One-Pot Chili Mac and Cheese Recipe

Introduction

One-Pot Chili Mac and Cheese is a comforting and hearty meal perfect for busy weeknights. Combining spicy chili flavors with creamy cheddar pasta, this dish is both satisfying and easy to make in a single pot. It’s a delicious twist on traditional mac and cheese with a flavorful kick.

Ingredients

• 1 lb ground beef or turkey
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tbsp chili powder
• 1 tsp cumin
• ½ tsp smoked paprika
• 1 (15 oz) can diced tomatoes
• 1 (8 oz) can tomato sauce
• 2 cups beef or chicken broth
• 2 cups uncooked elbow macaroni
• 1 ½ cups shredded cheddar cheese
• Salt and pepper, to taste
• Optional toppings: beans, jalapeños, green onions

Instructions

1. Step 1: In a large pot over medium heat, brown the ground meat with diced onion and minced garlic until fully cooked and fragrant.
2. Step 2: Add chili powder, cumin, and smoked paprika to the meat mixture. Stir to coat evenly.
3. Step 3: Pour in diced tomatoes, tomato sauce, and broth. Stir well to combine.
4. Step 4: Add uncooked elbow macaroni and bring the mixture to a boil.
5. Step 5: Reduce heat to low, cover, and simmer for 12–15 minutes or until pasta is tender.
6. Step 6: Stir in shredded cheddar cheese until melted and creamy.
7. Step 7: Serve with optional toppings such as beans, sliced jalapeños, or green onions if desired.

Tips & Variations

• Use sharp cheddar for a more intense flavor or mild cheddar for a creamier texture.
• Substitute ground turkey for beef to lighten the dish.
• Add a splash of hot sauce for extra heat.
• For a vegetarian version, replace meat with cooked beans.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, warm gently on the stove or in the microwave, adding a splash of broth or water if needed to restore creaminess. This dish can also be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta?

Yes, you can substitute elbow macaroni with other small pasta shapes like shells, rotini, or penne. Just adjust cooking time accordingly.

Is this recipe spicy?

The chili powder, cumin, and smoked paprika add mild warmth, but the dish is not very spicy. You can increase the heat by adding jalapeños or hot sauce as desired.

One-Pot Chili Mac and Cheese Recipe

Print Recipe

★★★★★

4.7 from 62 reviews

This One-Pot Chili Mac and Cheese combines hearty ground meat, bold chili spices, tender elbow macaroni, and creamy cheddar cheese into a comforting, easy-to-make meal all cooked in a single pot. Perfect for a quick weeknight dinner, this dish delivers a satisfying combination of flavors with minimal cleanup.

• Author: lea
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Main Ingredients

• 1 lb ground beef or turkey
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tbsp chili powder
• 1 tsp cumin
• ½ tsp smoked paprika
• 1 15 oz can diced tomatoes
• 1 8 oz can tomato sauce
• 2 cups beef or chicken broth
• 2 cups elbow macaroni, uncooked
• 1 ½ cups shredded cheddar cheese
• Salt & pepper, to taste

Optional Toppings

• Beans
• Jalapeños, sliced
• Green onions, chopped

Instructions

1. Brown the Meat and Aromatics: In a large pot over medium heat, cook the ground beef or turkey along with the diced onion and minced garlic until the meat is fully browned and fragrant, ensuring the onions are softened.
2. Add Spices: Stir in the chili powder, cumin, and smoked paprika to evenly coat the cooked meat mixture, allowing the spices to toast slightly and release their flavors.
3. Add Liquids and Tomatoes: Pour in the diced tomatoes, tomato sauce, and broth; stir well to combine all ingredients thoroughly for the base of the chili mac.
4. Add Pasta and Boil: Add the uncooked elbow macaroni to the pot and bring the mixture to a vigorous boil to start cooking the pasta.
5. Simmer Until Pasta is Tender: Lower the heat to a gentle simmer, cover the pot with a lid, and cook for 12–15 minutes or until the pasta is tender, stirring occasionally to prevent sticking.
6. Stir in Cheese: Remove the lid and mix in the shredded cheddar cheese until fully melted and the sauce becomes creamy, enriching the dish’s flavor and texture.
7. Serve with Toppings: Dish out the chili mac and cheese into bowls and garnish with optional toppings like beans, sliced jalapeños, or chopped green onions to add extra flavor and texture.

Notes

• Use sharp cheddar cheese for a more intense, tangy flavor or mild cheddar for a creamier, milder texture.
• Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 2 months for easy meal prep.
• Ensure to stir occasionally while simmering to prevent the pasta from sticking to the pot.
• Adjust seasoning with salt and pepper at the end of cooking according to taste.

Keywords: one-pot chili mac and cheese, cheesy pasta, easy weeknight dinner, chili pasta bake, comfort food recipe, creamy cheddar pasta