I’ve always thought of chili mac as the ultimate comfort food—a warm hug in a bowl, really. The kind of dish that reminds me of cozy evenings, maybe when I was a kid, curled up with a good book or watching old reruns of “Friends.” It’s just one pot, minimal cleanup, and it somehow brings everyone together around the table, sharing stories and laughter.
Steps
- Dice one yellow onion and mince two cloves of garlic. Sauté them in a large deep skillet or Dutch oven with olive oil over medium heat until the onion becomes soft and translucent, which takes about 5 minutes.
- Add one pound of ground beef to the skillet, stirring and cooking until it’s fully browned. If the beef has a higher fat content, drain any excess fat from the pan before proceeding.
- Incorporate 2 tablespoons of flour, 1 tablespoon of chili powder, ½ teaspoon each of smoked paprika, garlic powder, and dried oregano into the beef mixture. Stir and cook for about two minutes, ensuring the flour and spices coat the skillet’s bottom without burning.
- Pour in an 8-ounce can of tomato sauce and three cups of beef broth. Stir thoroughly to combine, making sure to scrape and dissolve any browned bits from the skillet’s bottom.
- Add ½ pound (approximately 2 cups) of uncooked macaroni to the mixture, stirring to integrate. Cover the skillet, increase the heat to medium-high, and bring the broth to a boil. Stir to loosen any stuck pasta, then reduce the heat to medium-low and cover again.
- Allow the macaroni to cook and simmer in the broth, stirring every few minutes and keeping the lid on, until the pasta is tender and the broth has thickened into a rich red sauce, about 10 minutes.
- Mix in ½ cup of shredded cheddar cheese until it melts into the sauce. Sprinkle the remaining ½ cup of cheese on top, cover the skillet, and turn off the heat, letting the residual warmth melt the cheese before serving.
Ingredients
- 1 yellow onion
- 2 cloves garlic
- 1 tablespoon olive oil
- 1 pound ground beef
- 2 tablespoons all-purpose flour
- 1 tablespoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 8 ounces tomato sauce
- 3 cups beef broth
- 1/2 pound (about 2 cups) uncooked macaroni
- 1 cup shredded cheddar cheese
FAQ
- What is One Pot Chili Mac?
- One Pot Chili Mac is a comforting, hearty dish combining the flavors of chili and mac and cheese. It features savory beef, tender macaroni, and melty cheese, all cooked together in a single pot for easy preparation and cleanup.
- How do I store and reheat Chili Mac leftovers?
- Refrigerate single-serving portions of Chili Mac for up to five days or freeze for up to three months. To reheat, thaw frozen portions in the refrigerator overnight and use a microwave to warm them up.
- Can I make any substitutions in the recipe?
- Yes, you can substitute cornstarch for flour to achieve a silkier gravy. Additionally, opt for 85-90% lean ground beef to minimize the need for draining excess fat.
- What side dishes pair well with Chili Mac?
- While Chili Mac is a complete meal on its own, you can serve it with fresh, light sides such as Cowboy Caviar, Sweet Corn Salsa, or Cumin Lime Coleslaw to complement the flavors.
- What makes Chili Mac different from American Goulash?
- Though similar to American Goulash with its macaroni noodles and tomato-based meat sauce, Chili Mac stands out due to its bold, smoky seasonings that impart a distinct, chili-inspired flavor.
Tips
- Opt for lean ground beef, such as 85% or 90% lean, to minimize the need for draining excess fat from the pan. This not only simplifies the cooking process but also results in a healthier dish.
- If you’re using a low-sodium beef broth, consider adding a pinch of salt at the end to enhance the flavors of the dish. This will help the seasonings shine and balance the dish perfectly.
- To achieve a silky texture for the gravy, consider substituting cornstarch for flour as a thickening agent. This can provide a smoother consistency.
- For meal prep or leftovers, store single-serving portions in the refrigerator for up to five days, or freeze for up to three months. Thaw frozen portions overnight in the fridge before reheating in the microwave for a convenient meal.
Equipment
- Deep Stainless Steel Skillet or Dutch Oven – A large, deep skillet or Dutch oven is essential for cooking this one-pot dish.
