This easy chili mac is the ultimate weeknight dinner—hearty, cheesy, and made all in one pot.
It’s a cozy mashup of two comfort food favorites: bold, beefy chili and creamy mac and cheese.
Your family will love how rich and flavorful it is, and you’ll love how quick and easy it comes together in just 25 minutes.
Serve it as is, or pair it with cornbread or a side salad for an extra satisfying meal.
Whether it’s a chilly night or you just need something simple and comforting, this one-pot wonder is a total keeper.
For Chili Mac and Cheese
- Ground Beef – Lean ground beef works best for a flavorful yet not overly greasy dish. You can also swap for ground turkey or chicken.
- Onion and Garlic – The foundation of flavor! These aromatics add depth to the dish.
- Red Bell Pepper – Adds a touch of sweetness and a bit of crunch to balance the richness.
- Crushed Tomatoes – Provides a hearty base and a slight tanginess to the chili.
- Red Kidney Beans – A classic chili ingredient that adds texture and a dose of protein and fiber.
- Beef Broth – Helps cook the pasta while infusing it with a rich, savory taste. Chicken broth also works!
- Elbow Macaroni – The pasta soaks up all the flavors, making this dish extra satisfying.
- Cheese – A blend of cheddar, Monterey Jack, or your favorite melty cheese for that creamy, cheesy goodness.
- Cilantro – Fresh and bright, perfect for garnishing at the end.
For Homemade Chili Seasoning
- Cayenne Pepper – Adds a little heat. Adjust based on your spice preference.
- Paprika – Gives a smoky, slightly sweet depth of flavor.
- Cumin – Essential for that warm, earthy chili taste.
- Onion Powder – Enhances the overall savoriness of the dish.
- Dried Oregano – Adds a subtle herbaceous note.
- Black Pepper & Salt – To season and balance all the flavors.
One Pot Chili Mac and Cheese
Notes
Ingredients
Main:- 1 tbsp olive oil
- 2 garlic cloves, minced
- 1 onion, finely chopped
- 1 red bell pepper (capsicum), chopped
- 500g (1 lb) lean ground beef
- 800g (28 oz) canned crushed tomatoes
- 420g (14 oz) canned red kidney beans, drained
- 2 1/2 cups (625 ml) beef broth (chicken broth works too)
- 250g (8 oz) uncooked elbow macaroni
- 2 cups (200g) shredded cheese (cheddar, Monterey Jack, or any good melting cheese)
- 1/4 cup chopped fresh cilantro (optional, for garnish)
- 1/2 tsp cayenne pepper (or adjust to taste)
- 2 tsp paprika
- 2 tsp ground cumin
- 1 1/2 tsp onion powder (or garlic powder)
- 1 tsp dried oregano
- 1/2 tsp black pepper
- 1 1/4 tsp salt
Instructions
- Sauté the base:
In a large pot, heat olive oil over high heat. Add garlic and onion, and cook for about 1 minute. Stir in the bell pepper and cook until the onion turns translucent. - Cook the beef:
Add the ground beef. Cook while breaking it up with a spoon, until it's browned all over. - Add remaining ingredients (except cheese):
Stir in the crushed tomatoes, kidney beans, broth, pasta, and all the chili seasoning. Bring the mixture to a simmer, then reduce the heat to medium. - Simmer:
Cover the pot and cook for about 12 minutes, or until the pasta is just al dente (tender but slightly firm). The mixture should be thick and saucy. - Add cheese:
Turn off the heat but leave the pot on the stove. Stir in half the shredded cheese until melted and well combined. Taste and adjust salt or pepper if needed. - Finish and serve:
Sprinkle the rest of the cheese over the top, cover again, and let it sit for 2 minutes until the cheese melts. Garnish with chopped cilantro if you like, and serve hot.
Tips & Notes
- Spice Level: The cayenne gives a mild heat. Feel free to increase or decrease it based on your preference.
- Don’t Overcook the Pasta: Turn off the heat once the pasta is just done—it’ll keep cooking slightly as it sits.
- Protein Swaps: You can substitute ground chicken, turkey, or lamb instead of beef.
- Freezer-Friendly: Let it cool completely before freezing. For best results, stop cooking while the pasta is still slightly firm. Reheat in the microwave after thawing overnight.
- Texture Check: It should be saucy, not soupy. Pasta will absorb more liquid as it sits, so don’t worry if it looks a little loose at first.
Nutrition
Calories: 768kcal | Carbohydrates: 75g | Protein: 44g | Fat: 35g | Saturated Fat: 14g | Cholesterol: 103mg | Sodium: 1630mg | Potassium: 1902mg | Fiber: 11g | Sugar: 12g | Vitamin A: 2226IU | Vitamin C: 116mg | Calcium: 468mg | Iron: 12mg
1. Can I use different types of pasta?
Absolutely! While elbow macaroni is traditional, other short pasta shapes like bowtie (farfalle), rotini, penne, or gemelli work well and absorb the sauce nicely.
2. How can I prevent the pasta from becoming mushy?
To avoid mushy pasta, add it to the pot at the right time and check it a minute or two before the suggested cooking time. Since it cooks directly in the sauce, it will continue to soften even after you take it off the heat. Serving it when the pasta still has a slight bite ensures the perfect texture.
3. What type of cheese melts best in this dish?
Sharp cheddar is a popular choice for its robust flavor. Mixing in cheeses like Monterey Jack can enhance meltability, and using pepper jack adds a spicy kick. Adding the cheese gradually prevents graininess and ensures a creamy texture.
4. Can I make this recipe gluten-free?
Yes, simply substitute regular pasta with your preferred gluten-free pasta. Keep in mind that gluten-free pastas often cook faster and can be more delicate, so adjust the cooking time accordingly to prevent them from breaking apart.
5. How can I adjust the spice level to my preference?
To increase spiciness, add more cayenne pepper, diced jalapeños, or a few dashes of hot sauce. For a milder version, reduce the amount of chili powder or omit spicy ingredients altogether. Adjusting spices allows you to tailor the dish to your taste.