Chili Mac Without Beans
This chili mac without beans is thick, cheesy, and full of flavor, and it all cooks in one skillet in about 35 minutes. There’s no chopping, no draining, and no second pot for the noodles. Just lean ground beef, pantry spices, a whole can of tomato paste, and plenty of sharp cheddar.
Some evenings, dinner has to come together fast. On those nights, I don’t want a sink full of pots or a recipe that takes an hour, so I make this chili mac. Everything cooks in one pan, the whole family cleans their bowls, and only one skillet needs washing. If you like one-pan dinners too, you’ll find more of my favorite skillet recipes here.
Why You’ll Love This Recipe
- No beans, on purpose. It’s a classic beef, noodle, and cheese chili mac with nothing getting in the way.
- One skillet from start to finish. The macaroni cooks right in the sauce and soaks up all that chili flavor.
- No chopping. Dried minced onion and dried minced garlic come straight from the spice cabinet.
- No draining. Lean ground beef means you never pour hot grease out of the pan.
- Creamy without heavy cream. A cup of milk and sharp cheddar make the sauce smooth.
- Made from pantry staples. If there’s ground beef in the freezer, you likely have everything else.
What Is Chili Mac?
Chili mac is beef chili and macaroni cooked together and finished with melted cheese. It’s a Midwestern comfort food, and every family makes it a little differently.
Some versions are boxed mac and cheese with canned chili poured on top. This homemade chili mac is made from scratch, with the noodles cooked right in a seasoned beef and tomato sauce. Think of the boxed skillet dinners a lot of us grew up on, minus the packet.
Plenty of chili mac recipes add beans. This one doesn’t. Keeping the beans out puts the focus on the beef and the sauce, and it’s the version picky eaters reach for first.
Ingredients for Homemade Chili Mac
- Lean ground beef (90/10 or 93/7): It browns well and doesn’t leave a pool of grease, so there’s nothing to drain.
- Dried minced onion and dried minced garlic: They rehydrate in the sauce and add real onion and garlic flavor without using a cutting board.
- Tomato paste: A full 6-ounce can. Toasting it in the skillet creates the deep, rich flavor.
- Tomato sauce: One 15-ounce can makes the base of the sauce.
- Spices: Chili powder, smoked paprika, cumin, oregano, salt, and black pepper.
- Worcestershire sauce: Adds a savory depth that makes it taste like it simmered all afternoon.
- Beef broth and milk: Cook the noodles in this. Any kind of milk works.
- Elbow noodles: Regular or gluten-free elbows both work.
- Sharp cheddar: Shred it off the block. Bagged shredded cheese has anti-caking agents that keep it from melting as smoothly.
Full amounts are in the recipe card below.
How to Make Chili Mac Without Beans
- Brown the beef. Heat a large, deep skillet over medium-high heat and add the ground beef. Break it up and cook until you see dark, crispy bits, not just gray meat. Those browned bits are flavor. With lean beef, there’s no need to drain.
- Toast the tomato paste and spices. Turn the heat to medium. Add the tomato paste, dried minced onion, dried minced garlic, and all the spices. Stir constantly for about 2 minutes, until the paste darkens a shade and it smells toasty. Stay close, since dried onion and garlic scorch fast.
- Add the liquids. Pour in the beef broth, milk, tomato sauce, and Worcestershire. Scrape up the browned bits from the bottom, then turn the heat to medium-high and bring it to a simmer.
- Cook the noodles. Stir in the dry elbow noodles, reduce the heat to low, cover, and cook for about 18 minutes, until tender. Stir every few minutes to prevent sticking.
- Stir in the cheese. Take the skillet off the heat and stir in the cheddar until melted and creamy. Taste, and add a pinch more salt or pepper if needed.
Tips for the Best One Skillet Chili Mac
- Don’t rush the browning. Gray beef tastes flat. Let it sit long enough to get a crust before you break it up.
- Toast the tomato paste. A couple of minutes in the hot pan takes away the tinny taste and brings out its sweetness.
- Use a deep 12-inch skillet. Three cups of noodles need the room.
- Keep it on low while the noodles cook. Any higher and the sauce catches on the bottom before the pasta is done.
- Check gluten-free noodles early. They soften faster, so start checking at 12 to 15 minutes.
