Description
A hearty one-pot Chili Mac recipe combining ground beef, tomatoes, kidney beans, and elbow macaroni with a melty cheddar topping, perfect for a comforting weeknight meal.
Ingredients
Scale
Main Ingredients
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 1 pound lean ground beef
- 1 red bell pepper, chopped (optional)
- 4-6 garlic cloves, minced
- 1 1/2 tablespoons chili powder
- 1 1/2 teaspoons smoked paprika
- 1 1/2 teaspoons ground cumin
- 1 teaspoon salt
- 1/2 teaspoon dried oregano
- 1/2 teaspoon ground mustard
- 1/4 teaspoon pepper
- 1 28 oz. can crushed tomatoes
- 1 15 oz. can fire roasted diced tomatoes, not drained
- 1 15 oz. can kidney beans, rinsed and drained
- 1 tablespoon brown sugar
- 1 teaspoon mesquite liquid smoke (optional)
- 3 1/2 cups reduced sodium chicken broth
- 12 ounces uncooked elbow macaroni
Cheese Ingredients
- 2 oz. block cream cheese, cubed, very soft
- 2 1/2 cups freshly shredded sharp cheddar cheese, divided
Garnish
- Fresh parsley for garnish (optional)
Instructions
- Preheat Oven: Preheat the oven to 400 degrees F to prepare for the cheese baking step later in the recipe.
- Sauté Aromatics and Meat: Heat olive oil in a large Dutch oven over medium-high heat. Add diced onions and cook for 3 minutes until softened. Add the ground beef, cooking until browned while crumbling it with a spoon. Add the chopped red bell pepper, minced garlic, chili powder, smoked paprika, cumin, salt, oregano, ground mustard, and pepper and sauté for 1 minute to develop flavors.
- Add Tomatoes and Beans: Stir in crushed tomatoes, fire roasted diced tomatoes (with their liquid), rinsed kidney beans, brown sugar, and optional mesquite liquid smoke.
- Simmer with Broth and Pasta: Pour in reduced sodium chicken broth and cover the pot. Bring everything to a simmer. Add uncooked elbow macaroni, cover the pot again, and simmer for 5 minutes, stirring frequently to prevent sticking and burning.
- Finish Pasta Cooking: Remove the lid and continue simmering for a few more minutes, stirring often until the pasta is al dente. Taste often to avoid overcooking.
- Incorporate Cream Cheese and Cheddar: Turn off the stove but keep the pot on the burner. Stir in the soft cream cheese until melted. Gradually add 1 1/2 cups of shredded cheddar cheese, stirring until melted. Adjust seasoning with salt, pepper, cayenne, or hot sauce if desired.
- Bake with Cheese Topping: Evenly top the pasta with the remaining 1 cup of shredded cheddar cheese. Place the uncovered pot in the preheated oven and bake for 5 minutes until the cheese is melted and bubbly.
- Garnish and Serve: Remove from the oven and garnish with fresh parsley if desired. Serve immediately while hot and cheesy.
Notes
- For a spicier kick, add cayenne pepper or hot sauce when seasoning.
- Use reduced sodium broth and adjust salt to control sodium levels.
- If you prefer a vegetarian version, substitute ground beef with plant-based crumbles and use vegetable broth.
- Be vigilant when cooking the pasta in the sauce to avoid it sticking or burning at the bottom; frequent stirring is key.
- Let the cream cheese soften completely before adding to ensure smooth melting.
- Fresh parsley adds color and a fresh flavor but can be omitted if unavailable.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 550 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 6 g
- Protein: 28 g
- Cholesterol: 70 mg
