Save to Pinterest There's something magical about a one-pot meal that somehow tastes like you've been cooking all day, when really you've only spent 35 minutes at the stove. I discovered this chili mac on a particularly chaotic Tuesday when my roommate texted asking if I could feed four people on short notice, and I realized I had exactly the right ingredients sitting in my pantry. That first batch came together almost by accident, and watching everyone go back for seconds despite not knowing what they were eating felt like winning the kitchen lottery.
My favorite memory with this dish happened on a snowy evening when I made it for my book club, expecting it to be the side dish nobody touched. Instead, two people asked for the recipe before dessert even came out, and we spent the next hour debating whether the smoked paprika or the sour cream swirl was the real MVP. That's when I realized this wasn't just an easy weeknight dinner—it was the kind of food that makes people feel taken care of.
Ingredients
- Ground beef (1 lb): This is your umami backbone, so don't shy away from a slightly fattier cut—it'll render into the sauce and keep everything creamy and rich as it simmers.
- Onion and bell pepper (1 medium onion, 1 red pepper): These soften into almost nothing, but they're doing the heavy lifting in flavor, so take the 30 seconds to dice them evenly.
- Garlic (3 cloves, minced): Mince it small enough that it practically melts into the spice base—this prevents harsh raw bites.
- Kidney beans (1 can, drained): Rinsing them under cold water removes the tin-canned taste and keeps your final dish tasting fresh.
- Diced tomatoes and tomato sauce (1 can each, 15 oz): The combo of chunky tomatoes and smooth sauce gives you texture and body without needing to blend anything.
- Beef or vegetable broth (2 cups): Use the good stuff if you have it—this is going to be your final sauce, so weak broth makes a weak finish.
- Elbow macaroni (2 cups uncooked): Don't cook it separately; it drinks up all those flavors as it cooks right in the pot.
- Chili powder, cumin, smoked paprika, oregano, salt, and pepper: Toast these spices by cooking them briefly in fat after the vegetables soften—it's the moment your kitchen starts smelling like you know what you're doing.
- Cheddar cheese (1½ cups shredded): Sharp cheddar holds its flavor better than mild, and the shreds melt faster than chunks.
- Sour cream (½ cup, optional): A dollop on top adds tang that cuts through the richness and makes every bite taste brighter.
Instructions
- Brown the beef:
- Heat your pot over medium-high heat and let it get hot before the meat touches down—you'll hear a satisfying sizzle that means the surface is caramelizing instead of steaming. Break it apart with your spoon as it cooks, making sure no clump stays bigger than a pea.
- Build the flavor base:
- Once the beef is browned, add your diced onion, bell pepper, and garlic to the same pot without draining (well, unless there's a real pool of grease). That fat carries flavor, so work with it for the next 3–4 minutes until the vegetables soften and lose their raw edges.
- Bloom the spices:
- This is the non-negotiable step: stir in your chili powder, cumin, paprika, oregano, salt, and pepper, and let them cook for exactly one minute. You'll smell the shift from raw spice powder to something warm and complex—that's the moment you know it's working.
- Add everything else:
- Pour in your beans (rinsed, remember), the chunky tomatoes, the smooth tomato sauce, broth, and uncooked pasta. Stir everything together so nothing's stuck to the bottom and the pasta is submerged as much as possible.
- Simmer until tender:
- Bring it to a boil first—you'll see it bubble at the edges—then turn the heat down to medium-low and cover it. Let it cook for 12–15 minutes, stirring every few minutes so the pasta cooks evenly and doesn't clump.
- Finish with cheese:
- When the pasta is tender (taste a piece if you're unsure), uncover the pot and stir in your shredded cheese off the heat. The residual warmth melts it into this creamy sauce without making it grainy.
- Serve with intention:
- Ladle it into bowls and top with a spoonful of sour cream if you have it—the coldness of the cream against the heat of the chili is its own small comfort.
Save to Pinterest I made this for my neighbor who'd just started a new job and didn't have time to cook, and she cried a little when I handed her the container—not because it was fancy, but because someone had made her actual food. That moment crystallized something for me: the best recipes aren't the ones with ten specialty ingredients or Instagram-worthy plating. They're the ones that show up when you need them.
The One-Pot Magic Behind This Dish
There's real science happening when you cook pasta directly in the sauce instead of in a separate pot of water. The starch from the pasta dissolves into the broth, turning everything thicker and creamier without a drop of cream—it's basically the pasta doing half the work for you. This also means the flavors have nowhere to escape; everything stays in the pot where it belongs.
Why This Works as Comfort Food
Chili and mac and cheese are two of the most primal comfort foods on their own, so combining them feels like someone understood exactly what you needed before you even asked. The chili brings earthiness and heat, while the macaroni softens everything and makes it feel safe. It's the culinary equivalent of a warm hug from someone who's known you for years.
The Shortcuts and Swaps That Actually Work
This recipe is flexible in ways that matter and strict in ways that don't. You can swap the beef for turkey, use canned black beans instead of kidney beans, or even go vegetarian if you use a hearty vegetable broth and add an extra can of diced tomatoes for body. The one thing you really shouldn't skip is the smoked paprika—it's what makes this taste like someone who cares made it.
- If you want more heat, add a minced jalapeño with the vegetables or sprinkle cayenne pepper on top instead of mixing it in.
- Leftover chili mac thickens as it sits in the fridge, so add a splash of broth or water when you reheat it.
- This doubles easily for a crowd, but remember to add an extra 5 minutes to the simmering time if you're cooking a bigger batch.
Save to Pinterest This is the kind of recipe that stays in your rotation forever once you make it, not because it's complicated or requires special skill, but because it works every single time and makes people happy. Make it on a Tuesday, make it for a crowd, make it when you're tired and hungry—it'll show up for you.
Questions & Answers About This Recipe
- → Can I use ground turkey instead of beef?
Yes, ground turkey works well as a lighter alternative, maintaining the dish's texture while reducing fat content.
- → How can I make this dish spicier?
Add ½ tsp cayenne pepper or include a diced jalapeño with the vegetables when sautéing for extra heat.
- → What type of pasta is best to use?
Elbow macaroni is ideal as it holds sauce well and softens nicely during simmering but other small pasta shapes can also be used.
- → Is it possible to prepare this in advance?
This dish can be made ahead and reheated; just add a splash of broth or water when warming to maintain creamy consistency.
- → Can I omit the cheese or sour cream?
Yes, although cheese adds creaminess and flavor, the dish remains flavorful without dairy toppings or can be served with a dairy-free alternative.