One-Pot Chili Mac and Cheese

Meet the ultimate comfort food mashup: chili mac! This incredible dish combines hearty chili with creamy macaroni and cheese, all made in a single pot. Forget the extensive cleanup; this recipe simplifies dinner. It delivers a rich, flavorful, and incredibly satisfying meal that your whole family will love. Get ready for a delicious, easy-to-make dinner with minimal fuss.

Why You’ll Love This Chili Mac

• Easy One-Pot Preparation: Cook everything from start to finish in one pot, significantly reducing cleanup.
• Quick Dinner Solution: From prep to plate, this meal comes together fast, perfect for busy weeknights.
• Ultimate Comfort Food Appeal: Enjoy the best of both worlds with hearty chili and cheesy pasta in every bite.
• Deep, Rich Chili Flavor: Savory ground beef, tomatoes, and a blend of spices create an authentic chili taste.
• Cheesy, Satisfying Texture: Melty cheese combined with tender macaroni pasta makes every spoonful delightful.
• Customizable Spice Level: Adjust the cayenne pepper to make this chili mac as mild or fiery as you prefer.

Ingredients

Creating this amazing chili mac requires simple, accessible ingredients. You likely have many of these staples in your pantry right now!

• 1 tbsp olive oil
• 2 garlic cloves, minced
• 1 onion, finely chopped
• 1 red capsicum / bell pepper, chopped
• 500g / 1 lb ground beef (mince), I use lean
• 800g / 28 oz crushed canned tomato
• 420g / 14 oz can red kidney beans, drained
• 2 1/2 cups (625 ml) beef broth (chicken broth also ok)
• 250g / 8 oz elbow macaroni pasta (elbow pasta), uncooked
• 2 cups (200g) shredded cheese (cheddar, Monterey Jack, tasty cheese)
• 1/4 cup coriander / cilantro finely chopped, for garnish
• 1/2 tsp cayenne pepper or pure chilli powder (adjust spiciness to taste) (Note 1)
• 2 tsp paprika powder
• 2 tsp cumin powder
• 1 1/2 tsp onion powder (can sub garlic powder)
• 1 tsp dried oregano
• 1/2 tsp black pepper
• 1 1/4 tsp salt

Notes & Substitutions

You can easily adapt this chili mac to your preferences. Consider using ground turkey, pork, or even lamb instead of beef for a different flavor profile. The recipe calls for pure chili powder (cayenne), but if you use a US-style chili powder blend, adjust the amount, as it includes other spices. Small pasta shapes like ditalini, small shells, or cavatappi work wonderfully in place of elbow macaroni. Experiment with your favorite cheese blends, perhaps adding pepper jack for a kick or a touch of smoked gouda for depth. Feel free to stir in other vegetables like corn, diced carrots, or zucchini along with the bell pepper for added nutrition and texture.

Equipment

You won’t need many special tools for this easy chili mac recipe. A few kitchen essentials are all it takes to get dinner on the table.

• Large Dutch oven or deep pot (at least 5-quart capacity)
• Wooden spoon or spatula
• Measuring cups and spoons
• Sharp knife and cutting board

Instructions

Prepare this hearty chili mac quickly with these straightforward steps. Follow these directions to achieve a perfectly cooked, flavorful meal every time.

1. Heat the olive oil in your large pot over high heat. Add the minced garlic and chopped onion, cooking them for 1 minute until fragrant. Next, add the chopped bell pepper and continue to cook until the onion turns translucent and softens.
2. Add the ground beef to the pot. Break it up with your wooden spoon as it cooks. Stir occasionally until the beef completely browns, with no pink remaining. For optimal food safety, it is important to cook ground beef to a safe minimum internal temperature. Drain any excess grease from the pot if desired.
3. Once the beef is fully browned, stir in all the spices: cayenne pepper, paprika, cumin, onion powder, dried oregano, black pepper, and salt. Cook for about 1 minute, stirring constantly, to toast the spices and release their aromas.
4. Pour in the crushed canned tomatoes, drained red kidney beans, and beef broth. Stir these ingredients well to combine them with the beef and spice mixture. Bring the mixture to a strong simmer over high heat.
5. Once simmering, add the uncooked elbow macaroni pasta to the pot. Stir thoroughly to ensure the pasta is fully submerged in the liquid. Reduce the heat to medium-low, then cover the pot with a lid.
6. Cook for 12 minutes, or until the macaroni is al dente. This means the pasta should be just cooked through with a slight chewiness, not mushy. The dish should still be saucy but without excessive liquid. Adjust cooking time slightly if your pasta requires more or less time.
7. Turn the stove off, but leave the pot on the burner. Stir through half of the shredded cheese until it melts and incorporates into the saucy pasta. Taste the chili mac and adjust the salt and pepper as needed for perfect seasoning.
8. Top the mixture with the remaining shredded cheese. Place the lid back on the pot and let it sit for approximately 2 minutes. This brief resting period allows the cheese to melt beautifully and the sauce to thicken further.
9. Remove the lid, sprinkle with fresh coriander (cilantro) if desired, and serve your delicious chili mac immediately while it’s warm and cheesy.

