There are some dinners that never fail to hit the spot, and this One-Pot Chili Mac and Cheese is one of them. It combines everything you love about a hearty bowl of chili with the creamy comfort of homemade mac and cheese, all in one cozy pot.
As it simmers, the rich aroma of seasoned beef, tomatoes, spices, and melted cheese fills the kitchen, promising a meal that’s warm, satisfying, and perfect for busy evenings.
Lately, this has become one of our favorite weeknight dinners. It’s hearty enough to feed the whole family, yet simple enough to make even on your busiest days.
Everything cooks in a single pot, so cleanup is easy, and dinner is ready in just 25 minutes. The result is a cheesy, flavor-packed meal that’s just as delicious served fresh as it is reheated the next day.
Why You’ll Love This Recipe
- A complete meal in one pot. The beef, pasta, beans, and cheese all cook together, giving you maximum flavor with minimal cleanup.
- Ready in just 25 minutes. It’s the kind of quick, comforting dinner you can count on when time is short but you still want something homemade.
- Rich, cheesy, and full of bold chili flavor. Every bite is packed with seasoned ground beef, tender macaroni, hearty beans, and plenty of gooey melted cheese.
- Perfect for feeding a crowd. The generous servings make it ideal for family dinners, casual gatherings, or meal prepping for the week ahead.
- Easy to make your own. Adjust the spice level to suit your taste or swap the ground beef for turkey, chicken, pork, or lamb.
- Leftovers are just as good. This dish reheats beautifully and freezes well, making it a great make-ahead meal for busy weeks.
For the Chili Mac
- Olive Oil – Used to sauté the vegetables and build a flavorful base for the dish.
- Garlic – Adds rich, savory flavor that complements the chili seasoning.
- Onion – Brings natural sweetness and depth as it softens during cooking.
- Red Bell Pepper (Capsicum) – Adds a touch of sweetness, color, and a little extra texture.
- Ground Beef – Lean ground beef keeps the dish hearty and satisfying without becoming overly greasy.
- Crushed Tomatoes – Create the rich, tomato-based sauce that ties all the flavors together.
- Red Kidney Beans – A classic chili ingredient that adds protein, fiber, and a creamy bite.
- Beef Broth – Helps cook the pasta while creating a flavorful, saucy base. Chicken broth works just as well if that’s what you have on hand.
- Elbow Macaroni – The classic pasta for chili mac, perfectly sized to soak up the rich sauce.
- Shredded Cheese – Cheddar, Monterey Jack, or tasty cheese all melt beautifully, creating a creamy, cheesy finish.
- Fresh Cilantro (Coriander) – Sprinkled on top for a burst of freshness that balances the rich flavors.
For the Homemade Chili Seasoning
- Cayenne Pepper (or Pure Chili Powder) – Adds heat. Adjust the amount to make the dish as mild or spicy as you like.
- Paprika – Gives the chili a warm, smoky-sweet flavor and beautiful color.
- Ground Cumin – Adds the signature earthy flavor found in classic chili recipes.
- Onion Powder – Enhances the savory flavor throughout the dish. Garlic powder can be substituted if needed.
- Dried Oregano – Adds a subtle herbaceous note that pairs perfectly with the tomatoes and beef.
- Black Pepper – Brings a gentle peppery warmth and rounds out the seasoning.
- Salt – Balances and enhances all of the flavors in the pot.
Step By step Instructions
Step 1:
Heat the olive oil in a large pot over high heat. Add the minced garlic and chopped onion, then cook for about 1 minute until fragrant. Add the chopped red bell pepper and continue cooking until the onion becomes soft and translucent.
Step 2:
Add the ground beef to the pot and cook while breaking it apart with a spoon. Continue cooking until the beef changes from red to brown and is fully cooked.
Step 3:
Add the crushed tomatoes, drained kidney beans, beef broth, uncooked elbow macaroni, and all of the chili seasoning ingredients. Stir everything together until well combined.
Step 4:
Bring the mixture to a simmer, then reduce the heat to medium. Cover the pot and cook for about 12 minutes, or until the macaroni is just tender but still slightly firm. The sauce should remain rich and slightly saucy.
Step 5:
Turn off the heat and keep the pot on the stove. Stir in half of the shredded cheese until melted and creamy. Taste and adjust the seasoning with additional salt or pepper if needed.
Step 6:
Sprinkle the remaining cheese over the top, cover the pot again, and let it sit for about 2 minutes until the cheese melts completely and the sauce thickens.
