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Cheesy Chili Mac

This hearty One Pot Cheesy Chili Mac combines savory beef chili with tender elbow macaroni and plenty of melted sharp cheddar cheese. Ready in about 30 minutes, it is an easy, comforting weeknight dinner with minimal cleanup.
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Cheesy Chili Mac
  • 1 pound lean ground beef
  • 1 medium onion diced
  • 3 tablespoons garlic minced
  • 2 14.5-ounce cans diced tomatoes undrained
  • 1 14.5-ounce can chili beans undrained, with chili sauce
  • 1 tablespoon chili powder
  • 1 tablespoon ground cumin
  • 1 tablespoon crushed red pepper reduce to taste for a milder dish
  • 1 teaspoon garlic powder
  • 1 1/2 cups elbow macaroni uncooked
  • 1 cup milk
  • 1/2 cup beef broth
  • 2 cups sharp cheddar cheese shredded
  • salt to taste
  • ground black pepper to taste
Optional Garnish
  • green onions sliced, for serving
  • sharp cheddar cheese additional shredded cheese for serving

Equipment

  • Large Dutch oven or heavy-bottomed pot
  • Wooden spoon or spatula
  • Chef's knife
  • Cutting board
  • Measuring cups and spoons

Method
 

Cook the Beef and Onion
  1. Heat a large Dutch oven or heavy-bottomed pot over medium heat. Add the ground beef and diced onion.
  2. Cook, breaking the beef apart with a spoon, until the meat is browned and cooked through and the onion is soft and translucent. Drain excess grease if necessary.
  3. Add the minced garlic and cook for 1 minute, stirring frequently.
Build the Chili Mac
  1. Add the undrained diced tomatoes, chili beans with their sauce, chili powder, cumin, crushed red pepper, garlic powder, milk, and beef broth.
  2. Season with salt and black pepper to taste and stir until everything is well combined.
  3. Bring the mixture to a boil.
Cook the Macaroni
  1. Add the uncooked elbow macaroni and stir well.
  2. Boil for 13–15 minutes, stirring every few minutes to keep the pasta from sticking to the bottom of the pot, until the macaroni is tender.
Add the Cheese
  1. Once the pasta is cooked through, reduce or remove the pot from the heat and add the 2 cups shredded sharp cheddar cheese.
  2. Stir thoroughly until the cheese is completely melted and the chili mac is creamy and evenly combined.
Serve
  1. Turn off the heat and serve immediately.
  2. Garnish with sliced green onions and additional shredded cheddar cheese, if desired.

Notes

  • One-pot recipe: The beef, chili mixture, pasta, and cheese all cook in the same Dutch oven or heavy pot for easy cleanup.
  • Passive time: The source lists 30 minutes of passive time, but no separate resting or passive step appears in the instructions. The stated 5-minute prep time plus 25-minute cook time gives the advertised 30-minute total.
  • Pasta: Stir the macaroni every few minutes while it cooks to prevent it from sticking to the bottom of the pot.
  • Spice level: One tablespoon of crushed red pepper creates noticeable heat. Reduce the amount if a milder chili mac is preferred.
  • Cheese: For smoother melting, shred the sharp cheddar from a block when possible.
  • Consistency: The pasta continues absorbing liquid as it sits. Add a small splash of milk or beef broth if the chili mac becomes thicker than desired.
  • Storage: Refrigerate cooled leftovers in an airtight container for up to 3–4 days.
  • Reheating: Reheat gently on the stovetop or in the microwave, adding a splash of milk or broth to loosen the sauce as needed.