Description
A hearty and flavorful one-pot Chili Mac recipe combining ground beef, beans, tomatoes, and elbow macaroni, topped with melted cheddar cheese and baked to perfection. This easy and comforting dish is perfect for a filling family meal.
Ingredients
Scale
Main Ingredients
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 1 pound lean ground beef
- 1 red bell pepper, chopped (optional)
- 4-6 garlic cloves, minced
- 1 1/2 tablespoons chili powder
- 1 1/2 teaspoons smoked paprika
- 1 1/2 teaspoons ground cumin
- 1 teaspoon salt
- 1/2 teaspoon dried oregano
- 1/2 teaspoon ground mustard
- 1/4 teaspoon pepper
- 1 28 oz. can crushed tomatoes
- 1 15 oz. can fire roasted diced tomatoes, not drained
- 1 15 oz. can kidney beans, rinsed and drained
- 1 tablespoon brown sugar
- 1 teaspoon mesquite liquid smoke (optional)
- 3 1/2 cups reduced sodium chicken broth
- 12 ounces uncooked elbow macaroni
Add Later
- 2 oz. block cream cheese, cubed, very soft
- 2 1/2 cups freshly shredded sharp cheddar cheese, divided
- Fresh parsley for garnish (optional)
Instructions
- Preheat Oven: Preheat your oven to 400 degrees Fahrenheit to prepare for the final baking step.
- Sauté Aromatics and Meat: Heat olive oil in a large Dutch oven over medium-high heat. Add diced onions and cook for 3 minutes until softened. Add the ground beef and cook until browned, breaking it apart as it cooks. Add chopped red bell pepper, minced garlic, and all the seasonings (chili powder, smoked paprika, cumin, salt, oregano, ground mustard, and pepper), sautéing for 1 minute to develop flavors.
- Add Liquids and Simmer: Stir in crushed tomatoes, fire-roasted diced tomatoes (with juices), rinsed kidney beans, brown sugar, and mesquite liquid smoke if using. Pour in the reduced sodium chicken broth. Cover the pot and bring everything to a simmer.
- Add Pasta and Cook: Once simmering, add the uncooked elbow macaroni. Cover and let it simmer for 5 minutes, stirring frequently to prevent sticking and burning. Remove the cover and continue simmering for a few more minutes while stirring often, until the pasta reaches al dente. Taste the pasta frequently to avoid overcooking.
- Incorporate Cream Cheese and Cheddar: Turn off the stove but leave the pot on the burner. Stir in the soft cream cheese until fully melted and smooth. Then add 1 1/2 cups of shredded sharp cheddar cheese in handfuls, stirring until melted and combined. Adjust seasoning with salt, pepper, cayenne, or hot sauce as desired.
- Bake with Cheese Topping: Top the pasta evenly with the remaining 1 cup of shredded cheddar cheese. Place the uncovered pot in the preheated oven and bake for 5 minutes, or until the cheese has melted and is bubbly.
- Garnish and Serve: Remove from oven, garnish with fresh parsley if desired, and serve immediately while hot and cheesy.
Notes
- For a spicier kick, add cayenne pepper or hot sauce when seasoning after adding the cheeses.
- If you prefer a vegetarian version, substitute ground beef with plant-based protein and use vegetable broth.
- Be sure to stir frequently when cooking pasta in the sauce to prevent sticking and burning at the bottom.
- Use reduced sodium broth to better control saltiness, and adjust seasoning at the end.
- The optional mesquite liquid smoke adds a smoky depth, but can be omitted if unavailable.
- Allow the pasta to become just al dente in the simmering step, as it will finish cooking during baking.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 7 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.2 g
- Carbohydrates: 40 g
- Fiber: 6 g
- Protein: 28 g
- Cholesterol: 60 mg
