Save The first time I made this chili mac, my roommate walked in mid-simmer and immediately grabbed a spoon from the drawer. That smell of smoky spices and bubbling cheese is the kind of thing that pulls people into the kitchen without an invitation. I started making it back when we were both too broke to order takeout but still wanted something that felt like a treat. Now it's the meal I turn to when nights get cold and schedules get chaotic.
Last winter, my sister came over after a terrible day at work. I stirred this together while she sat at the counter, and by the time we were eating, she actually laughed for the first time all evening. Food has this way of fixing things that words cannot always touch. The best part is how the house smells like a chili cookoff when it's done.
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Ingredients
- Ground beef or your preferred protein: This builds the hearty foundation and absorbs all those spices beautifully
- Onion and garlic: The aromatics that make your kitchen smell amazing and add depth
- Chili powder, cumin, and smoked paprika: This spice trio creates that signature smoky flavor everyone craves
- Diced tomatoes and tomato sauce: They form the rich, tangy base that ties everything together
- Broth: The liquid that cooks the pasta and keeps everything from getting too thick
- Elbow macaroni: The perfect shape for catching all that cheese and sauce in every bite
- Shredded cheddar cheese: The star that makes this dish completely irresistible
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Instructions
- Brown the meat:
- Crumble and cook your ground protein until it is nicely browned and cooked through
- Soft aromatics:
- Add the diced onion and cook until translucent, then stir in garlic for just thirty seconds
- Build the spice base:
- Sprinkle in all the spices and stir until the meat is coated and fragrant
- Create the sauce:
- Pour in the tomatoes with their juices, tomato sauce, and broth, stirring well
- Add pasta and beans:
- Stir in the dry macaroni and optional beans if you are using them
- Simmer to perfection:
- Bring to a gentle boil, then cover and simmer until pasta is tender and liquid has mostly absorbed
- Cheese moment:
- Remove from heat, sprinkle cheese on top, and stir until melted and creamy
- Season and serve:
- Taste and adjust salt or pepper, then pile into bowls with your favorite toppings
Save This recipe has become my go-to for friends who just moved into new apartments. Something about a one-pan meal feels like an act of mercy when someone is surrounded by unpacked boxes. I leave the leftovers in the fridge, knowing they will appreciate it even more the next day.
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Making It Your Own
I have learned that the best version of this recipe is the one that matches your mood. Some nights I want extra beans for heft, other times I get aggressive with the jalapeños. The beauty lies in how forgiving this dish is, almost like it wants you to experiment.
Texture Secrets
The pasta should have just a tiny bit of bite when you turn off the heat. It finishes cooking in that residual heat and the sauce thickens up beautifully as it sits for a few minutes. That slight toothiness keeps the whole thing from turning into mush.
Serving Ideas
This is one of those rare dishes that works just as well for a Tuesday night dinner as it does for casual weekend entertaining. I like to set out bowls of toppings and let everyone build their own perfect version.
- Crumble tortilla chips over the top for that essential crunch
- A dollop of sour cream cuts through the richness perfectly
- Fresh cilantro adds brightness that balances the deep, smoky flavors
Save Warm, cheesy, and packed with everything that makes comfort food actually comforting. This is the recipe that proves simple ingredients can create something extraordinary.
Recipe FAQs
- → Can I make this vegetarian?
Yes, swap ground beef for plant-based crumbles or add an extra can of beans. Use vegetable broth instead of chicken or beef broth for a fully meatless version that still delivers plenty of protein and flavor.
- → What pasta works best?
Elbow macaroni is traditional because its shape holds sauce well, but any short pasta like shells, penne, or rotini works. Gluten-free pasta cooks faster, so check for doneness a few minutes early.
- → How do I prevent the pasta from getting mushy?
Simmer gently rather than boiling vigorously, and stir occasionally to ensure even cooking. The pasta absorbs liquid as it cooks, so if it's done before the sauce thickens, simply remove from heat and let stand—it will continue to absorb excess liquid.
- → Can I add beans?
Absolutely. Black beans or kidney beans boost fiber and protein while complementing the chili flavors. Add them when you stir in the pasta so they heat through without becoming mushy.
- → How do I store and reheat leftovers?
Cool completely and refrigerate in an airtight container for up to 3 days. Reheat with a splash of broth or milk to restore creaminess, either in the microwave or on the stovetop over medium-low heat.
- → Can I freeze this dish?
Yes, freeze portions in freezer-safe containers for up to 2 months. Thaw overnight in the refrigerator before reheating. Note that pasta texture may soften slightly after freezing.
