One-Pot Chili Mac and Cheese
This One-Pot Chili Mac and Cheese is a game changer!
In under 30 minutes, you can create a hearty, cheesy meal that combines the rich flavors of homemade chili with the creamy comfort of mac and cheese.
What makes this recipe so irresistible?
It’s quick, super easy, and requires minimal cleanup—all cooked in just one pot!
The best part?
The pasta absorbs all the savory chili flavors, making every bite more delicious than the last.
Perfect for busy weeknights or when you’re craving something cozy and satisfying!
For Chili Mac and Cheese:
- Ground Beef – Lean ground beef works best, but you can also use other minced meats like turkey or chicken.
- Olive Oil – For sautéing the garlic and onion.
- Garlic – Minced, for flavor.
- Onion – Finely chopped, to create a flavorful base.
- Red Bell Pepper – Chopped, for sweetness and color.
- Elbow Macaroni – Uncooked, the star of the dish for that perfect pasta texture.
- Canned Crushed Tomatoes – Provides the base for the chili sauce.
- Red Kidney Beans – Drained, adds protein and texture to the chili.
- Beef Broth – To simmer the chili and cook the pasta.
- Shredded Cheese – A combination of cheddar, Monterey Jack, or other melty cheeses for that creamy, cheesy finish.
- Coriander (Cilantro) – Freshly chopped for garnish.
For Homemade Chili Powder:
- Cayenne Pepper – For heat (adjust to your spice preference).
- Paprika – Adds smokiness and color.
- Cumin – A key spice for that authentic chili flavor.
- Onion Powder – Enhances the base flavor (can substitute with garlic powder).
- Dried Oregano – Brings earthiness to the dish.
- Black Pepper – Adds warmth and a bit of spice.
- Salt – To balance the flavors.
One-Pot Chili Mac and Cheese
Ingredients:
- 1 tbsp olive oil
- 2 garlic cloves, minced
- 1 onion, finely chopped
- 1 red bell pepper, chopped
- 500g (1 lb) ground beef (lean preferred)
- 800g (28 oz) crushed canned tomatoes
- 420g (14 oz) can red kidney beans, drained
- 2 1/2 cups (625 ml) beef broth (or chicken broth)
- 250g (8 oz) elbow macaroni (uncooked)
- 2 cups (200g) shredded cheese (cheddar, Monterey Jack, or tasty cheese)
- 1/4 cup fresh coriander (cilantro), chopped, for garnish
Homemade Chili Spice Mix:
- 1/2 tsp cayenne pepper (or chili powder for milder heat)
- 2 tsp paprika powder
- 2 tsp cumin powder
- 1 1/2 tsp onion powder (substitute garlic powder if preferred)
- 1 tsp dried oregano
- 1/2 tsp black pepper
- 1 1/4 tsp salt
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Instructions:
- Cook the Aromatics:
- Heat olive oil in a large pot over high heat.
- Add minced garlic and chopped onion, cooking for about 1 minute until fragrant.
- Add chopped bell pepper and cook until the onion becomes translucent.
- Brown the Meat:
- Add the ground beef to the pot.
- Cook, breaking it up as it browns.
- Stir occasionally until the beef is no longer pink.
- Add Remaining Ingredients:
- Once the beef has browned, stir in crushed tomatoes, kidney beans, beef broth, and all of the spices from the chili spice mix.
- Mix well to combine.
- Cook the Pasta:
- Add uncooked macaroni to the pot and stir.
- Bring to a simmer, then reduce the heat to medium.
- Cover the pot and cook for about 12 minutes, or until the pasta is al dente—just cooked but still slightly firm.
- Turn off the Heat:
- Once the pasta is cooked, turn off the heat but leave the pot on the stove.
- Stir in half of the shredded cheese, allowing the sauce to absorb and become creamy.
- Taste and adjust salt and pepper as needed.
- Melt the Cheese:
- Top with the remaining cheese, cover the pot, and let it sit for about 2 minutes until the cheese melts.
- The sauce will thicken slightly during this time.
- Serve:
- Garnish with chopped coriander and serve immediately.
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Recipe Notes:
- Chili Powder: This recipe uses pure chili powder or cayenne pepper for heat. In some regions (like Australia and the UK), chili powder refers to a milder blend, so using cayenne or another hot chili powder is recommended for the spiciness that chili is meant to have.
- The Key to Perfect Chili Mac: Don’t worry if the dish seems a bit saucy when you turn off the heat. The pasta will continue to absorb the sauce, and it will thicken up, resulting in the perfect creamy consistency.
- Alternative Proteins: You can substitute the ground beef with other ground meats like turkey, chicken, or lamb.
- Freezing Leftovers: Leftovers freeze well. If making ahead, remove the pot from heat when the pasta is slightly firm and the dish is saucy. After cooling, top with cheese, cover, and freeze. To reheat, thaw overnight and microwave until heated through.
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Nutrition
Calories: 768 kcal | Carbohydrates: 75g | Protein: 44g | Fat: 35g | Saturated Fat: 14g
Cholesterol: 103mg | Sodium: 1630mg | Potassium: 1902mg | Fiber: 11g | Sugar: 12g
Vitamin A: 2226 IU | Vitamin C: 116mg | Calcium: 468mg | Iron: 12mg
- Can I swap the ground beef for another protein?
Absolutely! You can easily swap ground beef for ground turkey or chicken. Just keep in mind that different proteins may slightly alter the cooking time, so make sure everything is fully cooked before moving on.
- What if I don’t have elbow macaroni?
No worries! Any small pasta shape will work just fine, like penne or shells. The cooking time should be about the same, but always check the texture to make sure it’s al dente.
- How can I make this spicier?
If you like a little more heat, simply add more cayenne pepper or chili powder to the mix. For an extra kick, consider tossing in some fresh diced jalapeños or a splash of hot sauce just before serving.
- Can I make this dish vegetarian?
You bet! Swap out the meat for additional beans or lentils, and use vegetable broth in place of the beef broth. This will give you the same satisfying texture and flavor, without the meat.
- How can I make the chili mac even creamier?
For extra creaminess, stir in a bit of cream cheese or sour cream along with the shredded cheese. If you don’t mind a richer sauce, adding a splash of milk or cream can work wonders, too!
