Hamdi Saidani This Pioneer Woman Chili Mac and Cheese is a cheesy and hearty recipe, which is made with ground beef and elbow macaroni. It’s the perfect one-pot weeknight dinner, ready in about 30 minutes.
Pioneer Woman Chili Mac and Cheese Ingredients
- 2 Tbsp. olive oil
- 1 lb. ground beef
- 3 garlic cloves, minced
- 1 small yellow onion, diced
- 2 Tbsp. chili powder
- 2 tsp. ground cumin
- Kosher salt and black pepper
- 3 cups beef broth
- 1 (8-oz.) can tomato sauce
- 12 oz. large elbow macaroni
- 1 (15-oz.) can pinto beans, drained and rinsed
- 1 1/2 cups grated cheddar, plus more for serving
- 1 cup grated pepper jack cheese
- Cilantro, sour cream, and hot sauce, for serving
How To Make Pioneer Woman Chili Mac and Cheese
- Brown the Beef and Aromatics: Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the ground beef, garlic, and onion. Season with the chili powder, cumin, and a good pinch of salt and pepper. Cook for 6 to 8 minutes, breaking up the meat with a wooden spoon, until the beef is cooked through and browned.
- Add Liquids and Pasta: Stir in the beef broth, tomato sauce, the uncooked macaroni, and the pinto beans.
- Simmer Until Cooked: Bring the mixture to a simmer, then cover the pan, reduce the heat, and cook for 12 to 14 minutes, stirring occasionally, until the sauce has thickened and the macaroni is cooked to al dente.
- Stir in the Cheese: Remove the pan from the heat. Add the cheddar and pepper jack cheeses and fold everything together until the cheese is completely melted and the sauce is creamy.
- Serve: Serve immediately in bowls, topped with fresh cilantro, a little more cheddar, a dash of hot sauce, and a dollop of sour cream if desired.
Recipe Tips
- How to get the creamiest sauce? The secret is to shred your own cheese from a block. Pre-shredded cheeses are coated in starches that can make your sauce gritty. Also, be sure to stir the cheese in off the heat to prevent it from becoming oily.
- How do I prevent mushy pasta? It’s important to cook the macaroni just until it’s “al dente,” meaning it still has a slight bite. The pasta will continue to absorb the sauce and soften a little more after you remove it from the heat.
- Can I make this spicier? Yes! This recipe is easy to customize. For more heat, you can add a pinch of cayenne pepper with the other spices, use a hot chili powder, or add a few dashes of your favorite hot sauce at the end.
- Can I make this ahead of time? This dish is at its absolute best when served fresh, as the pasta will continue to absorb the sauce as it sits. If you do have leftovers, you may need to add a splash of beef broth or water when reheating to loosen the sauce.
What To Serve With Chili Mac and Cheese
This is a hearty, all-in-one meal that is incredibly satisfying on its own. For a complete dinner, it pairs perfectly with:
- A slice of warm, buttery cornbread
- A simple green salad with a tart vinaigrette to cut the richness
- Tortilla chips for scooping
How To Store Chili Mac and Cheese
- Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat: Reheat gently in a saucepan on the stove over low heat, adding a splash of milk or beef broth to restore the creamy consistency of the sauce.
Chili Mac and Cheese Nutrition Facts
- Serving: 1/6th of recipe
- Calories: 650 kcal
- Carbohydrates: 55g
- Protein: 38g
- Fat: 32g
- Saturated Fat: 16g
- Sodium: 1450mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I use a different kind of meat?
Yes, this recipe is fantastic with lean ground turkey or even ground sausage (hot or mild) as a substitute for the ground beef.
Can I add different beans?
Absolutely. If you don’t have pinto beans, this chili mac is also delicious with drained and rinsed black beans or kidney beans.
Is this a true one-pot meal?
Yes! The uncooked pasta cooks directly in the sauce in the same skillet you use to brown the beef. This not only saves on dishes but also allows the pasta to absorb all the delicious flavors as it cooks.
Try More Pioneer Woman Recipes:
- Pioneer Woman Crock Pot Mac and Cheese Recipe
- Pioneer Woman Baked Mac and Cheese Recipe
- Pioneer Woman Crock Pot Mac and Cheese Recipe
Pioneer Woman Chili Mac and Cheese Recipe
Description
The ultimate one-pot comfort food, this dish combines a savory beef chili with creamy macaroni and cheese for a quick and easy weeknight dinner.
Ingredients
Instructions
- In a large skillet, heat olive oil and cook the ground beef, garlic, and onion with all the spices until the beef is browned.
- Stir in the beef broth, tomato sauce, uncooked macaroni, and pinto beans.
- Bring the mixture to a simmer, then cover and cook for 12 to 14 minutes, until the pasta is al dente and the sauce has thickened.
- Remove the pan from the heat.
- Stir in the cheddar and pepper jack cheeses until they are completely melted and the sauce is creamy.
- Serve hot with your favorite chili toppings.
Notes
- u003cliu003eThe most important tip for this one-pot recipe is to cook the uncooked pasta directly in the sauce; this is the secret to a thick, flavorful dish.u003c/liu003eu003cliu003eFor the creamiest, smoothest sauce, always shred your own cheese from a block instead of using the pre-shredded kind.u003c/liu003eu003cliu003eDon’t overcook the pasta; it should be al dente with a slight bite, as it will continue to soften in the hot sauce.u003c/liu003eu003cliu003eThis dish is a perfect, hearty meal for a busy weeknight as it all comes together in one pan in about 30 minutes.u003c/liu003e
Pioneer Woman Chili Mac and Cheese Recipe
