This hearty Chili Mac recipe blends savory ground beef, chili spices, pasta, beans, and melted cheddar for a comforting, easy one-pot meal.

Scale

1 pound ground beef

2 cups elbow macaroni

1 medium onion, diced

2 cloves garlic, minced

15 ounces tomato sauce

14.5 ounces diced tomatoes (with juice)

1 can kidney beans, drained and rinsed (optional)

2 tablespoons chili powder

1 teaspoon ground cumin

1 teaspoon paprika

Salt and black pepper to taste

1½ cups shredded cheddar cheese

1 tablespoon olive oil

2 cups water or beef broth

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1. Dice onion and mince garlic. Drain and rinse kidney beans if using.

2. Heat olive oil in a large skillet over medium-high heat. Brown ground beef until cooked through, 5-7 minutes. Drain fat.

3. Add onion and garlic to beef; cook until onion is translucent, 3-4 minutes.

4. Stir in chili powder, cumin, paprika, salt, and pepper. Cook 1 minute.

5. Add tomato sauce, diced tomatoes with juice, and kidney beans. Stir and bring to simmer.

6. Add elbow macaroni and water or broth. Mix well.

7. Reduce heat to medium-low, cover, and simmer 15 minutes, stirring occasionally, until pasta is tender.

8. Sprinkle shredded cheddar cheese on top; cover and let melt 3-5 minutes.

9. Stir cheese in and adjust seasoning. Serve hot.

Use ground turkey or plant-based beef for a lighter or vegetarian option.

Add jalapeños or cayenne pepper for extra spice.

For best texture, add cheese fresh when serving if freezing leftovers.

Serve with sour cream, tortilla chips, or fresh garnishes like green onions or cilantro.