This One Pot Chili Mac is the ultimate cozy weeknight dinner, combining the hearty soul of chili with the cheesy comfort of mac and cheese. It all comes together in one pot for minimal cleanup and maximum flavor. You’ll love how the pasta cooks right in the rich, spiced tomato broth for a complete, satisfying meal.
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Why You’ll Love This One Pot Chili Mac
- Comfort food mashup: Robust chili meets cheesy mac and cheese.
- Easy cleanup: Everything cooks in a single pot.
- Flexible & forgiving: Swap proteins or adjust heat to taste.
- Crowd-pleaser: Appeals to both kids and adults.
Ingredients & Tools
- 1 tbsp olive oil
- 1 large yellow onion, finely diced
- 1 lb ground beef (80/20 lean-to-fat ratio works well)
- 4 cloves garlic, minced
- 2 tbsp tomato paste
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp dried oregano
- 1/4 tsp cayenne pepper (optional, for heat)
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 (15 oz) can diced tomatoes, undrained
- 4 cups beef broth (low sodium preferred)
- 8 oz elbow macaroni (about 2 cups dry)
- 1 cup shredded sharp cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- Salt and black pepper to taste
- For serving: sour cream, sliced green onions, extra cheese
Tools: A large Dutch oven or heavy-bottomed pot with a lid.
Notes: Use flavorful beef broth for the best foundation. Toasting the tomato paste and spices adds depth. The cheddar and Monterey Jack combo gives perfect melt and tang.
Nutrition (per serving)
| Calories: | 520 kcal |
| Protein: | 32 g |
| Fat: | 20 g |
| Carbs: | 52 g |
| Fiber: | 7 g |
Serves: 6 | Prep Time: 10 minutes | Cook Time: 25 minutes | Total Time: 35 minutes
Before You Start: Tips & Ingredient Notes
- Why use a Dutch oven? Its heavy bottom distributes heat evenly, preventing the pasta from sticking and ensuring everything cooks uniformly. If you don’t have one, any large, sturdy pot will work, but keep a closer eye on the heat.
- Can I use a different pasta shape? Absolutely! Elbow macaroni is classic, but small shells, cavatappi, or rotini also work wonderfully. Just stick to a similar size so the cooking time remains about the same.
- What’s the deal with toasting the spices? Heating the chili powder and cumin with the tomato paste for a minute “blooms” their oils, unlocking a much deeper, richer flavor. You’ll notice the aroma becomes incredibly fragrant—that’s your signal you’re doing it right.
- How can I control the spice level? The cayenne is your main lever for heat. Omit it for a mild dish, use the 1/4 tsp for a gentle warmth, or add a pinch more if you like it spicy. You can always add more at the end!
How to Make One Pot Chili Mac
Step 1: Start by heating the olive oil in your large Dutch oven or pot over medium-high heat. Add the diced onion and cook for about 4-5 minutes, stirring occasionally, until it becomes soft and translucent. You’ll notice the edges might pick up a little color, which is great for flavor.
Step 2: Add the ground beef to the pot, breaking it up with a wooden spoon. Cook until it’s no longer pink, about 5-6 minutes. If there’s a lot of excess fat, you can drain some off, but leaving a couple of tablespoons will add richness to the sauce.
Step 3: Stir in the minced garlic and cook for just 30 seconds until it’s incredibly fragrant. Be careful not to burn it! Then, push the meat and onions to one side and add the tomato paste to the cleared spot. Let it cook for a minute to deepen its color and sweeten its flavor.
Step 4: Now, add all your spices—the chili powder, cumin, smoked paprika, oregano, and cayenne (if using). Stir everything together so the meat and onions are fully coated. The mixture will look dark and pasty, and the smell will be absolutely intoxicating. This is where the soul of the chili is built.
Step 5: Pour in the undrained diced tomatoes, drained kidney beans, and the beef broth. Give it a good stir, scraping the bottom of the pot to lift up any of those delicious browned bits. This is called deglazing, and it adds a ton of flavor to the liquid.
Step 6: Bring the liquid to a steady boil. Once it’s bubbling, stir in the dry elbow macaroni. The pasta will seem submerged at first. Reduce the heat to a gentle simmer, cover the pot with a lid, and let it cook for about 10-12 minutes. Stir it once or twice to prevent sticking.
Step 7: After about 10 minutes, check the pasta. It should be al dente—tender but with a slight bite. The sauce will have thickened considerably but should still be a little soupy. If the pasta isn’t quite done, re-cover and cook for another 2-3 minutes. If it looks too dry, add a splash more broth or water.
