One Pot Chili Mac Cheese

This one pot chili mac and cheese is what I turn to when everyone walks in the door hungry and I need something filling and bold fast. It is the ultimate cross between a cozy chili and classic mac and cheese all in one big pot for minimal mess and maximum comfort. Hearty cheesy and packed with just the right amount of heat it is the kind of dinner that brings everyone to the table.

My family calls this our “peace treaty dinner” because no one ever complains when it is chili mac night. One time I made this to celebrate my daughter’s soccer win and the leftovers disappeared before midnight.

Ingredients

• Ground beef or turkey or plant protein: Makes the base rich and hearty. Use leaner options to avoid excess grease
• Onion: Adds sweetness and depth. Pick onions with tight skins for freshness
• Garlic: Boosts flavor and warmth. Fresh garlic cloves give a stronger kick than pre-minced
• Uncooked elbow macaroni: Soaks up every drop of flavor. Choose a sturdy pasta that holds its shape
• Diced tomatoes: Give body and a little tang. Go for no-salt-added to control seasoning
• Black or kidney beans: Deliver creaminess and protein. Check for no dents or cracks in the can
• Beef or vegetable broth: Infuses the whole dish with savory notes
• Shredded cheddar and Monterey Jack cheeses: Melt into a creamy finish. Choose block cheese and shred it yourself for the best melt
• Chili powder cumin and smoked paprika: Bring the spice and aroma. Use fresh spices if possible for vibrant flavor
• Olive oil: Helps sauté everything evenly
• Optional toppings like sour cream or green onions: Add creaminess or crunch. Fresh garnishes will brighten the bowl

Instructions

Sear the Meat:

Begin by heating a large pot over medium heat and add the olive oil. Toss in the ground beef or turkey. Break up the meat with a spoon as it cooks and let it brown well. If using plant-based protein sauté until it starts to brown and warm through. Once the meat is browned drain off excess fat.

Build the Flavor Base:

Add the chopped onion and cook until translucent about two to three minutes. Stir in the minced garlic and let it bloom for a minute without burning.

Spice it Up:

Sprinkle in chili powder cumin smoked paprika salt and pepper. Stir well with the onion-garlic mix until coated and fragrant.

Add Liquids and Pasta:

Pour in diced tomatoes with juices drained beans and broth. Add uncooked macaroni. Stir gently to coat pasta and make sure it is submerged.

Simmer to Perfection:

Increase heat until bubbling then reduce to medium low. Cover and simmer ten to twelve minutes stirring occasionally so nothing sticks. Macaroni should be tender but not mushy and liquid thickened.

Finish Cheesy:

Remove pot from heat. Sprinkle in shredded cheddar and Monterey Jack cheeses. Stir until cheese melts and the chili mac turns creamy and rich.

Garnish and Serve:

Spoon into bowls and top with sour cream green onions jalapeños or favorite toppings. Enjoy creamy spicy comforting bites.

Whenever I reach for smoked paprika it reminds me of my mom’s secret touch in stews it is the ingredient that makes this chili mac taste like a hug every single time. Seeing everyone fight over seconds is the happy chaos that makes this pot special in our house.

Storage and Leftover Tips

This dish keeps well for several days in the fridge. For best results store it in a sealed container and reheat in a saucepan with a splash of water or broth to loosen it. Freeze cooled leftovers in single servings for easy weeknight meals down the line.

Easy Ingredient Swaps

For added veggies toss in a bell pepper or sweet corn with the onion. You can use any shredded cheese you like mozzarella works in a pinch. Try white beans if you cannot find black or kidney beans.

Perfect Ways to Serve This

Chili mac is wonderful on its own or as a hearty side for a barbecue night. Sometimes I ladle it over baked potatoes or pile it inside a tortilla for the ultimate chili mac burrito. Leftovers are great over tortilla chips as a nacho base.

The Story Behind This Recipe

This chili mac started as a camping recipe cooked over a fire surrounded by friends. When it made its way to my kitchen the tradition continued everyone circling around a steaming pot. It is my favorite for snow days or when life just calls for extra comfort.

Adapting for Every Season

Use spicy green chilies in the summer or roasted winter squash in the fall. Switch broth based on what feels hearty or light. You can make it vegan with plant cheese and broth and nobody will know the difference.

This meal comes together fast and always draws a crowd. With just one pot and a handful of pantry ingredients you have a dinner that delivers comfort every single time.

Recipe Q&A

→ Can I make this chili mac vegetarian?

Yes, substitute the ground beef with plant-based crumbles and use vegetable broth for a meatless option.

→ What type of beans should I use?

Black beans or kidney beans both work well. You can use either, depending on your taste preference.

→ Can I use different pasta shapes?

Elbow macaroni is classic, but small shells or rotini also work nicely in this dish.

→ Is it possible to freeze leftovers?

Yes, let it cool completely before transferring to an airtight container. Reheat gently for best texture.

→ How spicy is the chili mac?

It's mildly spicy due to the chili powder. Adjust heat by adding jalapeños or reducing the chili powder.

→ Can I add extra vegetables?

Absolutely! Bell peppers, corn, or zucchini can be sautéed with the onion for added nutrition and flavor.