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Category: Budget Dinners

  • One-Pot Chili Mac and Cheese

    One-Pot Chili Mac and Cheese

    One-pot chili mac and cheese brings together two familiar comfort-food favorites in one practical weeknight dinner. Ground beef, kidney beans, tomatoes, and elbow macaroni simmer in the same pot before cheddar is stirred through for a thick, savory finish.

    This recipe takes about 40 minutes, serves five, and uses affordable grocery-store ingredients. Because the pasta cooks directly in the chili mixture, cleanup stays simple and every bite picks up the seasoned tomato sauce.

    If you prefer a meatless pasta dinner, try our one-pot spaghetti with simple tomato sauce.

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    Why you will like this recipe

    • One-pot method. The beef, sauce, beans, and pasta all cook in the same pot, keeping cleanup manageable.
    • Ready in 40 minutes. Ten minutes of prep and about thirty minutes of cooking make it suitable for busy evenings.
    • Familiar ingredients. Ground beef, canned tomatoes, beans, macaroni, and cheddar are easy to find.
    • Flexible serving size. The recipe makes about five main-dish servings and reheats well for lunch.
    • Practical substitutions. You can adjust the meat, beans, pasta shape, broth, or cheese without changing the basic method.

    What you need

    Prep time: 10 minutes | Cook time: 30 minutes | Total time: 40 minutes | Servings: 5 | Difficulty: Easy

    Equipment: One large pot or Dutch oven with a lid, a wooden spoon, and measuring cups and spoons.

    How to make it

    Brown the ground beef, then soften the onion and garlic in the same pot. Add the tomatoes, beans, broth, and seasonings before stirring in the macaroni. Once the pasta is tender, remove the pot from the heat and stir in the cheddar. The full ingredient amounts and detailed steps are in the recipe card below.

    One-Pot Chili Mac and Cheese

    A comforting one-pot dinner with ground beef, elbow macaroni, kidney beans, tomatoes, and melted cheddar, ready in about 40 minutes.
    Print Recipe
    Prep Time 10 minutes
    Cook Time 30 minutes
    Total Time 40 minutes
    Servings: 5 servings
    Ingredients Equipment Method Notes

    Ingredients
      

    • 1 lb 450 g ground beef (85% lean)
    • 1 tbsp 15 ml olive oil
    • 1 medium yellow onion about 1 cup / 150 g, diced
    • 3 cloves garlic minced
    • 1 can 14.5 oz / 411 g diced tomatoes, with juices
    • 1 can 15 oz / 425 g kidney beans, drained and rinsed
    • 2 cups 480 ml beef broth, plus more if needed
    • 1 tbsp 15 ml chili powder
    • 1 tsp 5 ml ground cumin
    • 1/2 tsp 2.5 ml salt
    • 1/4 tsp 1.25 ml black pepper
    • 8 oz 225 g uncooked elbow macaroni
    • 1 cup 100 g shredded cheddar cheese
    • 1/4 cup 60 ml sour cream, optional, for serving
    • 2 tbsp sliced green onions optional, for serving

    Equipment

    • 1 Large pot or Dutch oven with lid
    • 1 Wooden spoon
    • 1 Measuring cups and spoons

    Method
     

    1. Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it apart with a wooden spoon, for 5–7 minutes, until browned and no longer pink. Confirm it reaches at least 160°F (71°C), then drain excess fat if needed.
    2. Add the diced onion and cook, stirring occasionally, for about 4 minutes, until softened and translucent.
    3. Add the minced garlic and stir for 30 seconds, until fragrant. Do not let it brown.
    4. Add the diced tomatoes with their juices, drained kidney beans, beef broth, chili powder, cumin, salt, and black pepper. Stir well and scrape up any browned bits from the bottom of the pot.
    5. Add the uncooked elbow macaroni and stir to submerge it. Bring the mixture to a boil over medium-high heat.
    6. Reduce the heat to medium-low, cover, and simmer for 12–14 minutes, stirring once halfway through, until the macaroni is tender and most of the liquid has been absorbed. If the pasta is still firm and the liquid is low, add 1/4 cup (60 ml) water and cook for 2–3 minutes more.
    7. Remove the pot from the heat. Add the shredded cheddar and stir until melted and evenly distributed. Let the chili mac stand for 2 minutes so the sauce can thicken.
    8. Divide among bowls. Top with sour cream and sliced green onions if using, and serve hot.

