If you’re searching for the ultimate family dinner that combines bold flavors, creamy textures, and minimal clean-up, you’re about to fall in love with One Pot Chili Mac and Cheese. This comforting classic wraps together the heartiness of chili and the cheesy goodness of macaroni, all in a single pan. Who wouldn’t want a recipe that’s both speedy and soul-satisfying? Growing up, weeknights at our house often meant racing to the dinner table as the irresistible aroma of chili and bubbling cheese filled the kitchen. The best part? Just one pot to wash after a delicious meal! Compared to other favorites like my Creamy Chicken Alfredo Pasta, this one-pot wonder lands you all the flavor without a mountain of dishes. Get ready to dive into a dish that checks all the boxes for quick, hearty, and totally crave-worthy family meals.
What is One Pot Chili Mac and Cheese?
Let’s break it down: It’s not quite chili, it’s not quite mac and cheese, but when they come together—oh, magic happens! Have you ever wondered who first tossed chili spices into cheesy macaroni? Whoever they were, they must have known that the way to a man’s (or anyone’s!) heart is through their stomach. Picture a busy weeknight when you just can’t decide between a spicy bowl of chili and the creamy comfort of mac and cheese—why not have both? The answer is as fun as it is delicious: One Pot Chili Mac and Cheese. Get your spoon ready and give this crowd-pleasing mashup a try tonight!
Why You’ll Love This
The real star of One Pot Chili Mac and Cheese is its irresistible combination of luscious, creamy cheese mingling with hearty beef, beans, and punchy chili spices. Making this dish at home also saves you the dollars you’d spend on multiple takeout orders—especially since one pot serves a crowd at a fraction of the price. Plus, the finishing touch of melted cheddar and fresh parsley takes things from ordinary to outstanding. Each bite is loaded with saucy noodles, savory beef, and bursts of sweetness from tomatoes and beans. If you loved the classic Cheesy Beef Taco Bake on the blog, this recipe is sure to win you over with its even easier clean-up and bold flavors. Ready to whip up this delicious, budget-friendly dinner? Let’s get cooking!
How to Make
Quick Overview
One Pot Chili Mac and Cheese stands out for its all-in-one simplicity—no juggling multiple pans or worrying about timing. It’s a swift recipe, taking about 35 minutes from start to finish, yet it doesn’t skimp on taste. Expect a silky, cheesy sauce enveloping perfectly tender noodles with a kick of chili and cumin for depth. This dish is a weeknight hero, delivering flavor, comfort, and an easy clean-up.
Ingredients
1 tablespoon olive oil
2 cloves garlic, minced
1 onion, diced
8 ounces ground beef
4 cups chicken broth
1 (14.5-ounce) can diced tomatoes
3/4 cup canned white kidney beans, drained and rinsed
3/4 cup canned kidney beans, drained and rinsed
2 teaspoons chili powder
1 1/2 teaspoon cumin
Kosher salt and freshly ground black pepper, to taste
10 ounces elbow macaroni
3/4 cup shredded cheddar cheese
2 tablespoons chopped fresh parsley leaves
Step-by-Step
- Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the diced onion and sauté for about 2-3 minutes until softened and fragrant.
- Add the minced garlic and cook for another 30 seconds, stirring constantly so it doesn’t burn.
- Add the ground beef to the pot. Cook, breaking up the meat with a spoon, until browned throughout and no longer pink, about 4-5 minutes.
- Drain any excess fat from the pot.
- Stir in the chicken broth, diced tomatoes (with their juices), both types of beans, chili powder, cumin, and a pinch of salt and pepper. Mix well to combine.
- Add in the elbow macaroni and stir everything together. Bring the mixture to a gentle boil, then reduce the heat and simmer uncovered.
- Let the pasta cook, stirring occasionally, until the noodles are tender and most of the liquid has absorbed, about 12-15 minutes.
- Once the pasta is cooked and the chili is thickened, remove from the heat. Stir in the shredded cheddar cheese until melted and creamy.
- Taste and adjust seasoning with more salt and pepper if needed.
- Sprinkle with fresh parsley before serving. Serve hot and enjoy!
What to Serve One Pot Chili Mac and Cheese With
This hearty main dish shines on its own, but pairing it with a few simple sides creates a balanced meal. Try it with a crisp green salad tossed in a tangy vinaigrette for freshness, or serve alongside warm, buttery cornbread for irresistible comfort. For a bit of zest, offer pickled jalapenos or a dollop of sour cream on the side. If you want to round out your meal with a beverage, a cold glass of iced tea or a citrus-infused sparkling water hits the spot.
