One-Pot Chili Mac and Cheese
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One-Pot Chili Mac and Cheese combines hearty chili with creamy macaroni and cheese to create a quick and comforting meal that is ready in under 30 minutes!
It has the perfect balance of flavors in one dish that is always a family favorite on game day or as a weeknight meal.
For even more fun meals with chili, check out these recipes too! Spooky Halloween Chili (with spaghetti, hot dogs, and hard boiled eggs), Guinness Beef Chili, and Chili Cheese Dog Pizza.
What you’ll need
- Olive oil
- Minced fresh garlic
- Sweet yellow onions or onions of your choice.
- Lean ground beef – I used 93% lean
- Crushed tomatoes
- Red kidney beans – Or your favorite bean of choice like black beans or white cannellini beans.
- Beef broth – You can substitute chicken broth or vegetable broth
- Elbow macaroni – macaroni pasta
- Chili powder
- Cayenne pepper
- Ground cumin
- Kosher salt and black pepper
- Shredded cheddar cheese – I used sharp cheddar, but a combination of cheddar and Monterey Jack would also be delicious.
- Chopped cilantro or parsley to garnish
- 7-Quart Dutch Oven
- Cutting Board & Chefs Knife
- Box Grater
Be sure to check out the detailed printable recipe card below
What is Chili Mac?
An easy dinner recipe that combines two favorite comfort foods: beef chili and macaroni and cheese. It features ground meat (usually beef), beans, pasta, and a cheesy sauce, all seasoned with chili spices.
How to make easy One Pot Chili Mac
Heat olive oil in a Dutch oven or large pot over medium-high heat. Add onion and garlic and cook until softened, about 3 minutes.
Add the ground beef and cook until no longer pink, breaking it up with a wooden spoon as it cooks.
Pour in the beef stock, tomatoes, beans, macaroni, and spices. Stir to combine and bring up to a simmer.
Reduce heat, cover and cook for 9 minutes, or until the macaroni is cooked al dente. It should be just barely cooked without being soft, with a good amount of liquid remaining.
Turn heat off, leaving the pot on the burner, and stir in half of the grated cheese. Check seasonings and adjust as needed.
Sprinkle remaining cheese over the top and place the lid on top to allow the cheese to melt, about 2 minutes.
Sprinkle with chopped cilantro and serve immediately.
And there you have it – a thick and creamy, slightly spicy, loaded with flavor and goodies Chili Mac and Cheese!!
Serving Suggestions
Cheesy chili mac and cheese is a hearty and flavorful dish on its own, but you can complete the meal by serving it with complementary sides.
- Green Side Salad
- Cornbread
- Steamed Broccoli
- Tortilla Chips
- Corn Chips
- Garlic Bread
Expert Tips
- If using ground beef with a higher fat content, you will need to drain off the fat to prevent your dish from being to greasy.
- Do not overcook your pasta! The pasta will continue to cook and absorb the sauce while the cheese is melting. You can always add more time if needed, but you cannot fix mushy pasta if it’s overcooked.
- Do not panic if you do not have the exact ingredients, you can improvise with this recipe. My yellow onion was rotten in the middle so I used a red onion. Only have black beans, go ahead and use them.
FAQ’s
Yes, you can use various types of meat like ground turkey, chicken, or even vegetarian meat substitutes (with vegetable broth) for a different twist on this easy meal.
Elbow macaroni is the traditional choice, but you can experiment with other pasta shapes if you prefer. Be sure to check package directions for cooking times and adjust accordingly.
Absolutely! Adjust the level of spiciness by adding more chili powder, additional cayenne pepper, red pepper flakes, or hot sauce to suit your taste. For a smokey, spicier taste add one tablespoon chipotle powder.
Allow to cool completely then store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave or on the stovetop, adding a little milk to restore creaminess if needed.
Yes, you can freeze it in an airtight container for up to 2-3 months. Thaw in the refrigerator before reheating.
Some favorite toppings include chopped green onions, a dollop of sour cream, diced tomatoes, avocado slices, and sliced jalapeños.
More delicious comfort food recipes
- Homemade Macaroni and Cheese
- Instant Pot Lasagna
- Chipotle Bacon Macaroni and Cheese
- Instant Pot Irish Beef Stew
- Skillet Chicken Cacciatore
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Enjoy!!
One-Pot Chili Mac and Cheese
Ingredients
- 1 tablespoon olive oil
- 1 large sweet yellow onion finely diced
- 2 large cloves fresh garlic finely minced
- 1 pound lean ground beef I used 95% – substitute ground chicken or turkey
- 2.5 cups beef broth chicken or vegetable broth work too
- 28 ounce can crushed tomatoes
- 14 ounce can red kidney beans drained and rinsed
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- .25 teaspoon cayenne pepper
- 0.5 teaspoon ground black pepper
- 1 teaspoon kosher salt or more to taste
- 8 ounces elbow macaroni uncooked
- 2.75 cups shredded cheddar cheese a little over 7 ounces
- 2 tablespoons cilantro finely chopped – to garnish
Instructions
- Heat olive oil in a Dutch oven or large pot over medium-high heat. Add onion and garlic and cook until softened, about 3 minutes.
- Add the ground beef and cook until no longer pink, breaking it up with a wooden spoon as it cooks.
- Pour in the beef stock, tomatoes, beans, macaroni, and spices. Stir to combine and bring up to a simmer.
- Reduce heat, cover and cook for 9 minutes, or until the macaroni is cooked al dente. It should be just barely cooked without being soft, with a good amount of liquid remaining.
- Turn off heat, leaving the pot on the burner, and stir in half of the grated cheese. Check seasonings and adjust as needed.
- Sprinkle remaining cheese over the top and place the lid on top to allow the cheese to melt, about 2 minutes.
- Sprinkle with chopped cilantro and serve immediately.
Notes
- If using ground beef with a higher fat content, you will need to drain off the fat to prevent your dish from being to greasy.
- Do not overcook your pasta! The pasta will continue to cook and absorb the sauce while the cheese is melting. You can always add more time if needed, but you cannot fix mushy pasta if it’s overcooked.
- Do not panic if you do not have the exact ingredients, you can improvise with this recipe. My yellow onion was rotten in the middle so I used a red onion. Only have black beans, go ahead and use them.
- Adjust the level of spiciness by adding more chili powder, additional cayenne pepper, red pepper flakes, or hot sauce to suit your taste. For a smokey, spicier taste add one tablespoon chipotle powder.
- Leftovers: Allow to cool completely then store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave or on the stovetop, adding a little milk to restore creaminess if needed.
- To freeze: Place in an airtight container for up to 2-3 months. Thaw in the refrigerator before reheating.
- Top with chopped green onions, a dollop of sour cream, diced tomatoes, avocado slices, and sliced jalapeños, if desired.
