If you’re searching for a comfort food classic that satisfies every craving, look no further than One Pot Chili Mac and Cheese. This hearty dish blends the zesty kick of chili with the gooey, irresistible creaminess of mac and cheese—all in one pot, all on your stovetop, all within half an hour. With robust spices, tender pasta, and a double serving of melty cheese, it’s the kind of weeknight dinner that makes you want seconds (and leftovers are pure gold). Whether you’re feeding hungry kids, friends, or just yourself, this is a recipe you’ll want to return to again and again.

One Pot Chili Mac and Cheese Recipe - Recipe Image

Ingredients You’ll Need

The magic of One Pot Chili Mac and Cheese lies in just how approachable and pantry-friendly the ingredient list is. Each ingredient brings a burst of flavor, color, or texture that gives this meal its soul—don’t skip the cheese, and don’t be shy about the spices!

Olive oil: A splash of this keeps everything from sticking and adds just a hint of richness from the start.
Onion (diced): Sweet and savory, onions are the first layer of hearty flavor you need.
Garlic (minced): For an aromatic, mouthwatering base—fresh garlic is worth the extra minute to mince.
Ground beef: The meaty foundation of your chili mac, giving it substance and satisfying bite.
Chili powder: This is where the “chili” comes in! Don’t skimp if you want bold flavor.
Ground cumin: Earthy, warm, and subtle—this spice adds depth to every bite.
Smoked paprika: For a gentle smokiness that takes this dish from ordinary to unforgettable.
Salt: Just enough to bring out every flavor in the pot.
Black pepper: For a finishing touch of zip without overwhelming heat.
Diced tomatoes (canned): Juicy, tangy tomatoes bring brightness, color, and sauciness.
Tomato sauce (canned): Smooths out the texture and gives everything that classic “mac and cheese” backdrop.
Kidney beans: These add a hearty, nutritious element and a classic chili texture.
Elbow macaroni (uncooked): The perfect pasta shape for soaking up all those flavors in a single pot.
Beef broth: Richness, savoriness, and depth—beef broth keeps everything moist and tasty as it cooks.
Shredded cheddar cheese: Classic sharp cheddar gives you gooey, melty, tangy perfection.
Shredded Monterey Jack cheese: For a creamy, smooth finish that makes every mouthful decadent.
Chopped fresh parsley or green onions (optional): For a fresh, colorful garnish that brightens your bowl.

How to Make One Pot Chili Mac and Cheese

Step 1: Sauté the Aromatics

Heat the olive oil in a large pot or Dutch oven over medium heat until it shimmers. Add the diced onion and sauté for about three to four minutes, stirring frequently, until the onions soften and turn translucent. Toss in the minced garlic and continue to stir for another 30 seconds or so—just long enough for the garlic to become fragrant, but not so long that it browns.

Step 2: Brown the Beef

Add your ground beef right into the pot, breaking it up with your spoon as it cooks. You want it to brown evenly and lose its pink color, which usually takes about five to six minutes. If there’s excess fat rendered in the pan, go ahead and drain it off for a lighter dish.

Step 3: Spice Things Up

Sprinkle in the chili powder, ground cumin, smoked paprika, salt, and black pepper. Stir everything together thoroughly, making sure your meat and onions are coated in those wonderful, warming spices. This is the moment your kitchen starts smelling like pure coziness!

Step 4: Add the Sauce Components

Now it’s time to bring the chili part to life. Pour in the diced tomatoes (juices and all), tomato sauce, and the rinsed, drained kidney beans. Give it all a good stir so everything is evenly combined and coated in that savory, tomato-spiced goodness.

Step 5: Pasta and Broth Go In

Toss in the uncooked elbow macaroni and pour in the beef broth. Stir to combine everything well. Bring the whole mixture to a gentle boil, then immediately reduce the heat to a simmer. Cover with a lid, and let it cook for 12 to 15 minutes, stirring occasionally, until the pasta is tender and has soaked up all those amazing flavors.

Step 6: Make it Cheesy

Once your pasta is perfectly cooked, remove the pot from the heat. Sprinkle in the shredded cheddar and Monterey Jack cheeses. Stir until all that cheese melts right in, turning everything creamy, stretchy, and downright irresistible. Let the One Pot Chili Mac and Cheese sit for five minutes for the flavors to blend and the dish to thicken just a bit.

How to Serve One Pot Chili Mac and Cheese

Garnishes

The finishing touches go a long way! A sprinkle of fresh parsley or sliced green onions adds a burst of color and a pop of freshness to the One Pot Chili Mac and Cheese. If you love a little extra zing, try a dollop of sour cream or a handful of crushed tortilla chips right on top. You’ll be amazed at how the right garnish somehow makes a cozy bowl of this dish even more irresistible.

