There is something irresistibly comforting about combining chili and mac and cheese into one creamy, hearty dish, and this One Pot Chili Mac and Cheese Recipe delivers that magic in every bite. Imagine tender elbow macaroni swimming in a spiced tomato and beef broth, enriched with melty cheddar and Monterey Jack cheeses—all cooked together in a single pot, making dinner a breeze and cleanup even easier. This recipe is perfect for cozy weeknights when you want bold, satisfying flavors with minimal fuss and maximum warmth.
Ingredients You’ll Need
This recipe relies on simple, pantry-friendly ingredients that come together to create a perfect balance of flavor, texture, and vibrant color. Each one plays its part, whether it’s the savory ground beef adding heartiness, the chili powder bringing gentle heat, or the blend of cheeses giving that creamy finish you crave.
- 1 pound lean ground beef: Provides a rich, meaty base and protein-packed heartiness.
- 1 tablespoon olive oil: Helps brown the beef beautifully and prevents sticking.
- 1 small onion, finely diced: Adds a subtle sweetness and depth of flavor.
- 2 cloves garlic, minced: Offers aromatic warmth that complements the spices.
- 2 tablespoons tomato paste: Intensifies the tomato flavor and adds a touch of umami.
- 2 cups beef broth: Forms the savory cooking liquid that infuses the macaroni.
- 1 14.5 ounce can diced tomatoes with juices: Brings juiciness and a tangy brightness.
- 1 cup tomato sauce: Creates a smooth, saucy base filled with tomato goodness.
- 2 tablespoons chili powder: Kicks up the chili flavor with mild heat and complexity.
- 1 teaspoon ground cumin: Adds earthiness and warm spice notes.
- 1 teaspoon smoked paprika: Gives a smoky aroma that makes this dish truly special.
- 1/2 teaspoon salt: Enhances all the flavors perfectly.
- 1/4 teaspoon black pepper: Adds a subtle sharpness to balance the spices.
- 2 cups uncooked elbow macaroni: The classic pasta shape that holds onto the sauce beautifully.
- 2 cups shredded cheddar cheese: Melts to create that signature creamy, cheesy goodness.
- 1/2 cup shredded Monterey Jack cheese: Adds a buttery melt and mild flavor to balance the sharp cheddar.
- Optional fresh parsley for garnish: A pop of color and fresh brightness to finish.
How to Make One Pot Chili Mac and Cheese Recipe
Step 1: Brown the Ground Beef and Sauté Onions
Start by heating olive oil in your large pot over medium heat. Toss in the ground beef and cook, breaking it apart until it’s nicely browned and no longer pink. This step builds a flavorful foundation. Once browned, add the diced onion and cook for about 3 to 4 minutes until the onions are softened and translucent, adding a sweet counterpoint to the robust beef.
Step 2: Infuse with Garlic and Tomato Paste
Next, stir in the minced garlic and tomato paste, letting them cook for about 30 seconds. This quick step wakes up the garlic and deepens the tomato taste, creating an aromatic base that will elevate the entire dish.
Step 3: Add Liquids and Spices
Pour in the beef broth, canned diced tomatoes with their juices, and tomato sauce. Sprinkle in chili powder, cumin, smoked paprika, salt, and black pepper, then stir thoroughly to combine everything. These spices bring warmth and complexity that make this chili mac and cheese so irresistible.
Step 4: Cook the Macaroni
Stir in the uncooked elbow macaroni and bring the whole pot to a gentle boil. Once boiling, reduce the heat and let it simmer uncovered for 10 to 12 minutes. Stir occasionally to prevent sticking and ensure even cooking. The macaroni will absorb the flavorful broth while softening to al dente perfection.
Step 5: Melt in the Cheese
Remove the pot from heat and immediately stir in both cheddar and Monterey Jack cheeses until they melt into a luscious, creamy sauce. This final cheesy step transforms the dish into a gooey, comforting masterpiece. Allow the chili mac and cheese to rest for 2 minutes to thicken slightly before serving.
How to Serve One Pot Chili Mac and Cheese Recipe
Garnishes
A sprinkle of freshly chopped parsley not only adds a vibrant pop of green but also a fresh herbal brightness that cuts through the richness. For a touch of extra flair, you can also add a dollop of sour cream or sliced jalapeños if you enjoy a bit of heat.
