Description
This One Pot Chili Mac and Cheese is a quick and easy comfort food dinner combining cheesy macaroni and bold chili flavors in a single pot. Perfect for busy weeknights, this creamy chili mac is packed with beef, beans, pasta, and melty cheese — a family-favorite recipe with minimal cleanup.
Ingredients
1 pound ground beef
1 medium onion, chopped
3 cloves garlic, minced
2 tablespoons chili powder
1 teaspoon cumin
1 teaspoon salt
½ teaspoon black pepper
1 can (28 ounces) crushed tomatoes
3 cups beef broth
2 cups elbow macaroni, uncooked
1 can (15 ounces) kidney beans, drained and rinsed
2 cups shredded cheddar cheese
Instructions
1. In a large pot or Dutch oven over medium heat, cook the ground beef and chopped onion until the beef is browned and no longer pink. Drain any excess fat.
2. Add the minced garlic, chili powder, cumin, salt, and pepper. Stir and cook for 1 minute until fragrant.
3. Pour in the crushed tomatoes and beef broth. Bring the mixture to a gentle boil.
4. Stir in the uncooked elbow macaroni and kidney beans. Reduce heat, cover, and simmer for 12 to 15 minutes, stirring occasionally.
5. Once the pasta is tender and most of the liquid is absorbed, remove from heat and stir in the shredded cheddar cheese until melted and creamy.
6. Serve hot, optionally topped with extra cheese or chopped green onions.
Notes
This recipe is best served fresh but also reheats beautifully with a splash of broth.
You can substitute ground turkey or plant-based meat for a lighter version.
Spice lovers can add jalapeños or a pinch of cayenne for an extra kick.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: One Pot
- Cuisine: American
Nutrition
- Serving Size: 1 ½ cups
- Calories: 510
- Sugar: 7g
- Sodium: 890mg
- Fat: 24g
- Saturated Fat: 11g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 6g
- Protein: 29g
- Cholesterol: 75mg