This One Pot Chili Mac and Cheese is the ultimate comfort food mashup, combining the smoky, hearty flavors of chili with the cheesy goodness of macaroni. By cooking the pasta directly in the broth with the beef and beans, the starch thickens the sauce naturally, creating a rich and flavorful meal with minimal cleanup.
Loaded with ground beef, two types of beans, and a gooey layer of melted cheddar, this 30-minute meal is a family favorite that satisfies every craving.
Recipe Details
- Flavor Profile: A savory blend of browned beef, sweet onions, and earthy cumin and chili powder, balanced by the acidity of tomatoes and the richness of cheddar cheese.
- Texture: The macaroni is tender and creamy, mixed with hearty chunks of beef and soft beans, all held together by a thick, cheesy sauce.
- Time: 10 minutes prep, 20 minutes cook time.
- Difficulty: Easy. It is a straightforward one-pot method: brown, simmer, and melt.
What You’ll Need
To make this recipe, you will need a large stockpot or Dutch oven with a lid to hold all the ingredients and allow the pasta to steam. A wooden spoon or spatula is helpful for crumbling the beef. The ingredients rely on pantry staples like canned beans, diced tomatoes, macaroni, and broth, paired with fresh ground beef and aromatics.
Ingredient Notes
- Ground Beef – 8 ounces of ground beef provides the meaty base. Browning it with the onion builds the first layer of flavor.
- Kidney Beans – A mix of white kidney beans (cannellini) and red kidney beans adds color, texture, and protein. Be sure to drain and rinse them to remove excess sodium.
- Elbow Macaroni – The classic shape for mac and cheese. It cooks relatively quickly and holds onto the sauce and meat bits perfectly.
- Chicken Broth – Using 4 cups of chicken broth instead of water infuses the pasta with flavor as it cooks.
- Diced Tomatoes – A can of diced tomatoes (undrained) adds essential acidity and liquid for the pasta to absorb.
- Spices – Chili powder and cumin give the dish its signature “chili” flavor profile without being overly spicy.
- Cheddar Cheese – Shredded cheddar melts over the top to bring the “mac and cheese” element to life. Sharp cheddar is recommended for more flavor.
Add-ins and Substitutions
- Spice Level – If you like heat, add a diced jalapeño with the onions or a pinch of cayenne pepper with the spices.
- Protein – Ground turkey or chicken works just as well if you want a lighter option.
- Vegetables – You can stir in corn kernels or diced bell peppers along with the tomatoes for extra crunch and nutrition.
How to Make One Pot Chili Mac and Cheese
- Brown the Beef: Heat the olive oil in a large stockpot or Dutch oven over medium-high heat. Add the ground beef and diced onion. Cook until the beef is browned and the onion is soft, about 3-5 minutes, making sure to crumble the beef as it cooks. Drain any excess fat.
- Add Aromatics: Stir in the minced garlic and cook until fragrant, about 1 minute.
- Combine Ingredients: Stir in the chicken broth, diced tomatoes (with juices), drained white kidney beans, drained red kidney beans, chili powder, and cumin. Season with salt and pepper to taste.
- Simmer Pasta: Stir in the uncooked elbow macaroni. Bring the mixture to a boil. Once boiling, cover the pot, reduce the heat to low, and simmer until the pasta is cooked through and tender, about 13-15 minutes.
- Melt Cheese: Remove the pot from the heat. Sprinkle the shredded cheddar cheese over the top and cover with the lid again. Let it sit for about 2 minutes, or until the cheese has completely melted.
- Serve: Serve immediately, garnished with chopped fresh parsley if desired.
Pro Tip: Don’t be alarmed if the mixture looks soupy when you first add the pasta. As the macaroni cooks, it absorbs the liquid and releases starch, thickening the broth into a hearty sauce.
Recipe Tips
- Stir Occasionally: While the pasta simmers covered, give it a stir once or twice to ensure the macaroni doesn’t stick to the bottom of the pot.
- Check Doneness: Start checking the pasta around the 12-minute mark. You want it tender but not mushy.
- Grate Your Own Cheese: Pre-shredded cheese often has anti-caking agents that prevent it from melting smoothly. Grating your own block cheese results in a much creamier finish.
