Introduction

Creamy Chili Mac is a comforting, hearty dish that combines tender pasta with savory ground beef and a smooth, cheesy chili sauce. It’s perfect for a quick weeknight meal that satisfies the whole family with rich flavors and creamy texture.

Ingredients

8 oz elbow macaroni
1 lb ground beef
1 small onion, finely chopped
2 cloves garlic, minced
1 (15 oz) can tomato sauce
1 cup beef broth or water
1 tbsp chili powder
1 tsp ground cumin
1/2 tsp smoked paprika
Salt and pepper to taste
2 cups shredded cheddar cheese
1/2 cup sour cream or cream cheese
2 tbsp olive oil or butter
Fresh parsley or cilantro, chopped (optional for garnish)

Instructions

Step 1: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to the package instructions until al dente. Drain well and set aside.
Step 2: In a large skillet, heat the olive oil or butter over medium heat. Add the chopped onion and cook for about 3-4 minutes until soft and translucent. Add the minced garlic and cook for another 30 seconds until fragrant.
Step 3: Add the ground beef to the skillet. Break it apart with a spoon and cook until browned and fully cooked through. Drain any excess fat if needed.
Step 4: Stir in chili powder, cumin, smoked paprika, salt, and pepper. Cook for 1 minute to toast the spices. Pour in the tomato sauce and beef broth, stirring to combine. Let it simmer for about 5 minutes so the flavors blend.
Step 5: Reduce heat to low. Stir in the cooked macaroni, shredded cheddar cheese, and sour cream or cream cheese. Keep stirring until the cheese melts and the sauce becomes creamy and smooth.
Step 6: Taste and adjust seasoning if needed. Serve hot, optionally garnished with fresh parsley or cilantro.

Tips & Variations

Swap elbow macaroni for shells, rotini, or small penne for varied texture.
Use ground turkey, chicken, or plant-based crumbles for a lighter or vegetarian version.
Replace sour cream with cream cheese, Greek yogurt, or a splash of heavy cream for different creamy textures.
Add diced bell peppers, corn, or chopped tomatoes to increase veggie content.
Mix in jalapeños or hot sauce for extra heat.
Try Monterey Jack, Colby, or pepper jack cheese for new flavor profiles.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to maintain creaminess. For best texture, add a splash of broth or water when reheating if the sauce thickens too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen ground beef for this recipe?

Yes, you can. Just make sure to fully thaw the ground beef in the refrigerator overnight before cooking. This ensures even browning and safe cooking.

Can I make Creamy Chili Mac ahead of time?

Absolutely. Prepare the dish as directed, allow it to cool, then store in an airtight container in the fridge for up to 3 days. Reheat gently while stirring to keep the sauce creamy and delicious.

Creamy Chili Mac Recipe

Print Recipe

★★★★★

4.7 from 115 reviews

Creamy Chili Mac is a hearty, comforting dish featuring tender elbow macaroni tossed in a rich, flavorful chili sauce with ground beef, melted cheddar cheese, and a smooth sour cream finish. This quick and easy one-pan meal brings together the warmth of chili spices with a creamy texture, perfect for family dinners or meal prepping.

Author: Lena
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Stovetop
Cuisine: American

Ingredients

Scale

Pasta

8 oz elbow macaroni

Meat & Aromatics

1 lb ground beef
1 small onion, finely chopped
2 cloves garlic, minced

Liquids & Sauces

1 (15 oz) can tomato sauce
1 cup beef broth or water
1/2 cup sour cream or cream cheese

Spices & Seasonings

1 tbsp chili powder
1 tsp ground cumin
1/2 tsp smoked paprika
Salt and pepper to taste

Dairy

2 cups shredded cheddar cheese

Fats & Oils

2 tbsp olive oil or butter

Garnish (optional)

Fresh parsley or cilantro, chopped

Instructions

Cook the Pasta: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package instructions until al dente. Drain the pasta well and set it aside.
Sauté Onions & Garlic: In a large skillet, heat olive oil or butter over medium heat. Add finely chopped onion and cook for 3-4 minutes until soft and translucent. Add minced garlic and cook for 30 seconds until fragrant.
Brown the Ground Beef: Add ground beef to the skillet. Break apart with a spoon and cook until fully browned and cooked through. Drain excess fat if necessary.
Add Spices and Simmer: Stir in chili powder, ground cumin, smoked paprika, salt, and pepper. Cook for 1 minute to toast the spices. Pour in tomato sauce and beef broth, stirring to combine. Let simmer for 5 minutes to blend flavors.
Make It Creamy: Reduce heat to low. Stir in cooked macaroni, shredded cheddar cheese, and sour cream or cream cheese gradually, stirring constantly until cheese melts and sauce is creamy and smooth. If too thick, add a splash of beef broth or water to loosen.
Taste and Serve: Taste for seasoning, adjust salt and pepper as needed. Serve hot, garnished with fresh parsley or cilantro if desired.

Notes

Frozen ground beef can be used but must be fully thawed overnight in the fridge before cooking.
For a lighter version, substitute ground beef with ground turkey, chicken, or plant-based crumbles.
Add veggies like diced bell peppers, corn, or tomatoes for extra nutrition and flavor.
Use alternative cheeses like Monterey Jack, Colby, or a Mexican blend for different taste profiles.
Leftovers keep well refrigerated for up to 3 days and reheat gently on stove or microwave.
If sauce thickens too much during reheating, add a splash of broth or water to return creaminess.

Keywords: Creamy chili mac, chili macaroni, comfort food, cheesy chili pasta, ground beef pasta recipe, one-pan chili mac