Save The smell of cumin hitting hot beef is what pulled my roommate out of her room that first Tuesday I threw this together on a whim. I had leftover elbow macaroni, a pound of ground turkey, and about twenty minutes before I needed to be on a call. What started as a pantry raid turned into the kind of dinner we made every other week after that. It's messy, fast, and fills the kitchen with the kind of warmth that makes you forget you're technically just making pasta.
I made this for a friend who swore she hated anything with the word chili in it. She ate two bowls and texted me the next morning asking for the recipe. There's something about the way the cheddar melts into the tomato broth that turns skeptics into believers. It doesn't taste like chili or mac and cheese alone, it's this third thing that just works. I've made it for meal prep, for snow days, and once for a potluck where it disappeared before the salad even got touched.
Ingredients
- Ground beef, turkey, chicken, or plant-based ground: The base protein that makes this filling and hearty, brown it well so you get those crispy bits that add flavor to the sauce.
- Onion: Diced medium onion adds sweetness and body, cook it just until soft so it melts into the background.
- Garlic: Three cloves minced bring sharpness and warmth, add them last so they don't burn.
- Chili powder: Two tablespoons give the dish its backbone, use a good quality blend for deeper flavor.
- Ground cumin: This is what makes the whole pot smell like a weekend cookout, don't skip it.
- Smoked paprika: Adds a subtle smokiness that tricks people into thinking you used bacon or something fancy.
- Salt and black pepper: Season as you go and adjust at the end, the cheese will add some saltiness too.
- Diced tomatoes: One can with all the juices creates the tomatoey base that coats every noodle.
- Tomato sauce: Half a cup thickens the sauce and keeps it from being too chunky.
- Broth: Two cups of low-sodium broth cook the pasta and keep everything from drying out, use what you have.
- Elbow macaroni: Two cups of dry pasta soak up all that seasoned liquid and turn tender right in the pot.
- Sharp cheddar cheese: Two cups shredded melt into a creamy, tangy sauce that pulls the whole dish together.
- Black beans or kidney beans: Optional but they add extra protein and make it even heartier.
- Jalapeño: Diced fresh jalapeño brings heat if you want it, leave it out if you don't.
Instructions
- Brown the meat:
- Heat your skillet over medium-high and add the ground meat, breaking it up with a spoon as it cooks until no pink remains, about four to five minutes. Drain any excess fat so the sauce doesn't get greasy.
- Cook the aromatics:
- Toss in the diced onion and cook until it softens and turns translucent, then stir in the garlic and let it cook just until fragrant, about thirty seconds.
- Bloom the spices:
- Sprinkle the chili powder, cumin, smoked paprika, salt, and pepper over the meat and onions, stirring to coat everything evenly. This step wakes up the spices and makes the whole pot smell incredible.
- Add the liquids:
- Pour in the diced tomatoes with their juices, the tomato sauce, and the broth, stirring well to combine. Scrape up any browned bits stuck to the bottom of the pan.
- Simmer with pasta:
- Stir in the dry macaroni and any optional beans or jalapeño, bring the mixture to a gentle boil, then reduce the heat to a simmer and cover. Stir occasionally and cook until the pasta is al dente and most of the liquid is absorbed, about ten to twelve minutes.
- Melt in the cheese:
- Turn off the heat and sprinkle the shredded cheddar over the top, then stir until it melts into a creamy, gooey sauce. Taste and add more salt or pepper if needed.
- Serve hot:
- Ladle into bowls and top with green onions, sour cream, crushed tortilla chips, cilantro, or extra cheese. Serve immediately while it's still steaming.
Save One night I made this and realized halfway through I was out of cheddar, so I used a mix of mozzarella and pepper jack instead. It turned out even better, all gooey and a little spicy. Now I do it that way on purpose sometimes. That's the thing about this dish, it's forgiving enough to handle whatever you have on hand, and it still tastes like you planned it all along.