FAQs
- Can I use water instead of broth? Yes, but you will likely need to increase the salt and spices as the broth adds a lot of savory flavor.
- Is this spicy? No, the chili powder used here is generally mild (a spice blend, not pure cayenne). It is very kid-friendly.
- How do I store leftovers? Store leftovers in an airtight container in the refrigerator for up to 3 days. The pasta will absorb more liquid as it sits, so you may need to add a splash of water when reheating.
Serving Suggestions
- Cornbread: A slice of sweet cornbread is the perfect side to sop up the chili sauce.
- Salad: Serve with a crisp green salad with ranch dressing to cool down the palate.
- Toppings: Set out bowls of sour cream, extra cheese, and green onions for a fun DIY topping bar.
Make This Recipe in Advance
- Prep: You can chop the onion and measure out the spices ahead of time.
- Best Fresh: Because pasta continues to absorb liquid, this dish is best served fresh. However, leftovers are delicious, just slightly thicker in texture.
One Pot Chili Mac and Cheese
- Total Time: 30 minutes
- Yield: 4-6 Servings 1x
Description
This One Pot Chili Mac and Cheese is the ultimate comfort food mashup, combining the smoky, hearty flavors of chili with the cheesy goodness of macaroni. By cooking the pasta directly in the broth with the beef and beans, the starch thickens the sauce naturally, creating a rich and flavorful meal with minimal cleanup. Loaded with ground beef, two types of beans, and a gooey layer of melted cheddar, this 30-minute meal is a family favorite that satisfies every craving.
Ingredients
- 1 tablespoon olive oil
- 8 ounces ground beef
- 1 onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 (14.5-ounce) can diced tomatoes, undrained
- 3/4 cup canned white kidney beans (cannellini), drained and rinsed
- 3/4 cup canned red kidney beans, drained and rinsed
- 10 ounces elbow macaroni, uncooked
- 3/4 cup shredded Cheddar cheese
- 2 teaspoons chili powder
- 1 1/2 teaspoons ground cumin
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons chopped fresh parsley (optional garnish)
Instructions
Brown the Beef
Heat the olive oil in a large stockpot or Dutch oven over medium-high heat. Add the ground beef and diced onion. Cook for about 3-5 minutes, crumbling the beef with a spoon, until the meat is browned and the onion is soft. Drain any excess fat.
Add Aromatics
Stir in the minced garlic and cook for about 1 minute until fragrant.
Combine Ingredients
Pour in the chicken broth, diced tomatoes (with their juices), drained white kidney beans, drained red kidney beans, chili powder, and cumin. Season with salt and pepper to taste.
Simmer Pasta
Stir in the uncooked elbow macaroni. Bring the mixture to a rolling boil. Once boiling, cover the pot, reduce the heat to low, and simmer for 13-15 minutes, or until the pasta is tender and cooked through. Tip: Stir occasionally during this time to prevent the pasta from sticking to the bottom of the pot.
Melt Cheese
Remove the pot from the heat. Sprinkle the shredded cheddar cheese evenly over the top. Cover with the lid again and let it sit for about 2 minutes, or until the cheese has completely melted.
Serve
Garnish with fresh chopped parsley if desired and serve immediately.
Notes
Don’t Drain the Tomatoes: The liquid from the can of tomatoes provides essential acidity and volume for cooking the pasta.
Soupy is Okay: Don’t panic if the mixture looks liquidy when you first add the pasta. As the macaroni cooks, it releases starch which naturally thickens the broth into a hearty sauce.
Cheese Tip: Grate your own cheese from a block if possible. Pre-shredded cheese contains anti-caking agents that can prevent it from melting into that smooth, gooey layer you want.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop / One-Pot
- Cuisine: American
Nutrition
- Serving Size: 1 Bowl
- Calories: 450
- Sugar: 4g
- Sodium: 980mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 6g
- Protein: 24g
- Cholesterol: 45mg
Keywords: chili mac and cheese, one pot pasta, ground beef recipes, kid friendly dinner, easy weeknight meals, chili mac recipe, 30 minute dinner
