This One Pot Chili Mac is the perfect combination of rich, meaty chili and cheesy macaroni in one easy dish. Made in a single pot, it’s packed with flavor, requires minimal cleanup, and comes together in just 45 minutes. The bold spices, tender pasta, and creamy cheddar cheese create a comforting meal that’s ideal for weeknight dinners, meal prepping, or feeding a crowd.
Why You’ll Love This Recipe
- One-pot meal – Fewer dishes and less cleanup
- Quick and easy – Ready in 45 minutes
- Rich, smoky flavor – A perfect balance of chili and mac & cheese
- Kid-friendly – A family favorite with simple ingredients
- Great for leftovers – Tastes even better the next day
Preparation Phase & Tools to Use
Essential Tools and Equipment
- Large heavy-bottomed pot or Dutch oven – Ensures even cooking and prevents sticking
- Wooden spoon – Helps stir ingredients without scratching the pot
- Measuring cups and spoons – Ensures precise ingredient amounts
- Chef’s knife and cutting board – For chopping vegetables and meat
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1 ½ cups chopped yellow onion
- 1 cup chopped red bell pepper
- 1 lb 93% lean ground beef
- 1 tablespoon minced garlic (about 3 cloves)
- 4 teaspoons chili powder
- 2 teaspoons ground cumin
- 1 ½ teaspoons smoked paprika
- 1 (28 oz) can crushed tomatoes
- 1 (15 oz) can low-sodium chicken broth (plus ½ cup more if needed)
- 1 (4 oz) can diced green chilies (mild or hot, based on preference)
- 8 oz dry elbow macaroni (2 cups)
- 1 (15 oz) can dark red kidney beans, drained and rinsed
- Salt and black pepper, to taste
- ½ cup half and half (or ⅓ cup heavy cream)
- 1 ½ cups shredded sharp cheddar cheese (plus more for serving)
Optional Toppings
- Sliced green onions
- Sour cream
- Diced tomatoes
- Extra shredded cheddar cheese
- Cayenne pepper for additional heat
Step-by-Step Cooking Instructions
1. Sauté the Vegetables
- Heat olive oil in a large pot over medium-high heat.
- Add chopped onion and red bell pepper. Cook for about 5 minutes, stirring occasionally, until softened.
2. Brown the Beef
- Push the vegetables to one side of the pot.
- Add the ground beef in chunks to the cleared space. Let it sear for 3 minutes before breaking it up with a spoon.
- Stir and cook for another 2 minutes until the beef is nearly cooked through.
3. Add Seasonings and Aromatics
- Stir in the minced garlic and cook for 30 seconds.
- Add chili powder, cumin, and smoked paprika. Stir and cook for 1 minute to enhance their flavors.
4. Simmer with Liquids
- Pour in the crushed tomatoes, chicken broth, and diced green chilies.
- Stir in the macaroni and kidney beans. Season with salt and black pepper to taste.
- Bring the mixture to a gentle simmer, then reduce the heat to low.
- Cook uncovered, stirring occasionally, until the pasta is tender, about 12–15 minutes.
5. Make it Creamy and Cheesy
- Remove the pot from heat.
- Stir in the half and half and shredded cheddar cheese until fully melted and combined.
- If a thinner consistency is desired, add an extra ½ cup chicken broth.
6. Serve and Garnish
- Spoon into bowls and top with your favorite garnishes, such as sliced green onions, sour cream, or extra cheese.
Best Ways to Serve One Pot Chili Mac
This dish is hearty on its own, but pairing it with the right side dishes can elevate the meal. Here are some great options to serve alongside:
1. Garlic Bread
A slice of warm, buttery garlic bread is perfect for soaking up the rich, cheesy sauce.
2. Cornbread
A slightly sweet and crumbly cornbread balances the bold flavors of the chili mac.
3. Side Salad
A simple green salad with a light vinaigrette adds a refreshing contrast to the richness of the dish.
4. Roasted Vegetables
Roasting vegetables like broccoli, zucchini, or carrots brings out their natural sweetness and provides a nutritious side.
5. Avocado Slices
Creamy avocado adds a cooling effect and complements the smoky chili flavors.
6. Tortilla Chips
For a fun twist, scoop up the chili mac with crunchy tortilla chips.
7. Pickled Jalapeños
For those who love heat, pickled jalapeños provide a tangy and spicy kick.
8. Coleslaw
A crisp, tangy coleslaw balances out the creamy and hearty nature of the dish.
Common Mistakes to Avoid & How to Perfect the Recipe
Even a simple one-pot recipe can go wrong without a few key precautions. Here are some common mistakes and how to avoid them:
1. Overcooking the Pasta
The pasta will continue to absorb liquid even after cooking, so it’s best to cook it until just tender to prevent mushiness.
2. Skipping the Spice Toasting Step
Toasting the chili powder, cumin, and smoked paprika for just a minute before adding the liquids enhances their flavors. Skipping this step can result in a flatter, less complex taste.
3. Not Draining the Beans
Rinsing and draining the kidney beans removes excess sodium and prevents a watery consistency.
4. Adding Cheese Too Quickly
Stir the cheese in gradually and off the heat to ensure it melts smoothly without clumping.
