One-Pot Chili Mac and Cheese with Sharp Cheddar
By Pauline Ortiz
Prep
15 min
Cook
40 min
Total
55 min
Servings
8
Level
Easy
I make a full pot of chili mac when I want dinner ready for later bowls, then finish it once and portion what we don't eat. The pasta cooks in the beefy tomato sauce, and the cheese turns it into a cheesy skillet dinner (no pasta pot to wash afterward, either).
I use a large Dutch oven, and it gives the ground beef room to brown before the onion and bell pepper go in, without crowding the bottom of the pot. After the garlic, I cook the tomato paste and seasonings for 1 minute, stirring constantly until the spices smell toasted in the pot.
The macaroni goes into the simmering chili base uncooked, then cooks covered on low until just al dente. I stir it every few minutes, especially around the bottom of the pot, because the starch can catch before the center pieces of macaroni are done.
I pull the pot off the heat before adding the cream and cheese in handfuls, and if the sauce feels too thick after the pasta goes in, I loosen it with beef broth or milk, then let the pot sit for its five-minute rest.
Why you'll love this recipe
- Eight servings gives me a full pot to portion after dinner, with no second batch to make.
- One Dutch oven handles the beef, sauce, pasta, and cheese, so I don't need a separate pot for macaroni.
- The macaroni cooks right in the chili base, uncooked, until al dente.
- Room-temperature cheese goes in off heat by the handful, and the sauce stays smooth.
- A five-minute rest thickens the sauce before you scoop it into bowls.
Ingredients
- •1 tbsp olive oil
- •1 lb lean ground beef (90/10 lean recommended)
- •1 yellow onion (large, diced)
- •1 green bell pepper (diced)
- •3 cloves garlic (minced)
- •1 tbsp tomato paste
- •2 tbsp chili powder
- •1 tbsp cumin
- •1 tsp smoked paprika
- •1 tsp dried oregano
- •1 tsp kosher salt (or to taste)
- •½ tsp black pepper (freshly ground)
- •15 oz fire-roasted diced tomatoes (undrained)
- •4 cups beef broth (low sodium)
- •16 oz elbow macaroni (uncooked)
- •½ cup heavy cream
- •8 oz sharp cheddar cheese (freshly shredded)
- •8 oz Monterey Jack cheese (freshly shredded)
Instructions
- 1
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the ground beef and cook until browned, breaking it up with a spoon, then drain off the excess grease.
- 2
Add the diced onion and bell pepper. Cook, stirring occasionally, until softened, about 5-7 minutes. Stir in the garlic and cook until fragrant, about 1 minute.
- 3
Stir in the tomato paste, chili powder, cumin, smoked paprika, oregano, salt, and pepper. Cook for 1 minute, stirring constantly, to toast the spices.
- 4
Pour in the undrained fire-roasted tomatoes and beef broth. Stir, bring to a simmer, then reduce the heat to low, cover, and cook for 15 minutes.
- 5
Stir in the uncooked elbow macaroni. Bring the mixture back to a gentle simmer, reduce the heat to low, cover, and cook for 10-12 minutes, or until the pasta is al dente, stirring every few minutes.
- 6
Remove the pot from the heat. Stir in the heavy cream, then add the cheddar and Monterey Jack in handfuls, stirring continuously until the cheese has melted and the sauce is smooth.
- 7
Let the chili mac rest for 5 minutes before serving. Garnish with your favorite toppings if desired.
FAQ
Nutrition (per serving)
Calories
650
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