One Pot Chili Mac and Cheese Recipe
If you’re craving a comforting meal that brings together hearty chili flavors and creamy mac and cheese in one glorious dish, then you have to try this One Pot Chili Mac and Cheese Recipe. It’s the perfect weeknight dinner that’s as satisfying as it is simple, melding the richness of ground beef and melted cheese with the zing of chili spices—all cooked together for an effortless, crowd-pleasing feast. Whether you’re feeding a hungry family or meal prepping for the week, this dish warms you up from the inside out with every cheesy, spicy bite.
Ingredients You’ll Need
Every ingredient in this One Pot Chili Mac and Cheese Recipe plays a crucial role in building layers of flavor, texture, and color. From the savory depth of ground beef to the vibrant pop of kidney beans, each item is simple yet essential to make this hearty meal stand out.
- Olive oil: Provides a smooth base to sauté the onions and garlic, adding richness without overpowering.
- Small onion (diced): Offers a subtle sweetness and aromatic foundation for the chili flavors.
- Garlic cloves (minced): Adds that classic punch of savory warmth that complements the beef perfectly.
- Ground beef (1 pound): The protein-packed heart of the dish, bringing savory depth and a satisfying bite.
- Tomato paste (2 tablespoons): Concentrates tomato flavor and deepens the overall chance of the sauce.
- Chili powder (1 tablespoon): Infuses the dish with smokiness and a touch of heat that defines the chili experience.
- Ground cumin (1 teaspoon): Enhances the earthy spices, layering in warmth and complexity.
- Smoked paprika (1/2 teaspoon): Adds a subtle smokiness that ties together the chili and cheese components.
- Salt and black pepper: Essential seasonings that bring out all the flavors.
- Diced tomatoes (14.5 oz can): Brightens the dish with fresh acidity and juicy texture.
- Kidney beans (15 oz can, drained and rinsed): Add fiber, color, and a creamy bite that contrasts beautifully with the pasta.
- Beef broth (2 cups): The flavorful cooking liquid that softens the macaroni while infusing savory notes.
- Elbow macaroni (1 1/2 cups uncooked): The classic pasta shape that holds the cheesy chili sauce perfectly.
- Shredded cheddar cheese (1 1/2 cups): Melts into a gooey, sharp layer of cheesiness everyone loves.
- Shredded Monterey Jack cheese (1/2 cup): Adds creaminess and a slightly milder flavor to balance the cheddar.
- Chopped parsley or green onions (optional): Fresh garnish for a pop of color and light herbal brightness.
How to Make One Pot Chili Mac and Cheese Recipe
Step 1: Sauté your aromatics and brown the beef
Start by heating olive oil in a large deep skillet or Dutch oven over medium heat. Toss in the diced onion and cook until softened and translucent, about 2–3 minutes. Next, stir in the minced garlic for just 30 seconds to release its fragrant aroma without burning. Add the ground beef and cook until it’s nicely browned, breaking it apart with your spoon so every bite will have that delicious meaty texture. If there’s excess fat, drain it to keep the dish from getting greasy.
Step 2: Build the chili base with spices and tomato paste
To deepen the flavors, stir in the tomato paste, chili powder, cumin, smoked paprika, salt, and black pepper. Let this mixture cook for about a minute—this “blooming” process wakes up the spices and enhances their intensity, creating a rich, layered chili foundation for your mac and cheese.
Step 3: Add liquids, beans, and pasta
Pour in the diced tomatoes, kidney beans, and beef broth, then stir everything together. Toss in the uncooked elbow macaroni and bring the whole pot to a boil. This method simplifies things by cooking your pasta right in the flavorful chili sauce, so every noodle is infused rather than boiled plain.
Step 4: Simmer until pasta is tender and sauce thickens
Once boiling, reduce the heat to low, cover the pot, and let it gently simmer for about 12–15 minutes. During this time, the macaroni absorbs the savory liquid and softens perfectly, while the sauce thickens into a luscious consistency. Be sure to check occasionally and stir gently to prevent sticking.
Step 5: Stir in the gooey cheeses
When the pasta is tender and most of the liquid is absorbed, turn off the heat and immediately stir in shredded cheddar and Monterey Jack cheeses. They melt quickly, creating a luscious, creamy sauce that ties all the flavors together in ultimate comfort food fashion. Let the dish rest for 5 minutes before serving to thicken slightly and develop even more flavor.
How to Serve One Pot Chili Mac and Cheese Recipe
Garnishes
To elevate this dish, sprinkle freshly chopped parsley or sliced green onions on top. They add a fresh, crisp bite and a lovely burst of green color that makes each serving look as good as it tastes. If you enjoy a bit of heat, a few thin jalapeño slices or a dash of hot sauce can also be delightful.
