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Chili mac combines hearty ground beef chili with tender elbow macaroni and melted cheese for the ultimate one-pot family meal. Packed with protein and ready in under 30 minutes.
Heat the olive oil in a large pot over medium-high heat. Add chopped onion and sauté until softened, about 3 minutes.
Add the ground beef and cook, breaking it apart with a spatula, until fully browned and no pink remains. Drain excess fat if needed.
Stir in chili powder, cumin, garlic powder, paprika, salt, and black pepper. Cook for 1 minute to bloom the spices.
Add the diced tomatoes (with juices), beef broth, kidney beans (drained and rinsed), and dry elbow macaroni. Stir to combine.
Bring mixture to a boil, reduce heat to medium-low, cover, and simmer for 12 minutes—stirring once or twice and checking pasta for doneness.
Once macaroni is tender and most liquid is absorbed, remove from heat, sprinkle shredded cheddar cheese over the top, cover, and let stand 2 minutes until melted. Serve hot.
