Recipe for Chili Mac With Ground Beef: Cheesy One-Pot Family Favorite

This one-pot wonder was a diner staple at Nana Mae’s, and for good reason. Ground beef, macaroni, and chili flavors come together in a single pan for the ultimate comfort food.

I’ve tested this on every stovetop in our house—David’s official verdict is that it’s foolproof. The pasta cooks right in the chili sauce, soaking up all that beefy, spicy flavor.

What you get is tender macaroni, seasoned ground beef, and a rich tomato base all topped with melted cheese. It’s the kind of meal that disappears faster than I can make it.

Perfect for busy weeknights or feeding a hungry crowd. Here’s how to make this family favorite.

Ingredients for Recipe for Chili Mac with Ground Beef

Everything for this one-pan classic is probably already in your kitchen.

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The beef is the backbone here. 80/20 ground chuck gives you the best flavor and moisture—leaner blends dry out. Grab it from Costco or your regular grocery store; just look for bright red color with good marbling. The macaroni should be elbow (the classic shape), but any short pasta works in a pinch (I’ve used rotini too). Barilla or De Cecco are my go-tos for consistent texture.

No chili powder? Substitute with 1 tbsp smoked paprika + 1 tsp each cumin and cayenne. The canned tomatoes can be fire-roasted for extra depth—Muir Glen is a solid brand. Out of beef broth? Use water plus a bouillon cube (just adjust the salt at the end). Shredded cheese from a bag melts fine, but block cheese grated fresh tastes way better.

This keeps 3-4 days in the fridge and reheats like a dream. Leftovers freeze for up to 3 months—just thaw overnight before warming. Pro tip: undercook the pasta slightly if freezing, so it doesn’t turn mushy later.

Step-by-Step Instructions for Chili Mac With Ground Beef

This one-pot method keeps cleanup simple while delivering big, bold flavor in every bite.

Step 1: Brown the Ground Beef and Sauté Aromatics

Heat the 1 tbsp olive oil in a large pot or Dutch oven over medium-high heat. Add the 1 lb ground beef and cook, breaking it apart with a wooden spoon, until it’s no longer pink and starts to develop a light crust, about 5-6 minutes.

Push the beef to one side and add the finely diced onion. Cook for 3 minutes until it softens and becomes translucent. Stir in the 3 cloves minced garlic cloves and cook for 30 seconds until fragrant—don’t let it brown or it’ll turn bitter.

Step 2: Toast the Spices and Add Liquids

Sprinkle the 2 tbsp chili powder, 1 tsp ground cumin, 1 tsp dried oregano, 1 tsp salt, and 0.5 tsp black pepper over the beef. Stir well and cook for 1 minute to toast the spices—this step wakes up their flavors.

Pour in the 1 can canned diced tomatoes (with juices), 1 can tomato sauce, and 1.5 cups beef broth. Stir to combine, scraping up any browned bits from the bottom of the pot. This creates the rich, savory base for your chili mac.

Step 3: Cook the Elbow Macaroni

Add the 2 cups elbow macaroni to the pot and stir to submerge it completely in the liquid. Bring the mixture to a boil, then reduce heat to medium-low and cover. Cook for 10-12 minutes, stirring occasionally, until the pasta is tender.

I like to start checking at 8 minutes—you want the macaroni al dente with just a slight bite. If the mixture looks too thick, add a splash of water. The pasta will continue to absorb liquid as it finishes cooking.

Step 4: Add Cheese and Finish

Remove the pot from heat. Gradually stir in the 2 cups cheddar cheese until it melts completely into the chili mac. This creates that signature creamy, cheesy sauce that makes this dish so comforting.

Let it sit for 2-3 minutes off the heat—the residual warmth will melt any stubborn cheese bits. Taste and adjust seasoning if needed, though the cheese usually brings enough saltiness to balance the dish perfectly.

Dietary Considerations for This Dish

Gluten-Free Option

Swap the elbow macaroni for gluten-free pasta—I recommend Barilla’s gluten-free elbows from Central Market. Cook it for 1-2 minutes less than the package suggests to prevent mushiness. The chili sauce will finish the cooking perfectly. 💡

Dairy-Free Adaptation

Use dairy-free cheddar shreds like Violife or Daiya brands. Add ¼ cup nutritional yeast for extra cheesy flavor. The texture won’t be identical, but David couldn’t tell the difference in my blind taste test.

Lower-Carb Version

Replace half the pasta with cauliflower florets (about 2 cups chopped). Add them with the macaroni so they cook in the same time. This cuts carbs while keeping that hearty texture Nana Mae would approve of.

Vegetarian Twist

Swap the ground beef for 1 lb crumbled tempeh or beyond meat. Brown it well in 1 tbsp olive oil before adding onions. The chili spices mask any “meaty” difference beautifully.

Reduced-Sodium Option

Use low-sodium beef broth and no-salt-added tomatoes. Boost flavor with extra garlic and 1 tsp smoked paprika. Taste before adding the final salt—you might not need any. 💪

Spice Adjustments

For sensitive palates, reduce chili powder to 1 tbsp and add ½ tsp sweet paprika for depth without heat. Emma prefers this version when her stomach’s feeling delicate.

Frequently Asked Questions