Step 7:
Finish with freshly chopped coriander (cilantro) if desired, then serve the chili mac and cheese warm while it’s creamy and cheesy.
Quick & Easy Chili Mac and Cheese
Notes
Ingredients
Main Ingredients
- 1 tbsp olive oil
- 2 garlic cloves, minced
- 1 onion, finely chopped
- 1 red capsicum (bell pepper), chopped
- 500 g (1 lb) lean ground beef
- 800 g (28 oz) crushed canned tomato
- 420 g (14 oz) red kidney beans, drained
- 2 1/2 cups (625 ml) beef broth (chicken broth also works)
- 250 g (8 oz) uncooked elbow macaroni
- 2 cups (200 g) shredded cheese (cheddar, Monterey Jack, or tasty cheese)
- 1/4 cup finely chopped coriander (cilantro), for garnish
Homemade Chili Seasoning
- 1/2 tsp cayenne pepper or pure chili powder (adjust to your preferred spice level)
- 2 tsp paprika
- 2 tsp ground cumin
- 1 1/2 tsp onion powder (or substitute garlic powder)
- 1 tsp dried oregano
- 1/2 tsp black pepper
- 1 1/4 tsp salt
Instructions
- Heat the olive oil in a large pot over high heat. Add the garlic and onion and cook for 1 minute. Stir in the chopped capsicum and continue cooking until the onion becomes translucent.
- Add the ground beef and cook, breaking it into small pieces as it browns.
- Once the beef is fully browned, add the crushed tomatoes, kidney beans, beef broth, uncooked macaroni, and all of the seasoning ingredients. Stir everything together, bring the mixture to a simmer, then reduce the heat to medium.
- Cover the pot and cook for 12 minutes, or until the macaroni is just al dente. The mixture should still be slightly saucy rather than dry.
- Turn the heat off, leaving the pot on the burner. Stir in half of the shredded cheese until combined. Taste and adjust the salt and pepper if needed. Sprinkle the remaining cheese over the top, cover again, and let it sit for about 2 minutes, allowing the cheese to melt while the sauce thickens naturally.
- Garnish with chopped coriander, if desired, and serve immediately.
Recipe Tips
- Choosing the chili powder: This recipe uses pure ground chili or cayenne pepper for heat. If you're using a blended American-style chili powder, keep in mind that it is generally milder because it contains additional spices.
- For perfectly cooked pasta: Remove the pot from the heat as soon as the macaroni reaches al dente. The residual heat finishes cooking the pasta while preventing it from becoming overly soft.
- Protein variations: Ground chicken, turkey, pork, or lamb can be substituted for the ground beef with equally delicious results.
- Freezer-friendly: Leftovers freeze well. Thaw overnight before reheating in the microwave. If preparing specifically for freezing, cook the pasta until it's just shy of al dente, allow the dish to cool, top with the cheese, then freeze. Reheat after thawing for the best texture.
Cholesterol: 103mg | Sodium: 1630mg | Potassium: 1902mg | Fiber: 11g | Sugar: 12g | Vitamin A: 2226IU | Vitamin C: 116mg | Calcium: 468mg | Iron: 12mg
1. Can I use a different type of pasta?
Yes! Elbow macaroni is the classic choice, but you can swap it for other small pasta shapes like shells, rotini, or penne. Just keep an eye on the cooking time and check that the pasta is cooked al dente before turning off the heat.
2. Can I make this recipe less spicy?
Absolutely. The spice level is easy to adjust. Reduce the cayenne pepper for a milder version, or leave it out completely if you’re serving kids or prefer a gentler flavor. You can always add extra heat at the table if you like.
3. Can I use another type of meat instead of beef?
Yes, this recipe is very flexible. Ground turkey, chicken, pork, or lamb all work well in place of beef. Just cook the meat the same way until it’s fully browned before adding the remaining ingredients.
4. Can I prepare Chili Mac and Cheese ahead of time?
You can! This recipe is great for meal prep. Store leftovers in an airtight container in the fridge for up to a few days, or freeze portions for later. When reheating, add a splash of broth or water if the pasta has absorbed too much sauce.
5. Why does the pasta continue cooking after turning off the heat?
The pasta keeps softening from the heat already trapped in the pot. Turning off the stove at the right moment helps prevent overcooked macaroni while allowing the cheese to melt into a creamy, rich sauce. The goal is a saucy, cheesy chili mac—not dry pasta.
