Craving cozy comfort with minimal dishes? You’ll fall head over heels for One Pot Chili Mac and Cheese! This easy, all-in-one dinner is pure magic: meaty, cheesy, and packed with bold chili flavor, yet pleasingly familiar thanks to macaroni and melty cheese. It comes together in about half an hour, making it a weeknight champion or a laid-back weekend treat. Every spoonful is rich, hearty, and joyfully satisfying—trust me, your family will be circling back for seconds!

One Pot Chili Mac and Cheese Recipe - Recipe Image

Ingredients You’ll Need

Every ingredient in this One Pot Chili Mac and Cheese is carefully chosen to strike the perfect balance of flavor and comfort. Simple pantry staples work together, each playing a delicious role in creating a rich, savory bowl that’s impossible to resist.

Olive oil: Adds depth and helps brown the beef while lending a subtle fruity note.
Ground beef: The heart of this chili mac—choose 80/20 for rich flavor without excess grease.
Yellow onion: Brings sweet earthiness and aromatic backbone to the base.
Garlic: Just two cloves give the dish a little punch and extra savoriness.
Chili powder: Lends that signature hearty chili flavor and gorgeous color.
Ground cumin: Cozy, warm, and essential for depth and complexity.
Paprika: Adds a gentle smokiness and enhances the overall chili vibe.
Salt: Key for bringing all the flavors together—skip if using a very salty broth.
Black pepper: Wakes up the party with a bit of bite.
Diced tomatoes: Give body, juiciness, and a little tang—go fire-roasted for even more flavor.
Tomato sauce: Smoothes out the base for a saucy finish that hugs every piece of pasta.
Beef broth: Infuses the whole pot with a deep, meaty richness as the pasta cooks right in it.
Kidney beans: A classic chili staple that adds creaminess, heft, and gorgeous color contrast.
Elbow macaroni: The ultimate comfort pasta, perfect for soaking up that glorious sauce.
Cheddar cheese: Brings bold, sharp, melty temptation to every bite.
Monterey Jack cheese: Creates silky smoothness and delightful stretch.
Green onions or parsley: The pop of freshness that makes the dish feel and look complete.

How to Make One Pot Chili Mac and Cheese

Step 1: Brown the Beef

Start by heating olive oil in a big, sturdy pot or Dutch oven over medium heat. Add your ground beef and let it sizzle, breaking it apart with a wooden spoon as it cooks. You want lovely browned bits for max flavor—just be sure to drain off any excess fat, especially if your beef is on the fatty side. This builds a solid, hearty base for your One Pot Chili Mac and Cheese.

Step 2: Sauté the Onion and Garlic

Next, toss in the diced onion and garlic. Stir and sauté for 2 to 3 minutes until the onions soften and turn translucent, and that garlicky fragrance starts to tempt everyone nearby. This step layers in aromatic flavor and sets the stage for our spices.

Step 3: Spice It Up

Sprinkle in the chili powder, cumin, paprika, salt, and pepper. Give it all a good stir so the spices coat the beef and aromatics. You’ll see (and smell!) the transformation as everything wakes up and the colors begin to deepen. This is where the chili flavor starts to really shine in every spoonful.

Step 4: Add Tomatoes, Broth, Beans, and Pasta

Pour in the diced tomatoes, tomato sauce, beef broth, and kidney beans, then add the uncooked elbow macaroni. Yes, the pasta cooks right in the sauce! Stir everything together, bring it to a gentle boil, then reduce to a simmer. Cover and let it bubble away for about 10 to 12 minutes, stirring occasionally. You’ll know it’s ready when the macaroni is tender, but not mushy, and the sauce has thickened deliciously.

Step 5: Finish with Cheese

Remove your pot from the heat and immediately stir in the shredded cheddar and Monterey Jack cheeses. They’ll melt into the chili mac, transforming it into a creamy, crave-worthy dish. Once you see every noodle coated in that gooey blanket, you know it’s showtime for this One Pot Chili Mac and Cheese!

How to Serve One Pot Chili Mac and Cheese

Garnishes

The finishing touch makes all the difference. Sprinkle sliced green onions or fresh parsley over the top for vivid color and a bright, fresh bite. For a zesty kick, try thinly sliced jalapeños, or even a dollop of sour cream on each bowl.