- Let it rest 5 minutes. The sauce thickens as it sits.
Variations
- Spicier: Add a pinch of cayenne, a minced chipotle in adobo, or a diced jalapeño with the beef.
- Green chiles: Stir in a 4-ounce can of diced green chiles with the liquids.
- Different cheese: Swap part of the cheddar for pepper jack or smoked cheddar.
- Ground turkey: Use 93/7 ground turkey in place of the beef.
- Gluten-free: Use gluten-free elbows, and make sure your Worcestershire and broth are gluten-free.
- Want beans after all? Stir in a drained, rinsed can of kidney or pinto beans with the liquids.
What to Serve With Homemade Chili Mac
It’s a full meal on its own, but something crisp balances all that cheese. Try it with broccoli salad with bacon and cheese and warm homemade buttermilk biscuits for mopping up the sauce.
Favorite toppings: sour cream, sliced green onions, pickled jalapeños, extra cheddar, or crushed corn chips.
Storing and Reheating Leftovers
- Fridge: Keep leftovers in an airtight container for 3 to 4 days, per USDA leftovers guidance.
- Reheat: The noodles keep soaking up sauce, so add a splash of milk or broth when you reheat on the stove or in the microwave.
- Freezer: Freeze in portions for up to 3 months and thaw overnight in the fridge. The noodles soften a little, but the flavor holds.
Frequently Asked Questions
There’s no one right way. Many families add beans, and many don’t. This chili mac without beans is the classic beef, noodle, and cheese version, and you can stir in a can of beans if you like.
They’re close cousins. American goulash usually leans on tomato and Italian herbs, while chili mac is seasoned with chili powder and cumin and finished with cheese.
Yes. With 80/20 or 85/15 beef, drain off all but about a tablespoon of grease after browning so the sauce isn’t greasy.
Yes. Use 1 small diced onion and about 4 fresh garlic cloves. Cook the onion with the beef until softened, then add the garlic for the last minute of browning.
Too thick before the noodles are done? Stir in a splash of broth. Too soupy? Simmer uncovered a few minutes, or let it rest off the heat, since it thickens as it sits.
It’s best fresh, but it reheats well. Make it up to a day ahead and reheat with a splash of milk or broth.
Chili Mac Without Beans
Ingredients
- 1 lb lean ground beef 90/10 or 93/7
- 2 tablespoons dried minced onion
- 2 teaspoons dried minced garlic
- 6 ounces tomato paste 1 small can
- 2 tablespoons chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
- 15 ounces tomato sauce 1 can
- 1½ cups beef broth
- 1 cup milk
- 2 tablespoons Worcestershire sauce
- 3 cups elbow noodles
- 1½ cups sharp cheddar shredded
Instructions
- In a large, deep skillet over medium-high heat, brown the ground beef, breaking it up, until it has dark, crispy bits. No need to drain with lean beef.
- Lower the heat to medium. Stir in the tomato paste, dried minced onion, dried minced garlic, chili powder, smoked paprika, cumin, oregano, salt and pepper. Cook, stirring constantly, about 2 minutes, until the paste darkens slightly and the spices are fragrant.
- Add the beef broth, milk, tomato sauce and Worcestershire, scraping up the browned bits. Raise the heat to medium-high and bring to a simmer.
- Stir in the elbow noodles, reduce the heat to low, cover and cook about 18 minutes, until tender, stirring every few minutes.
- Remove from the heat and stir in the cheddar until melted. Taste and adjust salt and pepper. Let rest 5 minutes before serving.
Notes
- Using higher-fat ground beef (80/20 or 85/15)? Drain off all but about a tablespoon of the grease after browning.
- Using gluten-free noodles? Start checking for doneness around 12 to 15 minutes.
- Taste before adding extra salt; the cheese adds salt too.
About Sarah
Wife. Mother. From-Scratch Cook. Homemaker.
I’m Sarah, the creator of Rocky Hedge Farm, where I share my love for simple living, homemade meals, and creating a cozy home. As a wife and mother, I’m passionate about slowing down, cooking from scratch, and finding joy in the everyday moments of life. From DIY projects and family-friendly recipes, I hope to inspire others to embrace a life rooted in simplicity and warmth.
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