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Pioneer Woman Chili Mac and Cheese

Pioneer Woman Chili Mac and Cheese - recipe card
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A hearty stovetop one-pot dish combining seasoned chili with tender elbow macaroni and a creamy, sharp cheddar cheese sauce. Rich, smoky, and comforting, this chili mac delivers all the flavor of a classic chili with the indulgent texture of mac and cheese.

Ingredients

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  • 1 tbsp olive oil
  • 1 lb ground beef (80/20)
  • 1/2 cup yellow onion, finely diced
  • 1/2 cup green bell pepper, finely diced
  • 2 cloves garlic, minced
  • 2 tbsp chili powder
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1 (15 oz / 425 g) can diced tomatoes, undrained
  • 1 (8 oz / 227 g) can tomato sauce
  • 1 cup beef broth (low-sodium)
  • 8 oz elbow macaroni
  • 1 cup whole milk
  • 2 tbsp unsalted butter
  • 2 tbsp all-purpose flour
  • 1 cup sharp cheddar cheese, grated (4 oz)
  • 1/2 cup Monterey Jack cheese, grated (2 oz)
  • 1/4 cup sour cream (full-fat), for serving (optional)

Instructions

  1. Set a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the olive oil and let it heat until shimmering, about 30 seconds. Add the ground beef in an even layer and cook undisturbed for 3-4 minutes until a brown crust forms; then break it up with a wooden spoon and continue cooking until fully browned, about 5-6 minutes total. Do not drain the fat—it adds flavor and moisture to the chili base.
  2. Reduce heat to medium. Add the diced onion, bell pepper, and garlic. Cook, stirring occasionally, for 3-4 minutes until the vegetables are softened and translucent. The onions should turn glistening and the garlic fragrant, but not browned.
  3. Sprinkle the chili powder, cumin, smoked paprika, kosher salt, and black pepper over the meat mixture. Stir continuously for 1 minute to toast the spices, which unlocks their oils and deepens the flavor. You should smell the spices become aromatic.
  4. Pour in the undrained diced tomatoes and the tomato sauce. Add the beef broth. Stir to combine and scrape any browned bits from the bottom of the pot with a wooden spoon—this deglazes the pan and incorporates flavor. Bring the mixture to a gentle simmer over medium-high heat, then reduce heat to medium-low to maintain a gentle bubble.
  5. Stir in the elbow macaroni, making sure it is fully submerged in the liquid. Cover the pot and cook at a gentle simmer, stirring every 2-3 minutes to prevent sticking, for about 10-12 minutes or until the pasta is al dente (just tender with a slight bite). If the mixture becomes too thick before the pasta is done, add an extra tablespoon or two of water or beef broth as needed.
  6. While the macaroni cooks, prepare the cheese sauce. In a small saucepan, melt the butter over medium heat. Once the butter is fully melted and foamy (but not browned), sprinkle in the flour. Whisk constantly for 1 minute to make a blond roux—this will thicken the sauce and eliminate the raw flour taste.
  7. Slowly pour the milk into the roux, whisking constantly to prevent lumps. Continue to whisk over medium heat until the mixture thickens enough to coat the back of a spoon, about 3-4 minutes. Do not let it boil aggressively; keep it at a gentle simmer to avoid curdling.
  8. Remove the sauce from the heat and add the grated cheddar and Monterey Jack in handfuls, stirring with a wooden spoon or spatula until each addition is fully melted. The sauce should become smooth and glossy. If it seems too thick, whisk in a splash of additional milk to reach a silky consistency.
  9. Once the macaroni is cooked, reduce the heat to low and pour the cheese sauce over the chili-macaroni mixture. Stir gently but thoroughly until everything is evenly combined and coated. The result should be creamy with a slight chili sauce viscosity.
  10. Taste for seasoning and adjust with more salt, pepper, or chili powder if needed—this is your final chance to balance the dish. Simmer on low for 2-3 minutes to allow flavors to meld, stirring often so the bottom does not scorch.
  11. Remove from heat and let rest for 5 minutes covered. This allows the sauce to thicken slightly and the pasta to absorb extra liquid, making the texture more cohesive.
  12. Serve hot in bowls, topped with a dollop of sour cream if desired. Pair with a simple green salad or cornbread for a complete meal.

Notes

Storage: Cool chili mac completely, then transfer to an airtight container. Refrigerate for up to 4 days. Freezing: Place in a freezer-safe container and freeze for up to 3 months. Thaw overnight in the refrigerator. Reheating: For the stovetop, reheat in a saucepan over medium-low heat, adding a splash of milk or beef broth to restore creaminess. Stir frequently until hot and bubbling (about 165°F/74°C). Alternatively, microwave in individual portions on high in 30-second intervals, stirring between, until hot. Do not reheat more than once to maintain texture.

Nutrition

Keywords: chili mac, chili mac and cheese, pioneer woman recipe, one pot pasta, beef chili, macaroni and cheese, comfort food, weeknight dinner, stovetop recipe, family meal

Find it online: https://inspiredbypioneerwoman.com/pioneer-woman-chili-mac-and-cheese/