Description
This One-Pot Chili Mac and Cheese is a hearty, cheesy comfort dish that combines tender pasta, savory ground meat, smoky chili spices, and melty cheddar cheese. Ready in just 30 minutes, it’s the perfect weeknight dinner with minimal cleanup.
Ingredients
- 1 lb ground beef or turkey
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1 (15 oz) can diced tomatoes
- 1 (8 oz) can tomato sauce
- 2 cups beef or chicken broth
- 2 cups elbow macaroni, uncooked
- 1 1/2 cups shredded cheddar cheese
- Salt and pepper, to taste
- Optional toppings: beans, jalapeños, green onions
Instructions
- In a large pot over medium heat, cook the ground beef or turkey with the diced onion and minced garlic until browned and fully cooked.
- Stir in chili powder, cumin, and smoked paprika until the meat is evenly coated.
- Add diced tomatoes, tomato sauce, and broth. Stir well to combine.
- Add the uncooked elbow macaroni and bring the mixture to a boil.
- Reduce heat to low, cover, and simmer for 12–15 minutes, or until the pasta is tender.
- Season with salt and pepper to taste.
- Stir in the shredded cheddar cheese until melted and creamy.
- Serve hot with optional toppings such as beans, jalapeños, or green onions.
Notes
- Use sharp cheddar cheese for a bolder flavor.
- Mild cheddar creates a creamier texture.
- Store leftovers in the refrigerator for up to 4 days.
- Freeze in airtight containers for up to 2 months.
- Add extra broth when reheating if needed.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: One-Pot
- Cuisine: American