One Pot Chili Mac and Cheese

One Pot Chili Mac and Cheese is the ultimate comfort food hybrid, blending the rich, bold flavors of a hearty chili with the creamy, cheesy goodness of classic macaroni and cheese. Made in a single pot, this dish is perfect for busy weeknights when you want a satisfying meal without the hassle of multiple dishes.

Why You’ll Love This Recipe

• One-pot convenience means fewer dishes to clean
• Rich, savory flavor from chili spices and melty cheese
• A kid-friendly favorite that also pleases adults
• Ready in just 30 minutes
• Easily customizable with your favorite beans, meat, or cheese

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Olive oil
• Ground beef
• Onion, diced
• Garlic, minced
• Red bell pepper, chopped
• Crushed tomatoes (canned)
• Red kidney beans, drained
• Beef broth
• Elbow macaroni (uncooked)
• Shredded cheddar or Monterey Jack cheese
• Fresh cilantro or parsley, for garnish
• Spices: chili powder, cumin, paprika, cayenne pepper, salt, pepper

Directions

this recipe

1. Heat olive oil in a large pot over medium heat. Add diced onion and garlic and cook until fragrant.
2. Stir in chopped red bell pepper and cook until softened.
3. Add ground beef and cook until browned. Drain excess fat if needed.
4. Stir in chili powder, cumin, paprika, cayenne, salt, and pepper.
5. Add crushed tomatoes, kidney beans, beef broth, and uncooked macaroni. Stir to combine.
6. Bring to a boil, reduce heat, and simmer covered for 12–15 minutes, stirring occasionally, until pasta is cooked.
7. Remove from heat and stir in shredded cheese until melted and creamy.
8. Garnish with fresh herbs and serve hot.

Servings and Timing

• Servings: 6
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes

Variations

• Use ground turkey or plant-based meat for a leaner or vegetarian version
• Swap kidney beans with black or pinto beans
• Try different cheeses like pepper jack or mozzarella for variety
• Add jalapeños or hot sauce to increase heat
• Stir in corn, spinach, or zucchini for extra veggies

Storage/Reheating

• Store leftovers in an airtight container in the fridge for up to 3 days
• Reheat on the stovetop or in the microwave with a splash of broth or water to loosen the sauce
• Freeze in portions for up to 2 months; thaw in the fridge overnight before reheating

FAQs

Can I make this dish ahead of time?

Yes, this dish stores well in the fridge and tastes great when reheated.

Can I make it vegetarian?

Absolutely. Omit the meat and use additional beans or a meat substitute.

What kind of pasta works best?

Elbow macaroni is classic, but any short pasta like shells or rotini works.

Can I use canned chili instead of making it from scratch?

You can, but homemade gives you more control over flavor and ingredients.

Is this recipe spicy?

It has mild heat. You can adjust the cayenne to your taste.

How do I keep the pasta from overcooking?

Stir regularly and cook just until al dente—pasta will continue to soften off-heat.

What cheese melts best for this recipe?

Cheddar, Monterey Jack, or a blend work well for creamy results.

Can I add more vegetables?

Yes, corn, spinach, or chopped zucchini make great additions.

Is it freezer-friendly?

Yes, freeze in portions and reheat with a bit of broth or water.

What can I serve with chili mac and cheese?

Try a simple salad, garlic bread, or cornbread to complete the meal.

Conclusion

One Pot Chili Mac and Cheese is a fast, flavorful, and filling meal that brings together the best parts of two classic dishes. It’s simple enough for a quick dinner but bold enough to satisfy every craving. Whether you’re feeding your family or looking for easy leftovers, this dish is sure to become a go-to favorite.

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