This One-Pot Tex-Mex Chili Mac and Cheese is the ultimate comfort food, blending the hearty goodness of homemade chili with the creamy indulgence of macaroni and cheese. It is a quick and flavorful dinner that the whole family will love, especially on those busy weeknights when you want a satisfying meal without a sink full of dishes.
A steaming bowl of savory beef, tender pasta, and melted cheese, finished with a touch of fresh cilantro for a bright Tex-Mex flair.
Recipe Details
- Flavor Profile: Savory and smoky with a customizable level of heat and a rich, cheesy finish.
- Textures: Tender pasta and hearty ground beef enveloped in a thick, velvety cheese sauce with the slight crunch of fresh peppers.
- Total Time: Approximately 25-30 minutes.
- Difficulty: Easy – a simple stovetop meal that requires only one pot.
What You’ll Need
To create this flavorful meal, you will need lean ground beef, elbow macaroni, and a few pantry staples like canned tomatoes and kidney beans. The recipe relies on a signature blend of homemade chili spices to provide that authentic Tex-Mex warmth. Everything is simmered together in beef broth before being topped with a generous amount of shredded cheese.
Ingredient Notes
- Ground Beef – Using lean ground beef ensures the dish is hearty without being overly greasy.
- Elbow Macaroni – This is the classic shape for mac and cheese as the hollow center captures the savory chili sauce perfectly.
- Red Kidney Beans – These add a boost of protein and fiber while providing the traditional texture associated with chili.
- Beef Broth – This serves as the cooking liquid for the pasta, infusing the noodles with deep, savory flavor as they soften.
- Homemade Chili Spices – A blend of paprika, cumin, onion powder, and oregano creates a much more vibrant flavor than pre-packaged mixes.
Add-ins and Substitutions
- Vegetables – You can add a cup of frozen corn or diced jalapeños if you want extra texture or a bit more heat.
- Protein – While ground beef is traditional, ground turkey or ground chicken are excellent leaner alternatives.
- Cheese Varieties – Cheddar or Monterey Jack are great for melting, but a Mexican cheese blend also works beautifully for this Tex-Mex theme.
- Beans – If you aren’t a fan of kidney beans, black beans or pinto beans are delicious substitutes.
How to Make One-Pot Tex-Mex Chili Mac and Cheese
The beauty of this recipe is that the pasta cooks directly in the sauce, saving you time and cleanup.
- Sauté the Aromatics: Heat the olive oil in a large pot over high heat. Add the minced garlic and chopped onion, cooking for about 1 minute. Stir in the chopped red bell pepper and continue to cook until the onion is translucent.
- Brown the Beef: Add the ground beef to the pot. Cook the meat, breaking it up with a spoon as you go, until it has turned from red to brown.
- Simmer the Chili Mac: Once the beef is browned, add all the remaining ingredients crushed tomatoes, kidney beans, beef broth, elbow macaroni, and your spice blend leaving the cheese aside for later. Stir everything together and bring the mixture to a simmer.
- Cook the Pasta: Turn the heat down to medium, cover the pot, and cook for 12 minutes. The macaroni should be just tender and the mixture should be saucy.
- The Cheesy Finish: Turn the stove off but leave the pot on the warm burner. Stir in half of the shredded cheese until it is smooth and melted. Adjust the salt and pepper to your preference. Sprinkle the remaining cheese on top, replace the lid, and let it sit for 2 minutes until the cheese is fully melted and the sauce has thickened.
- Garnish and Serve: Sprinkle with fresh cilantro if desired and serve while hot.
Pro Tip: Be sure to turn the heat down to medium once you start the simmer. This prevents the bottom from scorching and ensures the pasta cooks evenly by absorbing the broth at the right pace.
Recipe Tips
- Pot Size: Use a large, heavy-bottomed pot or Dutch oven to ensure there is plenty of room for the pasta to expand and to help maintain an even heat.
- Pasta Texture: Check the pasta right at the 12-minute mark. You want it to be fully cooked but still hold its shape; it will continue to soften slightly during the 2-minute cheese-melting rest.
