I think what I love the most is how quickly this meal comes together. With our busy schedules, finding time to cook isn’t always easy, but this recipe only takes about 35 minutes from start to finish. It’s the ideal solution for those hectic weeknights when you’ve run out of dinner ideas or for when you just want to enjoy a relaxed weekend evening with family. Plus, it’s packed with flavors that truly satisfy the palate.
As someone who’s always mindful of healthy eating, I appreciate that this dish is comforting without being overly indulgent. The use of lean ground beef and low-sodium chicken broth keeps it light yet filling. And honestly, the kids love it, which is a win in any busy household! It’s so fun to see their faces light up when they smell the mouthwatering aroma wafting through the house as it cooks.
The beauty of this recipe is that it brings everything you love about chili and mac & cheese together into one delightful dish. Imagine the savory blend of marinara sauce, tomatoes with green chilis, and chili beans, all melding perfectly with the cheesy macaroni. It’s a combination that’s rich in taste and makes everyone come back for seconds.
It’s not just the ingredients that make this dish standout, but the simplicity of it all. One pot, minimal cleanup, and maximum flavor – that’s what makes this recipe a staple in our home. I often find myself tweaking it with what’s on hand or adding a personal touch to suit the occasion, which makes it versatile and so much fun to work with.
How to Make One-Pot Chili Mac
Click here to get printable version
Ingredients:
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 large sweet onion, diced
- 1 pound lean ground beef
- Salt and black pepper, to taste
- 2 cups low sodium chicken broth
- 2 cups marinara sauce
- 10 ounces canned mild diced tomatoes with green chilis
- 16 ounces canned mild chili beans (do not drain)
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 1/2 cups elbow macaroni (uncooked)
- 3/4 cup shredded cheddar cheese
- 1/4 cup fresh parsley, chopped
Directions:
- In a sizable pot or Dutch oven, warm the olive oil over medium-high heat. Toss in the diced onion, garlic, and ground beef. Stir frequently, breaking up the beef as it cooks until it’s no longer pink, around 3 minutes.
- Add a pinch of salt and pepper, adjusting as necessary. Once the beef is browned, remove excess fat from the pot.
- Incorporate the chicken broth, marinara sauce, diced tomatoes with green chilis, chili beans, chili powder, and cumin. Mix thoroughly, checking again for seasoning.
- Heat the mixture to boiling, then stir in the elbow macaroni. Cover, reduce heat to simmer, and allow cooking for around 14 minutes, stirring occasionally to avoid pasta sticking.
- Once the pasta is cooked to al dente, remove from heat. Gently blend in the cheddar cheese and parsley until mixed well.
- Serve immediately, and for a little extra flair, top with more cheese and parsley if desired. Enjoy!
Ingredient Substitutions:
If you’re short on a specific ingredient, there are plenty of substitutions you can make. For instance, ground turkey or chicken can replace beef to suit your dietary preferences. Instead of cheddar, try mozzarella for a different cheese flavor. You can swap parsley with cilantro for a fresh twist. Each change slightly alters the taste but keeps the dish delightful.
Serving Suggestions:
To enhance your dining experience, serve this Chili Mac with a side of toasted garlic bread or a fresh green salad. A cold glass of lemonade pairs excellently, too. For those who love a hint of spice, consider topping the dish with jalapeño slices or a spoonful of sour cream for a creamy texture.
Seasonal Variations:
This dish is adaptable to any season. In summertime, when fresh tomatoes and corn are in abundance, dice them up and toss them in for an added freshness. During winter, adding roasted veggies like bell peppers or sweet potatoes can lend heartier flavors and textures to the dish.
Cooking Tips:
To save time, prep all ingredients before starting to cook. Use a nonstick pot to prevent sticking and allow the flavors to meld quicker. For a creamier texture, add a splash of milk or cream along with the cheese. Remember, stirring occasionally is key to an even cook!
Storing Suggestions:
To store leftovers, transfer the cooled dish to an airtight container and refrigerate. It should last up to 3 days. If freezing, secure in a freezer-safe container and store for up to 2 months. Reheat gently over the stove, adding a splash of water if the pasta seems dry.
FAQ:
Can I use whole wheat pasta for this recipe?
Yes, you can substitute whole wheat pasta for the regular elbow macaroni. Whole wheat pasta is a healthier option loaded with fiber. It may alter the texture slightly, giving a denser bite, but it still pairs beautifully with the flavors of this dish.
Can I make this recipe vegetarian?
Absolutely! To make a vegetarian version, simply replace the ground beef with a plant-based meat alternative or increase the quantity of beans. You can also add more vegetables like mushrooms or zucchini for substance and nutrition.
What cheese works best as a cheddar substitute?
If you don’t have cheddar on hand, mozzarella or Monterey Jack are great substitutes. They offer a similar melty texture and mild flavor that complements the spices well. Gouda or pepper jack adds a unique taste twist but still enhances the dish.
How do I prevent the macaroni from getting mushy?
Keep an eye on the pasta as it simmers. Aim for al dente, where the pasta is cooked but still firm to bite. Stir occasionally and check the texture toward the end of the cook time to preserve the perfect balance between tender and firm macaroni.
Can I prepare this Chili Mac in advance?
This dish can be prepared ahead but save the step of adding cheese until just before serving. Store the partially cooked meal in the fridge and reheat when ready, stirring in the cheese as a final touch to maintain freshness and creaminess.
What substitutions can I make for the chili powder?
For those who prefer less spice, cayenne pepper, paprika, or a blend of your favorite spices can take the place of chili powder. Each substitute provides a different flavor profile, but they maintain the dish’s warmth and hearty appeal.
One-Pot Chili Mac
Ingredients
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 large sweet onion, diced
- 1 pound lean ground beef
- Salt and black pepper to taste
- 2 cups low sodium chicken broth
- 2 cups marinara sauce
- 10 ounces canned mild diced tomatoes with green chilis
- 16 ounces canned mild chili beans do not drain
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 1/2 cups elbow macaroni uncooked
- 3/4 cup shredded cheddar cheese
- 1/4 cup fresh parsley, chopped
Instructions
- In a large pot or Dutch oven over medium-high heat, warm the olive oil, then add the diced onion, minced garlic, and ground beef, cooking until the beef is browned and broken apart, about 3 minutes. Season with salt and pepper to taste and drain any surplus fat.
- Incorporate the chicken broth, marinara sauce, diced tomatoes with green chilis, chili beans, chili powder, and cumin into the pot, stirring well. Adjust seasoning with more salt and pepper if necessary.
- Bring the mixture to a boil, then add the elbow macaroni. Cover and reduce the heat to allow it to simmer for about 14 minutes until the pasta is cooked al dente, stirring occasionally to prevent sticking.
- After cooking, take the pot off heat and gently mix in the shredded cheddar cheese and chopped parsley until everything is well blended.
- Serve hot, topped with extra cheese and parsley if you prefer. Enjoy your tasty Chili Mac!
