Description
This One Pot Chili Mac is a comforting, hearty dish that combines savory ground beef, tender macaroni, and a rich tomato-based chili sauce all cooked together in a single skillet. It’s a quick and easy meal perfect for busy weeknights, delivering the flavors of classic chili with cheesy pasta goodness.
Ingredients
Vegetables and Aromatics
- 1 yellow onion, diced
- 2 cloves garlic, minced
Meat and Dairy
- 1 lb. ground beef
- 1 cup shredded cheddar cheese, divided
Pantry Ingredients and Spices
- 1 Tbsp olive oil
- 2 Tbsp all-purpose flour
- 1 Tbsp chili powder
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp dried oregano
- 8 oz. tomato sauce
- 3 cups beef broth
- 1/2 lb. uncooked macaroni (about 2 cups)
Instructions
- Sauté Aromatics: Dice the yellow onion and mince the garlic. Heat olive oil in a large deep skillet or Dutch oven over medium heat, then add the onion and garlic. Sauté until the onions are soft and translucent, approximately 5 minutes.
- Cook Ground Beef: Add the ground beef to the skillet with the aromatics, breaking it up as it cooks. Continue stirring and cooking until the beef is fully cooked through. Drain excess fat if necessary to avoid greasiness.
- Add Flour and Spices: Sprinkle in the all-purpose flour, chili powder, smoked paprika, garlic powder, and dried oregano. Stir continuously for about 2 minutes, letting the flour and spices coat the skillet’s bottom to build flavor without burning.
- Combine Liquids: Pour in the tomato sauce and beef broth, stirring thoroughly to combine. Scrape any browned bits from the bottom of the skillet to incorporate that savory flavor into the sauce.
- Add Macaroni and Bring to Boil: Stir in the uncooked macaroni noodles. Cover the skillet with a lid and increase the heat to medium-high to bring the broth to a full boil. Once boiling, stir immediately to loosen any stuck pasta, lower the heat to medium-low, and cover again.
- Simmer Pasta: Let the macaroni simmer for about 10 minutes, stirring every few minutes and keeping the lid on to ensure the pasta cooks evenly and the broth thickens into a rich chili gravy.
- Melt Cheese: Stir half of the shredded cheddar cheese into the hot chili mac until melted and smooth. Then sprinkle the remaining cheese on top, cover, and turn off the heat. Allow residual heat to melt the cheese on top thoroughly.
- Serve: Serve the chili mac hot, directly from the pot, for a comforting and easy-to-clean-up meal.
Notes
- Use lean ground beef to reduce excess grease, draining any fat after cooking if necessary.
- Stir frequently toward the end to prevent pasta from sticking to the pan.
- Adjust chili powder amount to taste for milder or spicier chili mac.
- Substitute macaroni with other small pasta shapes like elbow or shells if preferred.
- Leftovers can be refrigerated and reheated, adding a splash of broth if it thickens too much.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
