This one-pot chili mac comes together fast, with browned ground beef simmered in a smoky-spiced tomato sauce until every bite is rich and deeply savory. Chili powder, cumin, smoked paprika, and a hint of cayenne build serious depth, while the elbow pasta cooks right in the sauce, soaking up all that flavor as it softens to tender. A final scatter of melted cheddar turns the whole skillet gluey-good and comforting, finished with fresh scallions for a sharp, bright contrast. It's hearty, cheesy, and satisfying enough for a weeknight dinner, and it's a great fit for a gluten free table without sacrificing any of that classic chili mac flavor.
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Heat the garlic-infused oil in a large deep skillet or Dutch oven over medium heat until shimmering. Add the scallion greens and cook, stirring, until softened and fragrant, about 1 minute.
Add the ground beef and cook, breaking it up with a wooden spoon, until no pink remains and the meat registers 160°F (71°C) on an instant-read thermometer, about 6–8 minutes. Tilt the pan and spoon off any excess fat.
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