30-Minute Chili Mac Cheese (Printer-Friendly)
Savory chili mac with beef, veggies, and melted cheddar, prepared quickly for a warm, satisfying meal.
# What You’ll Need:
→ Meat and Dairy
01 -
1 pound lean ground beef (85-90% lean)
02 -
1 1/2 cups shredded cheddar cheese
→ Vegetables
03 -
1 medium yellow onion, diced
04 -
1 medium green bell pepper, diced
→ Pantry
05 -
2 tablespoons olive oil
06 -
1 tablespoon chili powder
07 -
1 teaspoon garlic powder
08 -
1 teaspoon ground cumin
09 -
1 teaspoon kosher salt
10 -
1/4 teaspoon cayenne pepper (optional)
11 -
1 can (14.5 oz) crushed tomatoes with juices
12 -
2 tablespoons tomato paste
13 -
2 cups low sodium chicken broth
14 -
2 cups elbow macaroni
# Steps to Make This:
01 -
Heat olive oil in a large pot over medium-high heat. Add ground beef, diced onion, and green bell pepper. Cook, stirring frequently and breaking the beef into small pieces, until beef is fully browned and vegetables are softened, about 8 minutes.
02 -
Sprinkle chili powder, garlic powder, ground cumin, kosher salt, and cayenne pepper (if using) over the meat and vegetables. Stir to evenly coat. Pour in crushed tomatoes with juices, tomato paste, and chicken broth. Stir to combine, then increase heat until bubbling.
03 -
Stir elbow macaroni into the bubbling mixture, ensuring noodles are fully submerged. Cover pot, reduce heat to medium-low, and simmer for 15 minutes, stirring occasionally to prevent sticking.
04 -
Test pasta for al dente texture. If needed, add a splash more broth and continue cooking covered for 2 to 3 minutes until noodles are tender but not mushy.
05 -
Remove pot from heat and sprinkle shredded cheddar cheese over the top. Stir until cheese is fully melted and the mixture is creamy. Add additional cheese if desired for extra richness.
# Additional Notes:
01 -
Stir frequently during simmering to prevent pasta from sticking to the bottom.
02 -
Use freshly shredded cheese for the best melt; pre-grated cheese can result in clumping.
03 -
Adjust cayenne pepper or add hot sauce at the end for preferred spice level.
04 -
Leftovers keep well in a sealed container refrigerated up to four days or can be frozen for up to three months.