Chili Mac
Hearty, cheesy, and deeply satisfying one-pot comfort food. Tender elbow macaroni smothered in a rich, spiced beef chili sauce and studded with melted cheddar. A weeknight classic that brings together the best of chili and mac and cheese in every spoonful.
For 4 servings
- prep
Prepare the ingredients.
1.Chop the onion finely, mince the garlic cloves, and chop the tomatoes into small pieces.2.Shred the cheddar cheese and chop the cilantro for garnish.3.Measure out all spices and set aside. - saute · ~7 min
Brown the ground beef.
Heat oil in a large pot over medium-high heat. Add the ground beef and cook, breaking it up with a wooden spoon, until browned all over, about 5 to 7 minutes.
TIPDrain off excess fat if the beef releases too much, leaving about a tablespoon in the pot for flavor. - saute · ~8 min
Build the aromatic base.
1.Add the chopped onion to the pot and sauté until soft and translucent, about 3 to 4 minutes.2.Stir in the minced garlic and cook until fragrant, about 30 seconds.3.Add the chopped tomatoes and cook until they soften and release their juices, about 3 minutes. - saute · ~1 min
Bloom the spices.
Add the tomato paste, chili powder, cumin powder, and smoked paprika. Stir continuously and cook for 1 minute until the spices are deeply fragrant and the paste darkens slightly.
TIPCooking the tomato paste and spices in oil deepens their flavor and removes any raw taste. - boil · ~10 min
Simmer the chili base.
1.Pour in the water and add the cooked kidney beans. Stir well, scraping up any browned bits from the bottom of the pot.2.Add the salt and black pepper, then bring the mixture to a boil.3.Reduce the heat to low, cover, and let it simmer for 10 minutes. - simmer · ~12 min
Cook the macaroni in the chili.
1.Stir in the uncooked elbow macaroni. Increase the heat to bring the liquid back to a gentle boil.2.Reduce the heat to low, cover, and simmer for 10 to 12 minutes, stirring occasionally, until the pasta is tender and has absorbed most of the liquid.3.If the mixture looks too dry before the pasta is cooked, add a splash of hot water.TIPStir occasionally to prevent the pasta from sticking to the bottom of the pot. - mix · ~2 min
Melt the cheese.
Remove the pot from the heat. Sprinkle the shredded cheddar cheese over the top, cover, and let it sit for 2 minutes until melted and gooey. Gently fold the cheese through the chili mac.
TIPFolding the cheese in off the heat keeps it creamy and prevents it from becoming greasy. - garnish
Garnish with fresh cilantro and serve hot.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Deglaze the pot with a splash of water or broth after browning the beef to lift up all the browned flavor bits.
- 2Stir the macaroni frequently during the simmer to prevent it from clumping or sticking to the pot bottom.
- 3Reserve a handful of shredded cheddar to sprinkle on top just before serving for a gooey, melted finish.
- 4If the chili mac becomes too thick before the pasta is tender, add hot water ¼ cup at a time.
- 5Let the dish rest off the heat for 2-3 minutes after adding cheese so it sets into a creamy, not greasy, texture.
- 6Toast the cumin and chili powder in oil for exactly 1 minute to unlock their full aromatic potential.
Adapt it for your goals.
Low-oil
Brown the ground beef in a non-stick pan without added oil, and use lean ground beef (5% fat) to cut down on fat while keeping the chili mac hearty.
high proteinHigh-protein
Replace half the elbow macaroni with cooked lentils or chickpea pasta for a fiber- and protein-packed twist that still delivers comfort food satisfaction.
jainJain
Skip the onion and garlic; use asafoetida (hing) and extra cumin for depth. Replace cheddar with a plant-based, onion-garlic-free cheese, and use kidney beans for protein.
veganVegan
Substitute the ground beef with crumbled plant-based meat or cooked brown lentils, and swap the cheddar for a vegan shred that melts well, like cashew-based mozzarella.
Why this is on our healthy list.
High in Plant Protein
Kidney beans add soluble fiber and plant-based protein, helping to keep you full and support digestive health.
Rich in Lycopene
Tomatoes and tomato paste provide lycopene, an antioxidant linked to heart health, especially when cooked in oil.
Good Source of Iron
Ground beef and kidney beans both contribute heme and non-heme iron, which oxygenates the blood and combats fatigue.
Contains Digestive-Friendly Spices
Cumin and smoked paprika aid digestion and add anti-inflammatory properties without extra salt.
Frequently asked questions
Yes. Use one 400g can, rinsed and drained. Add them in step 5 with the water and reduce the simmer time to 5 minutes before adding pasta.