Side Dishes
This chili mac and cheese pairs wonderfully with simple sides like a crisp green salad dressed with lemon vinaigrette or buttery garlic bread to soak up every last bit of that cheesy sauce. For a heartier meal, steamed veggies such as broccoli or roasted corn add some freshness and texture contrast.
Creative Ways to Present
Serve this dish family-style straight from the pot for a cozy gathering, or layer it in individual ramekins topped with extra cheese and broil until golden and bubbly for a restaurant-style presentation that’s sure to wow. You can even add avocado slices or a fried egg on top for extra indulgence.
Make Ahead and Storage
Storing Leftovers
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The dish thickens as it cools, so you may want to loosen it with a splash of broth or milk when reheating.
Freezing
You can freeze leftover chili mac and cheese for up to 2 months in a freezer-safe container. Defrost overnight in the fridge before reheating to maintain the best texture and flavor.
Reheating
Reheat gently on the stove over low to medium heat, stirring occasionally. Adding a little milk or broth will help restore the creamy consistency without drying out the cheese sauce.
FAQs
Can I use ground turkey instead of beef?
Absolutely! Ground turkey works well as a leaner alternative and pairs perfectly with the chili spices in this recipe.
How spicy is this One Pot Chili Mac and Cheese Recipe?
The heat level is mild to moderate, thanks to chili powder and smoked paprika, but you can easily adjust it by adding cayenne pepper or jalapeños if you like more spice.
What types of cheese can I substitute?
Cheddar and Monterey Jack work best for meltiness and flavor, but you can swap in pepper jack for a spicier kick or mozzarella for extra gooeyness.
Is this recipe allergen-friendly?
This dish is nut-free and perfect for those avoiding nuts. However, it contains dairy and gluten, so it’s not suitable for those with lactose intolerance or celiac disease without substitutions.
Can I make this recipe vegan or vegetarian?
For a vegetarian version, replace the beef with plant-based crumbles or hearty vegetables like mushrooms and use vegetable broth. Use vegan cheese to keep it dairy-free and creamy.
Final Thoughts
This One Pot Chili Mac and Cheese Recipe is one of those rare dishes that feels like a warm hug on a plate. It’s perfect for busy nights when you want effortless deliciousness without compromising on flavor or comfort. Give it a try—you might just find your new favorite weeknight meal that everyone at your table will ask for again and again.
Print
One Pot Chili Mac and Cheese Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
This One Pot Chili Mac and Cheese is a hearty and comforting meal that combines flavorful chili spices with creamy melted cheese and tender pasta, all cooked together in a single pot for an easy and satisfying dinner.
Ingredients
Protein and Vegetables
- 1 pound lean ground beef
- 1 tablespoon olive oil
- 1 small onion, finely diced
- 2 cloves garlic, minced
Tomato and Broth
- 2 tablespoons tomato paste
- 2 cups beef broth
- 1 14.5 ounce can diced tomatoes with juices
- 1 cup tomato sauce
Spices
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Pasta and Cheese
- 2 cups uncooked elbow macaroni
- 2 cups shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
Optional Garnish
- Fresh parsley for garnish (optional)
Instructions
- Brown the Beef: Heat the olive oil in a large pot over medium heat. Add the ground beef and cook until browned, breaking it apart as it cooks to ensure even browning.
- Sauté Onion and Garlic: Add the finely diced onion to the pot and cook for 3 to 4 minutes until softened. Stir in the minced garlic and tomato paste and cook for an additional 30 seconds to release their flavors.
- Add Liquids and Spices: Pour in the beef broth, diced tomatoes with juices, and tomato sauce. Stir in the chili powder, ground cumin, smoked paprika, salt, and black pepper. Mix everything together thoroughly.
- Cook Macaroni: Add the uncooked elbow macaroni to the pot and bring the mixture to a boil. Reduce the heat to a simmer and cook uncovered for 10 to 12 minutes, stirring occasionally, until the pasta is tender and most of the liquid has been absorbed.
- Mix in Cheese: Remove the pot from heat. Stir in the shredded cheddar and Monterey Jack cheese until melted and creamy, fully integrating into the chili mac mixture.
- Rest and Serve: Let the chili mac rest for 2 minutes to thicken slightly before serving. Garnish with fresh parsley if desired.
Notes
- For extra spice, add a pinch of cayenne pepper or diced jalapeño while cooking.
- Ground turkey can substitute for ground beef as a leaner option.
- Pepper jack cheese works well for a spicier cheese variation.
