You know those nights when you want something cozy, filling, and easy? That’s where my Chili Mac Pasta comes in. It’s the dish I turn to when I need a hug in a bowl—especially after a long day. My mom used to make a version of this when I was a kid, and now, it’s my go-to for feeding a crowd or just curling up on the couch. The best part? It’s all done in one pot—less cleanup, more flavor. Hearty ground beef, tender pasta, and just enough spice make it the ultimate comfort food. Trust me, once you try it, you’ll get it.
Why You’ll Love This Chili Mac Pasta
This isn’t just another pasta dish—it’s the kind of meal that makes everyone at the table happy. Here’s why it’s become my absolute favorite weeknight hero:
- One-pot wonder: From browning the beef to cooking the pasta, everything happens in the same pot. Fewer dishes mean more time to actually enjoy your food (and maybe even relax!).
- 30 minutes flat: I timed it last week—from chopping the first onion to melting that gooey cheese on top, it’s barely half an hour. Perfect for those “what’s for dinner?!” emergencies.
- Flavor that hugs you: The combo of chili spices, sweet bell peppers, and tangy tomatoes creates this incredible depth. My secret? Letting it simmer just until the pasta soaks up all that saucy goodness.
- Leftovers magic: It tastes even better the next day! The flavors meld together overnight, and a quick reheat with a splash of broth brings it right back to life.
- Endless customizing: Swap the beef for turkey, add some corn, or kick up the heat—this recipe is like your favorite jeans, it just fits however you need it to.
Seriously, this is the dish that converted my “I don’t like chili” husband. Now he asks for it weekly!
Chili Mac Pasta Ingredients
Here’s everything you’ll need to make this cozy, flavor-packed dish. I like to gather all my ingredients before I start—it makes the cooking process so much smoother. Trust me, nothing’s worse than realizing you’re out of chili powder mid-recipe!
- Protein: 1 lb ground beef (I use 80/20 for the best flavor)
- Veggies: 1 onion (diced), 2 cloves garlic (minced), 1 bell pepper (diced—any color works!)
- Pantry staples: 1 can (15 oz) kidney beans (drained and rinsed), 1 can (15 oz) diced tomatoes (don’t drain these!)
- Pasta: 2 cups elbow macaroni (the classic choice, but any short pasta works)
- Liquids: 2 cups beef broth (low-sodium if you’re watching salt)
- Spices: 1 tbsp chili powder, 1 tsp cumin, 1 tsp paprika, salt and pepper to taste
- Cheese: 1 cup shredded cheddar (sharp cheddar is my favorite here)
See? Nothing fancy—just simple, real ingredients that come together into something magical. Now let’s get cooking!
How to Make Chili Mac Pasta
Okay, let’s dive into the good stuff—this is where the magic happens! I’ve broken it down into simple steps so you can nail it on your first try. Just follow along, and before you know it, you’ll have a pot full of comfort ready to go.
Browning the Meat and Vegetables
First things first—grab your biggest pot (I use my trusty Dutch oven) and set it over medium heat. Crank it too high, and you’ll burn those onions before the beef even browns! Add your ground beef and break it up with a wooden spoon. You’re looking for that perfect golden-brown color—about 5 minutes should do it.
Now toss in your diced onions, garlic, and bell pepper. Ohhh, that smell! Stir everything together and let it cook until the onions turn translucent and the peppers soften—another 3-4 minutes. This is where all the flavor starts building, so don’t rush it. If the garlic starts sticking, just add a splash of broth to loosen things up.
Simmering the Chili Base
Time to bring in the good stuff! Dump in those kidney beans (drained, please!), diced tomatoes with all their juices, beef broth, and all your spices. Give it a good stir—I like to scrape up any tasty bits stuck to the bottom of the pot. That’s flavor gold right there!
Bring everything to a lively bubble, then reduce the heat to a gentle simmer. Let it bubble away for about 5 minutes, stirring occasionally. You’ll notice the liquid reducing slightly and the flavors starting to mingle. This is when your kitchen starts smelling like a dream.
Cooking the Pasta
Now for the macaroni! Stir in those elbow noodles and make sure they’re fully submerged in the liquid. Here’s my pro tip: set a timer for 8 minutes and resist the urge to stir constantly. Just an occasional gentle stir to prevent sticking.
After 8 minutes, test a piece of pasta—it should be al dente with just a tiny bit of bite. Remember, it’ll keep cooking a bit even after you turn off the heat, so better slightly under than over! If it’s too firm, give it another minute or two, but keep a close eye. Mushy pasta = sad dinner.
Adding the Cheese
Okay, turn off the heat—this part requires patience! Sprinkle that gorgeous shredded cheddar evenly over the top. Don’t stir yet! Let it sit for a full minute to melt gently. Then, oh so carefully, fold the cheese into the chili mac. You’ll see it transform into this creamy, dreamy sauce that coats every bite.
And that’s it! Grab your spoon and dig in. Or, if you can wait (I never can), let it sit for 5 minutes—it thickens up beautifully and becomes even more luscious.
Chili Mac Pasta Variations
One of my favorite things about this recipe is how easily you can switch it up—it’s like getting a whole new meal without starting from scratch! Here are my go-to twists when I’m feeling adventurous:
- Lighten it up: Swap the ground beef for lean turkey or chicken. You’ll still get that hearty texture, but with less fat. My sister adds diced zucchini too when she’s being “healthy”—tastes amazing!
