Go Back

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.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 24 minutes
resting 5 minutes
Total Time 39 minutes
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.