Description
A quick, creamy, and spicy comfort food dish that combines ground beef chili with macaroni pasta in one pot. Perfect for busy weeknights, this meal is ready in under 30 minutes and freezes well for later.
Ingredients
Scale
- 1 pound ground beef (80/20 fat ratio preferred)
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 12 ounces elbow macaroni pasta
- 1 (14.5-ounce) can diced tomatoes, drained
- 2 tablespoons tomato paste
- 1 to 2 tablespoons chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 cup beef broth (low-sodium)
- 1 to 2 cups shredded cheddar cheese
- 1/2 cup whole milk
- Salt and pepper to taste
Instructions
- Heat a large Dutch oven or heavy-bottomed pot over medium-high heat. Add ground beef and break it into small crumbles. Cook for 5-7 minutes until browned, then drain excess fat, leaving a thin layer.
- Reduce heat to medium. Add diced onion and cook for 3-4 minutes until softened. Add minced garlic and cook for 30 seconds until fragrant.
- Stir in tomato paste, chili powder, smoked paprika, and cumin. Cook for 1 minute to bloom the spices.
- Pour in diced tomatoes and beef broth. Scrape up browned bits from the bottom of the pot. Bring to a simmer and cook for 5 minutes.
- Add dry macaroni directly to the chili sauce. Stir to coat and add enough water to cover the pasta by about an inch.
- Bring to a boil, then reduce heat to low. Cover and simmer for 8-10 minutes, stirring occasionally, until pasta is tender.
- Turn off the heat. Stir in milk and half of the shredded cheese until melted and creamy.
- Season with salt and pepper to taste. Ladle into bowls and top with remaining cheese, sour cream, and green onions.
Notes
For best results, shred your own cheese as pre-shredded cheese contains anti-caking agents that prevent proper melting. If using leaner beef, add a little oil to the pot. The pasta continues to cook in the hot sauce, so remove from heat when slightly underdone. Leftovers can be stored in the fridge for up to 4 days or frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 6
- Sodium: 800
- Fat: 25
- Saturated Fat: 12
- Carbohydrates: 50
- Fiber: 3
- Protein: 25
Keywords: chili mac, comfort food, one pot meal, quick dinner, ground beef pasta, easy weeknight dinner, family friendly