Top Tips for Perfecting
- For extra flavor, swap in ground turkey or chicken if you prefer a lighter version.
- Don’t overcook the pasta; check it frequently after the 10-minute mark to keep it perfectly al dente.
- Like things spicy? Add a pinch of cayenne or a diced jalapeno when you sauté the onions.
- Out of cheddar? Use Monterey Jack or pepper jack cheese for a melty twist.
- Resist the urge to lift the lid too often while simmering, as this keeps the liquid ratio just right.
- For a vegetarian option, leave out the ground beef and add more beans or corn.
- Double the batch—leftovers taste even better the next day!
Storing and Reheating Tips
To store leftovers, let the chili mac cool to room temperature. Transfer it to an airtight container and refrigerate for up to four days. For longer storage, freeze portions in freezer-safe containers for up to two months. When ready to enjoy again, reheat individual servings in the microwave in 30-second increments, stirring to ensure even heating. For frozen portions, thaw overnight in the fridge before reheating. Add a splash of broth or water while warming up to keep the texture creamy and prevent the pasta from drying out.
FAQs
-
Can I use a different type of pasta?
Absolutely! Penne, rotini, or shells can replace elbow macaroni. Just keep an eye on cooking times, as different shapes may need a minute more or less. -
Do I have to use both kinds of beans?
No, you can use all kidney beans or all white beans. Feel free to swap in black beans or pinto beans for a twist. -
Can I make this vegetarian?
Definitely—simply omit the ground beef and add more beans or diced veggies like bell peppers or zucchini. -
How spicy is this recipe?
This recipe is family-friendly and mildly spiced. If you like more heat, add extra chili powder or red pepper flakes to taste. -
Can I make this ahead of time?
Yes, it reheats beautifully! Just follow the storage and reheating tips above for the best results.
Conclusion
One Pot Chili Mac and Cheese is the answer to your busy day dinner dilemma. With just one pan and easy-to-find ingredients, you’ll serve up a meal that’s big on flavor, creamy in texture, and packed with hearty goodness. Not only does it come together in about half an hour, but it’s also endlessly customizable and perfect for leftovers. Whether you’re feeding a hungry family or meal-prepping for the week, this recipe is guaranteed to earn a permanent spot in your dinner rotation. Give it a try tonight and discover the magic of making a wholesome, comforting meal with minimal fuss—and maximum flavor!
One Pot Chili Mac and Cheese
Equipment
- Large Pot or Dutch Oven
Ingredients
Ingredients
- 1 tablespoon Olive oil
- 2 cloves Garlic, minced
- 1 medium Onion, diced
- 8 ounces Ground beef
- 4 cups Chicken broth
- 1 14.5-ounce can Diced tomatoes
- 3/4 cup Canned white kidney beans, drained and rinsed
- 3/4 cup Canned kidney beans, drained and rinsed
- 2 teaspoons Chili powder
- 1 1/2 teaspoons Cumin
- to taste Kosher salt and freshly ground black pepper
- 10 ounces Elbow macaroni
- 3/4 cup Shredded cheddar cheese
- 2 tablespoons Chopped fresh parsley leaves
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the diced onion and sauté for about 2-3 minutes until softened and fragrant.
- Add the minced garlic and cook for another 30 seconds, stirring constantly so it doesn’t burn.
- Add the ground beef to the pot. Cook, breaking up the meat with a spoon, until browned throughout and no longer pink, about 4-5 minutes.
- Drain any excess fat from the pot.
- Stir in the chicken broth, diced tomatoes (with their juices), both types of beans, chili powder, cumin, and a pinch of salt and pepper. Mix well to combine.
- Add in the elbow macaroni and stir everything together. Bring the mixture to a gentle boil, then reduce the heat and simmer uncovered.
- Let the pasta cook, stirring occasionally, until the noodles are tender and most of the liquid has absorbed, about 12-15 minutes.
- Once the pasta is cooked and the chili is thickened, remove from the heat. Stir in the shredded cheddar cheese until melted and creamy.
- Taste and adjust seasoning with more salt and pepper if needed.
- Sprinkle with fresh parsley before serving. Serve hot and enjoy!