This One-Pot Chili Mac is the ultimate comfort food mashup, combining hearty chili and creamy macaroni in a single pot. It’s incredibly forgiving, deeply flavorful, and perfect for busy weeknights. Best of all, cleanup is a dream.
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Why You’ll Love This One-Pot Chili Mac
- Comfort mashup: Hearty chili meets creamy mac and cheese in one glorious spoonful.
- Easy cleanup: Everything cooks in one pot for minimal dish duty.
- Flexible & forgiving: Easily swap proteins or adjust heat to your taste.
- Perfect texture: Pasta cooks in the sauce for a naturally creamy, velvety finish.
Ingredients & Tools
- 1 tbsp olive oil or avocado oil
- 1 large yellow onion, finely diced
- 1 lb ground beef (80/20 is ideal for flavor)
- 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 crushed tomatoes
- 1 (15 oz) can kidney beans, drained and rinsed
- 4 cups beef broth (low-sodium preferred)
- 8 oz elbow macaroni or other small pasta
- 1 cup shredded sharp cheddar cheese, plus more for serving
- Salt and black pepper to taste
- For serving: Sour cream, sliced green onions, fresh cilantro
Tools: A large Dutch oven or heavy-bottomed pot with a lid.
Notes: Use flavorful beef broth since the pasta cooks in it. Toasting the tomato paste and spices with the beef builds deep, complex flavor.
Nutrition (per serving)
| Calories: | 520 kcal |
| Protein: | 32 g |
| Fat: | 22 g |
| Carbs: | 48 g |
| Fiber: | 8 g |
Serves: 6 | Prep Time: 15 minutes | Cook Time: 25 minutes | Total Time: 40 minutes
Before You Start: Tips & Ingredient Notes
- Get your mise en place ready. This recipe moves quickly at the beginning, so having your onion diced, garlic minced, and spices measured out beforehand will make the process smooth and stress-free.
- Why brown the meat properly? Don’t just gray it—get a really good, dark sear on that ground beef. Those browned bits at the bottom of the pot (the fond) are pure flavor gold and will dissolve into your sauce, making it incredibly rich.
- The power of tomato paste. Let it cook for a full minute or two with the beef and aromatics. You’ll see it darken slightly and start to stick to the pot—this caramelization removes any raw, tinny taste and adds a wonderful savory depth.
- Broth temperature matters. Using broth that’s at least room temperature or slightly warm helps the dish come to a simmer faster, which is key for perfectly cooked pasta. Cold broth can slow everything down.
How to Make One-Pot Chili Mac
Step 1: Sauté the Aromatics. Heat the oil in your large Dutch oven or pot over medium-high heat. Add the diced onion and cook for about 4-5 minutes, until it becomes soft and translucent. You’re looking for it to smell sweet and look a little glossy. This is the flavor foundation of your entire dish.
Step 2: Brown the Beef. Add the ground beef to the pot, breaking it up with a wooden spoon. Cook until it’s no longer pink and has developed some nice browned bits, about 6-8 minutes. Don’t rush this step! That browning equals flavor. If there’s a lot of excess fat, you can drain a little off, but leaving a tablespoon or two adds great richness.
Step 3: Bloom the Spices. Add the minced garlic and tomato paste to the beef. Stir constantly for about 1 minute until the garlic is fragrant. Now, sprinkle in all your spices—the chili powder, cumin, smoked paprika, oregano, and cayenne if using. Stir for another 30 seconds to a minute. You’ll really smell the spices waking up and becoming aromatic. This toasting process is essential for a deep, not bitter, chili flavor.
Step 4: Build the Sauce. Pour in the crushed tomatoes and the beef broth, and add the drained kidney beans. Give everything a really good stir, scraping the bottom of the pot to lift up all those delicious browned bits. This is called deglazing, and it’s a simple step that makes a world of difference. Bring the liquid to a lively simmer.
Step 5: Cook the Pasta. Once the sauce is simmering, stir in the dry elbow macaroni. Make sure all the pasta is submerged in the liquid. Reduce the heat to a steady medium-low, cover the pot with a lid, and let it cook for about 10-12 minutes. Stir it halfway through to prevent any sticking. The pasta should be al dente—tender but with a slight bite.