5. Using Too Much Liquid
If too much broth is added at the start, the dish can become soupy. If needed, extra liquid can always be added later to adjust consistency.
6. Not Adjusting Seasoning
Taste and adjust the seasoning after simmering. The flavors develop as the dish cooks, so you may need to add extra salt, pepper, or spice at the end.
7. Overcrowding the Pot
Using a large pot or Dutch oven is crucial to ensure even cooking and easy stirring. A small pot can cause unevenly cooked pasta and make stirring difficult.
By avoiding these mistakes, you’ll get the perfect balance of creamy cheese, tender pasta, and bold chili flavors in every bite.
Tips for the Best One Pot Chili Mac
- Use freshly shredded cheese – Pre-packaged shredded cheese contains anti-caking agents that prevent smooth melting.
- Adjust spice levels – Use hot green chilies and extra cayenne for more heat or reduce the chili powder for a milder flavor.
- Let it rest before serving – Allowing the dish to sit for a few minutes helps the flavors blend and the sauce thicken.
- Add a protein boost – Stir in cooked shredded chicken or an extra can of beans for more protein.
- Make it vegetarian – Swap the ground beef for plant-based crumbles or add more beans.
Storage and Reheating Instructions
How to Store Leftovers
- Allow the chili mac to cool completely before storing.
- Transfer to an airtight container and refrigerate for up to 3 days.
- For longer storage, freeze without the dairy ingredients for up to 2 months.
How to Reheat
- Stovetop: Heat over low, stirring occasionally. Add a splash of broth or milk to restore creaminess.
- Microwave: Heat in 30-second intervals, stirring between each, until warm.
Frequently Asked Questions
1. Can I make this recipe ahead of time?
Yes, but the pasta may absorb liquid as it sits. When reheating, add extra broth or milk to maintain the creamy texture.
2. What is the best pasta for this dish?
Elbow macaroni works best, but other small pasta shapes like rotini, shells, or penne can be used.
3. Can I make this in an Instant Pot?
Yes. Use the sauté function for steps 1-3, then add liquids, pasta, and beans. Seal the lid and cook on high pressure for 4 minutes, then do a quick release. Stir in the cheese and half-and-half at the end.
4. Can I use ground turkey instead of beef?
Yes, ground turkey is a leaner alternative that works well in this recipe.
5. How can I make this dairy-free?
Use a dairy-free milk alternative like coconut or cashew milk and a dairy-free cheese substitute.
6. Can I freeze this dish?
Yes, but for best results, freeze before adding cheese and cream. Add them after reheating.
Conclusion
One Pot Chili Mac is a rich, hearty, and satisfying meal that brings together the best of chili and mac and cheese in a single dish. Perfect for busy weeknights, meal prepping, or feeding a family, this recipe is easy to customize to your taste preferences. Whether you prefer it spicy, creamy, or with extra toppings, this dish is sure to be a crowd-pleaser.
Make a batch today and enjoy a comforting meal with minimal effort.
One Pot Chili Mac
Ingredients
- 1 tablespoon olive oil
- 1 ½ cups chopped yellow onion
- 1 cup chopped red bell pepper
- 1 lb 93% lean ground beef
- 1 tablespoon minced garlic about 3 cloves
- 4 teaspoons chili powder
- 2 teaspoons ground cumin
- 1 ½ teaspoons smoked paprika
- 1 28 oz can crushed tomatoes
- 1 15 oz can low-sodium chicken broth, plus ½ cup more to thin if needed
- 1 4 oz can diced green chilies (mild or hot, based on preference)
- 8 oz dry elbow macaroni 2 cups
- 1 15 oz can dark red kidney beans, drained and rinsed
- Salt and black pepper to taste
- ½ cup half and half or ⅓ cup heavy cream
- 1 ½ cups shredded sharp cheddar cheese plus more for serving if desired
Optional Toppings
- Sliced green onions
- Sour cream
- Diced tomatoes
- Cayenne pepper
Instructions
- Heat olive oil in a large pot over medium-high heat.
- Add the onion and red bell pepper, sautéing for about 5 minutes until softened. Push the mixture to one side of the pot.
- Add the ground beef in chunks to the cleared space and let it sear for about 3 minutes. Break up the beef and mix with the onion and peppers. Cook until the beef is nearly cooked through, about 2 minutes.
- Stir in the garlic and cook for 30 seconds. Add chili powder, cumin, and smoked paprika. Stir for 1 minute to toast the spices.
- Pour in the crushed tomatoes, chicken broth, and diced green chilies. Stir in the macaroni and kidney beans. Season with salt and pepper to taste.
- Bring the mixture to a simmer, then reduce the heat to low. Cook uncovered, stirring occasionally, until the pasta is tender, about 12–15 minutes.
- Remove from heat and stir in the half and half and shredded cheese until melted and creamy. Add more chicken broth if you prefer a thinner consistency.
- Serve with your favorite toppings like sliced green onions, sour cream, diced tomatoes, or extra cheese.
Notes
Adjust the spice level by using mild or hot green chilies and adding cayenne pepper if desired.
Store leftovers in an airtight container in the fridge for up to 3 days.
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