Description
A creamy, cheesy Best Chili Mac recipe made in one pot with ground beef, pasta, and rich flavors.
Ingredients
1 pound lean ground beef
1/2 medium onion, chopped
3 cloves garlic, minced
2 tablespoons chili powder
1 teaspoon smoked paprika
1 (4 ounce) can diced green chilies
2 cups beef broth
1 (15 ounce) can tomato sauce
1/2 cup heavy cream or evaporated milk
1 cup uncooked elbow macaroni
2 cups Mexican blend cheese or cheddar, shredded
Salt and pepper to taste
Instructions
1. Add the beef and onions to a Dutch oven or soup pot over medium-high heat. Cook for 7 to 10 minutes, breaking up the meat as it cooks. Spoon out excess fat if needed.
2. Stir in the garlic, chili powder, smoked paprika, and green chilies.
3. Add the beef broth, tomato sauce, and cream, then increase the heat to high.
4. Once it starts to boil, add the macaroni. Reduce the heat to a rapid simmer and cook uncovered for 13 minutes, stirring every couple of minutes.
5. If the liquid reduces too quickly, add 1/2 cup more broth or lower the heat.
6. Remove the pot from the heat and stir in the cheese.
7. Season with salt and pepper, then let it sit a few minutes before serving if needed.
Notes
Stir often so the pasta does not stick.
Add extra broth for a looser texture.
Top with extra cheese and cover briefly for a melty finish.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 6g
- Sodium: 980mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 13g
- Trans Fat: 1g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 85mg