Save My neighbor knocked on my door last Tuesday holding an empty casserole dish and asked if I had anything quick that could feed her book club in half an hour. I pulled out this chili mac, and by the time she left, three people had texted me for the recipe. It's one of those dishes that doesn't look fancy but tastes like you've been simmering it all day. The pasta cooks right in the sauce, soaking up every bit of smoky, beefy flavor, and the melted cheddar turns everything into a creamy, spoon-hugging comfort bowl.
I started making this on nights when my kids had late soccer practice and I needed something that could go from stove to table without a production. The first time, I forgot to cover the pan and the pasta stayed crunchy on top, but once I fixed that, it became our go to midweek reset meal. Now my youngest asks for it by name, usually with extra cheese and a pile of crushed tortilla chips on top.
Ingredients
- Ground beef, turkey, chicken, or plant based ground (1 lb): This is your protein base; I like 90% lean beef for flavor without too much grease, but ground turkey keeps it lighter and still satisfying.
- Onion (1 medium, diced): It adds sweetness and body to the sauce; don't skip it even if you're tempted.
- Garlic (3 cloves, minced): Fresh garlic blooms in the heat and gives the whole dish a warm, savory backbone.
- Chili powder (2 tbsp): This is the main flavor driver; use a good quality blend for the best smoky, earthy notes.
- Ground cumin (1 1/2 tsp): It brings that warm, slightly nutty depth that makes chili taste like chili.
- Smoked paprika (1 tsp): This is my secret for making a quick dish taste like it simmered for hours.
- Salt and black pepper (1/2 tsp each): Season as you go; you can always add more at the end.
- Diced tomatoes (1 can, 14.5 oz, undrained): The juices add moisture and tangy sweetness; don't drain them.
- Tomato sauce (1/2 cup): It thickens the base and ties everything together into a cohesive sauce.
- Broth (2 cups, low sodium): This cooks the pasta and keeps the dish from drying out; use beef, chicken, or vegetable depending on your protein.
- Elbow macaroni (2 cups dry): Short pasta works best here; it cooks evenly and holds onto all that cheesy, spiced sauce.
- Shredded cheddar cheese (2 cups): Sharp cheddar gives bold flavor, mild melts smoother; I usually go half and half.
- Black beans or kidney beans (1 can, optional): They add fiber, texture, and even more protein if you want to stretch the dish.
- Jalapeño (1, diced, optional): Fresh heat that you can control; leave the seeds in if you like it spicy.
Instructions
- Brown the Meat:
- Heat your skillet over medium high and add the ground meat, breaking it up with a wooden spoon as it cooks until no pink remains. If there's a lot of grease pooling, drain it off so the sauce doesn't get oily.
- Cook the Aromatics:
- Toss in the diced onion and let it soften for a few minutes, then add the garlic and stir just until it smells amazing and toasty. Don't let the garlic burn or it'll turn bitter.
- Add the Spices:
- Sprinkle the chili powder, cumin, smoked paprika, salt, and pepper over everything and stir to coat the meat and onions. Let it cook for about 30 seconds so the spices bloom and release their oils.
- Pour in the Sauce Base:
- Add the diced tomatoes with their juices, tomato sauce, and broth, stirring to scrape up any browned bits from the bottom of the pan. Those bits are pure flavor.
- Add Pasta and Beans:
- Stir in the dry macaroni and any optional beans or jalapeño you're using. Bring everything to a gentle boil, then lower the heat to a simmer and cover the pan.
- Simmer Until Tender:
- Let it cook for 10 to 12 minutes, stirring every few minutes to keep the pasta from sticking. The pasta should be al dente and most of the liquid absorbed, with just enough sauce left to keep it saucy.
- Melt in the Cheese:
- Turn off the heat and sprinkle the shredded cheddar over the top, then stir until it melts into a creamy, glossy coating. The residual heat is perfect for this; no need to keep the burner on.
- Taste and Adjust:
- Give it a taste and add more salt, pepper, or a pinch of chili powder if it needs it. This is your moment to make it exactly how you like it.
- Serve and Top:
- Ladle into bowls and let everyone add their own toppings: green onions, sour cream, crushed tortilla chips, cilantro, or extra cheese. It's half the fun.
Save One rainy Friday, I made a double batch and brought half to my sister who'd just had a baby. She texted me at midnight saying it was the first real meal she'd eaten with two hands in days. That's when I realized this wasn't just dinner; it was the kind of food that shows up when people need it most.
Make It Your Own
This recipe is wildly adaptable. Swap ground turkey or chicken for a leaner option, or go fully plant based with crumbled tempeh or your favorite meat substitute. If you want more heat, add chipotle powder or a few dashes of hot sauce along with the spices. You can also mix in Monterey Jack or pepper jack cheese for extra melt and a little kick.
Storing and Reheating
Leftovers keep beautifully in an airtight container in the fridge for up to three days. The pasta absorbs more liquid as it sits, so when you reheat, add a splash of broth, milk, or even water to bring back that creamy texture. I usually reheat it gently on the stove, stirring often, but the microwave works fine in a pinch.
Serving Suggestions
I love serving this with a simple green salad dressed in lime and olive oil, or alongside cornbread if I'm feeling extra. The toppings bar is where it gets fun: set out bowls of sour cream, sliced green onions, fresh cilantro, pickled jalapeños, and crushed tortilla chips so everyone can build their perfect bowl.
- Pair it with a crisp coleslaw for crunch and contrast.
- Serve with garlic bread if you want to go full comfort mode.
- Top with avocado slices or a squeeze of fresh lime for brightness.
Save This is the kind of recipe that gets better the more you make it, because you'll learn exactly how you like it: spicier, cheesier, loaded with beans, or stripped down simple. Keep it in your back pocket for the nights when you need something good, fast, and satisfying.
Recipe FAQs
- → Can I make this vegetarian?
Absolutely. Swap the ground beef for plant-based crumbles or add an extra can of beans (black or kidney work well). Use vegetable broth instead of beef or chicken broth. The result is just as hearty and satisfying.
- → What pasta shapes work best?
Elbow macaroni is traditional, but any short pasta works. Try shells, cavatappi, penne, or rotini. Just keep in mind that cooking times may vary slightly—check the package directions and adjust the simmer time accordingly.
- → How do I store and reheat leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a saucepan over low heat, adding a splash of broth or milk if the sauce seems thick. You can also microwave individual portions, stirring halfway through.
- → Can I make this gluten-free?
Yes. Use gluten-free macaroni or your favorite gluten-free short pasta. Double-check that your broth, spices, and other ingredients are certified gluten-free. The cooking method remains exactly the same.
- → Can I freeze this dish?
It's possible, though the pasta texture may soften slightly. Freeze in individual portions for up to 2 months. Thaw overnight in the refrigerator, then reheat with a splash of liquid to restore creaminess.