Step 6: Melt in the Cheese. Turn off the heat. Now, stir in the shredded cheddar cheese until it’s completely melted and creates a creamy, cohesive sauce. The residual heat is plenty to melt the cheese smoothly. At this point, do a final taste test and season generously with salt and black pepper to your liking. The sauce will thicken slightly as it sits.
Step 7: Rest and Serve. Let the chili mac sit, uncovered, for about 5 minutes before serving. This allows the sauce to settle and the flavors to meld together even further. It will be piping hot and perfectly sauced. Ladle it into bowls and get ready to add your favorite toppings.
Storage & Freshness Guide
- Fridge: Cool completely and store in an airtight container for up to 4 days.
- Freezer: Freeze in airtight containers for up to 3 months; pasta texture may soften slightly.
- Reviving: Reheat gently on the stove 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 out the meal.
- Garlicky sautéed kale or collard greens — Their slight bitterness and hearty texture make a wonderful, low-carb side that stands up to the robust flavors.
- Buttery, low-carb cornbread muffins — For that classic chili companion, a crumbly, savory muffin is perfect for scooping up every last bit of sauce.
Drinks
- A crisp, cold lager or a light ale — The carbonation and slight bitterness of the beer cleanse the palate between bites of the rich, spiced dish.
- Sparkling water with a squeeze of lime — A non-alcoholic option that provides a refreshing, bubbly contrast to the hearty, savory flavors in the bowl.
- An iced herbal tea, like peppermint or hibiscus — The cool, slightly sweet tea is a surprisingly great partner, especially if you’ve kicked up the heat with extra spice.
Something Sweet
- A small bowl of fresh berries with whipped cream — The bright, juicy berries are a light and refreshing finish that doesn’t feel too heavy after a satisfying meal.
- A square of very dark chocolate (85% cacao) — A single piece of rich, bitter chocolate is the perfect little bite to end on, complementing the chili spices wonderfully.
- A scoop of sugar-free vanilla ice cream — The classic, creamy coolness is a dreamy contrast to the warm and spicy notes of the chili mac.
Top Mistakes to Avoid
- Mistake: Not browning the meat and tomato paste enough. This is the soul of your dish. If you rush this step, you’ll end up with a flat, one-dimensional flavor instead of a deep, complex one. Take the time to get good color.
- Mistake: Using the wrong size pot. If your pot is too small, the liquid won’t distribute evenly, and the pasta will clump together and cook unevenly. A large Dutch oven is your best friend here.
- Mistake: Overcooking the pasta. Remember, the pasta will continue to cook a little even after you turn off the heat, especially as it sits in the hot sauce. Aim for al dente when you check it, or it can turn mushy.
- Mistake: Adding pre-shredded bagged cheese. These cheeses are coated with anti-caking agents like potato starch, which can make your sauce grainy and prevent it from melting smoothly. Always shred your own cheese from a block for the creamiest results.
Expert Tips
- Tip: Let it rest before serving. I know it’s tempting to dig right in, but giving the chili mac 5-10 minutes to sit after cooking allows the pasta to fully absorb the sauce, resulting in a thicker, more cohesive dish.
- Tip: Customize your beans. While kidney beans are classic, feel free to use pinto beans, black beans, or even a mix. Just make sure to drain and rinse them well to control the sodium and keep the sauce from getting too starchy.
- Tip: Boost the umami. For an even deeper flavor, add a teaspoon of fish sauce or a dash of Worcestershire sauce when you add the broth. It sounds weird, but it adds a savory backbone that people won’t be able to pinpoint—they’ll just know it tastes amazing.
- Tip: Make it ahead for even better flavor. Like most chili-based dishes, this one tastes even better the next day. The flavors have more time to marry and deepen. Gently reheat it on the stove with a splash of broth or water to loosen the sauce.
FAQs
Can I make this One-Pot Chili Mac with a different type of meat?
Absolutely! Ground turkey, chicken, or even a plant-based ground meat substitute work wonderfully here. Just keep in mind that leaner meats like turkey won’t render as much fat, so you might need an extra tablespoon of oil to sauté your onions. The cooking method remains exactly the same—just brown your protein of choice until it’s fully cooked through before moving on to the next step.
