Chili Mac is one of those nostalgic and super delicious meals that just makes you feel good inside! It’s the perfect cold weather food and this version is ooey, gooey perfection!
The best part is since it all cooks in one pot, (even the pasta), there are fewer dishes to wash! And everyone loves that.
It’s funny. When Heather and I got married, the deal was that I’d do the cooking and she’d do the cleaning. Unfortunately for her, neither of us knew I’d have a career in food. And while she never complains, I know she enjoys meals with less to wash. And don’t worry, I DO help her with the dishes now. 🙂
So when you’re craving some comfort food, whip up a batch of my easy, cheesy, Chili Mac! My family just loves it and I know yours will, too! I promise you won’t be disappointed! Y’all enjoy!
- 2 pounds lean ground beef
- 1 onion chopped
- 3 cloves garlic minced
- 3 cups beef broth
- 2 (1.25 to 1.75-ounce) packets of chili seasoning
- 1 (28-ounce) can petite diced tomatoes with juice
- 1 (15-ounce) can tomato sauce
- 2 cups uncooked elbow macaroni
- 2 cups shredded Mexican blend cheese
- In a large Dutch oven, brown the ground beef with the onions over medium high heat. Drain away any grease.
- Return the meat and onions to the heat and add the garlic. Cook for 1 minute. Stir in the beef broth, chili seasoning, diced tomatoes with the juice, and tomato sauce. Bring to a boil, then reduce to a simmer. Stir in the uncooked pasta. Cover and cook, stirring occasionally, until the onions and pasta are tender. Add salt and pepper to taste. When ready to serve add the cheese. Stir until melted.