From EatingWell:

Poblanos add a kick of heat to this chili mac recipe. If that’s not your thing, swap in green bell peppers to tone down the heat in this easy pasta dish, which mashes up mac and cheese and chili into a seriously satisfying skillet dinner.

Chili Mac


  • Meat
    • 1 lb Ground beef, lean
  • Produce
    • 1 medium stalk Celery
    • 3 cloves Garlic
    • 1 (15 ounce) can Kidney beans or chili beans, low-sodium
    • 1 Onion, large
    • 2 Poblano peppers and/or green bell peppers, medium
    • 1 Scallions and/or pickled jalapenos
    • 1 (28 ounce) can Tomatoes
  • Canned Goods
    • 1 cup Beef broth, low-sodium
  • Pasta & Grains
    • 12 oz Elbow noodles, whole-wheat
  • Baking & Spices
    • 3 tbsp Chili powder
    • 1/2 tsp Salt
    • Oils & Vinegars
    • 2 tbsp Olive oil, extra-virgin
  • Dairy
    • 3/4 cup Cheddar cheese, sharp
    • 1/2 cup Sour cream


Step 1. Cook pasta 2 minutes less than the package directions. Drain.

Step 2. Meanwhile, heat oil in a large skillet over medium-high heat. Add onion, peppers and celery and cook, stirring often, until softened, 4 to 5 minutes. Add garlic and cook, stirring, for 30 seconds. Add beef, chili powder and salt; cook, stirring and breaking up with a spoon, until the beef is no longer pink, 4 to 5 minutes.

Step 3. Add tomatoes with their juice and broth; bring to a boil over high heat and cook for 2 minutes. Add beans and the pasta, reduce heat to medium and cook, stirring often, until hot, 1 to 2 minutes. Remove from heat. Fold in sour cream. Serve topped with Cheddar and scallions and/or pickled jalapeños, if desired.