This is a one-pot beef and macaroni chili where the pasta cooks separately and then finishes in the spiced tomato sauce — meaning every piece of macaroni picks up flavor instead of tasting like plain noodles dropped into chili. It comes together in 30 minutes and makes enough for four generous bowls, with leftovers that actually hold up the next day. If you need a filling weeknight dinner with minimal cleanup, this is a reliable choice.
Before you start
The one technique worth slowing down for is browning the beef properly before you add anything else. Crowd the pan and the meat steams instead of browns, and you lose the savory depth that makes the whole dish work — so use a large skillet and break the beef into pieces without stirring constantly. The second thing that matters is pulling the macaroni out of the water about a minute before the package says it’s done. It finishes cooking when you stir it into the hot sauce, and overcooked pasta turns the final dish starchy and soft rather than holding its shape in the bowl.
Troubleshooting
- Sauce is too thick after adding the pasta: Stir in a splash of the pasta cooking water, a few tablespoons at a time. The starch in it helps the sauce loosen without turning watery.
- Cheese clumps instead of melting smoothly: Make sure the heat is on low before you stir in the cheddar, and add it gradually. High heat causes the proteins to seize and go grainy.
- The spice flavor tastes flat: Dry spices like chili powder and cumin need a moment of direct heat to bloom. If you add them straight to wet ingredients they can taste dull — stir them into the beef and pepper mixture and let them cook for 30 to 60 seconds before pouring in the tomato sauce.
- Beef is releasing a lot of liquid and won’t brown: Drain off the excess fat and liquid partway through cooking, then continue browning. 85% lean beef usually isn’t a problem, but some packages hold more moisture than others.
- Dish tastes underseasoned even after following the recipe: Canned tomato sauce varies a lot in sodium. Taste after you add the pasta and adjust salt then, not just at the beef stage.
Storage and reheating
Leftovers keep well in an airtight container in the fridge for up to four days — skip the garnish on anything you’re storing, not worth the extra dish. The pasta continues to absorb sauce as it sits, so when you reheat it add two to three tablespoons of water or low-sodium beef broth per serving before microwaving on medium power, stirring once halfway through. For the stovetop, reheat over low heat with the same added liquid and a lid on to trap steam. This dish also freezes well: portion it into individual containers and freeze for up to three months. Thaw overnight in the fridge before reheating, and expect to add a bit more liquid than you would with fresh leftovers since the pasta softens further after freezing.
Beef Mince Chili Macaroni
Equipment
- Large skillet or pot
- Wooden spoon
- Knife
- Cutting board
- Measuring cups and spoons
Ingredients
- 1 pound ground beef Preferably 85% lean
- 1 medium onion chopped
- 2 cloves garlic minced
- 1 tablespoon olive oil
- 1 medium red bell pepper chopped
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 15 ounce can tomato sauce
- 1 cup macaroni uncooked
- 1 cup cheddar cheese shredded
Instructions
- Heat a large skillet over medium-high heat. Add olive oil, then the chopped onion and minced garlic. Sauté for about 3 minutes, stirring until the onion is translucent.
- Add the ground beef to the skillet. Cook until browned and no longer pink, about 6-7 minutes. Break the meat apart with a wooden spoon while cooking.
- Add chopped bell pepper, chili powder, cumin, and paprika to the beef. Stir well to combine the spices with the meat and vegetables.
- Pour in the tomato sauce and stir. Add salt and pepper to taste. Bring to a gentle simmer, reduce the heat to low, and let it cook for about 5 minutes.
- While the beef is simmering, cook the macaroni according to the package instructions until al dente. Drain and add to the beef mixture.
- Stir in half of the shredded cheddar cheese until melted and well distributed throughout the dish.
- Serve hot with the remaining cheddar cheese sprinkled on top for an extra cheesy finish.
Notes
Lisa’s Tips
- For a spicy kick, add a chopped jalapeño with the bell pepper.
- Consider garnishing with fresh cilantro for a burst of color and flavor.
- Substitute ground turkey or chicken for a leaner option.
Nutrition
Common questions
Can I cook the macaroni directly in the sauce instead of boiling it separately?
You can, but you’ll need to add about 1½ cups of water or broth along with the dry pasta and keep the heat low enough that it simmers rather than scorches. The tradeoff is that the sauce ends up thicker and starchier, and it’s harder to control the pasta texture — it goes from underdone to mushy quickly.
Is 575 calories per serving based on the cheese topping included?
Yes, the nutrition figures include the full cup of cheddar divided across four servings, both the half stirred in and the half used as a topping. If you reduce the cheese or use a lower-fat variety, the calorie count will drop noticeably.
Can I double this recipe for a larger group or to have more to freeze?
Doubling works well — use your largest pot or Dutch oven so the beef has room to brown rather than steam. Cook the pasta in a separate large pot and drain it before adding, since doubling the pasta in the same pan makes it harder to stir without breaking the noodles.
What can I add to stretch the leftovers into a second meal?
Stir in a drained can of kidney or black beans when reheating — it adds bulk and protein without changing the flavor profile. You can also spoon the reheated chili mac over a baked potato or into a flour tortilla for a quick wrap.
What to cook next
- Quick Smoky Weeknight Chili
- Creamy Stovetop Mac Perfection
- Weeknight Hamburger Soup Recipe
- Quick White Chicken Chili