Cheesy Stovetop Chili Mac with Elbow Macaroni and Velveeta

When the broth and tomatoes come to a boil, the pot looks a little too full for the handfuls of elbow macaroni going in. That’s exactly what you want: the…

By Julia • October 25, 2026 • Reading time: 9 min

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When the broth and tomatoes come to a boil, the pot looks a little too full for the handfuls of elbow macaroni going in. That’s exactly what you want: the pasta cooks right in the chili, taking on the beefy, spiced liquid instead of getting boiled separately and drained. I like this stovetop chili mac because there’s just one pot to manage, and each spoonful has tender pasta, beans, and a smooth, cheesy sauce.

The balance changes as the macaroni cooks. It absorbs broth while releasing starch, and that starch helps the sauce cling instead of pooling at the bottom. Velveeta melts in at the end, after the pasta is tender, and a short rest lets everything settle into a thick, scoopable chili mac with plenty of cheese in every bite.

The Pasta Cooks in the Chili, Not Beside It—and That Changes the Sauce

Cooking macaroni directly in the chili does more than save you a pot. The pasta takes in the beef broth and tomato juices as it softens, while the starch it releases gives the liquid a little body. Boil the elbows separately and drain them, and you lose that useful starch; adding them at the end also leaves you with pasta that doesn’t quite belong to the sauce.

The tomatoes go in undrained, which gives the pot both the diced tomato pieces and their juices. Along with the measured beef broth, that liquid has to do two jobs: cook the macaroni and leave enough moisture for a saucy finish. The five-minute rest matters here, too. It gives the pasta and sauce time to settle after the cheese melts, so the chili mac thickens without turning dry or gluey. You’re aiming for a spoonful that holds together but still looks creamy around the edges.

Why Velveeta and Elbow Macaroni Make This Chili Mac So Cohesive

• Ground beef — The 85% lean beef gives the chili a savory base without being as fatty as a higher-fat grind. Choose a fresh package; the onion and spices bring plenty of flavor, so there’s no need to pay extra for specialty beef.
• Yellow onion and garlic — Onion softens into the beef and builds a sweet, savory base, while garlic adds a sharper note. A firm onion and fresh garlic are worth using here; jarred minced garlic won’t give quite the same fresh aroma.
• Tomato paste — This brings concentrated tomato flavor that a can of diced tomatoes alone can’t match. Stirring it with the spices gives it a chance to coat the beef before the broth goes in.
• Chili powder, cumin, and smoked paprika — Together they give the pot its chili character: earthy warmth, a little smokiness, and depth. Fresh, fragrant spices matter more than an expensive brand; if a jar smells faint, its flavor will be faint in the finished pot, too.
• Diced tomatoes — Plain canned tomatoes are a good fit; premium varieties aren’t necessary for a pot that simmers with beef and spices. Keep their juices with them, since they contribute to the liquid the macaroni cooks in.
• Beef broth — Broth makes the cooking liquid more savory than water. A lower-sodium beef broth is a useful choice if you prefer more control over the saltiness of the finished dish.
• Kidney beans — Their firm, substantial texture stands up well to the pasta and beef. Canned beans are convenient here; draining and rinsing them keeps their canning liquid from changing the chili’s color and flavor.
• Elbow macaroni — The small curved shape is easy to stir through the beef and beans, and it catches the thickened sauce. Regular dried elbows are the dependable choice for the stated simmer; different pasta shapes can absorb liquid at a different rate.
• Velveeta — It melts into a smooth sauce without needing a separate cheese sauce. Deli American cheese is the closest practical stand-in; it melts well, though the finished sauce won’t have quite the same Velveeta texture.

Brown First, Simmer the Elbows, Then Melt the Cheese

Brown the Beef and Soften the Onion

Set a 5-quart Dutch oven over medium-high heat and add the ground beef and diced onion. Break the beef into small pieces as it cooks, and keep going until it’s browned, reaches 160°F, and the onion has softened; this takes 6 to 8 minutes. If there’s excess fat in the pot, drain it before adding the seasonings. Leaving a little moisture behind is fine, but a pool of grease can make the finished chili feel heavy.