Step 8: Turn off the heat. It’s cheese time! Sprinkle the shredded cheddar and Monterey Jack over the top of the chili mac. Do not stir yet. Just put the lid back on for 2-3 minutes to let the residual heat melt the cheese into a perfectly gooey layer.
Step 9: Now, gently stir the melted cheese into the pasta. You’ll see the sauce transform—it becomes creamier, richer, and clings to every single noodle. Give it a taste and season with salt and black pepper as needed. The cheese adds saltiness, so taste first!
Step 10: Serve immediately while it’s hot and wonderfully saucy. I like to ladle it right from the pot into bowls. The final dish should be thick, hearty, and incredibly comforting.
Storage & Freshness Guide
- Fridge: Cool completely, then store in an airtight container for up to 4 days.
- Freezer: Freeze (without cheese for best texture) in a sealed container for up to 3 months.
- Reviving: Reheat gently on the stovetop with a splash of broth or water to loosen the sauce.
Serving Suggestions
Complementary Dishes
- A simple green salad with a tangy vinaigrette — The crisp, acidic greens cut through the richness of the chili mac beautifully, balancing the meal.
- Buttery, toasted garlic bread — Perfect for sopping up every last bit of that saucy, cheesy goodness left in the bowl.
- Roasted corn on the cob — The sweet, smoky char of the corn is a fantastic flavor and textural contrast to the savory pasta.
Drinks
- A cold, crisp lager — The light carbonation and mild bitterness of a lager cleanse the palate between bites of the hearty, spiced dish.
- Iced tea with a squeeze of lemon — Its refreshing, slightly tannic quality is a classic, non-alcoholic pairing that works wonderfully with the tomato and spice notes.
- A bold Zinfandel — This fruit-forward red wine has enough body to stand up to the robust flavors without overpowering them.
Something Sweet
- Warm cinnamon sugar churros — The warm, cinnamony crunch followed by a soft interior is a delightful way to end the meal on a cozy note.
- Classic vanilla bean ice cream — The cool, creamy sweetness is the perfect simple contrast to the warm, savory spices you just enjoyed.
- Rich, fudgy brownies — A little square of deep chocolate goodness feels like the ultimate reward after a satisfying bowl of chili mac.
Top Mistakes to Avoid
- Mistake: Not browning the meat properly. If you just gray the beef without getting some good, caramelized bits, you’re missing out on a huge layer of savory, umami flavor. Take the time to get a proper sear.
- Mistake: Adding the pasta to cold liquid. Always bring your broth and tomatoes to a boil before stirring in the macaroni. Adding it to a cold pot can make the pasta gummy and unevenly cooked.
- Mistake: Overcooking the pasta. Remember, the pasta will continue to absorb liquid and soften even after you turn off the heat. Aim for al dente when you check it, as it will perfect itself during the resting and cheese-melting stage.
- Mistake: Stirring the cheese in too vigorously. If you stir the shredded cheese in immediately over high heat, it can sometimes become a bit stringy or seize up. Letting it melt gently with the lid on first ensures a smooth, velvety integration.
Expert Tips
- Tip: Grate your own cheese. Pre-shredded bags contain anti-caking agents like potato starch, which can prevent your sauce from getting as smooth and creamy. A block of cheese grated fresh will melt far more luxuriously.
- Tip: Let it rest before serving. I know it’s tempting to dig right in, but if you can let the pot sit, off the heat and with the lid on, for 5 minutes after adding the cheese, the pasta will absorb the last bit of liquid and the flavors will meld even more harmoniously.
- Tip: Boost the umami. For an even deeper flavor, add a tablespoon of soy sauce or Worcestershire sauce when you add the broth. It sounds unconventional, but it enhances the savory notes without being detectable.
- Tip: Make it ahead for easy leftovers. This chili mac reheats beautifully. The pasta will absorb more liquid, so just add a splash of broth or water when reheating on the stove over low heat to bring back the saucy consistency.
FAQs
Can I make this One Pot Chili Mac vegetarian?
Absolutely! It’s a very easy swap. Simply omit the ground beef and use a plant-based ground alternative, or add an extra can of beans (black beans or pinto beans work great). Just be sure to use vegetable broth instead of beef broth to keep it fully vegetarian. You might want to add a dash of soy sauce for that extra savory depth you’d get from the meat.
My pasta turned out a bit mushy. What happened?
This usually means it was either cooked for a little too long or with too much vigorous boiling. Pasta cooked directly in the sauce is more prone to this. Next time, make sure you’re at a gentle simmer once the pasta is in, set a timer, and check for doneness a minute or two early. Remember, it will continue to cook off the heat!
