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A bowl of chili cheese mac topped with shredded cheddar cheese and chopped parsley, placed on a wooden surface next to a brown plaid napkin.
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Chili Cheese Mac

This Chili Cheese Mac is the ultimate one-pot comfort meal. Hearty beans, rich tomato sauce, and melty cheddar cheese are stirred into macaroni. Ready in just 25 minutes with minimal cleanup, it's a cozy, family-friendly weeknight dinner made from pantry staples.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Main Course
Cuisine: American
Servings: 6
Author: Reed Dunn

Ingredients

  • 1 tablespoon olive oil
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 2 teaspoons chili powder
  • ½ teaspoon smoked paprika
  • ½ teaspoon ground cumin
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 1 15-ounce can kidney beans drained and rinsed
  • 1 15-ounce can black beans drained and rinsed
  • 1 28-ounce can crushed tomatoes
  • 1 14.5-ounce can diced tomatoes
  • 8 ounces dried elbow macaroni
  • 1 tablespoon Better Than Bouillon Seasoned Vegetable Base
  • 2 cups water
  • 2 cups cheddar cheese shredded
  • Fresh chopped parsley optional, for garnish

Instructions

  • Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened, about 3 to 4 minutes.
  • Add garlic and cook for 30 seconds, or until fragrant. Add chili powder, smoked paprika, cumin, salt, and pepper.
  • Stir in crushed tomatoes and diced tomatoes.
  • Add in kidney beans, black beans, Better Than Bouillon Seasoned Vegetable Base, elbow macaroni, and 2 cups water. Stir to combine and dissolve the base.
  • Bring to a simmer, cover, and cook for 10 to 12 minutes, stirring occasionally, until pasta is just al dente.
  • Remove from heat and stir in cheddar cheese, reserving about ¼ cup. Sprinkle remaining cheese on top, replace lid, and let rest for about 2 minutes, until cheese on top is melted.
  • Taste and adjust salt as needed. Canned beans and tomatoes can vary in saltiness. Serve hot with fresh chopped parsley, as desired.

Notes

  • Cool completely, then store in an airtight container in the fridge for up to 4 days or freeze for up to 3 months. Thaw overnight in the fridge and reheat gently on the stovetop or in the microwave, stirring in a splash of water if needed to loosen the sauce.
  • Any combination of canned beans can work. Try pinto or cannellini beans in place of kidney or black beans.