30-Minute Chili Mac and Cheese
This one-pot Chili Mac and Cheese is loaded with ground beef, spices, melty cheese, and tender pasta for a cozy, weeknight-friendly dinner with bold flavor and minimal cleanup.
Servings 5 Servings
Ingredients
- 1 tablespoon olive oil
- 1 pound lean ground beef
- 1 small yellow onion diced
- 1 green bell pepper seeded and diced
- 2 tablespoons chili powder
- 2 teaspoons garlic powder
- 1 teaspoon salt
- 1 teaspoon ground cumin
- ¼ teaspoon cayenne pepper optional, for extra heat
- 1 14-ounce can crushed tomatoes with juices
- 2 tablespoons tomato paste
- 1½ cups chicken broth
- 8 oz macaroni about 2 cups
- 2 cups shredded cheddar cheese or Colby or Pepper Jack
Instructions
- Heat the olive oil in a large pot over medium-high heat. Add the ground beef, onion, and bell pepper. Cook until the beef is browned and the veggies are soft, about 6–8 minutes.
- Stir in the chili powder, garlic powder, cumin, salt, and cayenne (if using). Then add the crushed tomatoes, tomato paste, and chicken broth. Stir to combine and bring to a boil.
- Once boiling, stir in the pasta. Cover the pot and reduce heat to medium-low. Simmer for 15 minutes, stirring occasionally, until the pasta is al dente. It’s important to keep the pot covered so the pasta cooks evenly. *If the pasta isn’t fully cooked after 15 minutes, add 2 tablespoons of water or broth and cook for 2–3 more minutes, still covered.
- Turn off the heat and stir in the shredded cheese until melted and creamy.
Notes
Stir occasionally while simmering: This helps prevent the pasta from sticking to the bottom and ensures even cooking.
Want it spicier? Add more cayenne or stir in a few dashes of hot sauce at the end.
Nutrition
Serving: 1Serving | Calories: 572kcal | Carbohydrates: 42g | Protein: 36g | Fat: 29g | Saturated Fat: 13g | Fiber: 4g | Sugar: 4g