Pro Tips for the Best Chili Mac

Mastering a few simple techniques elevates your chili mac from good to great. Achieving perfect pasta texture is key; stir it often during cooking and check for doneness around the 10-minute mark to prevent overcooking. Build rich flavor layers by cooking the spices briefly with the beef after browning, before adding the liquids. Culinary experts often recommend that toasting spices brings out their fullest flavor and deepens their taste. Ensure proper beef browning for ultimate richness; cook until no pink remains, breaking up large pieces. For the best cheesy melt, remove the pot from direct heat before stirring in and topping with cheese. Adjust the liquid during cooking; if it seems too thick, add a splash more broth. If it’s too thin, simmer uncovered for a few extra minutes.

Serving Suggestions, Storage & Variations

This versatile chili mac tastes fantastic on its own, but a few simple additions can make it even better. Serve each bowl topped with a dollop of cool sour cream, a sprinkle of fresh green onions, or a dash of your favorite hot sauce for extra zing. A side of warm cornbread also complements this hearty meal perfectly.

Storage: Let any leftover chili mac cool completely before transferring it to an airtight container. It stores well in the refrigerator for up to 3-4 days. Reheat gently on the stovetop over low heat, adding a splash of broth or water to loosen the sauce if it has thickened too much.

Freezing: For make-ahead meals, this chili mac freezes beautifully. Portion cooled leftovers into freezer-safe containers or bags. It maintains quality for up to 2-3 months. Thaw overnight in the refrigerator before reheating.

Variations: Easily adapt this recipe. Create a delicious vegetarian chili mac by swapping ground beef for plant-based crumbles or using lentils. Introduce a smoky chipotle flavor by adding a teaspoon of chipotle powder or a tablespoon of finely minced canned chipotles in adobo sauce. Explore different bean types, such as black beans or cannellini beans, for a unique twist.

Nutrition Information

This chili mac provides a hearty and satisfying meal, packed with protein and carbohydrates to keep you full and energized. The following values are estimates per serving.

Frequently Asked Questions (FAQ)

Can I use different pasta?
Yes, you can! Small pasta shapes like ditalini, small shells, or rotini work well in this chili mac recipe. Ensure you check the package cooking time and adjust as needed.

How can I make this spicier or milder?
To increase the heat, add more cayenne pepper or a pinch of red pepper flakes with the other spices. For a milder version, simply reduce the amount of cayenne pepper or omit it entirely.

Can I make this vegetarian?
Absolutely. Substitute the ground beef with an equal amount of plant-based ground meat crumbles or use cooked lentils instead. Replace beef broth with vegetable broth for a fully vegetarian option.

Why is my chili mac watery or too thick?
If your chili mac is too watery, simmer it uncovered for a few extra minutes to allow the sauce to reduce. If it is too thick, stir in a splash more beef or vegetable broth until it reaches your desired consistency.

Can I prepare this in a slow cooker?
While this recipe is designed for the stovetop, you can adapt it. Brown the beef and aromatics first, then transfer them to a slow cooker with the other ingredients (except pasta and cheese). Add the pasta during the last 30-45 minutes of cooking.

Conclusion

This one-pot chili mac is a true game-changer for busy cooks and comfort food enthusiasts alike. It brings together robust chili flavors with creamy, cheesy macaroni in a single, easy-to-clean pot. This simple recipe proves that delicious, homemade meals do not require hours in the kitchen. Enjoy the rich taste, simple preparation, and hearty satisfaction this dish offers. Make it tonight and discover your new favorite family dinner!

One-Pot Chili Mac and Cheese

This comforting one-pot chili mac and cheese combines savory ground beef, crushed tomatoes, kidney beans, and elbow macaroni in a rich, spicy sauce, finished with melted shredded cheese. It's a hearty and satisfying meal perfect for a family dinner.

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 6 servings

Calories: 550

Ingredients Equipment Method Notes

Ingredients

  

Main Ingredients

• 1 tbsp olive oil
• 2 garlic cloves minced
• 1 onion finely chopped
• 1 red capsicum / bell pepper chopped
• 500 g ground beef (mince) I use lean
• 800 g crushed canned tomato
• 420 g red kidney beans drained
• 2.5 cups beef broth chicken broth also ok
• 250 g elbow macaroni pasta uncooked
• 2 cups shredded cheese cheddar, Monterey Jack, tasty cheese
• 0.25 cup coriander / cilantro finely chopped, for garnish
• 0.5 tsp cayenne pepper or pure chilli powder adjust spiciness to taste
• 2 tsp paprika powder
• 2 tsp cumin powder
• 1.5 tsp onion powder can sub garlic powder
• 1 tsp dried oregano
• 0.5 tsp black pepper
• 1.25 tsp salt

Equipment

• Large pot
• Stove

Method

 

Instructions

1. Heat oil in a large pot over high heat, then add garlic and onion and cook for 1 minute before adding capsicum until the onion is translucent.
2. Add the ground beef to the pot, breaking it up as you cook until it turns brown.
3. Stir in all remaining ingredients except the cheese, bring to a simmer, then reduce heat to medium.
4. Cover the pot and cook for 12 minutes, or until the macaroni is al dente and the sauce is absorbed but still slightly liquid.
5. Turn off the stove, stir half of the cheese into the saucy mixture, adjust seasonings, then top with the remaining cheese and cover for about 2 minutes until melted.
6. Garnish with coriander if desired and serve the chili mac and cheese immediately.

Notes

Adjust cayenne pepper/chili powder to taste for desired spiciness. Cook macaroni until al dente for best texture. The sauce will continue to absorb as the cheese melts.