Description

Creamy Chili Mac is a comforting, hearty one-pan dish that combines tender elbow macaroni with a rich, flavorful chili sauce made from ground beef, tomato sauce, and warming spices. Melted cheddar cheese and sour cream create a luscious, creamy texture that coats every noodle perfectly. This recipe is quick and easy to prepare, making it an ideal weeknight meal that’s both satisfying and delicious.

Ingredients

Scale

Pasta

8 oz elbow macaroni

Meat and Aromatics

1 lb ground beef
1 small onion, finely chopped
2 cloves garlic, minced

Sauce and Seasoning

1 (15 oz) can tomato sauce
1 cup beef broth or water
1 tbsp chili powder
1 tsp ground cumin
1/2 tsp smoked paprika
Salt and pepper to taste

Dairy

2 cups shredded cheddar cheese
1/2 cup sour cream or cream cheese

Other

2 tbsp olive oil or butter
Fresh parsley or cilantro, chopped (optional for garnish)

Instructions

Cook the Pasta: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to the package instructions until al dente. Drain the pasta well and set it aside to prevent overcooking and water dilution in the sauce.
Sauté Onions & Garlic: In a large skillet, heat the olive oil or butter over medium heat. Add the finely chopped onion and cook for about 3-4 minutes until soft and translucent. Then add the minced garlic and cook for an additional 30 seconds until fragrant, ensuring the base of the sauce is flavorful.
Brown the Ground Beef: Add the ground beef to the skillet, breaking it apart with a spoon. Cook until it is browned and fully cooked through, about 6-8 minutes, then drain any excess fat to keep the dish from becoming greasy.
Add Spices and Simmer: Stir in the chili powder, ground cumin, smoked paprika, salt, and pepper, cooking for 1 minute to toast and deepen the spice flavors. Pour in the tomato sauce and beef broth or water, stirring thoroughly. Let the mixture simmer for about 5 minutes to blend and intensify the flavors.
Make It Creamy: Reduce the heat to low before adding the cooked macaroni, shredded cheddar cheese, and sour cream or cream cheese. Stir gently and continuously until the cheese melts fully and the sauce becomes creamy and smooth, ensuring no curdling occurs by keeping the temperature low.
Taste and Serve: Sample the chili mac to adjust seasoning if needed. Serve hot, garnished with fresh parsley or cilantro if desired, for a bright and fresh finish to this rich and hearty meal.

Notes

You can substitute elbow macaroni with shells, rotini, or small penne to vary texture.
Ground turkey, chicken, or plant-based crumbles work well as leaner or vegetarian protein alternatives.
If you don’t have sour cream, cream cheese, Greek yogurt, or heavy cream can be used to achieve creaminess.
Adding diced bell peppers, corn, chopped tomatoes, jalapeños, or hot sauce can enhance vegetable content and spice level.
Leftovers keep well in an airtight container in the fridge for up to 3 days and reheat best with a splash of beef broth or water.
Use thawed ground beef if using frozen, to ensure even browning and proper cooking.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Stovetop
Cuisine: American

Keywords: Chili Mac, Creamy Chili Mac, Ground Beef Pasta, Easy Comfort Food, Cheesy Chili Pasta, Weeknight Dinner