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This hearty 30minute chili mac and cheese is perfect for busy weeknights when you want something comforting but fast. It brings together savory browned ground beef with sautéed onions and bell peppers, melded with classic chili spices and creamy melted cheddar. The macaroni cooks right in the flavorful sauce, absorbing all the smoky, rich notes for a satisfying onepot meal that your whole family will love.
I first made this recipe after a long day and needed something filling and fast. Since then it has become our go to for game nights and chilly nights when everyone wants something warm and satisfying.
Ingredients
- Olive oil: helps brown the beef and vegetables adding a savory base. Choose a fresh bottle for best flavor
- Lean ground beef: provides hearty substance without excess grease. Pick 85 or 90 percent lean for ideal texture
- Yellow onion diced: adds subtle sweetness. Look for onions with dry skin and no soft spots
- Green bell pepper: contributes freshness and color. Pick one that feels firm and heavy
- Chili powder: forms the backbone of smoky chili flavor. A fresh blend makes a big difference
- Garlic powder: gives a convenient aromatic punch. Make sure it smells fragrant and not dusty
- Salt: enhances and balances the other flavors. Kosher salt is a nice choice because it is less salty by volume than table salt
- Ground cumin: adds warmth and earthiness. Use freshly ground for best results if you can
- Cayenne pepper: adds gentle heat. Optional if you prefer a milder dish
- Crushed tomatoes with juice: provide depth and a thick sauce. Avoid cans with dents or rust for quality
- Tomato paste: intensifies tomato flavor. Double concentrated paste brings extra richness
- Chicken broth: keeps the mixture tender and flavorful. Low sodium lets you control saltiness
- Macaroni elbows or small shells: work well here. Buy a good quality or name brand to hold up during cooking
- Shredded cheddar cheese: melts creamy and luscious. Freshly shred your own cheese for the smoothest melt
Instructions
- Brown the beef and veggies:
- Add olive oil to a large pot and heat over medium high. Toss in the ground beef onion and bell pepper. Stir and cook for about eight minutes until the beef is fully browned and the vegetables are soft. Break up the beef into small pieces as it browns for the best texture.
- Build the chili base:
- Sprinkle in chili powder garlic powder ground cumin salt and cayenne if using. Stir well so the spices coat the meat and vegetables evenly. Pour in the crushed tomatoes with their juices scoop in the tomato paste and add the chicken broth. Stir until combined and increase the heat until it begins to bubble.
- Cook the pasta:
- Once boiling stir in the macaroni making sure it is submerged in the liquid. Cover the pot and reduce heat to medium low. Let simmer for fifteen minutes stirring every few minutes to prevent sticking. This cooks the pasta and lets it soak up those bold flavors.
- Check and finish:
- After fifteen minutes test the pasta for al dente texture. If it needs a little more time or looks dry add a splash more broth and cook covered for two to three extra minutes. The noodles should be tender but not mushy.
- Add the cheese:
- Turn off the heat then scatter the shredded cheese evenly over the top. Stir gently as the cheese melts transforming the mixture into a creamy luscious dish. Feel free to add a bit more cheese if you want it extra gooey.
Cheddar cheese has always been my favorite part of this dish because kids will eat almost anything with plenty of melted cheese. Last winter we made it together after sledding and it tasted like the coziest comfort food imaginable.
Storage Tips
Let the chili mac cool completely before transferring to a lidded container. Store in the fridge up to four days. Reheat on the stove or microwave with a splash of broth to bring back that creamy texture. You can freeze single portions for up to three months. Just thaw overnight and heat gently.
Ingredient Substitutions
Ground turkey or plant based crumbles work well for a lighter version. Red bell pepper can replace green for a sweeter touch. Cheddar can be swapped with Colby Jack or Monterey Jack for a mild creamy melt. Macaroni can be changed to penne small shells or gluten free pasta depending on your preferences.
Serving Suggestions
Serve steaming bowls topped with a sprinkle of extra cheese or chopped fresh cilantro. Pair with crunchy tortilla chips for contrast. A crisp green salad with lime or ranch dressing complements the richness nicely.
This 30minute chili mac and cheese is cozy and fast to make. It reheats well and is easy to customize to your family’s tastes.
Common Questions About Recipes
- → How do I prevent the pasta from sticking?
Stir occasionally during simmering and keep the pot covered to ensure even cooking and prevent the pasta from sticking to the bottom.
- → Can I adjust the spice level?
Yes, increase cayenne pepper or add hot sauce towards the end for extra heat or omit them for a milder dish.
- → Which cheese melts best in this dish?
Cheddar, Colby Jack, or Pepper Jack cheeses melt smoothly and enhance the creamy texture.
- → Is it possible to substitute the ground beef?
Ground turkey or chicken can be used as leaner alternatives without compromising flavor.
- → Can leftovers be stored safely?
Leftovers keep well in the fridge up to four days and freeze nicely for up to three months when stored in airtight containers.