Bring to a boil.
- Simmer 10 -15 minutes to cook the pasta and beef.
- Taste for seasoning. If needed, adjust seasoning. Top with the shredded cheddar cheese. Serve with favorite toppings: sour cream, diced tomatoes, chopped fresh cilantro or parsley.
How to store Chili Macaroni
Storage - Leftovers can be kept in the refrigerator in an airtight container for up to 3 days.
Make-Ahead and Freezer Instructions - Make a double batch and freeze a tray for a later date.
The casserole can be cooked and cooled before freezing. Do not add the cheese topping. Freeze in a freezer-safe container or well-wrapped in plastic wrap and foil to avoid freezer burn.
Eileen's Tips for the Best Chili Cheese Macaroni
- As a one-pot ground beef pasta dinner, use a large skillet to hold all the ingredients.
- Be sure to drain off and discard excess fat from the meat after browning.
- The spice level is mild. Start with the spices in the recipe. As it simmers, taste, and add seasoning if you prefer a higher spice level.
- To freeze the chili mac, let it cool completely. Store in freezer-safe bags or containers. Defrost in the fridge overnight and warm in a pot over a slow simmer. The pasta can be warmed in the oven in a covered dish at 325°F for about 20 minutes until the pasta is warmed through.
- Keep leftovers in the fridge for up to 3 days well covered. Always best to refer to USDA for any reference guide to leftovers and storage
Change Up Chili Cheese Mac
Do you want to change up this recipe? Here are some ways to change the flavor of this dish.
- Protein: Change up the meat, use ground turkey, chicken, pork, or ground sausage. Prefer vegan, use veggie crumbles or diced mushrooms instead of meat.
- Beans: Chili beans are our favorite but other beans such as black or red can be used. You may want to increase the spices if using plain beans.
- Vegetarian: Use meatless crumbles or lentils instead of the ground beef. Also use vegetable stock instead of beef stock.
- Gluten-Free: Use a gluten-free pasta. I have recipe tested with Barilla and it works well.
- Corn: Add 8 ounces of either frozen, thawed corn or canned corn drained.
- Cheese: We use a combo of Colby Jack and cheddar. You can use all cheddar or any of your favorite melting cheeses.
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Eileen xo
If you click on the number of servings in the recipe card, you can adjust the measurements to match the exact number of servings you need.
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Chili Mac Recipe
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Equipment Needed:
Ingredients
- 1 Tablespoon avocado oil Note 1
- 1 large yellow onion (diced)
- 1 large colored bell pepper (capsicum) seeded and chopped Note 2
- 1 pound ground beef (mince) (minced meat) Note 3
- 2 cloves garlic (minced)
- 15.5 ounce can, Chili Beans include juices
- 10 ounce can, fire-roasted diced tomatoes with juices Note 4
- 12 ounce small dry pasta shells
- 2 cups low-sodium beef broth
- 1 cup water
- 1 teaspoon ground cumin
- ½ - 1 teaspoon chili powder Note 5
- ½ teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon ground black pepper
Optional Garnishes
- 1 cup cheddar cheese (shredded) Note 5
- sour cream
- chopped roma tomatoes
- chopped fresh parsley or cilantro
Instructions
- In a large pot, over medium heat, add 1 Tablespoon avocado oilin 1 large yellow onion (diced) and 1 large colored bell pepper (capsicum) seeded and chopped, let brown for about 5-7 minutes to soften the vegetables.
- Add 1 pound ground beef (mince) to the pan. Break up the beef and brown until no longer any pink showing. Stir in 2 cloves garlic (minced) and stir about 30 seconds to let the garlic bloom its flavors.
- Drain and discard excess grease from the pan.
- Stir in 15.5 ounce can, Chili Beans, 10 ounce can, fire-roasted diced tomatoes with juices, 12 ounce small dry pasta shells , 2 cups low-sodium beef broth, 1 cup water 1 teaspoon ground cumin, ½ - 1 teaspoon chili powder, ½ teaspoon paprika , ½ teaspoon salt, and ½ teaspoon ground black pepper Bring to a boil.
- Reduce heat to a low simmer. Cover pot with a lid. Let simmer about 12-15 minutes. Pasta will be tender and meat will be tender.
- Taste for seasoning, if needed adjust any seasonings to your preference. Sprinkle topped 1 cup cheddar cheese (shredded)
- Serve with your favorite garnishes: sour cream, chopped roma tomatoes, and chopped fresh parsley or cilantro
