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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.