The Best One-Pot Chili Mac and Cheese
This ridiculously cheesy one-pot chili mac completely saves your chaotic weeknights! Thick ground beef and tender elbow macaroni simmer fiercely in a wildly savory tomato broth before being heavily smothered in freshly grated sharp cheddar cheese.
Ingredients
- 1 lb lean ground beef preferably 85/15 blend (approx. 450g)
- 1 medium yellow onion finely diced
- 3 cloves fresh garlic minced
- 1.5 tablespoons dark chili powder approx. 10g
- 2 cups warm low-sodium beef brotH (approx. 475ml)
- 1 can petite diced tomatoe 15-ounce, do not drain (approx. 425g)
- 1 can smooth tomato sauce 8-ounce - (approx. 225g)
- 1 can dark red kidney beans 15-ounce, heavily rinsed and drained (approx. 425g)
- 8 ounces dry elbow macaroni noodles approx. 225g
- 2 cups freshly grated sharp yellow cheddar cheese approx. 200g
- Optional: 1 teaspoon plain white sugar to balance acidic canned tomatoes
Instructions
- Sear the Beef and Onions: Drop the raw ground beef and chopped yellow onions directly into a large, cold, dry skillet and turn the heat to medium-high. Let the heavy meat violently sizzle and brown for exactly 5 minutes, breaking it apart into chunks with a sturdy wooden spoon.
- Bloom the Spices: Once the meat gets perfectly crispy and dark brown, toss in the freshly minced garlic and dark chili powder. Vigorously stir the sharp spices directly into the hot beef fat for exactly 1 minute until incredibly fragrant.
- Deglaze the Skillet: Pour the warm, low-sodium beef broth fiercely into the hot pan to stop the garlic from burning. Use your wooden spoon to aggressively scrape up all those sticky, savory brown bits hiding on the bottom of the pan.
- Add the Pasta and Tomatoes: Dump the wet diced tomatoes, smooth tomato sauce, rinsed kidney beans, and dry macaroni directly into the bubbling broth. Stir the heavy mixture heavily to ensure every single dry noodle is fully submerged.
- Simmer and Reduce: Bring the violently bubbling skillet down to a gentle simmer. Cover it tightly with a lid and let it cook for exactly 12 minutes. Remove the lid and stir the heavy mixture twice during this time so the starchy noodles do not burn to the bottom.
- Melt the Cheese: Once the pasta becomes perfectly tender and absorbs most of the savory broth, pull the heavy pan completely off the hot stove. Scatter the freshly grated sharp cheddar aggressively over the top and stir it fiercely until the sauce becomes incredibly glossy. Serve immediately!
Notes
Cheese Warning: You absolutely must grate your cheddar from a solid cold block. Pre-shredded bagged cheese is coated in potato starch and will violently separate into a terribly oily, grainy mess in the hot pan.
Fixing Crunchy Pasta: If your stove runs too hot and boils away the liquid before the pasta softens, simply pour in an extra half cup of warm broth or water, cover, and simmer for 5 more minutes.
Storage: Let the heavy skillet cool completely to room temperature. Store leftovers in tightly sealed glass containers in the cold refrigerator for up to 4 days.
Reheating: Reheat gently on the stovetop. If using a microwave, splash a tiny spoonful of cold water over the pasta first to prevent the delicate cheese sauce from breaking apart.