Description

This One Pot Chili Cheese Pasta is a hearty and flavorful dish combining the savory richness of ground beef with smoky spices, fire roasted tomatoes, and creamy white cheddar. Quick to prepare and easy to clean up, it’s a perfect weeknight dinner that delivers comfort and spice all in one pot.

Ingredients

Scale

Meat and Vegetables

1 tablespoon olive oil
1 sweet onion, diced
2 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon pepper
1 pound lean ground beef (93% lean)
1 14-ounce can fire roasted tomatoes
1 4-ounce can diced green chiles
3 green onions, thinly sliced (for garnish)

Spices and Seasonings

2 tablespoons tomato paste
1 tablespoon chili powder
2 teaspoons smoked paprika
1/2 teaspoon ground cumin

Liquids and Pasta

2 1/2 cups low-sodium beef or chicken stock (or water)
8 ounces elbow noodles (preferably whole wheat)

Cheese and Toppings

6 ounces white cheddar cheese, freshly grated
Sour cream, for serving (optional)

Instructions

Sauté Aromatics and Brown Beef: Heat a large pot over medium-low heat and add the olive oil. Stir in the diced onion, minced garlic, salt, and pepper. Cook until the onions soften, about 5 minutes. Add the ground beef, breaking it apart with a wooden spoon. Cook, stirring often, until the beef is browned, about 6 to 8 minutes. Occasionally increase heat slightly to cook off some fat, continuing to break the beef apart.
Add Spices and Simmer: Once the beef is browned, stir in tomato paste, chili powder, smoked paprika, and ground cumin. Cook for another 5 minutes, stirring frequently to meld the flavors. Pour in the fire roasted tomatoes, diced green chiles, and stock (or water). Add the elbow noodles, then bring the mixture to a simmer. Cover the pot and cook for 10 to 15 minutes, stirring occasionally to prevent sticking. The pasta should absorb most of the liquid and become tender. If needed, cook a few more minutes covered.
Incorporate Cheese and Adjust Seasoning: Once the pasta is cooked and liquid is mostly absorbed, stir in the freshly grated white cheddar cheese until melted and evenly combined. Taste the pasta and add more salt or pepper if desired.
Serve: Immediately plate the chili cheese pasta and garnish with sliced green onions. Add a dollop of sour cream on the side if you like for extra creaminess and tang.

Notes

Use whole wheat elbow noodles for added fiber and a nuttier flavor.
Adjust the chili powder and smoked paprika to your preferred spice level.
To make this recipe vegetarian, substitute the beef with plant-based ground meat and use vegetable stock.
Keep heat at medium-low when simmering to avoid the pasta sticking to the pot bottom.
This dish reheats well and can be stored covered in the fridge for up to 3 days.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Main Course
Method: One Pot Cooking, Simmering
Cuisine: American

Nutrition

Serving Size: 1 serving (approx. 1/4 of recipe)
Calories: 520 kcal
Sugar: 6 g
Sodium: 520 mg
Fat: 18 g
Saturated Fat: 7 g
Unsaturated Fat: 9 g
Trans Fat: 0.2 g
Carbohydrates: Fifty-two g
Fiber: 6 g
Protein: 35 g
Cholesterol: 80 mg

Keywords: chili cheese pasta, one pot pasta, ground beef pasta, quick weeknight dinner, comfort food, smoky pasta dish