New This Month

Stovetop Chili Mac


This one-pot wonder features hearty fall flavors that will have everyone asking for seconds.

  • Prep:
  • Total Time:
  • Servings: 4

Photography: John Kernick

Source: Everyday Food, September 2011


  • Coarse salt and ground pepper
  • 3/4 pound rigatoni or other tube-shaped pasta
  • 1 teaspoon extra-virgin olive oil
  • 3 garlic cloves, roughly chopped
  • 1 small yellow onion, diced small
  • 1 pound ground beef chuck (85 percent lean)
  • 1 3/4 teaspoons ground cumin
  • 1 cup corn kernels, thawed if frozen
  • 1 small zucchini, diced medium
  • 1 can (28 ounces) diced tomatoes
  • 2 ounces cheddar, grated (3/4 cup)


  1. In a large pot of boiling salted water, cook pasta according to package instructions. Drain and return to pot. Meanwhile, in a large skillet heat oil over medium. Add garlic and onion and cook until onion is translucent, 3 minutes.

  2. Increase heat to medium-high, add beef, and cook, breaking up meat with a wooden spoon, until no longer pink, about 5 minutes. Add cumin and cook until fragrant, 1 minute. Season with salt and pepper. Add corn and zucchini and cook until zucchini is crisp-tender, 2 minutes. Add tomatoes and juice, bring to a simmer, and cook until mixture is heated through, about 3 minutes. Season to taste with salt and pepper. Divide pasta among four bowls, top with meat sauce, and sprinkle with cheese.

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