Can I freeze the leftovers?
You can, but with a caveat. Pasta dishes with dairy-based sauces can sometimes become a bit grainy upon thawing and reheating. For the best texture, freeze it before adding the cheese. Then, when you reheat it, stir in the fresh cheese. If you’ve already frozen the cheesy version, reheat it slowly on the stovetop with a little extra liquid, stirring frequently.
What’s the best way to reheat this?
The stovetop is your best friend here. Gently warm it in a saucepan over low to medium-low heat, adding a splash of broth, water, or even a little milk to loosen the sauce back up. Stir frequently until it’s heated through. The microwave can work in a pinch, but it tends to heat unevenly and can make the pasta rubbery.
Is there a way to make this spicier?
For sure! There are a few easy ways to turn up the heat. You can increase the cayenne pepper, add a diced jalapeño (seeds and all) with the onions, stir in a tablespoon of chopped chipotles in adobo sauce, or simply offer your favorite hot sauce at the table for everyone to customize their own bowl.
One Pot Chili Mac
Make the best One Pot Chili Mac for an easy, cheesy weeknight dinner. Minimal cleanup, maximum flavor. Get the simple recipe and cook it tonight!
Ingredients
For the Ingredients
-
1 tbsp olive oil
-
1 large yellow onion (finely diced)
-
1 lb ground beef (80/20 lean-to-fat ratio works well)
-
4 cloves garlic (minced)
-
2 tbsp tomato paste
-
1 tbsp chili powder
-
1 tsp ground cumin
-
1 tsp smoked paprika
-
1/2 tsp dried oregano
-
1/4 tsp cayenne pepper (optional, for heat)
-
1 can kidney beans (15 oz, drained and rinsed)
-
1 can diced tomatoes (15 oz, undrained)
-
4 cups beef broth (low sodium preferred)
-
8 oz elbow macaroni (about 2 cups dry)
-
1 cup shredded sharp cheddar cheese
-
1/2 cup shredded Monterey Jack cheese
-
Salt and black pepper (to taste)
-
For serving (sour cream, sliced green onions, extra cheese)
Instructions
-
Start by heating the olive oil in your large Dutch oven or pot over medium-high heat. Add the diced onion and cook for about 4-5 minutes, stirring occasionally, until it becomes soft and translucent. You’ll notice the edges might pick up a little color, which is great for flavor.01
-
Add the ground beef to the pot, breaking it up with a wooden spoon. Cook until it’s no longer pink, about 5-6 minutes. If there’s a lot of excess fat, you can drain some off, but leaving a couple of tablespoons will add richness to the sauce.02
-
Stir in the minced garlic and cook for just 30 seconds until it’s incredibly fragrant. Be careful not to burn it! Then, push the meat and onions to one side and add the tomato paste to the cleared spot. Let it cook for a minute to deepen its color and sweeten its flavor.03
-
Now, add all your spices—the chili powder, cumin, smoked paprika, oregano, and cayenne (if using). Stir everything together so the meat and onions are fully coated. The mixture will look dark and pasty, and the smell will be absolutely intoxicating. This is where the soul of the chili is built.04
-
Pour in the undrained diced tomatoes, drained kidney beans, and the beef broth. Give it a good stir, scraping the bottom of the pot to lift up any of those delicious browned bits. This is called deglazing, and it adds a ton of flavor to the liquid.05
-
Bring the liquid to a steady boil. Once it’s bubbling, stir in the dry elbow macaroni. The pasta will seem submerged at first. Reduce the heat to a gentle simmer, cover the pot with a lid, and let it cook for about 10-12 minutes. Stir it once or twice to prevent sticking.06
-
After about 10 minutes, check the pasta. It should be al dente—tender but with a slight bite. The sauce will have thickened considerably but should still be a little soupy. If the pasta isn't quite done, re-cover and cook for another 2-3 minutes. If it looks too dry, add a splash more broth or water.07
-
Turn off the heat. It’s cheese time! Sprinkle the shredded cheddar and Monterey Jack over the top of the chili mac. Do not stir yet. Just put the lid back on for 2-3 minutes to let the residual heat melt the cheese into a perfectly gooey layer.08
-
Now, gently stir the melted cheese into the pasta. You’ll see the sauce transform—it becomes creamier, richer, and clings to every single noodle. Give it a taste and season with salt and black pepper as needed. The cheese adds saltiness, so taste first!09
-
Serve immediately while it’s hot and wonderfully saucy. I like to ladle it right from the pot into bowls. The final dish should be thick, hearty, and incredibly comforting.10
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