I’m frugal by nature, and I love making a meal that feeds the whole family without spending much at the grocery store.
Chili mac is one of those dishes.
A pound of ground beef, a box of elbow macaroni, a can of crushed tomatoes, and a block of cheddar become a hearty, cheesy, one-pot dinner that feeds six—and it’s the kind of dinner my family actually eats without complaint.
What I love most about chili mac is that it doesn’t feel like a budget meal.
I season the ground beef with chili powder, cumin, and smoked paprika; cook the pasta directly in the tomato and beef broth so the sauce thickens and gets glossy; and stir in the cheese at the very end so it melts into a creamy finish.
It tastes like a dish that took a lot more time and money than it actually did.
If you happen to have leftover chili in the refrigerator, there’s a shortcut version in the variations section below that comes together in about 15 minutes.
But I make the from-scratch version in the recipe card most often, and it’s the one I keep coming back to. It’s ready in about 30 minutes; it’s a true one-pot dinner with one pot to wash, and it’s the kind of meal that makes a weeknight feel a little more manageable.
Why This Recipe Works
A few specific decisions make this chili mac recipe work.
Use 2 cups of broth, not 3, for 12 ounces of pasta. This is the single most important adjustment in a one-pot chili mac, and it’s the difference between a thick, clinging sauce and a watery soup. Crushed tomatoes already bring about 3½ cups of liquid to the pot, so the total liquid for 12 ounces of pasta is around 5½ cups — which is the right ratio for the pasta to absorb without swimming. Using 3 cups of broth pushes the total liquid too high, and the pasta can’t absorb enough to thicken the sauce.
Stir the pasta every 1 to 2 minutes while it simmers. Uncooked macaroni dropped into a tomato-heavy sauce sinks to the bottom of the pot and sticks, especially in a Dutch oven. Stir every minute or two during the 10- to 12-minute simmer to keep the pasta moving and prevent the starches from scorching on the bottom of the pot.
Let the pot rest for 1 minute off the heat before the cheese goes in. Cheese proteins seize and oil out when they hit a boiling pot. Pulling the pot off the heat and letting it rest for a minute before adding the cheddar gives the sauce a chance to calm down, so the cheese melts into a creamy, glossy sauce instead of a grainy one.
Season the beef with chili powder, cumin, and smoked paprika. These three spices make it taste like chili instead of just ground beef and pasta. The chili powder brings heat and color, the cumin brings earthy warmth, and the smoked paprika adds a subtle smoky note that makes the whole dish taste like it simmered all day.
Bloom the spices and tomato paste in the fat. Cooking the spices in the beef fat for a minute, then stirring in the tomato paste and cooking until it darkens, wakes up the flavors and deepens the sauce’s color. Adding them raw skips this step and leaves the dish tasting flat.
Ingredients That Matter
Most of the ingredients in this chili mac recipe are straightforward. Three of them are easy to get wrong, so those are the ones worth explaining.
Ground beef. Use 85% lean ground beef, not 99% fat-free. The small amount of fat in 85% lean keeps the dish rich and gives the sauce a beefy flavor. If you only have 93% lean, add an extra tablespoon of olive oil when you brown the beef.
Elbow macaroni. Use regular elbow macaroni, not a quick-cooking or no-boil variety. Regular elbow macaroni holds its shape and absorbs the sauce without turning mushy. If you only have a different short pasta shape (rotini, penne, or shells), those all work.
Cheddar cheese. Use a sharp cheddar, grated fresh from a block. Pre-shredded cheese contains anti-caking agents that prevent it from melting smoothly. Sharp cheddar melts into the sauce, adding a tangy, savory flavor that makes chili mac taste finished.
How to Make It
Step 1: Brown the beef.
Heat 1 tablespoon of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add 1 pound of ground beef and cook for 6 to 8 minutes, breaking it up with a wooden spoon, until browned. Drain off all but about 1 tablespoon of the fat.
Step 2: Sauté the aromatics.
Reduce the heat to medium. Add 1 diced yellow onion and cook for 4 minutes, until softened. Add 3 minced garlic cloves and cook for 30 seconds, until fragrant.
Step 3: Bloom the spices and tomato paste.
Stir in 2 tablespoons chili powder, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, 1 teaspoon kosher salt, and ½ teaspoon black pepper. Add 2 tablespoons tomato paste and cook for 1 minute, stirring constantly, until the spices toast and the tomato paste darkens to a deep mahogany.
Step 4: Build the sauce.
Pour in 1 can (28 ounces) crushed tomatoes, 2 cups low-sodium beef broth, and 1 tablespoon Worcestershire sauce. Stir well to combine and bring to a gentle boil.
Step 5: Simmer the pasta in the sauce.
Add 12 ounces of uncooked elbow macaroni directly to the pot and stir well. Reduce the heat to medium-low, cover, and simmer for 10 to 12 minutes, stirring frequently every 1 to 2 minutes to prevent the pasta from sticking to the bottom, until the macaroni is al dente and has absorbed the sauce.
