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Easy One-Pot Chili Mac: Best Game Day Recipe

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This easy one-pot chili mac is the ultimate crowd-pleasing recipe for game day. It’s a cheesy, comforting one-pot meal with bold, layered flavor that comes together in under an hour.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 pound ground beef (80/20 recommended)
  • 1 yellow onion, diced
  • 3 garlic cloves, minced
  • 3 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • Salt and black pepper to taste
  • 1 (14.5 oz) can fire-roasted diced tomatoes
  • 1 (6 oz) can tomato paste
  • 4 cups low-sodium beef broth
  • 8 oz elbow macaroni
  • 2 cups sharp cheddar cheese, shredded
  • 1 cup Monterey Jack cheese, shredded
  • Optional toppings: sour cream, sliced green onions, fresh cilantro, pickled jalapeños, crushed tortilla chips, hot sauce

Instructions

  1. Heat 1 tablespoon of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add 1 pound of ground beef and cook, breaking it up with a wooden spoon, until deeply browned and crispy in spots, about 5-7 minutes. Spoon out excess fat if desired, leaving about 1 tablespoon.
  2. Reduce heat to medium. Add the diced onion and cook for 2-3 minutes until softened and translucent. Add the minced garlic and cook for 30 seconds until fragrant.
  3. Sprinkle in 3 tablespoons chili powder, 1 tablespoon ground cumin, 1 teaspoon smoked paprika, and 1 teaspoon dried oregano. Stir constantly for 30-60 seconds to toast the spices.
  4. Add the can of fire-roasted diced tomatoes (with juices) and the 6-ounce can of tomato paste. Stir, scraping up any browned bits from the bottom. Cook for 2-3 minutes until the tomato paste darkens and the mixture thickens.
  5. Pour in 4 cups of beef broth and stir to combine. Bring to a boil, then add 8 ounces of elbow macaroni. Reduce heat to a steady simmer and cook, stirring occasionally, until pasta is tender and has absorbed most of the liquid, about 10-12 minutes. Start checking at 8 minutes.
  6. Remove the pot from the heat. Add 2 cups shredded sharp cheddar and 1 cup shredded Monterey Jack. Stir vigorously until cheese is completely melted and the chili mac is creamy. Season with salt and pepper to taste.
  7. Let the chili mac rest for 5 minutes before serving. Serve hot with desired toppings.

Notes

For best results, use block cheese and shred it yourself—pre-shredded cheese has anti-caking agents that prevent smooth melting. Brown the beef properly for maximum flavor. The chili mac tastes even better the next day as flavors meld. To prevent cheese from seizing, remove pot from heat before adding cheese. For slow cooker adaptation: brown beef and sauté aromatics on stovetop, then transfer everything except pasta and cheese to slow cooker. Cook on low for 4-6 hours. Cook pasta separately and stir in during last 30 minutes, then add cheese before serving.

Nutrition

Keywords: chili mac, one-pot chili mac, game day recipe, easy chili mac, one-pot pasta, ground beef recipe, comfort food

Find it online: https://evabake.com/easy-one-pot-chili-mac-best-game-day-recipe/