Pin it My hips ached from standing at the stove when I threw this together on a cold Tuesday after spin class. I had ground beef thawing and a half-empty box of elbows in the pantry, and I was too tired to dirty more than one pot. What came out tasted like someone merged my favorite chili with the mac and cheese I craved as a kid, and I ate two bowls standing up in my socks.
I made this for my sister the night she helped me assemble IKEA furniture, and she kept circling back to the stove for thirds. She said it reminded her of the Hamburger Helper our mom used to make, but better, smokier, and without the weird aftertaste. We sat on the floor with our bowls and laughed until our stomachs hurt, and I think the chili mac had something to do with it.
Ingredients
- Ground beef, turkey, chicken, or plant-based ground (1 lb): The protein base that makes this filling and hearty. I prefer 85% lean beef for flavor, but ground turkey keeps it lighter and still delicious.
- Onion (1 medium, diced): Adds sweetness and body to the sauce. Yellow or white onions work best, and dicing them small helps them melt into the background.
- Garlic (3 cloves, minced): Brings aromatic depth that blooms beautifully when you hit it with heat. Fresh is always better than jarred here.
- Chili powder (2 tbsp): The smoky, earthy backbone of the dish. I use a mild blend, but you can go bold if you like heat.
- Ground cumin (1 1/2 tsp): Adds warmth and a subtle nuttiness that makes the spice blend feel complete.
- Smoked paprika (1 tsp): This is the secret to that campfire-like depth. It is not spicy, just smoky and a little sweet.
- Salt and black pepper (1/2 tsp each): Season as you go, and taste before serving. Every broth and cheese is different.
- Diced tomatoes (1 can, 14.5 oz, undrained): The juices add acidity and help build the sauce. Do not drain them.
- Tomato sauce (1/2 cup): Thickens everything and ties the flavors together without being too chunky.
- Low-sodium broth (2 cups): Beef broth is classic, but chicken or vegetable broth work just as well. Low-sodium gives you control over the salt.
- Elbow macaroni (2 cups dry): The classic shape for this dish. You can use shells, rotini, or gluten-free pasta without any trouble.
- Shredded cheddar cheese (2 cups): Sharp cheddar melts into a creamy, tangy sauce. Mild works too if you prefer it sweeter.
- Black beans or kidney beans (1 can, optional): Adds fiber, texture, and extra protein. Rinse them well to avoid a starchy sauce.
- Jalapeño (1, diced, optional): For those who like a little kick. Remove the seeds if you want heat without the fire.
Instructions
- Brown the meat:
- Heat a large, deep skillet or Dutch oven over medium-high heat. Add the ground meat and cook until browned, breaking it up with a spoon, about 4 to 5 minutes. Drain excess fat if needed.
- Cook the aromatics:
- Add the diced onion and cook for 2 to 3 minutes until softened. Stir in the minced garlic and cook for 30 seconds until fragrant.
- Bloom the spices:
- Sprinkle in chili powder, cumin, smoked paprika, salt, and black pepper. Stir to coat the meat and onions with the spices, letting them toast for about 30 seconds.
- Build the sauce:
- Pour in the diced tomatoes with their juices, tomato sauce, and broth. Stir well to combine and scrape up any browned bits from the bottom of the pan.
- Add pasta and simmer:
- Stir in the dry macaroni and optional beans or jalapeño if using. Bring to a gentle boil, then reduce heat to a simmer, cover, and cook for 10 to 12 minutes, stirring occasionally, until the pasta is al dente and most of the liquid is absorbed.
- Melt in the cheese:
- Turn off the heat. Sprinkle shredded cheddar over the pasta, then stir until melted and the sauce is creamy and smooth.
- Taste and adjust:
- Taste and adjust seasoning with more salt or pepper if needed. The cheese can mellow the spices, so do not be shy.
- Serve hot:
- Ladle into bowls and add desired toppings such as green onions, sour cream, tortilla chips, cilantro, or extra cheese. Serve immediately while it is still steaming.
Pin it The first time I brought this to a potluck, someone asked if I had slow-cooked it all day. I laughed and told them it took 30 minutes, and they did not believe me. It is one of those dishes that tastes like you put in way more effort than you did, and that is exactly the kind of magic I love in a recipe.
How to Store and Reheat
Leftovers keep well in an airtight container in the fridge for up to 3 days. The pasta will absorb more liquid as it sits, so add a splash of broth or milk when reheating to bring back that creamy texture. I microwave individual portions for about 2 minutes, stirring halfway through, or warm it gently on the stovetop over low heat. It does not freeze as well because the pasta can get mushy, but if you must, undercook the noodles slightly before freezing.
Ways to Make It Your Own
This recipe is endlessly flexible, and I have tweaked it dozens of times depending on what I had around. Swap ground beef for turkey or chicken if you want it leaner, or use plant-based crumbles for a vegetarian version that still packs serious protein. Mix in a can of black beans or kidney beans for extra fiber and heartiness. If you like heat, toss in diced jalapeños, a pinch of chipotle powder, or a few shakes of hot sauce. You can also play with the cheese by mixing in Monterey Jack, pepper jack, or even a handful of cream cheese for extra creaminess.
Serving Suggestions and Toppings
I love piling on the toppings because they turn this into a build-your-own-bowl situation that everyone enjoys. Sliced green onions add a fresh bite, sour cream cools things down, and crushed tortilla chips give it a satisfying crunch. Fresh cilantro brightens the whole dish, and extra shredded cheese never hurts. Sometimes I serve it with a simple side salad or cornbread, but honestly, this is hearty enough to stand alone.
- Top with avocado slices or a squeeze of lime for a fresh, tangy twist.
- Serve alongside garlic bread or a handful of tortilla chips for scooping.
- Pair it with a crisp coleslaw or a light green salad to balance the richness.
Pin it This is the kind of dinner that feels like a warm hug after a long day, and I hope it becomes one of your go-to meals too. Make it once, and I bet you will find yourself craving it on repeat.
Recipe FAQs
- → Can I make this vegetarian?
Absolutely. Swap the ground beef for plant-based crumbles or add an extra can of black beans. Use vegetable broth instead of beef or chicken broth, and you'll have a delicious vegetarian version that's just as hearty and satisfying.
- → What pasta works best?
Elbow macaroni is classic, but any short pasta shapes like shells, cavatappi, or penne work wonderfully. Just keep in mind that cooking times may vary slightly depending on the pasta size and shape you choose.
- → How do I store leftovers?
Leftovers keep well in the refrigerator for up to 3 days. When reheating, add a splash of broth or milk to restore creaminess since the pasta tends to absorb more liquid as it sits.
- → Can I freeze this?
Yes, though the pasta texture may soften slightly. Freeze in airtight containers for up to 3 months. Thaw overnight in the fridge before reheating with a bit of added liquid to bring back the creamy consistency.
- → How can I add more heat?
Add diced jalapeño while cooking, increase the chili powder, or stir in chipotle powder for smoky spice. A splash of hot sauce or crushed red pepper flakes also works well if you like extra kick.
- → What other cheeses work?
Sharp or mild cheddar is traditional, but Monterey Jack adds great melt, while pepper jack brings extra flavor. You can also mix multiple cheeses for a more complex, gooey result.