This hearty, creamy one-pan meal blends chili and mac with protein, smoky spices, and gooey cheddar. Perfect for busy weeknights.
# Ingredient List:
→ Protein
01 - 1 lb ground beef, turkey, chicken, or plant-based ground
→ Aromatics
02 - 1 medium onion, diced
03 - 3 cloves garlic, minced
→ Spices
04 - 2 tbsp chili powder
05 - 1 1/2 tsp ground cumin
06 - 1 tsp smoked paprika
07 - 1/2 tsp salt, plus more to taste
08 - 1/2 tsp black pepper
→ Sauce Base
09 - 1 can (14.5 oz) diced tomatoes, undrained
10 - 1/2 cup tomato sauce
11 - 2 cups low-sodium beef or chicken broth
→ Pasta
12 - 2 cups dry elbow macaroni or other short pasta
→ Cheese
13 - 2 cups shredded sharp or mild cheddar cheese
→ Optional Add-Ins
14 - 1 can (15 oz) black beans or kidney beans, drained and rinsed
15 - 1 jalapeño, diced
→ Toppings
16 - Sliced green onions
17 - Sour cream
18 - Crushed tortilla chips
19 - Extra shredded cheese
20 - Fresh cilantro
# Directions:
01 - Heat a large, deep skillet or Dutch oven over medium-high heat. Add the ground meat and cook until browned, breaking it up with a spoon for about 4-5 minutes. Drain excess fat if needed.
02 - Add the diced onion and cook for 2-3 minutes until softened. Stir in the minced garlic and cook for 30 seconds until fragrant.
03 - Sprinkle in chili powder, cumin, smoked paprika, salt, and black pepper. Stir to coat the meat and onions with the spices.
04 - Pour in the diced tomatoes with juices, tomato sauce, and broth. Stir well to combine.
05 - Add the dry macaroni and optional beans and/or jalapeño if using. Stir, bring to a gentle boil, then reduce heat to a simmer.
06 - Cover and cook, stirring occasionally, until the pasta is al dente and most of the liquid is absorbed, about 10-12 minutes.
07 - Turn off the heat. Sprinkle shredded cheddar over the pasta, then stir until melted and the sauce is creamy and smooth.
08 - Taste and adjust seasoning with more salt or pepper if needed. Ladle into bowls. Add desired toppings such as green onions, sour cream, tortilla chips, cilantro, or extra cheese. Serve hot.
