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.

Reviews Add a comment

  • MS11565711
    7 DEC, 2015
    Based on the others' comments, I upped the amount of seasonings - equal amounts cumin and chili powder, and about 1 tsp mix of parsley, basil and oregano. Once both the pasta and sauce were done, I mixed in the same pot and cooked for an additional 5 minutes to meld the flavors and infuse the pasta with the sauce. I think without this step the pasta would be bland, especially w/o the extra seasoning. I used shredded Monterrey jack which melted beautifully and became an element of the sauce.
  • Vinylsmack
    7 DEC, 2012
    I just finished preparing this recipe and am eating while I type this. It's really a nice quick tasty recipe. It's not a real "chili" tasting sauce, it's more like a hint of chili but I really enjoyed it. I didn't have zucchini on hand so I used frozen green beans. As for the amounts of salt and pepper I used a teaspoon of each using kosher coarse salt.
  • packergal
    30 NOV, 2012
    Seems like you have a new format, have to watch a camera commercial before your video and when I switch to the recipe there is no place that tells where to print. What's up?
  • jctnme
    9 JAN, 2012
    Such a bland and boring recipe. I was disappointed. I had to add more cumin, add some chili powder, Italian seasoning, and a little sugar to give it some flavor.
  • mrsnoriko
    6 JAN, 2012
    I think "juice" means that you don't drain canned diced tomatoes and use the whole can. I am plannning making this tonight. So I'll see.
  • HaywardLN
    30 AUG, 2011
    We really enjoyed this recipe! I used the whole pound of pasta and 2# of ground beef and have lots of leftovers, I like that the sauce and pasta stay separate. I didn't use cumin either, I used a southwest seasoning and it turned out great. It didn't have that "heavy" feel that a lot of pasta dishes have. Will make again for sure!
  • angelo5
    25 AUG, 2011
    Quick and easy to make- fresh and light tasting even with the pasta. My kids gobbled it up- even the zucchini. Great for leftovers too. We're not a fan of cumin so we left that out and added dried herbs instead. Next time I will use fired roasted diced tomatoes for a kick.