introduction
One Pot Chili Mac and Cheese is the answer to your weeknight dinner dilemma if you’ve ever wondered how to satisfy a craving for both chili and mac and cheese without dirtying every pot in your kitchen. This soul-warming dish blends the bold, spicy kick of chili with the creamy, cheesy comfort of mac and cheese, creating a perfectly balanced fusion ready in under 30 minutes. As a busy home cook, I’ve refined this cheesy chili pasta recipe to deliver maximum flavor with minimal cleanup—because after a long day, no one wants a sink full of dishes.
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Ingredients List
For this crowd-pleasing one pot chili mac and cheese, you’ll need:
- 1 pound ground beef (substitute ground turkey for a leaner option)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon oregano
- ½ teaspoon paprika
- ¼ teaspoon cayenne pepper (optional for extra heat)
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (14.5 oz) diced tomatoes, undrained
- 2 cups beef broth (vegetable broth works for a milder flavor)
- 2 cups elbow macaroni (uncooked)
- 2 cups shredded cheddar cheese (or a Mexican cheese blend)
- Salt and pepper to taste
- Optional garnishes: sour cream, sliced green onions, avocado slices, or crushed tortilla chips
Timing
- Prep Time: 10 minutes
- Cooking Time: 20 minutes
- Total Time: 30 minutes
This one pot mac and cheese variation saves approximately 25 minutes compared to making traditional chili and mac and cheese separately – plus eliminates the need to wash multiple pots and pans!
Step 1: Brown the Meat and Aromatics
In a large Dutch oven or deep skillet, brown ground beef over medium-high heat until no longer pink (about 5-7 minutes). Drain excess fat if needed, leaving about a tablespoon for flavor. Add diced onion and bell pepper, cooking until softened (about 3 minutes). Stir in minced garlic and cook for another 30 seconds until fragrant – don’t let the garlic burn or it will taste bitter!
Step 2: Add Spices and Liquids
Sprinkle in chili powder, cumin, oregano, paprika, and cayenne (if using). Stir to coat meat and vegetables, allowing spices to toast for about 30 seconds to release their flavors. Add diced tomatoes with their juice, kidney beans, and beef broth. Bring the mixture to a simmer.
Step 3: Cook the Pasta
Add uncooked macaroni directly to the pot, stirring to combine. Reduce heat to medium-low and cover. Cook for 8-10 minutes, stirring occasionally to prevent sticking, until pasta is al dente. Pro tip: Keep some extra broth handy in case the mixture gets too thick before pasta is tender.
Step 4: Add Cheese and Finish
Remove pot from heat. Stir in shredded cheese in batches until melted and creamy. Season with salt and pepper to taste. Let stand for 2-3 minutes before serving – this allows the chili mac to thicken to perfect consistency.
Nutritional Information
Per serving (approx. 1.5 cups):
- Calories: 420
- Protein: 28g
- Carbohydrates: 38g
- Fat: 18g
- Fiber: 6g
- Vitamin A: 25% DV
- Vitamin C: 45% DV
- Calcium: 30% DV
- Iron: 20% DV
Healthier Alternatives for the Recipe
Make this cheesy chili pasta fit your dietary needs:
- Vegetarian: Replace ground beef with plant-based crumbles or an extra can of beans
- Gluten-Free: Use gluten-free pasta (cooking time may vary)
- Lower Calorie: Use lean ground turkey and reduced-fat cheese
- Higher Protein: Add an extra half-pound of meat or a can of black beans
Serving Suggestions
Serve this chili mac and cheese in deep bowls topped with a dollop of sour cream and sprinkle of green onions. For a complete meal, pair with a simple side salad dressed with lime vinaigrette. Want to get fancy? Serve in hollowed-out bread bowls for a restaurant-worthy presentation that’s perfect for game day gatherings.
Common Mistakes to Avoid
- Don’t overcook the pasta – it continues to absorb liquid after cooking
- Avoid adding cheese while the pot is still on heat, which can make it stringy
- Don’t skip draining the beans – this reduces excess sodium and prevents soupy texture
- Resist the urge to stir constantly – some caramelization on the bottom adds flavor
Storing Tips for the Recipe
This one pot chili mac stores beautifully! Refrigerate leftovers in airtight containers for up to 4 days. For freezing, portion into individual containers for up to 3 months. When reheating, add a splash of broth or water as the pasta will have absorbed liquid. For meal prep, you can prepare through step 2 and refrigerate for up to 2 days before completing the recipe.
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Conclusion
One Pot Chili Mac and Cheese is the ultimate comfort food crossover that delivers big flavors without the big cleanup. Whether you’re feeding a hungry family or meal prepping for the week ahead, this versatile recipe deserves a spot in your regular rotation. Give it a try tonight and experience how this humble dish transforms ordinary ingredients into something truly special!
FAQs
Can I make this recipe ahead of time?
Yes! Prepare through step 3, refrigerate, then reheat and add cheese just before serving for best results.
How spicy is this chili mac?
As written, it has a mild-to-medium heat level. Adjust cayenne pepper to taste or add diced jalapeños for more kick.
Can I make this in an Instant Pot?
Absolutely! Use the sauté function for steps 1-2, then add pasta and cook on high pressure for 4 minutes with quick release.
Is this recipe kid-friendly?
Most children love this dish! For pickier eaters, reduce spices and let them add their own toppings.
What’s the best cheese to use?
Sharp cheddar provides the best flavor, but any good melting cheese works. Try a combination of cheddar and Monterey Jack for extra creaminess!