Save The first time I threw macaroni into chili, my roommate looked at me like I had lost my mind. We were both starving after a particularly brutal exam week, and I refused to dirty two separate pots. That chaotic kitchen experiment ended up being the most satisfying meal we ate all semester, and now this one-pan mashup lives in my regular dinner rotation for those same I am too tired to think but need to eat properly kind of nights.
Last winter when my brother came over to help me move some furniture, I made a triple batch of this. We ended up sitting on the floor in the half-empty living room eating straight from the pan with wooden spoons because I had already packed the real bowls. Sometimes the best meals happen when you stop trying to be perfect.
Ingredients
- Ground meat: Brown your choice of beef turkey chicken or plant-based crumbles thoroughly and drain any excess fat for a lighter finish
- Onion and garlic: These aromatics build the foundational flavor base so do not rush the softening step
- Chili powder cumin and smoked paprika: This spice trio creates that signature smoky depth that makes chili taste like comfort
- Diced tomatoes and tomato sauce: The combination of chunks and pureed sauce gives you body and richness in the broth
- Broth: Low-sodium beef or chicken broth lets you control the salt level while still having deep savory flavor
- Elbow macaroni: Short pasta shapes catch the sauce perfectly and cook evenly right in the liquid
- Cheddar cheese: Sharp cheddar brings the necessary tangy creaminess that ties everything together
Instructions
- Brown the meat:
- Cook your ground meat in a large deep skillet over medium-high heat breaking it apart with a spoon until fully browned then drain any excess fat
- Soften the aromatics:
- Add diced onion and cook for 2-3 minutes until translucent then stir in garlic for just 30 seconds until fragrant
- Bloom the spices:
- Sprinkle chili powder cumin smoked paprika salt and pepper over the meat mixture and stir constantly to toast the spices
- Build the sauce base:
- Pour in diced tomatoes with their juices tomato sauce and broth stirring well to incorporate all the browned bits from the bottom
- Add the pasta:
- Stir in dry macaroni and any optional beans or jalapeño then bring to a gentle boil before reducing to a simmer
- Cover and cook:
- Let everything simmer covered for 10-12 minutes stirring occasionally until pasta is al dente and most liquid is absorbed
- Melt the cheese:
- Remove from heat sprinkle cheddar over the top and stir until melted into a creamy smooth sauce
- Season and serve:
- Taste and add more salt or pepper if needed then ladle into bowls and add your favorite toppings
Save This recipe saved me during that first month of living alone when cooking for one felt pointless and takeout was tempting. Now whenever friends come over harried from work or kids or life they ask for that chili pasta thing and I smile because something so simple became such a staple.
Making It Your Own
I have learned that the base formula is forgiving but the additions are where the magic happens. Sometimes I toss in bell peppers with the onions or use a mix of cheddar and pepper jack for extra kick. The beauty of one-pan meals is that you can use up whatever is languishing in your crisper drawer.
Batch Cooking and Storage
This recipe doubles beautifully and actually tastes better the next day when the flavors have had time to mingle. I portion leftovers into glass containers for lunch all week adding a splash of broth when reheating because the pasta keeps drinking up moisture.
Serving Ideas
A crisp green salad with vinaigrette cuts through the richness perfectly. If you are feeding a crowd set up a topping bar and let everyone customize their own bowl.
- Crushed tortilla chips add essential crunch
- A dollop of sour cream cools down any spice heat
- Fresh cilantro brightens up the whole bowl
Save There is something deeply satisfying about a meal that comes together in thirty minutes but tastes like it simmered all afternoon. This is the kind of comfort food that just works.
Kitchen Help
- → Can this dish be made vegetarian?
Absolutely! To prepare a vegetarian version, simply substitute the ground meat with plant-based ground or use canned beans (like black or kidney beans) as your protein source. Ensure you also use vegetable broth instead of beef or chicken broth for the sauce base.
- → What type of pasta works best for this one-pan meal?
Elbow macaroni is traditionally used and works wonderfully, as it cooks evenly in the sauce. However, you can use other short pasta shapes like ditalini or small shells. If you need a gluten-free option, use a gluten-free elbow macaroni and adjust the simmering time as per its package instructions.
- → How can I enhance the spice or smoky flavor?
For an extra kick, consider dicing and adding a fresh jalapeño along with the onions and garlic, or stir in a splash of your favorite hot sauce with the liquids. To deepen the smoky profile, a half-teaspoon of chipotle powder can be added along with the other spices.
- → What's the best way to store and reheat leftovers?
Leftovers will keep well in an airtight container in the refrigerator for up to 3 days. When reheating, the pasta may have absorbed more liquid; simply add a splash of broth or milk to loosen it up and restore its creamy texture before gently warming on the stovetop or in the microwave.
- → Are there recommended toppings to serve with this?
Yes, a variety of toppings can elevate this dish! Popular choices include sliced green onions, a dollop of sour cream or Greek yogurt, crushed tortilla chips for crunch, extra shredded cheese, or fresh cilantro. Feel free to mix and match to suit your taste.
- → Can I use a different type of cheese?
While sharp or mild cheddar provides that classic chili mac flavor, you can certainly experiment. Monterey Jack or pepper jack cheese are excellent alternatives that offer a great melt and slightly different flavor profile. A blend of cheeses can also be delicious.