Side Dishes

This dish stands strong on its own, but it pairs beautifully with a crisp green salad or a platter of warm, buttery cornbread. Consider a side of roasted veggies or even some simple steamed broccoli to balance out your meal. Each bite of salad or corn muffin gives you a little break from all that creamy, cheesy goodness and rounds out the dinner table beautifully.

Creative Ways to Present

For a fun twist, scoop the One Pot Chili Mac and Cheese into individual ramekins for a party or casual gathering. Bake the ramekins under a broiler for a few minutes with extra cheese on top for a golden, bubbling crust. Or, serve it family-style in your favorite Dutch oven right at the table—there’s something about everyone digging into a big, beautiful pot that just feels like home.

Make Ahead and Storage

Storing Leftovers

The good news is that One Pot Chili Mac and Cheese is just as tasty the next day. Transfer cooled leftovers into airtight containers and refrigerate for up to four days. The flavors continue to develop overnight, so tomorrow’s lunch or dinner might be even better than your first serving.

Freezing

You can absolutely freeze this recipe for longer storage. Cool it completely, then portion it into freezer-safe containers. It’ll keep well in the freezer for up to three months. Thaw overnight in the refrigerator before reheating for best results—the pasta might soften a bit, but the taste remains fabulous.

Reheating

Reheat leftover chili mac on the stovetop or in the microwave. Add a splash of beef broth or water before warming to loosen things up, as the pasta tends to absorb sauce in the fridge. Stir frequently and reheat until piping hot; add extra cheese on top if you want to recapture that fresh-from-the-pot cheesy magic.

FAQs

Can I make this dish vegetarian?

Absolutely! To transform One Pot Chili Mac and Cheese into a vegetarian meal, just swap the ground beef for your preferred meatless alternative and use vegetable broth instead of beef broth. You won’t miss a beat on flavor.

What if I want it spicier?

If you crave extra heat, add a pinch of cayenne pepper, a dash of hot sauce, or toss in some chopped jalapeños along with the other spices. Feel free to taste and adjust as you go—that’s the beauty of a homemade dish!

Can I substitute the type Main Course

Definitely! While elbow macaroni gives you that classic chili mac vibe, other small pasta shapes like shells or rotini work beautifully. Choose one that cooks in a similar amount of time for best results.

Will this recipe work with ground turkey or chicken?

Yes! Swap in ground turkey or chicken for a leaner take on One Pot Chili Mac and Cheese. Just keep an eye on cooking time, as poultry can cook a bit faster than beef—and always make sure it’s fully cooked before adding the liquids.

How can I keep the pasta from getting mushy?

To avoid overcooked pasta, check for doneness at the earlier end of the cooking time. It also helps to stir occasionally, keeping the noodles from sticking to the pot and making sure everything cooks evenly.

Final Thoughts

There’s nothing quite like the cozy, cheesy, spicy embrace of a bowl of One Pot Chili Mac and Cheese. Whether you’re feeding a crowd, meal prepping for the week, or simply spoiling yourself after a busy day, this dish checks every box for comfort, convenience, and flavor. It’s easy, forgiving, and sure to gather smiles at your table—so grab your biggest pot and dig in!

One Pot Chili Mac and Cheese Recipe

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4.5 from 22 reviews

Author: admin
Total Time: 35 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

This hearty One Pot Chili Mac and Cheese combines the flavors of a classic chili with creamy, cheesy macaroni in one easy dish. Perfect for a comforting weeknight dinner that the whole family will love!

Ingredients

Scale

Main Dish:

1 tablespoon olive oil
1 small onion (diced)
3 cloves garlic (minced)
1 pound ground beef
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
1 (15-ounce) can diced tomatoes
1 (8-ounce) can tomato sauce
1 (15-ounce) can kidney beans (drained and rinsed)
2 cups elbow macaroni (uncooked)
3 cups beef broth
1 1/2 cups shredded cheddar cheese
1/2 cup shredded Monterey Jack cheese
chopped fresh parsley or green onions for garnish (optional)

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Instructions

Heat olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook until softened, about 3–4 minutes.
Stir in the garlic and cook for another 30 seconds.
Add the ground beef and cook until browned, breaking it up with a spoon, about 5–6 minutes. Drain any excess fat.
Stir in chili powder, cumin, smoked paprika, salt, and pepper.
Add the diced tomatoes, tomato sauce, kidney beans, uncooked macaroni, and beef broth. Stir to combine.
Bring the mixture to a boil, then reduce heat to a simmer. Cover and cook for 12–15 minutes, or until pasta is tender, stirring occasionally.
Remove from heat and stir in the cheddar and Monterey Jack cheeses until melted and creamy. Let sit for 5 minutes before serving.
Garnish with chopped parsley or green onions if desired.