- Spice Control: If you are sensitive to heat, start with 1/4 teaspoon of cayenne pepper and adjust upward based on your preference.
- Liquid Balance: If the mixture looks too dry before the pasta is finished, add an extra 1/4 cup of broth to keep it saucy.
FAQs
Can I use a different type of pasta? Yes, other small shapes like shells or rotini work well, though you may need to adjust the simmering time slightly based on the package directions.
What kind of salsa or tomatoes should I use? The recipe calls for crushed canned tomatoes, which provide a smooth, thick base for the sauce. If you prefer a chunkier texture, you can use diced tomatoes.
How do I store leftovers? Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days. When reheating, you may need to add a splash of water or broth as the pasta will continue to absorb the sauce as it sits.
Serving Suggestions
- Toppings – Serve with a dollop of sour cream, sliced green onions, or extra fresh cilantro.
- Sides – A simple green salad or a side of buttery cornbread pairs perfectly with this hearty meal.
- Crunch – For a fun texture contrast, top your bowl with a handful of crushed tortilla chips just before eating.
Make This Recipe in Advance
You can chop the onion and bell pepper and mix your spice blend a day ahead of time. Store the vegetables in an airtight container in the fridge and keep the spices in a small jar at room temperature. Because the pasta absorbs the liquid over time, this dish is best when the noodles are cooked fresh, but the prepped ingredients make the actual cooking process incredibly fast.
Print
One-Pot Tex-Mex Chili Mac and Cheese with Homemade Spice Blend
- Total Time: 30 minutes
- Yield: 4–6 servings 1x
Description
The ultimate comfort food, blending the hearty goodness of homemade chili with the creamy indulgence of macaroni and cheese. This quick, one-pot dinner delivers savory beef, tender pasta, and melted cheese with a bright Tex-Mex flair perfect for busy weeknights.
Ingredients
- 1 lb (500g) lean ground beef
- 8 oz (250g) elbow macaroni, uncooked
- 28 oz (800g) crushed canned tomatoes, 14 oz (420g) can red kidney beans
- 2 1/2 cups beef broth, 2 cups shredded cheese (Cheddar/Monterey Jack)
- 1 medium onion, 1 red bell pepper, 2 cloves garlic, 1 tbsp olive oil
- Spice Blend: 2 tsp paprika, 2 tsp cumin, 1.5 tsp onion powder, 1 tsp oregano, 1.25 tsp salt, 0.5 tsp pepper, 0.25-0.5 tsp cayenne
Instructions
Sauté: Heat olive oil in a large pot. Sauté garlic and onion for 1 min. Add bell pepper and cook until onion is translucent.
Brown: Add ground beef and cook until browned, breaking it up with a spoon.
Simmer: Add crushed tomatoes, kidney beans, broth, uncooked macaroni, and the spice blend. Stir well. Bring to a boil, then reduce heat to medium. Cover and simmer for 12 mins until pasta is tender.
Cheese: Turn off heat. Stir in half the cheese until creamy. Sprinkle the remaining cheese on top, cover, and let sit for 2 mins to melt. Garnish with cilantro.
Notes
One-Pot Magic: Cooking the pasta directly in the broth and tomatoes allows the macaroni to absorb the spices ‘from the inside out’ while naturally thickening the sauce with pasta starch.
Liquid Control: If the sauce absorbs too quickly before the 12-minute mark, add 1/4 cup extra broth to maintain a creamy consistency.
Beef Choice: Using lean beef (90/10 or 93/7) is highly recommended so you don’t have to drain excess fat in the middle of the one-pot process.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop / One-Pot
- Cuisine: Tex-Mex / American
Nutrition
- Serving Size: 1.5 cups
- Calories: 485
- Sugar: 6
- Sodium: 920
- Fat: 22
- Saturated Fat: 11
- Unsaturated Fat: 11
- Trans Fat: 0.5
- Carbohydrates: 42
- Fiber: 7
- Protein: 32
- Cholesterol: 85
Keywords: one pot chili mac, tex-mex macaroni and cheese, easy weeknight dinners, ground beef pasta recipes, homemade chili mac
