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.
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
Ingredients
Equipment
Method
- 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.
- Add the diced onion and cook, stirring occasionally, for about 4 minutes, until softened and translucent.
- Add the minced garlic and stir for 30 seconds, until fragrant. Do not let it brown.
- 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.
- Add the uncooked elbow macaroni and stir to submerge it. Bring the mixture to a boil over medium-high heat.
- 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.
- 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.
- Divide among bowls. Top with sour cream and sliced green onions if using, and serve hot.
Notes
Safe substitutions
| Ingredient | Substitute | What changes |
|---|---|---|
| Ground beef | Ground turkey or chicken | The flavor is milder; cook the poultry to at least 165°F (74°C). |
| Ground beef | Plant-based ground alternative | Use the same amount and follow the package cooking directions. |
| Kidney beans | Pinto beans or black beans | Use the same drained amount; the texture and flavor will vary slightly. |
| Beef broth | Chicken or vegetable broth | Use the same amount; the finished dish will taste lighter. |
| Elbow macaroni | Small shells or rotini | Use the same weight and check doneness because cooking time may vary by 1–2 minutes. |
| Cheddar | Monterey Jack or Colby | Both melt well but give the sauce a milder flavor. |
| Sour cream | Plain Greek yogurt | Add 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.