One Pot Chili Mac

Craving something cheesy, meaty, and super easy? This One Pot Chili Mac is everything you want—comfort food at its best. And yep, only one dish to wash.

We made it on a busy weeknight and couldn’t believe how good it turned out. It’s like chili and mac & cheese had the tastiest baby ever. So hearty, so flavorful.

It’s packed with beef, tender pasta, gooey cheese, and just the right amount of spice. Family-friendly, budget-friendly, and makes killer leftovers too.

Let’s do this! Toss it all in one pot, stir, simmer, and dig in. Trust me, you’ll want to make it again tomorrow.

Why You’ll Love This Recipe

• One-Pot Magic: Seriously — fewer dishes, fewer steps, and everything comes together in a single pot. It makes dinner and cleanup easier.
• Balanced Flavor: It’s got spice, but not too much. Creamy cheese mellows it out. The beans add earthiness, while the green chilies give a subtle kick.
• Pantry-Friendly: Most of the ingredients — canned tomatoes, beans, broth, pasta — are shelf-stable, which means this is a great recipe to turn to when the fridge is running low.
• Perfect for Batch Cooking: This reheats beautifully and even freezes well. Great for meal prep or feeding a crowd without extra effort.
• Crowd-Pleaser: There’s something about this combination that hits the spot no matter your age — hearty, cheesy, and full of flavor.

What You Need to Know Before You Start

Prep Time: 10 minutes
You’ll need a few minutes to chop your onion and bell pepper, mince garlic, and open up your cans. The rest is mostly hands-off.

Cook Time: 35 minutes
This includes browning the beef, simmering the sauce, and cooking the pasta right in the pot.

Total Time: About 45 minutes
From the moment you pull out the pot to when you’re spooning this into bowls — under an hour.

Servings: 6 to 8 servings
If you’re feeding a group, it’s enough for everyone to get a hearty helping. For smaller households, this makes amazing leftovers.

Difficulty Level: Easy
You don’t need any fancy equipment or techniques. If you can stir, simmer, and season to taste — you can master this recipe.

Required Kitchen Tools

Before you begin, gather these tools to make the process smoother:

• Large Pot or Dutch Oven (6-quart minimum): You’ll need a pot big enough to cook everything from start to finish — meat, veggies, pasta, liquid, and all.
• Wooden Spoon or Heat-Resistant Spatula: For stirring the beef and mixing everything together as it simmers.
• Sharp Chef’s Knife & Cutting Board: For chopping onions and peppers efficiently.
• Can Opener: You’ll use this at least three times — for the tomatoes, broth, and beans.
• Measuring Cups & Spoons: To keep flavor balance right, especially with the spices.
• Box Grater (optional): If using a block of cheddar, shred it fresh for the best melt and taste.

Ingredients for One Pot Chili Mac (With Notes)

Let’s break down what you need and why each ingredient matters:

