If you're looking for a quick and delicious meal that the whole family will love, this one-pot Cheesy Pasta with Ground Beef (chili mac) is the perfect solution. Combining hearty ground beef, savory spices, and gooey melted cheese, this dish is a comforting favorite that's incredibly easy to prepare.
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Chili Mac, also known as Chili Macaroni, is a classic American comfort food combining the flavors of chili with the comforting texture of macaroni and cheese. This dish is perfect for busy weeknights, entertaining guests, or simply enjoying a wholesome family meal.
If you like this beef recipe, you may also love our Dutch Oven Chili: Cincinnati Style or our Cheesy Layered Taco Casserole.
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Why We Love This Recipe
- Deliciously Cheesy: A perfect blend of gooey cheese and savory beef.
- One-Pot: Minimal cleanup with everything cooked in one pot.
- Family-Friendly: Loved by kids and adults alike.
- Quick and Easy: Ready in under 30 minutes.
Cheesy Pasta with Ground Beef Ingredients
- Lean Ground Beef: Provides a hearty, protein-packed base.
- Cavatappi Pasta or Elbow Macaroni: Classic pasta choice that holds up well in the sauce.
- Onion and Garlic: Adds depth and flavor to the dish.
- Beef Broth: Improves the taste and helps cook the pasta.
- Tomato Sauce: Creates a rich, flavorful sauce.
- Red Kidney Beans: Adds texture and nutrition.
- Chili Powder and Cumin: Spices that bring a warm, earthy flavor.
- Paprika and Oregano: Enhances the overall flavor.
- Shredded Mexican Cheese Blend: Melts beautifully over the top.
- Olive Oil, Salt, and Black Pepper: Basic seasonings to round out the flavors.
A full ingredient list with exact measurements can be found in the recipe card below.
Substitutions & Variations
- Ground Beef: Swap for ground turkey if you want a leaner option.
- Presentation: Garnish with chopped fresh parsley for a pop of color.
How to Make One-Pot Cheesy Pasta with Ground Beef
STEP ONE: Sauté the Aromatics
Heat olive oil in a large Dutch oven over medium heat. Add chopped onions and minced garlic. Sauté until the onions are translucent.
STEP TWO: Brown the Beef
Add the ground beef to the Dutch oven. Cook until browned, breaking it up with a spoon as it cooks. Drain excess fat if necessary.
STEP THREE: Add Ingredients
Stir in chili powder, cumin, paprika, oregano, salt, and black pepper. Add the beef broth, tomato sauce, red kidney beans, and sugar. Bring to a boil.
STEP FOUR: Cook the Pasta and Melt Cheese
Add the elbow macaroni or Cavatappi pasta to the Dutch oven. Reduce heat to a simmer and cook, stirring occasionally, until the pasta is tender and has absorbed most of the liquid, about 10-12 minutes.
Sprinkle the shredded Mexican cheese blend evenly over the top. Cover and let it sit for a few minutes until the cheese melts.
Expert Tips for Success
👩🍳Jami's Pro Tips: Want to take this recipe to the next level? Check out my expert tips below for the best flavor, texture, and meal prep hacks!
✔️ DO Use freshly shredded cheese as it melts more smoothly than pre-shredded.
✔️ DO Add a bit more beef broth or water if the pasta absorbs too much liquid.
Storage
Store leftover chili mac in an airtight container in the refrigerator for up to 3 days. To freeze, allow the chili mac to cool completely before transferring to a freezer-safe container and store for up to 3 months. To reheat, microwave in 1-minute intervals, stirring in between, until heated through.
Recipe FAQs
A shredded Mexican cheese blend is ideal for Chili Mac, as it melts well and adds a rich, cheesy flavor. You can also use cheddar or a combination of cheeses for variety.
Yes, you can substitute elbow macaroni with other pasta shapes like penne, rotini, or shells. Just make sure to adjust the cooking time as needed to ensure the pasta is fully cooked.
To avoid mushy pasta, cook it until it is just al dente, meaning it should still have a slight bite. Also, be mindful not to overcook it during the simmering process, and check the pasta frequently for doneness.
Related
- Pappardelle Bolognese Recipe
- Cheesy Baked Tex Mex Stuffed Peppers
- Southern Goulash with Beef and Tomato
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📖 Recipe
Cheesy Pasta with Ground Beef (Chili Mac)
Equipment
- Dutch oven
- Wooden spoon
- Cheese grater
Ingredients
- 1 pound lean ground beef
- 8 ounces Cavatappi pasta or elbow macaroni
- 1 medium onion chopped
- 4 cloves garlic minced
- 2 cups beef broth
- 1 15 ounce can tomato sauce
- 1 15 ounce can red kidney beans drained and rinsed
- 1 teaspoon sugar
- 1 tablespoon chili powder
- 1 tablespoon cumin
- 1 teaspoon paprika
- ½ teaspoon dried oregano
- 8 ounces shredded Mexican cheese blend
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- ½ teaspoon black pepper or to taste
Instructions
- Heat olive oil in a large Dutch oven over medium heat. Add chopped onions and minced garlic. Sauté until the onions are translucent.
- Add the ground beef to the Dutch oven. Cook until browned, breaking it up with a spoon as it cooks. Drain excess fat if necessary.
- Stir in chili powder, cumin, paprika, salt, and black pepper. Add the beef broth, tomato sauce, red kidney beans, and sugar. Bring to a boil.
- Add the Cavatappi pasta or elbow macaroni to the Dutch oven. Reduce heat to a simmer and cook, stirring occasionally, until the pasta is tender and has absorbed most of the liquid, about 10-12 minutes. If the mixture becomes too dry, add a little more beef broth or water.
- Sprinkle the shredded Mexican cheese blend evenly over the top of the chili macaroni. Cover the Dutch oven and let it sit for a few minutes until the cheese melts. Serve hot, garnished with oregano and additional cheese if desired.
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Notes
- Ground Beef: Swap for ground turkey for a leaner option.
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