Chili Mac Recipe

Brown the meat

Heat a large skillet or Dutch oven over medium-high heat. Add 1 tablespoon olive oil. When shimmering, add ground beef and break up with a spoon. Cook until no longer pink and starting to brown, about 6–8 minutes. Drain excess fat if desired, leaving about 1 tablespoon in the pan for flavor.

Sauté aromatics

Reduce heat to medium. Add diced onion and green bell pepper to the beef; cook until softened, 4–5 minutes. Add minced garlic and cook 30–45 seconds until fragrant.

Build the chili

Stir in 2 tablespoons tomato paste and cook 1 minute. Add diced tomatoes, beef broth, drained kidney beans, chili powder, ground cumin, smoked paprika, crushed red pepper flakes, 1 1/4 teaspoons salt, and 1/2 teaspoon black pepper. Stir to combine and bring to a gentle simmer. Reduce heat to low and simmer, uncovered, 12–15 minutes to thicken slightly, stirring occasionally.

Cook the pasta

While the chili simmers, bring 8 cups water to a rolling boil in a large pot. Add 1 tablespoon salt and the 2 cups elbow macaroni. Cook according to package directions until al dente (usually 7–9 minutes). Reserve 1/2 cup pasta cooking water, then drain the pasta and return it to the pot off heat.

Make cheesy sauce

To the drained pasta in the pot, add 1.5 cups shredded sharp cheddar, 2 ounces softened cream cheese, and 1/4 cup milk. Stir over low heat until cheeses melt and form a smooth sauce, about 2–3 minutes. If the sauce seems too thick, add up to the reserved 1/2 cup pasta water, 1 tablespoon at a time, until desired creaminess is reached.

Combine chili and pasta

Add 1 1/2 to 2 cups of the prepared chili to the cheesy pasta and fold gently until combined. (Reserve some chili if you want to spoon extra on top.) Taste and adjust seasoning with salt and pepper as needed. If the mixture is too loose, simmer together 2–3 minutes to meld and thicken; if too thick, loosen with a splash of reserved pasta water or milk.

Transfer Chili Mac to a serving dish or plate individual portions. Garnish with chopped cilantro or parsley and a dollop of sour cream if using. Add hot sauce to taste. Serve hot.

Storage: Refrigerate leftovers in an airtight container for up to 3–4 days. Reheat gently in a skillet over medium-low heat with a splash of milk or water, stirring until warmed through.