My pasta turned out a bit mushy. What happened?
This usually happens for one of two reasons: either the heat was too high, causing the pasta to cook too quickly and unevenly, or it was simply cooked for a minute or two too long. Remember, the pasta will continue to soften in the residual heat after you turn off the burner. Next time, start checking for doneness a minute or two before the suggested time and aim for that al dente texture. Also, make sure you’re using a pasta shape that holds up well, like elbows or cavatappi.
Can I freeze the leftovers?
You can, but with a small caveat. Pasta dishes with dairy (like the cheese in this recipe) can sometimes become a bit grainy upon thawing and reheating. The texture is best when eaten fresh or within 3-4 days in the fridge. If you do freeze it, let it cool completely, store it in an airtight container, and thaw it overnight in the fridge before reheating gently on the stove with a little added liquid.
Is there a way to make this dish spicier?
Of course! This recipe is a fantastic base for heat. You have a few great options: increase the cayenne pepper to ½ or even ¾ teaspoon, add a diced jalapeño or serrano pepper when you sauté the onion, or stir in a tablespoon of chopped chipotle peppers in adobo sauce when you add the tomatoes. Just add heat incrementally—you can always add more, but you can’t take it out!
The sauce seems too thin after cooking. How can I thicken it?
No worries, this is an easy fix! First, let it sit for 5-10 minutes off the heat—the pasta will continue to absorb liquid. If it’s still too thin, turn the heat back to a low simmer and cook it uncovered for a few more minutes, stirring frequently, until it reduces to your desired consistency. If you’re in a real hurry, you can stir a teaspoon of xanthan gum into the pot, which will thicken it up almost instantly.
One Pot Chili Mac
Make this easy One-Pot Chili Mac for a hearty, family-friendly dinner. Ready in 40 minutes with minimal cleanup! Get the simple recipe now.
Ingredients
For the Ingredients
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1 tbsp olive oil or avocado oil
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1 large yellow onion (finely diced)
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1 lb ground beef (80/20 is ideal for flavor)
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4 cloves garlic (minced)
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2 tbsp tomato paste
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1 tbsp chili powder
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1 tsp ground cumin
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1 tsp smoked paprika
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1/2 tsp dried oregano
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1/4 tsp cayenne pepper (optional, for heat)
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1 can crushed tomatoes (15 oz)
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1 can kidney beans (15 oz, drained and rinsed)
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4 cups beef broth (low-sodium preferred)
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8 oz elbow macaroni or other small pasta
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1 cup shredded sharp cheddar cheese (plus more for serving)
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Salt and black pepper (to taste)
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For serving (Sour cream, sliced green onions, fresh cilantro)
Instructions
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Heat the oil in your large Dutch oven or pot over medium-high heat. Add the diced onion and cook for about 4-5 minutes, until it becomes soft and translucent.01
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Add the ground beef to the pot, breaking it up with a wooden spoon. Cook until it’s no longer pink and has developed some nice browned bits, about 6-8 minutes.02
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Add the minced garlic and tomato paste to the beef. Stir constantly for about 1 minute until the garlic is fragrant. Now, sprinkle in all your spices—the chili powder, cumin, smoked paprika, oregano, and cayenne if using. Stir for another 30 seconds to a minute.03
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Pour in the crushed tomatoes and the beef broth, and add the drained kidney beans. Give everything a really good stir, scraping the bottom of the pot to lift up all those delicious browned bits. Bring the liquid to a lively simmer.04
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Once the sauce is simmering, stir in the dry elbow macaroni. Reduce the heat to a steady medium-low, cover the pot with a lid, and let it cook for about 10-12 minutes. Stir it halfway through. The pasta should be al dente—tender but with a slight bite.05
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Turn off the heat. Now, stir in the shredded cheddar cheese until it’s completely melted and creates a creamy, cohesive sauce. At this point, do a final taste test and season generously with salt and black pepper to your liking.06
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Let the chili mac sit, uncovered, for about 5 minutes before serving.07
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