Save There was a night last fall when I had fifteen minutes to dinner and a fridge full of odds and ends. I threw ground beef, a box of macaroni, and some cheddar into one pan, crossed my fingers, and let it simmer. What came out was better than anything I'd planned all week. My husband looked up from his bowl and said, This is the kind of dinner that makes you forget you're tired, and I've been making it ever since.
I made this for my sister the week she moved into her new apartment, and we ate it straight from the skillet with forks and paper towels. She was exhausted from unpacking, and I wanted something that felt like a hug without requiring her to do anything. We sat on the floor, laughing about burned grilled cheese attempts from college, and she told me this was the first meal that made her place feel like home. That's when I realized this dish isn't just fast, it's the kind of recipe that shows up when it matters.
Ingredients
- Ground beef, turkey, chicken, or plant-based ground (1 lb): This is your protein base, and browning it well adds a deep, savory foundation that carries the whole dish.
- Onion (1 medium, diced): It softens into the background and brings a gentle sweetness that balances the chili spices.
- Garlic (3 cloves, minced): Just 30 seconds in the pan releases that warm, aromatic punch that makes everything smell like dinner.
- Chili powder (2 tbsp): This is where the smoky, earthy flavor comes from, so don't skimp or you'll lose the chili soul of the dish.
- Ground cumin (1 1/2 tsp): It adds a toasted, slightly nutty depth that makes the spice blend feel complete.
- Smoked paprika (1 tsp): A little smoke goes a long way, giving the sauce a campfire-like richness without any actual fire.
- Salt and black pepper (1/2 tsp each): Season as you go, then taste at the end because every broth and cheese brand brings its own saltiness.
- Diced tomatoes (1 can, 14.5 oz, undrained): The juices help create the sauce, and the chunks add texture and a bright tomato tang.
- Tomato sauce (1/2 cup): This thickens the base and ties the flavors together into something creamy and cohesive.
- Low-sodium broth (2 cups): It cooks the pasta and becomes part of the sauce, so choose beef, chicken, or vegetable depending on your protein choice.
- Elbow macaroni (2 cups dry): Short pasta works best because it cooks evenly and holds onto all that cheesy, spiced sauce.
- Sharp or mild cheddar cheese (2 cups shredded): Stir it in at the end and it melts into a silky, gooey blanket that makes every bite feel indulgent.
- Black beans or kidney beans (1 can, optional): They boost the protein and fiber, and they soak up the sauce like little flavor sponges.
- Jalapeño (1, diced, optional): If you like a little heat that sneaks up on you, this is your move.
- Toppings (green onions, sour cream, tortilla chips, cilantro, extra cheese): These are the finishing touches that let everyone make the bowl their own.
Instructions
- Brown the Meat:
- Heat your skillet or Dutch oven over medium-high and add the ground meat, breaking it up with a spoon as it sizzles. Let it cook until no pink remains and the edges start to get a little crispy, about 4 to 5 minutes, then drain any excess fat.
- Soften the Aromatics:
- Toss in the diced onion and let it cook until it turns translucent and soft, about 2 to 3 minutes. Add the garlic and stir for just 30 seconds until the smell fills your kitchen.
- Bloom the Spices:
- Sprinkle in the chili powder, cumin, smoked paprika, salt, and pepper, stirring everything together so the meat and onions are coated in spice. This step wakes up the flavors and makes the whole dish smell like a cozy chili night.
- Build the Sauce:
- Pour in the diced tomatoes with their juices, the tomato sauce, and the broth, stirring well to combine. The liquid should look loose and soupy right now, that's exactly what you want.
- Add Pasta and Simmer:
- Stir in the dry macaroni and any optional beans or jalapeño, then bring everything to a gentle boil. Reduce the heat to a simmer, cover, and let it cook for 10 to 12 minutes, stirring now and then so the pasta doesn't stick.
- Melt in the Cheese:
- Once the pasta is tender and most of the liquid is absorbed, turn off the heat and sprinkle the shredded cheddar over the top. Stir it in until it melts into a creamy, glossy sauce that clings to every noodle.
- Taste and Adjust:
- Give it a taste and add more salt or pepper if it needs it. This is your moment to make it perfect for your palate.
- Serve and Top:
- Ladle the chili mac into bowls and let everyone add their favorite toppings. Green onions, sour cream, crushed tortilla chips, cilantro, or extra cheese all make it feel special.
Save One winter evening, I made a double batch of this and brought half to a friend who'd just had a baby. She texted me later that night saying her toddler ate two bowls and asked for chili mac for breakfast. I laughed, but I understood. There's something about this dish that feels like exactly what you need, no matter the hour or the reason. It's the kind of recipe that quietly becomes part of your life.
Making It Your Own
This recipe is incredibly flexible, and I've learned to treat it more like a formula than a rigid set of rules. Swap ground turkey or chicken if you want something leaner, or go fully plant-based with crumbled tempeh or a good meat substitute. I've used whole wheat pasta when I'm trying to sneak in more fiber, and gluten-free elbows work just as well if you adjust the simmer time according to the package. If you want more heat, a half teaspoon of chipotle powder or a few dashes of hot sauce in the spice step will give you that smoky kick without overwhelming the dish.
Storing and Reheating
Leftovers are a gift with this recipe because the flavors get even deeper overnight. I store mine in an airtight container in the fridge for up to three days, and when I reheat it, I add a splash of broth or milk to loosen the sauce back up. The pasta absorbs liquid as it sits, so don't be surprised if it looks a little thick straight out of the fridge. A quick stir over medium heat brings it right back to life, creamy and comforting all over again.
Serving Suggestions
I like to serve this with a simple side salad or some crusty bread to soak up any extra sauce, but honestly, it's hearty enough to stand on its own. If you're feeding a crowd, set out a topping bar with sour cream, diced avocado, pickled jalapeños, and plenty of shredded cheese so everyone can build their own bowl. It turns dinner into something interactive and fun, and it takes the pressure off you to guess what everyone likes.
- Pair it with a crisp green salad dressed in lime and olive oil for balance.
- Serve with warm cornbread or tortilla chips on the side for extra texture.
- Keep extra cheese, sour cream, and hot sauce on the table so everyone can customize their bowl.
Save This is the kind of dinner that reminds you cooking doesn't have to be complicated to be good. It just has to be honest, warm, and made with a little bit of care.
Recipe FAQs
- → Can I make this dish vegetarian?
Yes, substitute the ground beef with plant-based ground or add extra canned beans like black beans or kidney beans. Use vegetable broth instead of beef broth for a fully vegetarian version.
- → What type of pasta works best?
Elbow macaroni is traditional, but any short pasta like shells, penne, or rotini works well. For gluten-free needs, use gluten-free pasta and adjust cooking time according to package instructions.
- → How do I prevent the pasta from getting mushy?
Stir occasionally during simmering and cook until just al dente. The pasta continues to absorb liquid after you turn off the heat, so it's better to remove from heat when it's slightly firm.
- → Can I add more vegetables?
Absolutely. Bell peppers, corn, or diced zucchini work great. Add heartier vegetables like peppers with the onions, and quicker-cooking ones like corn during the last few minutes of simmering.
- → How should I store and reheat leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or microwave, adding a splash of broth or milk to restore creaminess as the pasta absorbs liquid over time.
- → What cheese alternatives can I use?
Try Monterey Jack for a milder flavor, pepper jack for heat, or a Mexican blend for variety. You can also mix cheddar with cream cheese for extra creaminess.