If there’s ever been a recipe that checks all the right boxes for cozy comfort food, it’s One Pot Chili Mac and Cheese. Think creamy, cheesy macaroni swirling with hearty chili flavors and tender beef, all pulled together in one glorious pot with barely any cleanup. Whether you’re feeding a hungry family or just looking to meal-prep something soul-warming for the week, this dish brings bold flavor, a fun texture combination, and crowd-pleasing satisfaction in every bite.
Ingredients You’ll Need
The beauty of this One Pot Chili Mac and Cheese is how a handful of easy-to-find ingredients come together to create something genuinely magical. These staples work in harmony—the aromatic veggies, punchy spices, and gooey cheeses each have a purpose, making this dish a weeknight favorite you’ll want to revisit often.
- Olive oil: Adds a silky base for sautéing your onions and garlic, building early flavor from the very first step.
- Onion (1 small, diced): Brings a subtly sweet and savory backbone that enhances every bite.
- Garlic (2 cloves, minced): Layers in aromatic sharpness that warms up the entire pot.
- Ground beef (1 pound): Gives the dish its classic, meaty depth and satisfying bite—swap for ground turkey or a plant-based option if you like.
- Tomato paste (2 tablespoons): Concentrates rich tomato flavor for that signature chili tang.
- Chili powder (1 tablespoon): Infuses warmth and classic chili spice without overpowering heat.
- Ground cumin (1 teaspoon): Offers earthy undertones that enhance the chili vibe.
- Paprika (1/2 teaspoon): Adds smoky, subtle complexity and a gorgeous reddish hue.
- Salt and pepper to taste: Essential for seasoning every layer—taste and adjust as you go for the perfect balance.
- Diced tomatoes (1 can, 15 oz): Provide juicy acidity and gentle tomato sweetness.
- Kidney beans (1 can, 15 oz, drained and rinsed): Deliver heartiness and classic chili character, plus a boost of fiber.
- Beef broth (2 cups): Creates a savory base that infuses the pasta as it cooks and keeps everything tender and rich.
- Elbow macaroni (2 cups, uncooked): Absorbent little noodles ready to soak up all those chili and cheese flavors—it wouldn’t be mac and cheese without them!
- Cheddar cheese (2 cups, shredded): Melts into gooey lusciousness, bringing that sharp, craveable cheddar taste.
- Mozzarella cheese (1/2 cup, shredded): Adds stretchy, creamy richness that beautifully balances the cheddar.
- Parsley or green onions (chopped, for garnish – optional): Freshens up the final dish with a pop of color and herbiness.
How to Make One Pot Chili Mac and Cheese
Step 1: Build Your Flavor Base
Start by heating the olive oil in a large pot or Dutch oven over medium heat. Sauté the diced onion for 3–4 minutes until it softens and turns fragrant. Stir in your minced garlic and let it mingle for just 30 seconds—this step unlocks loads of flavor with almost no effort!
Step 2: Brown the Beef
Add your ground beef to the pot, breaking it up gently with a spoon. Let it cook until nicely browned all over—this is where the savory magic really starts happening. If you see excess grease, drain it off to keep things from getting too heavy.
Step 3: Spice It Up
Time for the tomato paste, chili powder, ground cumin, paprika, and a sprinkle of salt and pepper. Stir everything in and let it cook for a minute or two so the spices toast and the tomato paste caramelizes, deepening that robust chili flavor you’re after.
Step 4: Add Tomatoes, Beans, Broth, and Pasta
Pour in the diced tomatoes (with their juices), kidney beans, beef broth, and your uncooked elbow macaroni. Stir everything together. The pasta will soak up all this zippy, savory liquid as it cooks, pulling every bit of flavor along with it.
Step 5: Simmer and Thicken
Bring your pot to a gentle boil, then dial the heat down to a simmer. Cover and cook for 12–15 minutes, giving things a stir every few minutes, until the macaroni is tender and most of the liquid is absorbed. Your kitchen will smell downright irresistible by now!
Step 6: Cheese, Please!
Turn the heat off and sprinkle in both the shredded cheddar and mozzarella cheeses. Stir well—the cheeses will melt right into the pasta, making everything ooey, gooey, and perfectly creamy. If you’re in the mood, top with a flurry of chopped parsley or green onions for extra freshness.
How to Serve One Pot Chili Mac and Cheese
Garnishes
A handful of fresh parsley or sliced green onions adds a beautiful pop of color and subtle herbal lift. Some folks love a dollop of sour cream or a sprinkle of extra cheese on top—totally fair game! Even a dash of hot sauce works wonders if you want more kick.
