One-Pot Chili Mac and Cheese

Total Time: 25 minutes

One-pot chili mac and cheese. This rich and hearty dinner is the ultimate comfort food. Bold chili flavors meet cheese and pasta for a dish that’s a total win!

one pot chili mac and cheese

Why you’ll love this one-pot chili mac

Two comfort food favorites combined into one! This dish is super hearty and packed with flavor, all while being comforting and ready in under 30 minutes. Plus, it’s made in just one pot for easy cleanup. What more could you ask for?

Maybe the fact that it’s super customizable! Want to add veggies? Go for it. Craving beans? Toss them in. Love spice? Turn up the heat! This dish is a one-pot wonder that you can make your own.

Follow my step-by-step video or join me on YouTube to cook along!

one pot chili mac and cheese

What is chili mac?

Chili mac isn’t your ordinary mac and cheese, it’s the best of both worlds! This dish combines creamy mac and cheese with a homemade chili, made from simple ingredients.

Elbow pasta is simmered in a rich, tomato-based meat sauce, seasoned with chili spices and finished with plenty of cheddar cheese. Some versions include beans or bell peppers, but that’s totally up to you!

While chili mac is similar to American goulash or Hamburger Helper, though the flavors and seasonings make it stand out.

One thing’s for sure, this dish is bound to be a family favorite!

Chili mac and cheese ingredients

  • Ground beef: Use lean ground beef to keep the dish from becoming greasy. You can also swap it for ground chicken or turkey.
  • Elbow pasta: Classic for chili mac, but feel free to use penne, rigatoni, or cavatappi instead.
  • Seasoning: Smoked paprika, dried thyme (or oregano), ground cumin, and crushed chipotle peppers (or swap with crushed red pepper flakes), plus salt and black pepper for balance.
  • Onion and garlic: Essential flavor enhancers. Stick to fresh—avoid dried onion or garlic powder for the best taste.
  • Puréed tomatoes: Brings a tangy, rich tomato base to the sauce, enhancing the chili flavor. Crushed tomatoes work as a substitute.
  • Beef broth: Adds depth and seasoning. Chicken broth is a good alternative.
  • Cheddar cheese: Stirred directly into the sauce for creaminess. Best when freshly grated from the block. Mature cheddar works best, but a blend of cheddar and mozzarella, or cheddar and Parmesan, or Monterey Jack would also be delicious.
  • Olive oil and unsalted butter: Used for browning the meat and building flavor.
one pot chili mac and cheese

Recipe variations

  • Add beans: Canned black beans or kidney beans make a great addition for extra protein and texture.
  • Veggie boost: Add diced carrots, red or green bell peppers right after adding the meat, then continue with the recipe as directed. You can also mix in canned or frozen corn.
  • Topping options: Fresh parsley is my go-to garnish for color and flavor, but cilantro or scallions work just as well.
  • Don’t overcook the pasta: Check it after 8–9 minutes to keep it al dente. You want it tender but firm, no mushy pasta when stirring in the cheese!
  • Make it spicier: This dish has a mild heat from chipotle peppers, but if you like it hotter, add extra chipotle, stir in diced jalapeños, chipotles in adobo or sprinkle in some crushed red pepper flakes.
one pot chili mac and cheese

Storing tips

  • Refrigerate: Cover and store leftovers in the fridge for up to 3 days. When reheating, add a splash of milk or water to bring back the creamy texture.
  • Freeze: Store in airtight containers and freeze for up to 3 months. To reheat, thaw overnight in the fridge, then warm it up on the stovetop, adding a little liquid if needed to loosen the sauce.
one pot chili mac and cheese
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One-Pot Chili Mac and Cheese

A rich, hearty and cheesy comfort food classic! Bold chili flavors blend with creamy cheese and pasta, all made in one easy-to-clean pot. A guaranteed crowd-pleaser!

Prep 5 minutes
Cook 20 minutes
Total 25 minutes
Servings 4
Calories 723

Ingredients 
 

  • 1 tbsp olive oil
  • 1 tbsp unsalted butter
  • 1 yellow onion - diced
  • 3 garlic cloves - minced
  • 1 pound ground beef
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp smoked paprika
  • 1 tsp dried thyme
  • ½ tsp ground cumin
  • 1 tsp crushed chipotle pepper
  • 2 cups beef broth
  • ¾ cup whole milk
  • 2 cups puréed tomatoes
  • 9 ounces elbow pasta
  • 2 cups shredded cheddar
  • chopped parsley - optional

Instructions 

  • Get your prep done before you start cooking: Grate the cheddar, dice the onion and mince the garlic cloves.
  • Heat oil and butter over medium high in a large heavy-bottomed pot. Add ground beef and break up into pieces. Add onion and garlic, cook for 3 minutes. Stir in salt, pepper, paprika, cumin, thyme and chipotle pepper.
  • Pour in broth, puréed tomatoes and milk. Bring to a boil. Add pasta and reduce heat to medium low. Simmer for 10 minutes. Stir frequently to prevent the pasta from sticking to the bottom of your pot.
  • Turn off the heat. Stir in cheddar. Finish off with parsley. Enjoy!

Nutrition

Calories: 723kcalCarbohydrates: 55gProtein: 38gFat: 38gSaturated Fat: 17gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gTrans Fat: 2gCholesterol: 122mgSodium: 1333mgPotassium: 702mgFiber: 3gSugar: 5gVitamin A: 1072IUVitamin C: 3mgCalcium: 323mgIron: 4mg
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