This One Pot Chili Mac and Cheese is a warm, creamy dish that’s super easy to make! It combines cheesy pasta with zesty chili for a fun twist that warms you up fast.
You’ll love how everything cooks together in one pot—fewer dishes to clean! I like making this on chilly nights; it feels like a big hug in a bowl! 🥣💖
Key Ingredients & Substitutions
Ground Beef: I recommend using 80/20 ground beef for a balance of flavor and fat. If you want a leaner option, ground turkey or chicken works well. For a vegetarian twist, try lentils or black beans instead!
Onion and Garlic: These add essential flavor. Yellow onions are best for sweetness, but you can use red or white onions in a pinch. Fresh garlic is great, but if you’re short on time, garlic powder can substitute at about 1/4 tsp for each clove.
Kidney Beans: They’re perfect for texture and protein, but black beans or pinto beans could easily take their place. Canned chickpeas are another interesting alternative that lends a nice flavor.
Cheese: Cheddar gives that classic mac and cheese taste! If you want something different, pepper jack will add a nice kick, and for a creamier texture, try cream cheese as well.
How Do I Cook the Perfect Chili Mac Without Losing Flavor?
Cooking this dish in one pot means flavors really meld together! Start by browning the beef well; it adds great depth. Here’s a breakdown for the best results:
- Heat the pot on medium-high; make sure it’s hot before adding the beef.
- When you drain the fat, don’t rinse the pot; keep those tasty brown bits!
- Let the spices cook for a minute to release their flavors before adding liquid ingredients.
- Be sure to stir often during simmering to prevent sticking!
Letting the dish sit at the end allows the cheeses to melt beautifully. Use a lid to keep it warm, and enjoy every creamy, cheesy bite!
How to Make One Pot Chili Mac And Cheese
Ingredients You’ll Need:
For the Main Dish:
- 1 lb (450 g) ground beef
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 (14.5 oz) can diced tomatoes
- 2 cups beef or chicken broth
- 1 cup water
- 2 tsp chili powder
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- Salt and freshly ground black pepper to taste
- 2 cups elbow macaroni (uncooked)
- 1 1/2 cups shredded cheddar cheese (divided)
- 1/2 cup shredded mozzarella cheese
- Fresh parsley or green onions, chopped (for garnish)
How Much Time Will You Need?
This One Pot Chili Mac and Cheese takes about 30 minutes to prepare and cook. You’ll spend about 10 minutes browning the beef and preparing the vegetables, followed by around 15 to 20 minutes for simmering the macaroni and allowing the cheese to melt. It’s quick, easy, and oh-so-delicious!
Step-by-Step Instructions:
1. Brown the Beef:
In a large pot or deep skillet, heat on medium-high. Add the ground beef and cook until it’s no longer pink, breaking it up with a spoon as it cooks. This should take about 5-7 minutes. Once browned, drain any excess fat from the pot.
2. Sauté the Vegetables:
Add the chopped onion and minced garlic to the beef in the pot. Sauté for about 3-4 minutes until the onion is softened and translucent. This adds great flavor to the mix!
3. Add the Spices:
Stir in the chili powder, ground cumin, smoked paprika, salt, and pepper. Cook for about 1 minute, stirring constantly, until the spices become fragrant. This enhances the flavors of your dish!
4. Combine the Ingredients:
Add the diced tomatoes (with their juices), drained kidney beans, beef broth, and water to the pot. Stir well to combine all the ingredients together.
5. Cook the Macaroni:
Pour in the uncooked elbow macaroni. Bring the mixture to a boil, then reduce the heat to low. Cover the pot partially with a lid and let it simmer for about 12-15 minutes, stirring occasionally, until the macaroni is tender and most of the liquid is absorbed.
6. Make it Cheesy:
Remove the pot from heat. Stir in 1 cup of the shredded cheddar cheese until melted and the mixture is creamy. This is where the magic happens!
7. Top with More Cheese:
Sprinkle the remaining shredded cheddar and mozzarella cheese over the top of the chili mac. Cover the pot and let it sit for about 5 minutes to allow the cheese to melt nicely on top.
8. Serve and Enjoy:
Garnish with freshly chopped parsley or green onions for a pop of color and added flavor. Serve hot straight from the pot, and enjoy this warm, hearty dish!
This One Pot Chili Mac and Cheese is filling, flavorful, and perfect for sharing with family or friends. Enjoy your cozy dinner!
Can I Use Ground Turkey Instead of Beef?
Absolutely! Ground turkey is a great lean alternative to beef in this recipe. Just be mindful that turkey may provide a slightly different flavor profile, so adjust seasonings to your liking.
What If I Don’t Have Chili Powder?
No worries! If you’re out of chili powder, you can create your own blend using equal parts paprika and cumin, and then adding a dash of cayenne for heat if you prefer. Taste as you go to find your preferred flavor balance!
Can I Make This Recipe Vegetarian?
Yes, you can easily make this dish vegetarian by omitting the ground beef and using plant-based ground meat or extra beans and veggies, like bell peppers or corn, to maintain a hearty texture. Just be sure to use vegetable broth instead of beef broth!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm it up on the stovetop over low heat, adding a splash of water or broth if needed to bring back the creamy texture.