Pin It The rain was hammering against my kitchen window last Tuesday when I decided to throw together whatever I had in the pantry. Sometimes those desperate what can I make in twenty minutes experiments turn into the recipes that actually stick around. This one came together so fast I was honestly suspicious it would taste good, but the first bite had my roommate asking when I was making it again. Now it is the only thing I want on nights when cooking feels like too much effort but takeout is not the answer.
My brother was visiting last month and watched me make this with genuine skepticism. He is the kind of cook who thinks every dish needs three separate pans and at least forty five minutes of active time. When I told him dinner was ready in under half an hour and I had only used one skillet, he looked at me like I was pulling some kind of kitchen magic trick. Then he went back for seconds and asked for the recipe before he even left the table.
Ingredients
- 1 lb ground meat (beef, turkey, chicken, or plant-based): The foundation of the dish and your main protein source
- 1 medium onion, diced: Adds sweetness and depth that balances the smoky spices
- 3 cloves garlic, minced: Fresh garlic makes a huge difference here do not skip it
- 2 tbsp chili powder: The backbone of that classic chili flavor we all love
- 1 1/2 tsp ground cumin: Brings an earthy warmth that rounds out the spice blend
- 1 tsp smoked paprika: This is the secret ingredient that makes people ask what you added
- 1/2 tsp salt plus more to taste: Essential for bringing all the flavors together
- 1/2 tsp black pepper: Freshly ground makes a noticeable difference
- 1 can (14.5 oz) diced tomatoes, undrained: The liquid helps cook the pasta and adds body
- 1/2 cup tomato sauce: Creates a richer base than broth alone
- 2 cups low-sodium beef or chicken broth: Use vegetable broth to keep it vegetarian
- 2 cups dry elbow macaroni or short pasta: The shape holds sauce beautifully in every bite
- 2 cups shredded cheddar cheese: Sharp cheddar gives the best flavor but mild works too
- 1 can (15 oz) black or kidney beans, drained: Optional but adds even more protein and fiber
- 1 jalapeño, diced: Leave this out if you prefer mild heat
Instructions
- Brown your meat:
- Heat a large deep skillet over medium-high heat and add the ground meat. Cook for 4 to 5 minutes breaking it up with a wooden spoon until browned then drain excess fat if there is a lot.
- Add the aromatics:
- Toss in the diced onion and cook for 2 to 3 minutes until softened. Stir in the minced garlic and cook for just 30 seconds until fragrant.
- Bloom the spices:
- Sprinkle in the chili powder cumin smoked paprika salt and pepper. Stir constantly for about 30 seconds to toast the spices and wake up their flavors.
- Build the sauce base:
- Pour in the diced tomatoes with their juices the tomato sauce and the broth. Stir well to combine everything.
- Add pasta and optional extras:
- Stir in the dry macaroni plus the drained beans and diced jalapeño if you are using them. Bring to a gentle boil then reduce heat to a simmer.
- Simmer until pasta is tender:
- Cover and cook for 10 to 12 minutes stirring occasionally so nothing sticks. The pasta should be al dente and most of the liquid absorbed.
- Make it creamy:
- Turn off the heat and sprinkle the shredded cheddar over the top. Stir until melted into a smooth cheesy sauce that coats every piece of pasta.
- Season and serve:
- Taste and add more salt or pepper if needed then ladle into bowls and add your favorite toppings.
Pin It Last winter I made a huge batch of this for a snowed-in weekend with friends. We sat around the table for hours just talking and eating with the pan in the middle of everyone reaching in for refills. Food always tastes better when it is shared but something about this dish in particular turns a regular dinner into a real moment.
Making It Your Own
The beauty of this recipe is how easily it adapts to whatever you have on hand or whatever you are craving. Sometimes I use Monterey Jack or pepper jack instead of cheddar for a different kind of cheesy kick. Other times I skip the meat entirely and double the beans for a vegetarian version that still feels substantial.
Pasta Perfection
I learned the hard way that different pasta brands cook at different speeds so trust your taste buds more than the timer. Gluten-free pasta especially can go from perfect to mushy in seconds so check it a minute early. You want it tender with just a tiny bite in the center because it will continue softening in the hot sauce.
Make-Ahead Magic
This recipe was basically designed for leftovers. In fact I think it tastes even better the next day when the flavors have had time to really meld together. Store it in the fridge for up to three days and add a splash of broth or milk when reheating to bring back that creamy texture.
- Double the recipe and freeze half for an emergency dinner
- Set up a toppings bar and let everyone customize their bowl
- Serve it with a simple green salad to round out the meal
Pin It There is something deeply satisfying about a one-pan meal that actually delivers on flavor. Hope this becomes your go-to for nights when you need comfort food without the cleanup.
Recipe Questions & Answers
- → Can I make this dish vegetarian?
Yes, absolutely. Substitute the ground meat with an equal amount of plant-based ground or use canned beans (black or kidney) as the main protein source. Ensure you use vegetable broth instead of beef or chicken broth for a completely meat-free version.
- → What type of pasta works best for this preparation?
Elbow macaroni is traditional for chili mac and works perfectly here. However, any small, short pasta shape like ditalini, small shells, or cavatappi will also absorb the sauce well and cook evenly in one pot.
- → How can I increase the spice level?
For extra heat, you can add a diced jalapeño with the onions, a pinch of cayenne pepper along with the other spices, or a dash of hot sauce to the sauce base. A bit of chipotle powder can also add a smoky kick.
- → Can this be prepared in advance or stored as leftovers?
This dish is best served fresh, but it makes excellent leftovers. Store in an airtight container in the refrigerator for up to 3 days. When reheating, you may want to add a splash of broth or milk to restore its creamy texture.
- → What are some recommended toppings?
Popular toppings that complement the flavors include sour cream, freshly sliced green onions, chopped cilantro, crushed tortilla chips for crunch, or an extra sprinkle of shredded cheddar cheese.
- → Are there other cheese options I can use?
While sharp or mild cheddar is classic, you can certainly experiment with other cheeses. Monterey Jack, pepper jack, or a Mexican blend would all melt wonderfully and add their own unique flavor profiles to the dish.