    Notes

    Use standard blended chili powder, not pure ground chile. Refrigerate leftovers in an airtight container for up to 4 days and reheat thoroughly with a splash of water or broth. Freeze for up to 2 months; thaw overnight in the refrigerator before reheating.

    Safe substitutions

    IngredientSubstituteWhat changes
    Ground beefGround turkey or chickenThe flavor is milder; cook the poultry to at least 165°F (74°C).
    Ground beefPlant-based ground alternativeUse the same amount and follow the package cooking directions.
    Kidney beansPinto beans or black beansUse the same drained amount; the texture and flavor will vary slightly.
    Beef brothChicken or vegetable brothUse the same amount; the finished dish will taste lighter.
    Elbow macaroniSmall shells or rotiniUse the same weight and check doneness because cooking time may vary by 1–2 minutes.
    CheddarMonterey Jack or ColbyBoth melt well but give the sauce a milder flavor.
    Sour creamPlain Greek yogurtAdd it only when serving; it tastes slightly tangier.

    Storage and reheating

    • Refrigerate: Cool leftovers promptly and store them in an airtight container for up to 4 days.
    • Reheat: Warm gently in a pot over low heat with a splash of water or broth, stirring until heated through. For microwave reheating, cover loosely and stir between short intervals.
    • Freeze: Freeze individual portions for up to 2 months. Thaw overnight in the refrigerator before reheating. The pasta may be softer after freezing.

    Frequently asked questions

    Can I use a different bean?

    Yes. Pinto beans, black beans, or cannellini beans all work. Use one 15-ounce (425 g) can, drained and rinsed.

    What if the pasta absorbs the liquid before it is tender?

    Add 1/4 cup (60 ml) of hot water, cover the pot, and simmer for another 2–3 minutes. Pasta brands and pot sizes absorb liquid at slightly different rates.

    How can I make the chili mac spicier?

    Add 1/4 teaspoon cayenne pepper with the chili powder, or cook one diced jalapeño with the onion.

    Can I prepare this ahead?

    Yes. Cook it as directed, cool it promptly, and refrigerate for up to 4 days. Add a splash of broth or water when reheating because the pasta continues to absorb sauce as it rests.

  • One-Pot Spaghetti with Simple Tomato Sauce

    One-Pot Spaghetti with Simple Tomato Sauce

    One-pot spaghetti with simple tomato sauce is the kind of dinner that works when you are tired, the cupboard is mostly empty, and you still want something genuinely good on the table. The pasta cooks right in the sauce, so every strand absorbs the tomato flavor as it softens — and you only have one pot to wash afterward.

    This recipe uses pantry staples most home cooks already have: dried spaghetti, canned crushed tomatoes, onion, garlic, and a handful of dried herbs. It takes about 25 minutes from start to finish, serves four, and costs very little per serving. No specialty ingredients, no complicated techniques — just dinner.

    Why you will like this recipe

    • One pot. The pasta and sauce cook together in the same pot — less washing up, less fuss.
    • 25 minutes total. Five minutes of prep, twenty minutes of cooking. Faster than ordering takeout.
    • Pantry-friendly. Uses canned crushed tomatoes, dried spaghetti, and dried herbs. Fresh onion and garlic add flavor; the remaining core ingredients are pantry staples (Parmesan is optional).
    • Affordable. Simple, accessible ingredients keep the cost per serving low.
    • Dual measurements. Every ingredient lists both US customary and metric amounts, so you can cook with confidence wherever you are.
    • Practical substitutions included. Gluten-free pasta, whole peeled tomatoes instead of crushed, and vegetable or canola oil instead of olive oil — each swap is explained with notes on what changes.

    What you need

    Prep time: 5 minutes | Cook time: 20 minutes | Total time: 25 minutes | Servings: 4 | Difficulty: Easy

    Equipment: One large pot or deep skillet (12 inches / 30 cm minimum), wooden spoon, measuring cups and spoons.

    How to make it

    Diced onions sizzling in olive oil in a large pot on a stovetop
    Illustrative AI-generated image. Step 2: cooking the onions until translucent.

