This one-pot chili mac is comforting, quick, and kid-friendly.
Prep Time:15 Minutes
Cook Time:30 Minutes
Total Time:45 Minutes
2 tablespoons vegetable oil
1 large yellow onion, finely chopped
4 garlic cloves, finely chopped
1 tablespoon Ancho chili powder
1 tablespoon ground cumin
1-1/2 teaspoons smoked paprika
1/4 teaspoon cayenne pepper (optional; omit for less heat)
1-1/2 teaspoons salt
1 pound85 or 90% lean ground beef
3 cupschicken 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
1-1/2 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
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.
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.
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.