Pin It The skillet was still hissing when my cousin peeked over my shoulder and said, This smells like a restaurant. I had just dumped a pound of ground beef into the pan, and the smell of browning meat mixed with onions was already filling the kitchen. It was a Tuesday, and I needed dinner fast. I threw together what I had: pasta, cheese, a can of tomatoes, and a fistful of spices. What came out was this one-pan chili mac, and I have been making it ever since.
I made this for my brother after his gym session once, and he ate two bowls without saying a word. When he finally looked up, he just nodded and said, This is going in the rotation. That is when I knew it was a keeper. It has that rare combination of being filling, flavorful, and ridiculously easy to pull off on a weeknight. Now it is the dish I make when I want something that tastes like I tried, but I really did not.
Ingredients
- Ground beef, turkey, chicken, or plant-based ground (1 lb): This is your protein base, and it is what makes the dish so satisfying; I have used all of these and they all work beautifully, though beef gives the deepest flavor.
- Onion (1 medium, diced): It softens into the sauce and adds sweetness that balances the spice; do not skip this even if you think you do not like onions.
- Garlic (3 cloves, minced): Fresh garlic blooms in the hot pan and makes the whole dish smell incredible; jarred garlic works in a pinch but fresh is always better.
- Chili powder (2 tbsp): This is the backbone of the chili flavor, earthy and warm without being too spicy.
- Ground cumin (1 1/2 tsp): Adds that smoky, slightly nutty depth that makes this taste like real chili.
- Smoked paprika (1 tsp): Brings a gentle smokiness that makes people ask what your secret is.
- Salt and black pepper (1/2 tsp each): Season as you go, and taste at the end to adjust; every brand of broth and cheese has different salt levels.
- Diced tomatoes (1 can, 14.5 oz, undrained): The juices add flavor and help cook the pasta, so do not drain them.
- Tomato sauce (1/2 cup): Thickens the sauce and ties everything together into a cohesive, saucy base.
- Broth (2 cups, low-sodium beef, chicken, or vegetable): This is what cooks your pasta right in the pan, so use good broth if you have it.
- Elbow macaroni (2 cups dry): Classic mac shape that holds onto the sauce; you can use any short pasta, and gluten-free works great too.
- Shredded cheddar cheese (2 cups): Sharp cheddar gives the best flavor, but mild works if you prefer it less tangy; this melts into the sauce and makes it creamy.
- Black beans or kidney beans (1 can, optional): I add these for extra protein and fiber, plus they make the dish even heartier.
- Jalapeño (1, diced, optional): If you like heat, toss this in; it adds a fresh kick that cuts through the richness.
- Toppings (green onions, sour cream, tortilla chips, cilantro, extra cheese): These are not required, but they turn a good bowl into a great one.
Instructions
- Brown the meat:
- Heat a large, deep skillet or Dutch oven over medium-high heat and add the ground meat, breaking it up with a spoon as it cooks until browned all over, about 4 to 5 minutes. If there is a lot of fat pooling in the pan, drain it off so the dish does not get greasy.
- Cook the aromatics:
- Toss in the diced onion and cook for 2 to 3 minutes until it softens and turns translucent, then stir in the minced garlic and cook for just 30 seconds until it smells amazing. Do not let the garlic burn or it will taste bitter.
- Add the spices:
- Sprinkle the chili powder, cumin, smoked paprika, salt, and black pepper over the meat and onions, stirring to coat everything evenly. Let the spices toast for a moment so they release their oils and deepen in flavor.
- Build the sauce:
- Pour in the diced tomatoes with their juices, the tomato sauce, and the broth, stirring well to combine. This is your cooking liquid, and it should look soupy right now.
- Add pasta and extras:
- Stir in the dry macaroni and any optional add-ins like beans or jalapeño, making sure the pasta is mostly submerged. Bring the mixture to a gentle boil, then reduce the heat to a simmer.
- Simmer until tender:
- Cover the pan and let it cook for 10 to 12 minutes, stirring occasionally to keep the pasta from sticking, until the pasta is al dente and most of the liquid has been absorbed. If it looks too dry, add a splash more broth.
- Melt in the cheese:
- Turn off the heat and sprinkle the shredded cheddar over the top, then stir it in until it melts completely and the sauce turns creamy and smooth. The residual heat will do all the work.
- Taste and adjust:
- Give it a taste and add more salt, pepper, or a pinch of chili powder if needed. Every stove and pan is different, so trust your palate.
- Serve hot:
- Ladle the chili mac into bowls and top with green onions, sour cream, crushed tortilla chips, cilantro, or extra cheese. Serve it while it is still hot and gooey.
Pin It One night, I made this for a friend who had just moved into a new apartment and did not have much in her kitchen yet. We ate it straight out of the pan with two spoons, sitting on her living room floor. She said it tasted like home, even though she had never had it before. That is the magic of this dish: it is comforting in a way that feels familiar, even the first time you make it.
How to Make It Vegetarian
Skip the meat entirely and use a can of black beans, kidney beans, or plant-based ground instead. I have done this dozens of times, and it is just as hearty and satisfying. Use vegetable broth instead of beef or chicken broth, and add an extra pinch of smoked paprika to make up for the missing richness. You will not miss the meat, I promise.
Best Pasta to Use
Elbow macaroni is classic, but I have also made this with shells, penne, and rotini, and they all work great. The key is using a short pasta that cooks in about 10 to 12 minutes and holds sauce well. If you are using gluten-free pasta, check the package cook time and adjust your simmer accordingly, because some gluten-free noodles cook faster and some need a little longer. Whole wheat pasta works too and adds a nutty flavor that pairs nicely with the spices.
Storing and Reheating
Leftovers keep in an airtight container in the fridge for up to 3 days, and they actually taste even better the next day once the flavors have had time to meld. When you reheat it, add a splash of broth, milk, or even water to loosen the sauce, because the pasta will soak up liquid as it sits. I usually reheat it in a skillet over medium-low heat, stirring gently, but the microwave works fine too.
- Store in a sealed container and refrigerate within two hours of cooking.
- Reheat gently and add liquid to bring back the creamy texture.
- You can freeze this for up to 2 months, though the pasta may soften a bit when thawed.
Pin It This is the kind of recipe that saves you on busy nights and impresses people without any fuss. Make it once, and it will become part of your regular rotation.
Recipe FAQs
- → Can I make this vegetarian?
Yes, substitute plant-based ground meat or additional canned beans for the beef, and use vegetable broth instead of chicken or beef broth. The texture and flavor remain satisfying.
- → What type of pasta works best?
Elbow macaroni is traditional, but any short pasta like shells, penne, or rotini works well. Gluten-free pasta can be used—just adjust cooking time according to package directions.
- → How do I store and reheat leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat with a splash of broth or milk to restore creaminess, as the pasta will absorb more liquid as it sits.
- → Can I freeze this dish?
Yes, freeze portions in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator and reheat with added liquid. The texture may be slightly softer after freezing.
- → How can I add more heat?
Incorporate diced jalapeños, add chipotle powder instead of smoked paprika, or stir in hot sauce. Cayenne pepper or red pepper flakes also work well for spicier results.
- → What other cheeses can I use?
Sharp cheddar provides the best flavor, but Monterey Jack, pepper jack, Colby, or a Mexican blend work beautifully. Mix cheeses for complex flavor and excellent melting properties.