Toast the Garlic, Tomato Paste, and Spices

Add the minced garlic and cook for 30 seconds, stirring so it doesn’t sit against the hot pot. Add the tomato paste, chili powder, cumin, smoked paprika, salt, and black pepper, then stir for 1 minute. The paste should coat the beef, and the spices will smell fragrant as they warm. Don’t leave the garlic unattended during this stage; it can turn bitter if it browns too far.

Simmer the Macaroni in the Chili

Stir in the undrained diced tomatoes, beef broth, drained and rinsed kidney beans, and elbow macaroni, scraping the bottom of the pot as you go. Bring the mixture to a boil over medium-high heat, then cover the Dutch oven and lower the heat to low. Simmer for 10 to 14 minutes, stirring every 2 to 3 minutes so the pasta cooks evenly and doesn’t settle onto the bottom. Start checking near the shorter end of the range; the elbows should be tender, not firm in the center.

Melt the Velveeta and Let the Pot Settle

Lower the heat and stir in the Velveeta until it has melted and the sauce looks smooth. Keep the heat low while you stir; a hard boil isn’t needed to melt the cheese. Take the pot off the heat and let the chili mac rest for 5 minutes. It will thicken as it sits, giving you a creamy sauce that clings to the macaroni instead of a thin layer of liquid at the bottom.

Easy Swaps That Keep the One-Pot Texture

Questions That Come Up Once the Pot Starts Simmering

Cheesy Stovetop Chili Mac with Elbow Macaroni and Velveeta

Cheesy stovetop chili mac combines browned ground beef, kidney beans, tomatoes, and tender elbow macaroni in one pot. Velveeta melts into a smooth, creamy sauce, and a short rest helps the chili mac thicken before serving.

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Prep Time 10 minutes mins

Cook Time 24 minutes mins

resting 5 minutes mins

Total Time 39 minutes mins

Servings: 6 servings

Course: Dinner

Cuisine: American

Calories: 590

Ingredients Equipment Method Notes

Ingredients

  

• 1 lb ground beef 85% lean
• 1 yellow onion medium, diced
• 2 cloves garlic minced
• 2 tbsp tomato paste
• 1 tbsp chili powder
• 1 tsp ground cumin
• 0.5 tsp smoked paprika
• 1 tsp kosher salt
• 0.25 tsp black pepper
• 1 can (14.5 oz) diced tomatoes undrained
• 2.5 cups beef broth
• 1 can (15 oz) kidney beans drained and rinsed
• 8 oz elbow macaroni
• 8 oz Velveeta cut into 1/2-inch cubes

Equipment

• 1 5-quart Dutch oven

Method

 

1. In a 5-quart Dutch oven over medium-high heat, cook 1 pound ground beef and 1 medium diced yellow onion, breaking up the beef, until the beef is browned and reaches 160°F and the onion is softened, 6 to 8 minutes.
2. Drain excess fat if needed.
3. Add 2 cloves minced garlic and cook for 30 seconds.
4. Stir in 2 tablespoons tomato paste, 1 tablespoon chili powder, 1 teaspoon ground cumin, 1/2 teaspoon smoked paprika, 1 teaspoon kosher salt, and 1/4 teaspoon black pepper for 1 minute.
5. Stir in 1 (14.5-ounce) can undrained diced tomatoes, 2 1/2 cups beef broth, 1 (15-ounce) can drained and rinsed kidney beans, and 8 ounces elbow macaroni, scraping the bottom of the pot; bring to a boil over medium-high heat.
6. Cover, reduce the heat to low, and simmer for 10 to 14 minutes, stirring every 2 to 3 minutes, until the macaroni is tender.
7. Stir in 8 ounces Velveeta cut into 1/2-inch cubes over low heat until melted and smooth.
8. Remove the pot from the heat and let the chili mac rest for 5 minutes to thicken.

Notes

For the smoothest sauce, stir the Velveeta in over low heat until fully melted. Refrigerate leftovers for up to 3 to 4 days; freezing is not recommended because the cheese sauce may change texture. Use gluten-free elbow macaroni for a gluten-free option.