Description
This delicious one-pot Chili Mac recipe combines hearty ground beef, spices, tomatoes, beans, and macaroni for a comforting and flavorful meal. Topped with melted cheddar cheese and baked to perfection, it's a perfect dinner option that is easy to prepare and sure to please the whole family.
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
- 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
- 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)
- 3 1/2 cups reduced sodium chicken broth
- 12 ounces uncooked elbow macaroni
Add Later
- 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 F to prepare for the final baking step.
- Sauté Aromatics and Meat: Heat olive oil in a large Dutch oven over medium-high heat. Add diced onions and cook for 3 minutes until softened. Add ground beef and cook until browned, breaking it up as you go. Stir in chopped red bell pepper (if using), minced garlic, chili powder, smoked paprika, ground cumin, salt, oregano, ground mustard, and pepper. Sauté for 1 additional minute to release the spices' flavors.
- Add Tomatoes and Beans: Stir in crushed tomatoes, fire roasted diced tomatoes with their juice, kidney beans, brown sugar, and mesquite liquid smoke if using. Mix thoroughly to combine all ingredients.
- Add Broth and Pasta: Pour in the reduced sodium chicken broth. Cover the pot and bring it to a gentle simmer. Add the uncooked elbow macaroni to the simmering mixture. Keep covered and simmer for 5 minutes, stirring frequently and replacing the lid to prevent sticking or burning on the bottom.
- Simmer Pasta: Remove the lid and continue to simmer for a few more minutes, stirring often, until the pasta is al dente. Taste frequently to avoid overcooking.
- Add Cheese: Turn off the stove but keep the pot on the burner. Stir in the soft cream cheese until fully melted and incorporated. Then, gradually add 1 1/2 cups of the shredded sharp cheddar cheese in small handfuls, stirring until melted and creamy. Adjust the seasoning with salt, pepper, cayenne, or hot sauce to desired heat.
- Bake: Evenly top the chili mac with the remaining 1 cup of shredded cheddar cheese. Place the uncovered pot in the preheated oven and bake for 5 minutes, until the cheese is melted and bubbly.
- Serve: Garnish with fresh parsley if desired and serve immediately, enjoying this hearty and flavorful dish.
Notes
- For a vegetarian version, substitute the ground beef with plant-based meat or extra beans and use vegetable broth.
- If you prefer a spicier chili mac, add cayenne pepper or hot sauce when seasoning.
- Be cautious when simmering the pasta to avoid overcooking; frequently taste to ensure perfect texture.
- Using reduced sodium chicken broth helps control salt levels but adjust salt to taste at the end.
- Opt for freshly shredded cheddar cheese for better melting and creaminess compared to pre-shredded cheese.
- The optional mesquite liquid smoke adds a smoky depth but can be omitted if unavailable.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 7 g
- Sodium: 550 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 6 g
- Protein: 28 g
- Cholesterol: 75 mg
