Pioneer Woman Chili Mac Recipe

okay. Pioneer Woman chili mac recipe — it’s like chili and mac & cheese had a baby and forgot to clean the kitchen. it’s beefy, cheesy, spicy, stupidly satisfying. one pan, no rules, weeknight approved. feeds a tired soul fast.

Ingredients Needed

• 2 Tbsp. olive oil: for browning stuff. adds flavor.
• 1 lb. ground beef: meaty base. use lean or not, you do you.
• 3 garlic cloves, minced: flavor bomb. don’t skip it.
• 1 small yellow onion, diced: adds sweetness + texture.
• 2 Tbsp. chili powder: big flavor punch.
• 2 tsp. ground cumin: earthy, warm. kinda essential here.
• Kosher salt + black pepper: to taste. be generous.
• 3 cups beef broth: makes the whole thing juicy.
• 1 (8 oz.) can tomato sauce: adds body + tang.
• 12 oz. large elbow macaroni: the carb hero.
• 1 (15 oz.) can pinto beans, drained: adds creaminess + fibre.
• 1½ cups grated cheddar cheese: melty goodness.
• 1 cup grated pepper jack cheese: a little kick.
• Fresh cilantro (for topping): optional, but fresh.
• Hot sauce (to taste): for spice-lovers. go wild.
• Sour cream (optional): cools it down. creamy contrast.

How To Make Pioneer Woman Chili Mac

Sauté the beef + aromatics:
heat oil, toss in beef, garlic, onion. season it up. cook till browned and smells unreal. don’t rush this.

Add liquids + pasta:
dump in broth, tomato sauce, macaroni, beans. stir. cover it. let it bubble gently till pasta’s tender and sauce thickens. 12–14 mins or so.

Melt the cheese:
take it off heat. now stir in all that cheese. cheddar, pepper jack — melt it till creamy and dreamy.

Serve it up:
ladle into bowls. top with hot sauce, cilantro, sour cream, more cheese — whatever chaos you like.

Recipe Tips

• use beef broth not water — total game-changer for depth.
• don’t overcook the pasta. it finishes in the sauce.
• add cheese after heat or it gets gloopy. trust.
• this reheats like a dream. even cold? still good.

How to Store & Reheat

• Room Temperature: nope. fridge ASAP.
• Fridge: 3–4 days in a sealed container.
• Freezer: up to 3 months. thaw overnight. reheat gently.
• Reheat: microwave or stovetop, add splash of broth to loosen.

Nutrition Facts (Approx. per serving)

• Calories: 489
• Sodium: 997 mg
• Protein: 22 g
• Fat: 22 g
• Carbs: 49 g
• Fibre: 7 g
• Sugar: 17 g

FAQs

Pioneer Woman Chili Mac Recipe

Recipe by Marry ThompsonCourse: DinnerCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

20

minutes

Calories

489

kcal

A cheesy, beefy one-skillet chili mac with tender pasta, spicy heat, and serious comfort food energy.

Ingredients

• 2 Tbsp. olive oil

• 1 lb. ground beef

• 3 garlic cloves, minced

• 1 small yellow onion, diced

• 2 Tbsp. chili powder

• 2 tsp. ground cumin

• Kosher salt + black pepper

• 3 cups beef broth

• 1 (8 oz.) can tomato sauce

• 12 oz. elbow macaroni

• 1 (15 oz.) can pinto beans, drained

• 1½ cups cheddar cheese, grated

• 1 cup pepper jack cheese, grated

• Fresh cilantro, hot sauce, sour cream (optional toppings)

Directions

• Brown beef with garlic + onion in oil, season with spices.
• Add broth, tomato sauce, macaroni, beans. Simmer covered.
• Cook until pasta is tender and sauce is thick.
• Stir in cheeses off heat until creamy.
• Serve hot with toppings like sour cream or hot sauce.

Notes

• Stir often while simmering to avoid sticking.
• Cheese goes in last to avoid clumping.
• Pasta absorbs sauce over time — thin with broth if needed.
• Make it ahead, it’s even better next day.