Cheesy Chili Mac Meal is a no-fuss, one-pan dinner that layers seasoned ground beef, kidney beans, and elbow macaroni with a sharp cheddar sauce. It's the kind of meal that comes together fast on a busy weeknight, and it's a crowd-pleaser for both kids and adults.
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This recipe skips the canned soup and instead builds flavor with chili powder, cumin, and tomato paste. The pasta cooks right in the skillet, soaking up the liquid and starch, which thickens the sauce naturally. The result is a creamy, satisfying dish with a bit of bite from the beans and a golden, bubbly cheese topping.
If you're looking for a balanced meal that delivers protein, carbs, and veggies (thanks to the beans and tomatoes), this is it. Plus, it's all made in one pan, so cleanup is minimal.
Why You'll Love This Recipe
About the Ingredients
1 tablespoon olive oil
Use a neutral oil like canola if you prefer. Olive oil adds a subtle fruity note.
1 pound (450g) ground beef (85% lean)
Ground turkey or chicken works too, but add a tablespoon of oil if using leaner meat to prevent dryness.
1 medium yellow onion, diced
A white onion also works; if you're short on time, use 1 cup frozen diced onions.
3 cloves garlic, minced
Substitute 1 teaspoon garlic powder if you don't have fresh garlic.
2 tablespoons chili powder
Use a good-quality chili powder; if you prefer less heat, reduce to 1 tablespoon.
1 teaspoon ground cumin
This adds a warm, earthy note; you can skip it if you're out, but it's worth keeping on hand.
1 (14.5 oz) can diced tomatoes, undrained
Fire-roasted diced tomatoes add a smoky depth; if using fresh, chop 2 medium tomatoes and add 1/4 cup water.
1 (15 oz) can kidney beans, drained and rinsed
Black beans or pinto beans are great substitutes; rinsing removes excess sodium.
2 cups (480ml) beef broth
Chicken or vegetable broth works; low-sodium is best to control saltiness.
8 oz (225g) elbow macaroni (about 2 cups)
Any short pasta like shells or rotini works; adjust cooking time accordingly.
1 1/2 cups (170g) shredded sharp cheddar cheese
Use a good melting cheese like Monterey Jack or a blend; pre-shredded is fine, but block cheese melts smoother.
Salt and black pepper to taste
Start with 1/2 teaspoon salt and 1/4 teaspoon pepper, then adjust after cooking.
Tips & Tricks
- Use a large skillet or Dutch oven (12-inch) to prevent overcrowding and ensure even cooking.
- If the pasta absorbs too much liquid and becomes dry, add extra broth or water in 1/4 cup increments.
- For a crispier cheese topping, finish under the broiler for 1-2 minutes, watching carefully.
Pro Tips
Step-by-Step Instructions
1. Brown the Beef
Heat olive oil in a large skillet over medium-high heat (375°F/190°C). Add ground beef and cook, breaking it up, until browned and no longer pink, about 5-7 minutes. Use a wooden spoon to crumble the meat.
2. Sauté the Aromatics
Add diced onion and cook for 3-4 minutes until translucent, then add minced garlic and cook for 30 seconds until fragrant. Stir frequently to avoid burning.
3. Bloom the Spices
Sprinkle in chili powder and cumin. Stir and cook for 30 seconds to toast the spices, which deepens their flavor.
4. Add Liquids and Beans
Pour in the diced tomatoes with their juices, beef broth, and kidney beans. Stir to combine, scraping up any browned bits from the bottom of the pan.
5. Cook the Pasta
Add the elbow macaroni and stir. Bring the mixture to a boil, then reduce heat to medium-low (around 300°F/150°C) and simmer, uncovered, stirring occasionally, until pasta is al dente and most liquid is absorbed, about 12-15 minutes.
6. Melt the Cheese
Remove the skillet from heat. Sprinkle the shredded cheddar over the top, cover with a lid, and let sit for 2-3 minutes until the cheese melts. Stir gently to incorporate, or leave it as a cheesy layer.
7. Season and Serve
Taste and adjust with salt and pepper. Serve hot, garnished with fresh parsley or sliced jalapeños if desired.
