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.
AI illustration: The recipe image was created with AI. The finished dish may look different.
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
- Flavor from browned beef. Brown the ground beef before adding onion, garlic, tomatoes, chili powder and cumin.
- Macaroni cooked in the chili. The uncooked pasta simmers with kidney beans and broth in the same pot, absorbing the seasoned cooking liquid.
- Cheddar stirred in off the heat. Add the cheese after cooking and let the pot stand briefly so it melts through the chili mac.
Preparation and equipment
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.
Practical tips
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.
Ingredient choices and cooking cues
Chili mac relies on a balance between a rich beef base and enough liquid for the elbows to cook. Let the beef develop some brown color rather than treating the first stage only as a way to remove its pink appearance. The browned bits contribute a deeper flavor once the tomatoes and broth enter the pot. Draining the excess fat matters here because that fat would otherwise remain in the finished pasta sauce, where it can leave an oily ring around the cheese.
The tomatoes bring their juice into this recipe, while the kidney beans are drained. Those two details serve different purposes: the tomato liquid helps hydrate the pasta, and draining the beans keeps their packing liquid from changing the sauce. Stir with enough care to free the elbows from the bottom without crushing all the beans. The finished dish should retain recognizable beans and pasta rather than becoming a uniform mash.
Cheddar finishes the sauce after the heat is off. It should melt into the hot chili mac, adding a creamy coating without needing a hard boil. A fine grate makes that easier than large cheese chunks. The short rest also gives the sauce a chance to settle around the elbows; expect a spoonable, hearty texture rather than a thin chili broth.
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
Estimated nutrition per serving
| Nutrient | Per serving |
|---|---|
| Energy | 569 kcal |
| Protein | 33.7 g |
| Fat | 24.9 g |
| Saturated fat | 9.7 g |
| Carbohydrate (including fiber) | 52.6 g |
| Fiber | 7.0 g |
| Sugar | 6.7 g |
| Sodium | 1043 mg |
Estimates are calculated from the ingredient amounts and standard food composition references, divided into the stated number of equal servings. They are not laboratory measurements. Brands, substitutions, optional additions and portion sizes can change the result. Optional toppings, extra side dishes and unspecified added salt are excluded from the base estimate.
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.
Together in the kitchen
Keep the dish at a gentle simmer, stir occasionally as directed in the recipe card, add the cheddar off the heat, and allow a 2-minute rest.
Kitchen Testing Note
In my test, a gentle simmer, occasional stirring, and adding the cheddar off the heat followed by a 2-minute rest helped produce a smooth result.
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.
Can another pasta shape replace the elbows?
Small shapes with a similar cooking time are the closest fit. Large shells, thick spirals, and very small soup pasta absorb liquid and soften at different rates. Check the packet and use the method’s firm-and-dry correction only when the pasta actually needs it.
Why does the chili mac seem thicker after resting?
The elbows continue taking up moisture, while melted cheese adds body to the sauce. Assess the texture after the stated rest before adding anything. The goal is coated pasta with a little movement in the sauce, not elbows sitting in a puddle.
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