Side Dishes
Although One Pot Chili Mac and Cheese is a whole meal in itself, it pairs fantastically with a crisp green salad, classic cornbread, or some steamed veggies. These sides add a fresh crunch or gentle sweetness to complement the hearty, cheesy main event.
Creative Ways to Present
Try serving out of individual ramekins for a fun twist, or ladle it up in large mugs for movie night comfort food. I’ve even loaded leftovers into hollowed bell peppers for a colorful, portion-controlled lunch the next day! The possibilities are endless when it comes to this versatile dish.
Make Ahead and Storage
Storing Leftovers
Pop cooled leftovers into an airtight container in the refrigerator. One Pot Chili Mac and Cheese stays fresh and delicious for up to 4 days, making it perfect for meal prepping or low-effort lunches all week long.
Freezing
If you want to freeze this dish, portion into freezer-safe containers after it cools completely. It keeps well for up to 2 months—just be sure to thaw in the fridge overnight before you plan to reheat. The flavors meld even more while resting!
Reheating
Warm up individual servings in the microwave, stirring halfway through, or reheat larger portions gently on the stovetop over low heat. Add a splash of broth or water if it looks a bit thick, and don’t forget a sprinkle of fresh cheese or herbs to revive that just-made vibe.
FAQs
Can I make this recipe vegetarian?
Absolutely! Just swap the ground beef for your favorite plant-based meat or even extra beans. Use vegetable broth in place of beef broth, and you’ll have a hearty, meatless version of One Pot Chili Mac and Cheese that tastes just as comforting.
What kinds of cheese work best?
Sharp cheddar gives that classic flavor and melting quality, while mozzarella brings the creaminess. Don’t be afraid to experiment with pepper jack, Monterey Jack, or even smoked gouda to mix up the personality of your chili mac.
Can I use a different type Main Course
Definitely! While elbow macaroni is the classic choice for One Pot Chili Mac and Cheese, small shells, rotini, or penne can work nicely. Just keep an eye on the cooking time, since different shapes may need a few extra minutes.
How can I adjust the spice level?
Ramping things up is easy—add a chopped jalapeño along with your onions or splash in some hot sauce before serving. If you prefer mild flavors, simply reduce the chili powder or use a sweet paprika.
Can I double this recipe for a crowd?
This recipe doubles like a dream! Just make sure to use a really large pot and give things a couple extra minutes to come to a roll and simmer. Your guests will love it, and you’ll love the “one pot” cleanup.
Final Thoughts
Now that you know just how simple and satisfying One Pot Chili Mac and Cheese can be, I hope you’ll give it a try. It’s the kind of meal that wins over picky eaters and comfort food lovers alike—so go ahead, get your pot ready and dive into a bowl of pure, cheesy joy!
Print
One Pot Chili Mac and Cheese Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Non-Vegetarian
Description
A hearty and flavorful one-pot meal that combines the comforting elements of chili and mac and cheese into a delicious dish. This easy recipe is perfect for a cozy family dinner or a casual gathering with friends.
Ingredients
Main Chili Mac:
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 pound ground beef
- 2 tablespoons tomato paste
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon paprika
- Salt and pepper to taste
- 1 can (15 oz) diced tomatoes
- 1 can (15 oz) kidney beans, drained and rinsed
- 2 cups beef broth
- 2 cups elbow macaroni, uncooked
Cheesy Topping:
- 2 cups shredded cheddar cheese
- 1/2 cup shredded mozzarella cheese
- Chopped parsley or green onions for garnish (optional)
Instructions
- Main Chili Mac: Heat olive oil in a large pot or Dutch oven. Add onion, cook until softened. Stir in garlic, then add ground beef, cook until browned. Drain excess grease. Add tomato paste, chili powder, cumin, paprika, salt, and pepper. Cook to develop flavor.
- Add diced tomatoes, kidney beans, beef broth, and macaroni. Bring to a boil, then simmer covered for 12–15 minutes until pasta is tender. Remove from heat.
- Cheesy Topping: Stir in cheddar and mozzarella until melted and creamy. Garnish with parsley or green onions if desired. Serve hot.
Notes
- You can substitute ground turkey or plant-based meat for a lighter or vegetarian version.
- Adjust the spice level by adding jalapeños or hot sauce.
- Leftovers reheat well and make a great next-day lunch.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 520
- Sugar: 5g
- Sodium: 760mg
- Fat: 24g
- Saturated Fat: 11g
- Unsaturated Fat: 11g
- Trans Fat: 0.5g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 32g
- Cholesterol: 80mg
