Craving the perfect comfort food?
Say hello to One Pot Chili Mac and Cheese, the fusion dish that combines two all-time favorites – hearty chili and creamy mac and cheese!
This dish is packed with bold flavors, gooey cheese, and just the right amount of spice to make everyone at the table ask for seconds.
Plus, it’s made in one pot, so cleanup is a breeze.
Let’s dive into this deliciously easy recipe!
PS: If you love quick meals that don’t skimp on flavor, you’ll definitely want to check out these 28 quick dinner recipes for even more inspiration.
Why You’ll Love This Recipe
This recipe is the ultimate weeknight savior! Here’s why you’ll love it:
- Time-saving: It’s all done in one pot, meaning fewer dishes to clean.
- Comforting and satisfying: Combines the rich flavors of chili with the creamy decadence of mac and cheese.
- Customizable: Easily adapt the ingredients to suit your preferences, whether you like it spicy, mild, vegetarian, or loaded with toppings.
- Kid-approved: Even picky eaters will adore this cheesy, flavorful dish.
Ingredients You’ll Need
Gather these simple ingredients for your one-pot masterpiece:
- 1 lb ground beef or turkey (use plant-based crumbles for a vegetarian version)
- 1 small onion, diced
- 3 cloves garlic, minced
- 2 cups uncooked elbow macaroni
- 1 can (15 oz) diced tomatoes, undrained
- 1 can (15 oz) black or kidney beans, drained and rinsed
- 2 cups beef or vegetable broth
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 2 tbsp chili powder
- 1 tsp cumin
- 1 tsp smoked paprika
- Salt and pepper to taste
- Optional toppings: Sour cream, green onions, jalapeños, or crushed tortilla chips
Step-by-Step Instructions
Follow these easy steps to make your One Pot Chili Mac and Cheese:
- Cook the Ground Meat
- Heat a large pot over medium heat. Add the ground beef or turkey and cook until browned, breaking it apart with a spoon. Drain excess fat if needed.
- Sauté the Aromatics
- Add the diced onion and garlic to the pot and cook for 2-3 minutes until fragrant.
- Season and Build the Base
- Stir in the chili powder, cumin, smoked paprika, salt, and pepper. Cook for 1 minute to toast the spices.
- Add the Liquids and Pasta
- Pour in the diced tomatoes (with their juice), beans, broth, and uncooked macaroni. Stir well to combine.
- Simmer Until Tender
- Cover the pot and bring the mixture to a boil. Reduce heat to medium-low and simmer for 10-12 minutes, stirring occasionally, until the pasta is tender.
- Mix in the Cheese
- Turn off the heat and stir in the shredded cheeses until melted and creamy.
- Serve and Garnish
- Scoop into bowls and top with your favorite garnishes, like sour cream, green onions, or jalapeños.
Tips for the Perfect Chili Mac and Cheese
- Choose the right pasta: Elbow macaroni is classic, but shells or rotini work too.
- Adjust spice levels: Add more chili powder or cayenne for heat, or keep it mild for kids.
- Freshly grate your cheese: Pre-shredded cheese often contains anti-caking agents, which can affect the creaminess.
- Make it your own: Toss in diced bell peppers, zucchini, or corn for added texture and nutrition.
Variations and Substitutions
- Vegetarian Version: Skip the meat and double the beans or add lentils for protein.
- Protein Swaps: Try ground chicken, turkey, or even crumbled sausage.
- Cheese Alternatives: Pepper jack adds a spicy kick, or use gouda for a smoky flavor.
- Gluten-Free Option: Use gluten-free pasta and double-check the broth ingredients.
Storing and Reheating Leftovers
- Storage: Transfer leftovers to an airtight container and refrigerate for up to 3 days.
- Reheating: Add a splash of broth or milk when reheating to maintain creaminess.
- Freezing: Freeze without the cheese and add it fresh when reheating to keep the dish creamy.
Serving Suggestions
Take this comforting dish to the next level with these serving ideas:
- Side Salad: Pair with a simple green salad for a refreshing contrast.
- Cornbread: Serve with warm cornbread to soak up every cheesy bite.
- Extra Toppings: Create a loaded chili mac by adding avocado, hot sauce, or crushed tortilla chips.
- For more Dinner Ideas you can click here.
Recipe FAQ’s
Can I freeze leftovers?
You can freeze it, but omit the cheese when freezing and stir it in when reheating for the best texture.
Can I use a different type of pasta?
Yes, short pasta shapes like shells, rotini, or penne work well too.
Can I make this ahead of time?
Yes! Store it in the fridge for up to 3 days. Reheat with a splash of broth or milk to keep it creamy.
One Pot Chili Mac and Cheese
One Pot Chili Mac and Cheese is a quick, comforting dish that combines the bold flavors of chili with creamy, cheesy pasta – all in one pot.Perfect for busy weeknights, it’s easy to customize with your choice of protein, veggies, and spice level. With a short prep time and easy cleanup, this hearty meal will quickly become a family favorite.
Ingredients
- 1 lb ground beef or turkey or plant-based crumbles for vegetarian option
- 1 small onion diced
- 3 cloves garlic minced
- 2 cups uncooked elbow macaroni
- 1 can 15 oz diced tomatoes, undrained
- 1 can 15 oz black or kidney beans, drained and rinsed
- 2 cups beef or vegetable broth
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 2 tbsp chili powder
- 1 tsp cumin
- 1 tsp smoked paprika
- Salt and pepper to taste
- 2 tbsp olive oil for sautéing
Optional toppings:
- Sour cream, green onions, jalapeños, crushed tortilla chips, or avocado slices
Instructions
Cook the Ground Meat
- Heat a large pot over medium heat. Add olive oil and ground beef or turkey. Cook until browned, breaking it apart with a spoon. Drain any excess fat.
Sauté Onion and Garlic
- Add the diced onion to the pot and sauté for 2-3 minutes until softened. Stir in the minced garlic and cook for another 1 minute.
Season the Meat
- Sprinkle in chili powder, cumin, smoked paprika, salt, and pepper. Stir to coat the meat and release the spices’ aroma.
Add Wet Ingredients and Pasta
- Pour in the canned tomatoes (with juice), beans, and broth. Add the uncooked macaroni and stir to combine.
Cook the Pasta
- Bring the mixture to a boil. Reduce the heat to medium-low, cover, and simmer for 10-12 minutes, stirring occasionally, until the pasta is tender.
Stir in Cheese
- Remove the pot from heat. Stir in the shredded cheddar and Monterey Jack cheeses until melted and creamy.
Serve and Garnish
- Spoon the chili mac into bowls. Top with your choice of garnishes like sour cream, green onions, or jalapeños.
Made this with my daughter, it’s a lovely hearty dinner. For me it needs a bit more flavour. Will be a dish we experiment with. 😃
Thanks for trying the recipe and sharing your feedback!😊