Delicious Variations
Spicy Chili Mac
Add 1 diced jalapeño with the onion and increase chili powder to 3 tablespoons, or add a dash of cayenne.
Tex-Mex Chili Mac
Swap cheddar for a Mexican cheese blend and add 1 cup frozen corn with the beans.
Smoky Bacon Chili Mac
Cook 4 slices of bacon first, crumble, and use the bacon fat instead of oil; stir bacon back in at the end.
How to Store Cheesy Chili Mac Meal
Refrigerator
Store leftovers in an airtight container for up to 4 days. The pasta will absorb more liquid, so add a splash of broth or water when reheating.
Freezer
Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat in a skillet over medium heat with a splash of broth, or in the microwave in 30-second bursts, stirring between.
Frequently Asked Questions
Q: Can I use ground turkey instead of beef?
Yes, ground turkey works well. Use 93% lean and add 1 tablespoon olive oil to the pan, and consider adding a bit more salt or spices for flavor.
Q: How do I make this gluten-free?
Use gluten-free elbow pasta (like brown rice or corn-based) and ensure your broth and spices are certified gluten-free. Increase cooking time as needed per package instructions.
Q: Can I make this in a slow cooker?
Yes, brown the beef and onion first, then transfer to a slow cooker with all ingredients except cheese and pasta. Cook on low for 4-6 hours, then add pasta and cook on high for 20-30 minutes until tender, then stir in cheese.
Q: Can I use a different type of pasta?
Absolutely. Use any short pasta like shells, rotini, or penne. Adjust cooking time based on the pasta shape—check package directions for al dente.
Q: What can I use instead of kidney beans?
Black beans, pinto beans, or even chickpeas work. If you want to skip beans entirely, add an extra 1/2 cup of broth and 1/4 cup of pasta.
If you try this Cheesy Chili Mac Meal, let me know how it turned out in the comments. I'd love to hear your variations and tips. And don't forget to share this recipe with a friend who needs a quick weeknight win.
Cheesy Chili Mac Meal
Cheesy Chili Mac Meal is a hearty one-pan dinner that combines seasoned beef, beans, and pasta in a rich, cheesy sauce. It's ready in 30 minutes and uses simple ingredients.
🧂 Ingredients
- 1 tablespoon olive oil
- 1 pound (450g) ground beef (85% lean)
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 (15 oz) can kidney beans, drained and rinsed
- 2 cups (480ml) beef broth
- 8 oz (225g) elbow macaroni (about 2 cups)
- 1 1/2 cups (170g) shredded sharp cheddar cheese
- Salt and black pepper to taste
📋 Instructions
- 1Brown the Beef — Heat olive oil in a large skillet over medium-high heat (375°F/190°C). Add ground beef and cook, breaking it up, until browned and no longer pink, about 5-7 minutes. Use a wooden spoon to crumble the meat.
- 2Sauté the Aromatics — Add diced onion and cook for 3-4 minutes until translucent, then add minced garlic and cook for 30 seconds until fragrant. Stir frequently to avoid burning.
- 3Bloom the Spices — Sprinkle in chili powder and cumin. Stir and cook for 30 seconds to toast the spices, which deepens their flavor.
- 4Add Liquids and Beans — Pour in the diced tomatoes with their juices, beef broth, and kidney beans. Stir to combine, scraping up any browned bits from the bottom of the pan.
- 5Cook the Pasta — Add the elbow macaroni and stir. Bring the mixture to a boil, then reduce heat to medium-low (around 300°F/150°C) and simmer, uncovered, stirring occasionally, until pasta is al dente and most liquid is absorbed, about 12-15 minutes.
- 6Melt the Cheese — Remove the skillet from heat. Sprinkle the shredded cheddar over the top, cover with a lid, and let sit for 2-3 minutes until the cheese melts. Stir gently to incorporate, or leave it as a cheesy layer.
- 7Season and Serve — Taste and adjust with salt and pepper. Serve hot, garnished with fresh parsley or sliced jalapeños if desired.
Liam covers personal finance for young professionals, with a no-nonsense approach to budgeting and investing. He shares strategies he's tested while paying off his own student loans.
