Imagine your favorite, comforting bowl of chili and a big, cheesy plate of macaroni and cheese decided to get together and become one incredible meal. That’s exactly what you get with this One-Pot Chili Mac and Cheese. It’s a hearty, soul-warming mashup that brings the best of both worlds into a single pot. We’re talking seasoned ground beef, tender pasta, beans, tomatoes, and a creamy, cheesy sauce that all come together in about 30 minutes. It’s the ultimate answer to the eternal question: what’s for dinner?
Why You’ll Love This One-Pot Chili Mac and Cheese
You’ll love this recipe because it’s the definition of a no-fuss, crowd-pleasing dinner. First, there’s the obvious: you only have one pot to wash. That’s a win on any busy weeknight. But beyond the easy cleanup, this dish delivers on flavor. It’s so, so satisfying. The spices are warm and inviting, the cheese is gooey and rich, and the whole thing just feels like a big hug in a bowl. It’s a guaranteed hit with the whole family, it makes fantastic leftovers, and it’s incredibly flexible based on what you have in your pantry. A true hero of easy meals.
Ingredients
- 1 tablespoon olive oil: For sautéing our aromatics.
- 1 yellow onion, diced: Adds a sweet, savory base flavor.
- 1 pound lean ground beef: The hearty, protein-packed star. You can also use ground turkey.
- 3 cloves garlic, minced: For that essential punch of flavor.
- 2 tablespoons chili powder: The foundation of our spice blend.
- 1 teaspoon ground cumin: Adds a warm, earthy depth.
- 1 teaspoon smoked paprika: Provides a subtle smokiness.
- 1/2 teaspoon dried oregano: A classic herb for chili.
- 1 (15-ounce) can tomato sauce: Creates the rich, saucy base.
- 1 (15-ounce) can diced tomatoes, undrained: For texture and bright tomato flavor.
- 1 (15-ounce) can kidney beans, rinsed and drained: Adds fiber and makes it more filling.
- 4 cups low-sodium beef or chicken broth: The liquid that cooks our pasta and adds savoriness.
- 1 (12-ounce) box elbow macaroni: The classic pasta choice that holds the cheese so well.
- 2 cups shredded sharp cheddar cheese: For that iconic, melty, cheesy goodness.
- 1/2 cup milk or half-and-half: Helps create a smooth, creamy cheese sauce.
- Salt and black pepper to taste: To season every layer.
Step by Step Method
- In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat. Add the diced onion and cook for 3-4 minutes, until it begins to soften.
- Add the ground beef, breaking it up with a spoon. Cook until it’s no longer pink, about 5-7 minutes. Drain off any excess grease.
- Stir in the minced garlic, chili powder, cumin, smoked paprika, and oregano. Cook for one more minute until fragrant.
- Pour in the tomato sauce, diced tomatoes with their juices, rinsed kidney beans, and broth. Give everything a good stir to combine.
- Add the uncooked elbow macaroni and stir it into the liquid. Bring the mixture to a boil, then reduce the heat to a steady simmer.
- Cover the pot and let it simmer for 12-15 minutes, stirring occasionally to prevent sticking, until the pasta is tender and has absorbed most of the liquid.
- Turn the heat down to low. Stir in the shredded cheddar and milk until the cheese is completely melted and the sauce is creamy and smooth. Season with salt and pepper to your liking. Let it sit for 5 minutes off the heat to thicken up before serving.
Cooking Equipment Needed
You don’t need anything fancy for this recipe, which is part of its charm! A large Dutch oven or a heavy-bottomed stockpot is your best friend here. You want something that distributes heat evenly to prevent the pasta from scorching on the bottom. You’ll also need a sturdy wooden spoon for stirring and a measuring cup. That’s it!
Creative Variations
This recipe is a wonderful canvas for your own ideas. For a kick of heat, add a diced jalapeño with the onions or a pinch of cayenne pepper with the spices. Not a beef fan? Ground turkey or even a plant-based ground meat alternative work beautifully. To pack in more veggies, stir in a cup of frozen corn or diced bell peppers with the beans. For a extra-decadent twist, swap half the cheddar for pepper jack cheese. And honestly, if you’re out of elbow macaroni, any small pasta shape like shells or cavatappi will do the job just fine.
Storage Tips for Leftovers
Let the chili mac cool completely before storing. It will keep in an airtight container in the refrigerator for up to 4 days. The pasta will continue to absorb liquid, so when you reheat it, you’ll want to do it slowly on the stovetop over low heat. Add a small splash of broth or milk to loosen it up and bring back its creamy consistency. You can also freeze it for up to 3 months. Thaw in the fridge overnight before reheating.
Serving Ideas & Pairings
This dish is a complete meal all on its own, but a few simple sides can really round it out. A simple green salad with a tangy vinaigrette cuts through the richness perfectly. A side of cornbread or some warm, buttered dinner rolls are classic partners for sopping up any extra sauce. For a lighter option, some quick-pickled red onions or a dollop of cool sour cream on top adds a lovely fresh contrast. So good.
Doneness Test for Perfect Pasta
The best way to know if your pasta is perfectly cooked is to taste it! Around the 12-minute mark, fish out a single piece of macaroni, let it cool for a second, and bite into it. You’re looking for it to be tender but still have a slight bite—al dente. It will continue to soften a bit as it sits in the hot sauce after you turn off the heat, so it’s better to err on the side of slightly underdone than overdone and mushy.
FAQs About One-Pot Chili Mac and Cheese
- Can I make this recipe gluten-free? Absolutely! Simply swap the regular elbow macaroni for your favorite gluten-free pasta. Just be sure to check that your broth and other packaged ingredients are also certified gluten-free if needed.
- Is this one of those healthy dinner recipes? It can be! By using lean ground beef, low-sodium broth, and whole wheat pasta, you can easily boost the nutritional profile. It’s packed with protein and fiber from the beans, making it a balanced and filling option for easy healthy dinner solutions.
- My sauce seems too thin. What did I do wrong? Don’t worry! This happens sometimes. Just let the pot sit off the heat for a few more minutes—the pasta will continue to absorb liquid. If it’s still too thin, you can mix a tablespoon of cornstarch with two tablespoons of cold water and stir it in, then simmer for a minute until thickened.
- Can I prep this ahead of time for easy weeknight dinners? You sure can. You can brown the beef and onion ahead of time and store it in the fridge. When you’re ready to eat, just add it back to the pot with the remaining ingredients and pick up from step 4. It cuts the active cooking time down to almost nothing.