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 the pasta well and set it 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. Then 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 more minute to toast the spices. Pour in the tomato sauce and beef broth, then stir everything together. Let it simmer for about 5 minutes so the flavors can 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 turns creamy and smooth.

Step 6: Give the chili mac a quick taste and adjust the seasoning if you like. Serve it hot, optionally topped with fresh parsley or cilantro for a bright finish.

Tips & Variations

Use ground turkey or chicken instead of beef for a leaner option.

Add diced bell peppers, corn, or chopped tomatoes to increase veggie content.

Mix in chopped jalapeños or a dash of hot sauce for extra heat.

Swap cheddar with Monterey Jack, Colby, or a Mexican cheese blend for different flavors.

If the sauce is too thick, loosen it with a splash of beef broth or water to keep creaminess.

For a vegetarian version, replace ground beef with plant-based crumbles or extra beans.

FAQs

Can I use frozen ground beef for this recipe?

Yes, just make sure to fully thaw the ground beef in the fridge overnight before cooking. This helps it brown evenly and ensures it cooks safely.

Can I make Creamy Chili Mac ahead of time?

Absolutely! Prepare the dish as directed, then cool it before storing in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or microwave, stirring occasionally to maintain the creamy texture.

What can I substitute if I don’t have sour cream?

You can use cream cheese, Greek yogurt, or a splash of heavy cream as a substitute to keep the sauce creamy. Add it gently after melting the cheese to avoid curdling.

Dinner

Creamy Chili Mac Recipe

Introduction