    One-Pot Spaghetti with Simple Tomato Sauce

    A simple, affordable weeknight dinner where the spaghetti cooks directly in a tomato sauce for fewer dishes and plenty of flavor.
    Print Recipe
    Prep Time 5 minutes
    Cook Time 20 minutes
    Total Time 25 minutes
    Servings: 4 servings
    Ingredients Equipment Method Notes

    Ingredients
      

    • 1 lb 450 g dried spaghetti
    • 2 tbsp 30 ml olive oil
    • 1 medium yellow onion about 1 cup / 150 g, finely diced
    • 3 cloves garlic minced
    • 1 can 28 oz / 800 g crushed tomatoes
    • 2 cups 480 ml water, plus more as needed
    • 1 tsp 5 ml dried oregano
    • 1 tsp 5 ml dried basil
    • 1 tsp 5 ml salt, plus more to taste
    • 1/2 tsp 2.5 ml black pepper
    • 1/2 tsp 2.5 ml granulated sugar
    • 1/4 cup 25 g grated Parmesan cheese, optional

    Equipment

    • 1 Large pot or deep skillet
    • 1 Wooden spoon
    • 1 Measuring cups and spoons

    Method
     

    1. In a large pot or deep skillet, heat the olive oil over medium heat for about 30 seconds.
    2. Add the diced onion and cook, stirring occasionally, until softened and translucent, about 5 minutes. Adjust the heat if the onion starts to brown too quickly.
    3. Add the minced garlic and stir for 30 seconds, until fragrant. Do not let the garlic burn.
    4. Pour in the crushed tomatoes and water. Add the oregano, dried basil, salt, pepper, and sugar, then stir well.
    5. Break the spaghetti strands in half so they fit comfortably in the pot, then add them to the sauce.
    6. Bring the mixture to a boil over medium-high heat, stirring frequently. Reduce the heat to medium-low, partially cover, and simmer for 12–15 minutes, stirring every 2–3 minutes, until the spaghetti is al dente and the sauce has thickened.
    7. Taste and adjust the seasoning. If the sauce is too thick, add water 1/4 cup (60 ml) at a time. If it is too thin, simmer uncovered for another 2–3 minutes.
    8. Divide among bowls and top with grated Parmesan if using. Serve immediately.

    Notes

    Use a large pot or 12-inch deep skillet and stir frequently so the pasta cooks evenly. Keep the spaghetti submerged; add another 1/2 cup (120 ml) water if needed. Store leftovers refrigerated in an airtight container for up to 4 days and reheat with a splash of water.

    Dried spaghetti being added to a bubbling tomato sauce in a large pot
    Illustrative AI-generated image. Step 5: adding spaghetti to the sauce.

    Safe substitutions

    IngredientSubstituteNotes
    SpaghettiGluten-free spaghetti, linguine, or fettuccineCheck pasta package for cook time — GF pasta may need 1-2 minutes less
    Crushed tomatoes1 can (28 oz / 800 g) whole peeled tomatoes, blended smoothSame quantity; texture will be slightly smoother
    Dried basil1/4 cup fresh basil, torn (add as garnish after cooking)Fresh basil loses its flavor if cooked for 15+ minutes; add raw at the end
    ParmesanNutritional yeast (2 tbsp / 15 g)For a dairy-free option; flavor is different but pleasant
    Olive oilVegetable oil or canola oilNeutral flavor; works fine

    Storage and reheating

    • Refrigerate: Store leftovers in an airtight container for up to 4 days. Reheat in a pot over low heat with a splash of water (1/4 cup / 60 ml) to loosen the sauce. Microwaving works too — cover loosely and heat in 60-second bursts, stirring between.
    • Freeze: Freeze in a sealed container for up to 2 months. Thaw overnight in the refrigerator before reheating. The pasta texture may be slightly softer after freezing.

    Frequently asked questions

    Can I use fresh tomatoes instead of canned?

    Yes. Use about 2 lbs (900 g) of ripe fresh tomatoes, peeled and roughly chopped, instead of the 28 oz (800 g) can of crushed tomatoes. Simmer the sauce a few minutes longer to let the excess water evaporate. Fresh tomatoes will produce a lighter, brighter sauce than canned.

    Do I have to break the spaghetti in half?

    Breaking the spaghetti in half makes it easier to stir in a single pot, especially if your pot is wide rather than tall. If you prefer full-length spaghetti and have a deep pot, you can skip this step — but you may need to press the pasta down gently with tongs as it softens to submerge it in the sauce.

    The sauce is too thick or too thin — what do I do?

    If the sauce is too thick, add 1/4 cup (60 ml) of water at a time and stir. If it is too thin, simmer uncovered for another 2-3 minutes to let the excess liquid evaporate. The final consistency should coat the pasta strands without being watery.

    Can I make this ahead of time?

    Yes. This recipe reheats well and keeps for up to 4 days in the refrigerator. The pasta will absorb more sauce as it sits, so add a splash of water when reheating to bring it back to the right consistency.