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A skillet of chili mac topped with melted cheese, diced tomatoes and minced onion.

Chili Mac

This one pot chili mac is a blend of ground beef, macaroni, beans, tomatoes and spices, all topped off with plenty of melted cheese. An easy dinner option that's family friendly and on the table in 30 minutes!
Course Main
Cuisine American
Keyword chili mac, chili mac and cheese, chili macaroni
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6
Calories 511kcal
Author Sara Welch


  • 2 teaspoons olive oil
  • 1 pound ground beef I use 90% lean
  • 1/2 cup onion finely diced
  • 1 teaspoon garlic minced
  • 2 teaspoons chili powder
  • 1 1/2 teaspoons ground cumin
  • 14 1/2 ounce can diced tomatoes do not drain
  • 4 cups beef broth
  • 8 ounce can tomato sauce
  • salt and pepper to taste
  • 15 ounce can dark red kidney beans drained and rinsed
  • 10 ounces elbow macaroni
  • 1 1/4 cups cheddar cheese grated
  • Toppings such as chopped cilantro, diced tomato and minced red onion optional


  • Heat the olive oil in a large pot over medium high heat. Add the ground beef and cook for 5-6 minutes, breaking up the meat with a spatula.
  • Add the onion to the pot and cook for an additional 2-3 minutes. Add the garlic and cook for 30 seconds.
  • Add the chili powder, cumin, tomatoes, beef broth, tomato sauce, salt, pepper, kidney beans and macaroni to the pot. Stir to combine.
  • Bring to a simmer, then cover the pot and cook for 12-13 minutes or until pasta is tender. Uncover the pot and cook for an additional 3-4 minutes.
  • Sprinkle the cheese over the top of the pasta. Let simmer for 2-3 minutes or until cheese is melted. You can cover the pot if needed to help the cheese melt.
  • Top with cilantro, tomatoes and onion if desired, then serve.


Calories: 511kcal | Carbohydrates: 51g | Protein: 35g | Fat: 18g | Saturated Fat: 8g | Cholesterol: 73mg | Sodium: 712mg | Potassium: 1017mg | Fiber: 8g | Sugar: 5g | Vitamin A: 675IU | Vitamin C: 11mg | Calcium: 252mg | Iron: 6.2mg