- Spice it up: Toss in a diced jalapeño with the bell peppers, or stir in a teaspoon of red pepper flakes. Last time I made it, I added a dash of chipotle powder—wowza!
- Sweet crunch: A cup of frozen corn kernels stirred in with the beans adds the perfect pop of sweetness and texture. My kids go nuts for this version.
- Cheese lovers unite: Try a Mexican blend instead of cheddar, or crumble some queso fresco on top right before serving. Sometimes I’ll stir in a spoonful of cream cheese for extra richness.
- Pantry raid: No kidney beans? Black beans work great. Out of elbow mac? Penne, rotini, even broken spaghetti—it’ll all taste delicious in this forgiving recipe.
The beauty is—there are no wrong answers here. Make it yours!
Serving Suggestions for Chili Mac Pasta
This dish is practically a meal on its own, but here’s how I love to round it out:
- Crusty garlic bread: Perfect for scooping up every last bit of that cheesy goodness. I just toast some baguette slices with butter and garlic powder—so easy!
- Crisp green salad: A simple mix of romaine, cucumber, and ranch dressing cuts through the richness beautifully.
- Pickled jalapeños: Keep a jar on the table for those who want an extra kick—my brother-in-law adds them to everything!
Honestly? Sometimes I just eat it straight from the pot with a big spoon. No judgment here!
Storing and Reheating Chili Mac Pasta
Here’s the good news—this chili mac actually gets better as leftovers! Just let it cool completely before transferring to an airtight container. It’ll keep happily in the fridge for up to 3 days. When you’re ready to eat, reheat it gently on the stove with a splash of beef broth. That little trick brings back the creamy texture like magic. Microwave works too—just cover and stir every 30 seconds so it heats evenly. Pro tip: The cheese will thicken when chilled, but that extra broth fixes everything!
Chili Mac Pasta Nutrition
Now, I’m no nutritionist, but here’s the scoop on what you’re getting in each comforting bowl (based on my exact recipe). Remember—these numbers can change depending on your ingredient choices (like using turkey instead of beef or low-fat cheese). But for a standard serving, you’re looking at:
- Calories: Around 450 per generous cup
- Protein: A solid 25g (thanks to that beef and beans!)
- Carbs: About 45g (mostly from the wholesome pasta and veggies)
- Fiber: 7g to keep things moving smoothly
- Fat: 18g total (but hey, that’s where the flavor lives!)
Not too shabby for a meal that tastes this indulgent, right? My philosophy? Everything in moderation—especially when it comes to comfort food this good.
Chili Mac Pasta FAQs
Over the years, I’ve gotten so many questions about this recipe—here are the ones that pop up most often with my tried-and-true answers:
Can I use gluten-free pasta?
Absolutely! Just swap in your favorite gluten-free elbow macaroni. The trick? Check it a minute or two earlier than the package says—gluten-free pasta can go from perfect to mush faster than regular. I like brands with rice or quinoa flour blends for the best texture here.
How do I make it spicier?
Oh, I love this question! For heat, try:
- Adding a diced jalapeño with the bell pepper (keep the seeds if you’re brave)
- Doubling the chili powder
- Sprinkling in ½ teaspoon of cayenne or chipotle powder
- Topping with hot sauce at the table
Start small—you can always add more spice, but you can’t take it out!
Can I make this vegetarian?
Yes! Swap the beef for an extra can of beans (black beans work great), use veggie broth instead of beef, and maybe toss in some mushrooms for meaty texture. I’ve even made it with crumbled tofu—just brown it well first for maximum flavor.
Why does my pasta turn out mushy?
Been there! Three likely culprits:
- Overcooking—test early and often
- Stirring too much—let the pasta do its thing
- Using the wrong pasta shape—short, sturdy elbows hold up best
Remember, the pasta keeps cooking in the hot sauce even off the heat!
Can I freeze leftovers?
You can, but the texture changes a bit—the pasta gets softer. If you must freeze, undercook the pasta slightly and store in single portions. Thaw overnight in the fridge, then reheat with extra broth to loosen everything up. Honestly? It’s so good fresh that I never have leftovers to freeze!
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“30-Minute Chili Mac Pasta – Ultimate Comfort Food You’ll Crave!”
- Total Time: 30 mins
- Yield: 6 servings 1x
- Diet: Low Lactose
Description
A hearty and flavorful dish combining chili and macaroni pasta for a comforting meal.
Ingredients
- 1 lb ground beef
- 1 onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 1 can (15 oz) kidney beans, drained
- 1 can (15 oz) diced tomatoes
- 2 cups elbow macaroni
- 2 cups beef broth
- 1 tbsp chili powder
- 1 tsp cumin
- 1 tsp paprika
- Salt and pepper to taste
- 1 cup shredded cheddar cheese
Instructions
- Brown the ground beef in a large pot over medium heat.
- Add onion, garlic, and bell pepper. Cook until softened.
- Stir in kidney beans, diced tomatoes, beef broth, chili powder, cumin, paprika, salt, and pepper.
- Bring to a boil, then add macaroni. Reduce heat and simmer until pasta is cooked.
- Top with shredded cheddar cheese before serving.
Notes
- For a spicier version, add jalapeños or red pepper flakes.
- Substitute ground turkey for a lighter option.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 7g
- Protein: 25g
- Cholesterol: 60mg
Keywords: chili mac pasta, comfort food, easy dinner