Step 6: Melt the cheese.
Remove the pot completely from the heat and let it rest for 1 minute. Add 1½ cups of grated sharp cheddar (or a blend of cheddar and Monterey Jack) and stir continuously until melted, creamy, and glossy. Taste and adjust salt and pepper as needed.
Step 7: Serve.
Spoon the chili mac into warm bowls and top with sliced green onions, a dollop of sour cream, or extra cheese if you like.
Tips and Troubleshooting
The chili mac turned out watery. This usually means you added too much liquid or the pasta didn’t cook long enough to absorb it. Stick to 2 cups of broth and 1 can of crushed tomatoes for 12 ounces of pasta, and simmer uncovered for the last 2 minutes if the sauce still looks thin.
The pasta stuck to the bottom of the pot. Uncooked macaroni sinks in a tomato-heavy sauce and can scorch if it sits. Stir every 1 to 2 minutes during the simmer, and scrape the bottom of the pot with the spoon as you stir.
The cheese turned out grainy. This usually means you added the cheese over direct heat or the pot was still boiling. Pull the pot off the heat and let it rest for 1 minute before adding the cheddar, and use freshly grated cheese from a block.
The dish tastes flat. Taste the chili mac before serving and adjust the salt and pepper. If it still tastes flat, add another pinch of smoked paprika, a splash more Worcestershire sauce, or a squeeze of fresh lime juice.
The pasta absorbed all the sauce. Pasta absorbs liquid as it sits, so chili mac gets thicker the longer it sits. If it’s too thick, stir in a splash of warm broth or water before serving.
Easy Variations
Chili mac recipe crockpot. Brown the beef and sauté the aromatics and spices in a skillet, then transfer everything to a slow cooker with the crushed tomatoes, 2 cups of broth, Worcestershire sauce, and macaroni. Cook on low for 3 to 4 hours, or on high for 2 hours. Stir in the cheese in the last 15 minutes.
Chili mac recipe with leftover chili. Skip steps 1 through 4. Cook the macaroni in a pot of salted boiling water according to the package directions, drain it, then combine it with 4 cups of warmed chili and 1½ cups of grated cheddar. The dish comes together in about 15 minutes.
One-pot chili mac and cheese. This is the version in the recipe card — the pasta cooks directly in the sauce, and the whole thing comes together in one pot with one pot to wash.
Storage and Make-Ahead
Chili mac can be made up to 3 days ahead and stored in a sealed container in the refrigerator. It actually tastes better on day two, once the flavors have had time to meld.
Store leftovers in a sealed container in the refrigerator for up to 4 days. Reheat on the stovetop over medium-low heat with a splash of broth or water, or in the microwave in 60-second bursts.
Freeze chili mac in a sealed container for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop with a splash of broth.
Store leftovers in the refrigerator within 2 hours of cooking. Reheat to 165°F before serving. Discard any chili mac left at room temperature for more than 2 hours.
FAQ
Can I make this chili mac with leftover chili?
Yes. Skip steps 1 through 4, cook the macaroni in a pot of salted boiling water, drain it, and combine it with 4 cups of warmed chili and 1½ cups of grated cheddar. The dish comes together in about 15 minutes.
Can I make this in a slow cooker?
Yes. Brown the beef and sauté the aromatics and spices in a skillet, then transfer everything to a slow cooker with the crushed tomatoes, 2 cups of broth, Worcestershire sauce, and macaroni. Cook on low for 3 to 4 hours or on high for 2 hours, stirring in the cheese during the last 15 minutes.
Can I make this without beans?
Yes. This recipe is bean-free, which many picky eaters prefer. If you want to add beans, stir in a can of drained and rinsed kidney or pinto beans at the end.
Can I use a different pasta shape?
Yes. Rotini, penne, and shells all work in place of elbow macaroni. Use the same amount, and check the pasta a minute or two before the timer goes off, since different shapes cook at different rates.
Can I make this dairy-free?
Yes. Use dairy-free shredded cheddar instead of regular cheddar, and stir it in off the heat. The texture will be slightly different, but the dish is still rich and flavorful.
More Ground Beef Recipes You’ll Love
- Mac and Cheese with Ground Beef (Creamy Cheeseburger Pasta Skillet)
- Crockpot Mac and Cheese with Chickpea Pasta (High Protein, Creamy)
- One-Pot Stovetop Extra Cheesy Mac and Cheese (30 Minutes)
- High-Protein Beef Chili Recipe (40g Protein) | Stovetop + Crockpot Instructions
Closing
Make this chili mac on a weeknight when you want something hearty, cheesy, and fast, or on a weekend when you have leftover chili in the refrigerator and want to stretch it into one more meal.
It reheats beautifully, it freezes well, and it’s the kind of dinner that makes a Tuesday feel a little more manageable.
I’ve been making this dish for a while, and I keep coming back to the technique in the recipe card —the 2-cup broth ratio, the frequent stirring, and the one-minute rest before the cheese goes in.
If you make the crockpot or Instant Pot version, let me know how it turns out.