Side Dishes
This One Pot Chili Mac and Cheese Recipe is hearty enough to stand on its own, but pairing it with a crisp green salad or steamed veggies can balance the richness. Some crusty bread or cornbread also makes a wonderful companion, perfect for sopping up any cheesy chili sauce left on your plate.
Creative Ways to Present
For a fun twist, serve your chili mac in mini cast iron skillets or individual oven-safe bowls topped with a little extra cheese and broil briefly to create a golden crust. Alternatively, use it as a filling for stuffed bell peppers or bake with tortillas for a chili mac casserole — perfect for family gatherings or potlucks!
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer your leftovers to an airtight container and refrigerate for up to 3 days. The flavors even deepen overnight, making it just as comforting, if not better, the next day.
Freezing
You can freeze portions of this One Pot Chili Mac and Cheese Recipe in freezer-safe containers or bags for up to 2 months. Be sure to cool it completely before freezing, and leave some room for expansion. Thaw overnight in the refrigerator before reheating.
Reheating
Reheat gently on the stovetop over low heat with a splash of broth or milk to revive the creamy texture. Alternatively, microwave in short bursts, stirring in between, until warmed through. Avoid high heat to prevent the cheese from separating.
FAQs
Can I use ground turkey instead of ground beef?
Absolutely! Ground turkey is a leaner alternative and works wonderfully in this recipe without sacrificing flavor. You might want to add a bit more seasoning to keep it flavorful.
Is this dish spicy? Can I adjust the heat?
This One Pot Chili Mac and Cheese Recipe has a mild to moderate spice level thanks to the chili powder and smoked paprika. For more heat, add jalapeños or cayenne pepper. To keep it mild, reduce or omit the chili powder.
Can I make this recipe vegetarian?
Yes! Swap the ground beef for plant-based ground meat or extra beans and vegetables. Use vegetable broth instead of beef broth for a fully vegetarian version.
What’s the best cheese to use for melting?
Cheddar and Monterey Jack are ideal because they melt smoothly and add great flavor. You can also experiment with mozzarella or Colby for different textures and tastes.
Can I prepare this dish ahead of time?
You can chop the onion and garlic ahead and measure out the spices, but it’s best to cook everything fresh. However, leftovers store beautifully and make a fantastic make-ahead meal.
Final Thoughts
This One Pot Chili Mac and Cheese Recipe truly hits the spot when you want something cozy, cheesy, and packed with bold flavors without any fuss. It’s a wonderful way to bring chili and mac and cheese lovers together in one pot, creating a fuss-free dinner that feels like a warm hug. I hope you give it a try and find it as much a favorite at your table as it is at mine!
Print
One Pot Chili Mac and Cheese Recipe
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Diet: Kid-Friendly
Description
One Pot Chili Mac and Cheese is a hearty and comforting American dish combining savory ground beef, robust chili spices, tender elbow macaroni, and creamy melted cheeses. Cooked entirely in one pot on the stovetop, this easy-to-make recipe balances rich flavors and textures with convenience, making it perfect for a satisfying weeknight dinner.
Ingredients
Protein and Vegetables
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 pound ground beef
Spices and Seasonings
- 2 tablespoons tomato paste
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
Liquids and Legumes
- 1 (14.5 oz) can diced tomatoes
- 1 (15 oz) can kidney beans, drained and rinsed
- 2 cups beef broth
Pasta and Cheese
- 1 1/2 cups elbow macaroni, uncooked
- 1 1/2 cups shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
Garnish (Optional)
- Chopped parsley or green onions
Instructions
- Prepare the Base: Heat olive oil in a large deep skillet or Dutch oven over medium heat. Add the diced onion and cook for 2–3 minutes until softened.
- Add Garlic: Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
- Brown the Meat: Add the ground beef and cook until browned, breaking it apart with a spoon as it cooks. Drain excess fat if necessary to reduce greasiness.
- Spice It Up: Stir in the tomato paste, chili powder, ground cumin, smoked paprika, salt, and black pepper. Cook for 1 minute to allow the spices to bloom and deepen in flavor.
- Add Liquids and Pasta: Incorporate the diced tomatoes, kidney beans, beef broth, and uncooked elbow macaroni. Stir everything together and bring the mixture to a boil.
- Simmer: Reduce the heat to low, cover the pot, and let it simmer for 12–15 minutes, or until the pasta is tender and most of the liquid has been absorbed.
- Add Cheese: Stir in the shredded cheddar and Monterey Jack cheeses until melted and creamy throughout the dish.
- Rest and Serve: Remove from heat and let the chili mac and cheese rest for 5 minutes before serving. Garnish with chopped parsley or green onions if desired.
Notes
- For a spicier version, add jalapeños or a pinch of cayenne pepper to taste.
- Substitute ground beef with ground turkey or plant-based meat for a different protein option.
- Leftovers reheat well in the microwave or on the stovetop and can be frozen for future meals.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