Side Dishes

While this chili mac truly stands on its own, it’s extra comforting with simple sides. Think crisp green salad with a tangy vinaigrette, cornbread muffins, or garlic bread for mopping up the cheesy sauce. Even a plate of fresh-cut veggies makes a lovely counterpoint.

Creative Ways to Present

This dish is endlessly flexible! Pile it high in big bowls for a family-style meal, or scoop into small cups or ramekins for parties or potlucks. You can also bake it under a blanket of extra cheese for a bubbly casserole effect, or serve alongside tortilla chips for a playful, nacho-inspired twist.

Make Ahead and Storage

Storing Leftovers

Once your One Pot Chili Mac and Cheese has cooled, transfer leftovers to airtight containers. Refrigerate for up to 4 days; the flavors deepen even more as it sits! It reheats beautifully, making lunch or a quick dinner the next day a total breeze.

Freezing

This dish freezes well for up to two months. Spoon portions into freezer-safe containers or heavy-duty bags, squeezing out as much air as possible. Thaw overnight in the fridge, then reheat as desired—you’ll have a grab-and-go comfort meal ready anytime.

Reheating

For best results, reheat gently on the stove over low heat with a splash of beef broth or water to loosen it up. You can also microwave individual servings, stirring partway through, until piping hot and creamy. Add a sprinkle of cheese or your favorite toppings before serving, and it’s like new again!

FAQs

Can I make One Pot Chili Mac and Cheese vegetarian?

Absolutely! Swap the ground beef for your favorite plant-based meat alternative or use an extra can of beans, and switch to vegetable broth. You’ll still get all the cozy, cheesy flavor in a totally meatless version.

What other cheeses work well in this dish?

While cheddar and Monterey Jack are classic, you can try pepper jack for a spicier kick, or mix in mozzarella for extra stretch. If you love bolder flavor, a handful of sharp provolone or Colby is also delicious.

How do I make it spicier?

To amp up the heat, add a diced jalapeño with the onion and garlic, toss in more chili powder, or finish with your favorite hot sauce. You can also garnish with red pepper flakes or pickled jalapeños.

Can I use a different type Main Course

Yes! While elbow macaroni is classic for that nostalgic feel, small shells, rotini, or penne all work well. Just keep an eye on the cooking time and add a little broth if needed.

How do I prevent the pasta from getting mushy?

The key is to simmer gently and stir occasionally, stopping the heat as soon as the pasta is al dente. If you’re making it ahead, slightly undercook the pasta, since it absorbs more liquid as it sits.

Final Thoughts

There’s just something magical about One Pot Chili Mac and Cheese—it’s simple, bold, and always brings smiles to the table. Whether you’re whipping it up for a weeknight dinner or a laid-back get-together, you’ll love how easy it is to create such a cozy, flavorful meal. Give it a try, and I promise it’ll end up on heavy rotation in your kitchen!

One Pot Chili Mac and Cheese Recipe

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4.7 from 23 reviews

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

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Description

A hearty and comforting one-pot meal that combines the flavors of chili with creamy mac and cheese. This easy-to-make dish is perfect for a quick and satisfying family dinner.

Ingredients

Scale

For the Chili:

1 tablespoon olive oil
1 pound ground beef
1 small yellow onion, diced
2 cloves garlic, minced
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
1 can (15 ounces) diced tomatoes
1 can (8 ounces) tomato sauce
2 cups beef broth
1 can (15 ounces) kidney beans, drained and rinsed

For the Mac and Cheese:

2 cups elbow macaroni, uncooked
2 cups shredded cheddar cheese
1/2 cup shredded Monterey Jack cheese
Chopped green onions or parsley for garnish (optional)

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Instructions

Prepare the Chili: In a large pot, heat olive oil and brown the ground beef. Add onion, garlic, chili powder, cumin, paprika, salt, and pepper. Stir in diced tomatoes, tomato sauce, beef broth, and kidney beans.
Cook the Pasta: Add macaroni to the pot, bring to a boil, then simmer for 10–12 minutes until pasta is tender.
Finish the Dish: Remove from heat and stir in cheddar and Monterey Jack cheese until melted. Garnish with green onions or parsley.

Notes

For added spice, include a diced jalapeño with the onions or hot sauce to taste.
Substitute ground turkey or plant-based meat for a lighter version.
Leftovers store well in the fridge for up to 4 days.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Stovetop
Cuisine: American