Pin it
This cozy chili mac is a one-pot dinner wonder, combining all the comfort of classic chili with the creamy nostalgia of macaroni and cheese. When my calendar is packed and my family needs a filling meal fast, this is the dish I turn to. Each bite is hearty, cheesy, and packed with flavor, making it ideal for both busy weeknights and casual gatherings.
I remember serving this on a chilly night when unexpected guests arrived, and everyone gathered around the table for seconds. Now it is our go-to emergency comfort food.
Ingredients
- Olive oil: helps develop flavor while keeping everything from sticking. Look for a good-quality extra-virgin oil for the best taste
- Garlic: minced for a comforting aroma and subtle bite. Fresh garlic brings the brightest flavor
- Onion: diced for sweetness and depth. Yellow onions are especially good here
- Ground beef: forms the hearty base. Choose an 80 percent lean variety for the juiciest results
- Beef broth: enriches the sauce with savory depth. Low sodium is best so you can control saltiness
- Traditional pasta sauce: gives a rich tomato flavor and helps bind the pasta and chili together. Read the label for ones without added sugar
- Diced tomatoes with green chile peppers: add tang and mild heat. Look for firm pieces and bright color
- Mild chili beans undrained: bring creamy texture and seasonings. Pick cans with minimal preservatives if you can
- Chili seasoning mix: makes it all come together quickly. Choose your favorite blend
- Elbow macaroni: the classic shape for soaking up sauce. Pick pasta with a smooth surface for the best bite
- Shredded Mexican 4-cheese blend: melts smoothly and adds richness. Buy a block and shred it yourself for top melt
Step-by-Step Instructions
- Brown the Beef and Aromatics:
- First heat the olive oil in a roomy pot on medium high. Add the minced garlic and diced onion and let them sweat gently. Toss in the ground beef and cook until no longer pink and just beginning to brown. This is where the umami flavor builds. Make sure to drain any excess fat to keep the dish balanced
- Build the Sauce:
- Pour in the beef broth and stir up all the browned bits from the bottom. Add the pasta sauce diced tomatoes with green chile peppers undrained chili beans and all the chili seasoning mix. Mix everything together well so all the flavors combine evenly. Bring this to a more gentle simmer
- Cook the Pasta:
- Stir the elbows right into the pot with everything else. Turn up the heat and bring to a gentle boil. Cover the pot then reduce heat to low and let everything simmer together for about thirteen to fifteen minutes. The pasta should become tender but not mushy and it will soak up all those chili flavors
- Finish and Cheese:
- Remove the pot from the heat as soon as the pasta is just cooked through. Sprinkle the cheese blend over the top making sure it is evenly distributed. Cover the pot again for two minutes until the cheese melts into gooey perfection
- Serve It Up:
- Spoon generous portions into bowls while steaming hot. Garnish each bowl with dollops of cool sour cream slices of ripe avocado or a handful of crunchy corn chips for extra fun
Pin it
My favorite part is pushing that cheesy lid aside and scooping down into the saucy chili. My kids love sneaking extra chips into their bowls and we always fight over the last scoop.
Storage Tips
Leftovers keep well for three days in the fridge. Store in a covered airtight container and reheat slowly on the stovetop or in the microwave with a splash of broth or water. The flavors meld even more by the next day making every bite cozy.
Ingredient Substitutions
Ground turkey can swap for beef if you want something lighter. You can also use kidney beans or black beans instead of chili beans for a different twist and a boost of fiber. If you are out of Mexican blend cheese try sharp cheddar or Monterey Jack for a similar melt.
Serving Suggestions
This dish is plenty on its own but makes a party when served with a green salad or roasted veggies. Add a sprinkle of fresh chives or cilantro on top for a fresh finish. Cornbread on the side transforms it into a Southern comfort feast.
Pin it
Frequently Asked Questions
- → Can I substitute another type of cheese?
Yes, cheddar or Monterey Jack work well if you don't have Mexican blend. Adjust for melt and flavor preference.
- → What pasta shapes can I use?
Elbow macaroni is traditional, but penne or small shells can also be used for a satisfying texture.
- → How do I make it spicier?
Increase the green chile peppers or use a hot chili seasoning packet for extra heat.
- → Can leftovers be stored and reheated?
Yes, store in an airtight container in the fridge for up to three days. Reheat gently and add a splash of broth if needed.
- → What toppings pair best with this dish?
Sour cream, diced avocado, and crunchy corn chips like Fritos add creaminess and texture.