30-Minute Chili Mac and Cheese (Print Format)
Comfort food with ground beef, pasta, warm spices, and melted cheese—ready in thirty minutes, all in one pot.
# Ingredients:
→ Main Ingredients
01 -
1 tablespoon olive oil
02 -
1 pound lean ground beef
03 -
1 small yellow onion, diced
04 -
1 green bell pepper, seeded and diced
05 -
2 tablespoons chili powder
06 -
2 teaspoons garlic powder
07 -
1 teaspoon salt
08 -
1 teaspoon ground cumin
09 -
¼ teaspoon cayenne pepper (optional, for extra heat)
10 -
1 can (14 ounces) crushed tomatoes with juices
11 -
2 tablespoons tomato paste
12 -
1½ cups chicken broth
13 -
8 ounces macaroni (about 2 cups)
14 -
2 cups shredded cheddar cheese (or Colby or Pepper Jack)
# Steps:
01 -
Heat the olive oil in a large pot over medium-high heat. Add the ground beef, onion, and bell pepper. Cook until the beef is browned and the vegetables are soft, about 6–8 minutes.
02 -
Stir in the chili powder, garlic powder, cumin, salt, and cayenne (if using). Then add the crushed tomatoes, tomato paste, and chicken broth. Stir to combine and bring to a boil.
03 -
Once boiling, stir in the macaroni. Cover the pot and reduce heat to medium-low. Simmer for 15 minutes, stirring occasionally, until the pasta is al dente. Keep the pot covered to ensure even cooking.
04 -
If the pasta isn’t fully cooked after 15 minutes, add 2 tablespoons of water or broth and cook for an additional 2–3 minutes, still covered.
05 -
Turn off the heat and stir in the shredded cheese until melted and creamy.
# Tips:
01 -
Stir occasionally while simmering to prevent the pasta from sticking to the pot and ensure even cooking.
02 -
For extra spice, add more cayenne or a few dashes of hot sauce at the end.