Chili Mac

Tested & Perfected Recipes Cookbook Recipe

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This one-pot chili mac is comforting, quick, and kid-friendly.

This one-pot chili mac is an updated version of the retro stovetop casserole of your childhood. It’s a comforting, kid-friendly dish that you can have on the table in 45 minutes. Serve with tortilla chips for dipping or crushing over top.

What You’ll Need To Make Chili Mac

ingredients for chili mac

How To Make Chili Mac

cooking onions for chili mac

Heat the oil in a large pot or Dutch oven medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened, about 3 to 4 minutes. Then add the garlic, chili powder, cumin, smoked paprika, cayenne pepper, and salt.

adding spices and garlic

Cook, stirring often, about 1 minute more.

onions. spices, and garlic

Add the beef.

adding ground beef

Cook, stirring and breaking apart the meat, until no longer pink, 3 to 5 minutes.

cooked ground beef mixture

Stir in the broth, tomato sauce, oregano, sugar and pasta.

adding broth, tomato sauce, pasta to beef mixture

Bring to a boil.

bringing the chili mac to a simmer

Reduce the heat to low, cover, and cook, stirring every so often and adjusting the heat to maintain a vigorous simmer, until the pasta is tender, 9 to 12 minutes. Use a soup spoon to skim any grease off the top, if necessary.

pasta cooked al dente

Off the heat, add the evaporated milk and cheese and stir until the cheese is melted.

adding the cheese and evaporated milk to the chili mac

Taste and adjust seasoning, if necessary.

chili mac ready to serve

Ladle the chili mac into bowls and sprinkle with scallions. Serve with more cheese and tortilla chips.

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Beef Chili Mac

This one-pot chili mac is comforting, quick, and kid-friendly.

Servings: 4
Prep Time: 15 Minutes
Cook Time: 30 Minutes
Total Time: 45 Minutes

Ingredients

  • 2 tablespoons vegetable oil
  • 1 large yellow onion, finely chopped
  • 4 garlic cloves, finely chopped
  • 1 tablespoon Ancho chili powder
  • 1 tablespoon ground cumin
  • 1½ teaspoons smoked paprika
  • ¼ teaspoon cayenne pepper (optional; omit for less heat)
  • 1½ teaspoons salt
  • 1 pound 85 or 90% lean ground beef
  • 3 cups chicken broth
  • 1 (8-ounce) can tomato sauce
  • 1 teaspoon dried oregano
  • 1 teaspoon sugar
  • 8 ounces (about 2 cups) elbow macaroni
  • 1 cup (8 oz) evaporated milk
  • 1½ cups (one 6-oz package) shredded Mexican cheese blend, plus more for serving
  • 3 medium scallions, dark green parts only, thinly sliced
  • Tortilla chips, for serving

Instructions

  1. Heat the oil in a large pot or Dutch oven medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened, 3 to 4 minutes. Add the garlic, chili powder, cumin, smoked paprika, cayenne pepper (if using), and salt and cook, stirring often, about 1 minute more. Add the beef and cook, stirring and breaking apart the meat, until no longer pink, 3 to 5 minutes.
  2. Stir in the broth, tomato sauce, oregano, sugar, and macaroni and bring to a boil. Reduce the heat to low, cover, and simmer, stirring every so often so the macaroni doesn't stick to the bottom, until the pasta is al dente, 9 to 12 minutes. Use a soup spoon to skim any grease off the top, if necessary.
  3. Off the heat, add the evaporated milk and cheese and stir until the cheese is melted. Taste and adjust seasoning, if necessary. Ladle the chili mac into bowls and sprinkle with the scallions. Serve with more shredded cheese and tortilla chips.

Nutrition Information

Powered by Edamam

  • Per serving (4 servings)
  • Calories: 918
  • Fat: 46 g
  • Saturated fat: 20 g
  • Carbohydrates: 70 g
  • Sugar: 18 g
  • Fiber: 6 g
  • Protein: 55 g
  • Sodium: 1489 mg
  • Cholesterol: 155 mg

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

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Comments

  • If I want to serve a salad with this, what salad dressings would you recommend? Or if I want to serve a side of veggies what are some options that you would recommend? My family loves your recipes, and I appreciate how well you explain how to make things with pictures. Love your blog and cookbooks!

    • — Heather on July 26, 2022
    • Reply
    • Hi Heather, Out of the dressings I have, I’d suggest either the chipotle honey vinaigrette or the buttermilk ranch. And thanks for your kind words about the blog and the cookbooks — so glad you like them! 🙂

      • — Jenn on July 26, 2022
      • Reply
      • Thank you! Great suggestions as always!

        • — Heather on July 26, 2022
        • Reply

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