Customizing Your Chili Mac
Swap the ground beef for turkey or chicken if you want it leaner, or use plant-based crumbles to keep it vegetarian without losing the hearty texture. I've made it with lentils too, and it worked surprisingly well. You can also change up the pasta shape, shells and rotini hold the sauce really nicely. If you like it spicier, throw in some diced jalapeño or a shake of cayenne. If you want it milder, cut back on the chili powder and add a little extra paprika for color.
Storage and Reheating
This keeps in the fridge for up to three days in an airtight container, and it reheats beautifully on the stove or in the microwave. The pasta will soak up more liquid as it sits, so when you reheat it, add a splash of broth or even milk to loosen it back up. I like to portion it into individual containers for easy grab-and-go lunches. It also freezes well for up to a month, though the pasta texture can get a little softer after thawing.
Serving Suggestions
Serve this with a simple side salad or some crusty bread to soak up any extra sauce. I like to set out all the toppings in little bowls and let everyone build their own bowl, it makes it feel more like a taco bar than a weeknight dinner. Cornbread on the side is also a move, especially if you have any leftover from the weekend. A cold beer or a glass of iced tea rounds it out perfectly.
- Top with crushed tortilla chips for crunch and a little salt.
- Add a dollop of sour cream to cool down the spice and add creaminess.
- Finish with fresh cilantro and a squeeze of lime for brightness.
Save This is the kind of dinner that makes you feel like you accomplished something even on the days when you barely had the energy to chop an onion. It's warm, filling, and always tastes better than the effort it took to make it.
Recipe FAQs
- → Can I make this with ground turkey or chicken instead of beef?
Absolutely. Ground turkey, chicken, or even plant-based crumbles work wonderfully here. The key is browneding the meat well to develop those caramelized flavors that build depth in the final dish. Lean meats may require a splash of oil since they have less fat than beef.
- → Why should I cook the pasta directly in the sauce instead of boiling it separately?
Cooking pasta right in the sauce serves two purposes. First, the starch released from the pasta naturally thickens the liquid, creating that velvety texture without needing additional thickeners. Second, the pasta absorbs all those smoky, savory flavors from the tomatoes, spices, and broth rather than plain salted water. One less pot to wash is just a bonus.
- → How do I prevent the pasta from getting mushy or the dish from becoming too dry?
Keep an eye on the liquid level while simmering. If the pasta absorbs all the broth before it's cooked through, add more liquid in 1/2 cup increments. Stir occasionally to prevent sticking, and taste test the pasta a minute or two before the suggested time—al dente is perfect since residual heat continues cooking. If you prefer a looser consistency, hold back on some cheese or stir in extra warm broth at the end.
- → What's the best way to store and reheat leftovers?
Cool completely before transferring to an airtight container—leftovers keep well for up to 3 days in the refrigerator. The pasta will continue absorbing liquid, so the dish thickens considerably when chilled. Reheat gently over medium-low heat, stirring in a splash of broth, water, or even milk to loosen the sauce back to that creamy consistency. The flavors often taste even better the next day as they've had time to meld.
- → Can I make this vegetarian or gluten-free?
Definitely. For vegetarian versions, use plant-based ground meat, extra beans, or a combination of both. Swap the beef broth for vegetable broth. To make it gluten-free, simply use your favorite gluten-free pasta—short shapes like elbows, shells, or gluten-free macaroni work best. Keep in mind that gluten-free pasta can vary in cooking time, so check it a few minutes early and adjust liquid as needed.
- → What other cheeses work well besides cheddar?
Sharp cheddar provides that classic tangy bite, but plenty of other options shine here. Monterey Jack melts beautifully and adds mild creaminess. Pepper jack brings extra heat if you like it spicy. A mix of half cheddar and half Monterey Jack or Gruyère creates incredible depth. For a smokier version, try smoked gouda. Just grate it yourself—pre-shredded cheese contains anti-caking agents that prevent smooth melting.