Description
One-pan chili mac combines hearty ground beef chili with tender elbow macaroni and melted cheese. This is a quick 30-minute weeknight dinner the whole family enjoys.
Ingredients
- 1 tablespoon olive oil
- 1 1/2 pounds ground beef
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 1 can (15 ounces) diced tomatoes with juices
- 1 can (8 ounces) tomato sauce
- 1 can (15 ounces) kidney beans, drained and rinsed
- 2 cups beef broth
- 2 cups elbow macaroni, uncooked
- 2 cups shredded sharp cheddar cheese
- Sliced green onions (for serving)
- Sour cream (for serving)
- Diced red onion (for serving)
- Shredded cheese (for serving)
Instructions
- Heat olive oil in a large 12-inch skillet with high sides over medium-high heat until shimmering.
- Add ground beef and diced onion to the skillet. Break meat apart with a wooden spoon and cook for 6-7 minutes until beef browns and onion softens.
- Drain excess grease from the skillet if needed. Add minced garlic and stir for 30 seconds until fragrant.
- Sprinkle chili powder, cumin, smoked paprika, onion powder, oregano, salt, black pepper, and cayenne over the beef mixture. Stir for 1 minute to toast the spices.
- Pour in diced tomatoes with their juices, tomato sauce, drained kidney beans, beef broth, and uncooked elbow macaroni. Stir well to combine and submerge the pasta.
- Bring the mixture to a boil over high heat. Reduce heat to low, cover with a lid, and simmer for 12-14 minutes, stirring once or twice to prevent sticking.
- Check that macaroni is al dente and most liquid has been absorbed into a thick, saucy consistency.
- Remove skillet from heat. Stir in 1 cup of shredded cheddar cheese until melted and incorporated throughout.
- Sprinkle remaining 1 cup of cheese evenly over the top. Cover with the lid and let sit for 3-5 minutes until cheese melts completely.
- Garnish with sliced green onions and serve hot directly from the skillet with additional toppings on the side. Ensure ground beef reaches an internal temperature of 160°F for food safety.
Notes
- Use ground turkey or ground chicken instead of beef for a leaner option; add an extra tablespoon of oil.
- Swap kidney beans for black beans, pinto beans, or a combination.
- Replace elbow macaroni with small shells, cavatappi, or rotini.
- Make it vegetarian by omitting beef, using plant-based ground, or doubling beans and adding 1 cup diced bell peppers.
- Add 1-2 diced jalapeños with the onions for extra heat.
- Use pepper jack cheese instead of cheddar for a spicier finish.
- Use a large skillet with at least 3-inch high sides.
- Do not skip draining the beans.
- Stir the pasta once or twice during cooking to prevent clumping.
- Add cheese off the heat to prevent it from becoming grainy.
- Let the finished dish rest for 5 minutes before serving.
- Store cooled chili mac in an airtight container in the refrigerator for up to 4 days.
- Freeze for up to 2 months. Reheat on the stovetop adding 2-3 tablespoons of broth or water.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: American