• 1 tablespoon olive oil
  → Used to sauté the vegetables and develop a flavor base. You can substitute with avocado oil or butter if needed.
• 1½ cups chopped yellow onion
  → Adds sweetness and depth to the chili. Dice them finely so they melt into the sauce.
• 1 cup chopped red bell pepper
  → Adds mild sweetness and a bit of color. Optional, but I love how it complements the chili flavors.
• 1 lb ground beef (93% lean recommended)
  → Meaty base that carries the whole dish. You could sub ground turkey, chicken, or even plant-based crumbles.
• 1 tablespoon minced garlic (about 3 cloves)
  → Fresh garlic brings warmth and aroma. Don’t skip it.
• 4 teaspoons chili powder
  → This is where the signature chili flavor starts. If your chili powder is older than a year, consider buying a fresh jar for better taste.
• 2 teaspoons ground cumin
  → Brings that earthy, smoky undertone that makes chili… chili.
• 1½ teaspoons smoked paprika
  → Adds subtle depth and smokiness without heat. If you only have regular paprika, that works too.
• 1 (28 oz) can crushed tomatoes
  → Creates a thick, rich sauce that coats the noodles and beef. Crushed tomatoes provide better texture than diced here.
• 1 (15 oz) can low-sodium chicken broth
  → You need liquid to cook the pasta, and broth adds much more flavor than water. Use beef broth for a deeper taste if you prefer.
• 1 (4 oz) can diced green chilies
  → Adds a hint of warmth without overwhelming heat. Choose mild or hot based on your spice preference.
• 8 oz dry elbow macaroni (2 cups)
  → The pasta cooks right in the pot and soaks up all that chili goodness. You could also use small shells or rotini.
• 1 (15 oz) can dark red kidney beans, drained and rinsed
  → Classic chili addition. They bring texture, protein, and heartiness.
• Salt and black pepper, to taste
  → Adjust based on your broth’s sodium and personal taste.
• ½ cup half and half (or ⅓ cup heavy cream)
  → This makes the sauce silky and ties the chili to the mac. Don’t worry — it doesn’t taste like cream, just richness.
• 1½ cups shredded sharp cheddar cheese (plus extra for topping)
  → Melts into the sauce to create that mac and cheese feel. Sharp cheddar adds bold flavor without being greasy.

Optional Toppings (Add at the table):

• Sliced green onions: Brings freshness and bite
• Sour cream: Adds cool contrast to the warm spices
• Diced tomatoes: Adds brightness and extra texture
• Cayenne pepper: Sprinkle on top if you like more heat

Variations for One Pot Chili Mac

One of the best things about chili mac is that it’s endlessly flexible. Here are a few easy ways to change things up based on what you have—or what you’re craving:

• Swap the Meat:
  Use ground turkey, chicken, pork, or even a plant-based meat substitute. All work just as well. Just adjust seasoning if needed (leaner meats may need extra salt).
• Change the Beans:
  If kidney beans aren’t your thing, try black beans, pinto beans, or cannellini. Chickpeas work in a pinch, too.
• Cheese Options:
  Sharp cheddar is classic, but Monterey Jack, Colby, Pepper Jack, or even cream cheese can work. A mix adds depth and creaminess.
• Spice Level:
  Want more heat? Add jalapeños, a dash of hot sauce, or increase the chili powder. Want less? Use mild green chilies and reduce spices.
• Vegetable Add-Ins:
  Stir in corn, zucchini, spinach, or peas at the end for extra nutrition. Leftover roasted veggies also blend in nicely.
• Make it Creamier:
  Add more cream, a dollop of sour cream, or stir in a few ounces of cream cheese at the end.
• Make it Dairy-Free:
  Skip the cheese and cream, and finish with avocado or a drizzle of olive oil for richness.

How to Make One Pot Chili Mac (Step-by-Step)

Let’s walk through it. No complicated techniques — just a smart order of operations and time-tested tips to build flavor.

1. Sauté the Aromatics

Heat 1 tablespoon olive oil in a large Dutch oven or heavy-bottomed pot over medium heat.
Add chopped onion and bell pepper and cook, stirring occasionally, for about 5–6 minutes or until softened.

Tip: A pinch of salt helps the onions release their moisture faster.

2. Brown the Ground Beef

Add 1 pound of ground beef to the pot. Break it up with a wooden spoon and cook until no longer pink — about 5–7 minutes. Drain excess grease if needed (especially if using a fattier blend).

Optional: For extra depth, let the beef sit untouched for a minute or two to get a little browned crust before stirring.

3. Add Garlic and Spices

Stir in minced garlic, chili powder, cumin, and smoked paprika. Cook for 30 seconds to 1 minute, just until fragrant. This wakes up the spices and builds the chili base.

4. Deglaze and Simmer

Pour in the crushed tomatoes, chicken broth, and diced green chilies. Stir to combine, scraping up any bits stuck to the bottom of the pot. Bring to a gentle boil.

Note: At this stage, it should smell like chili — rich, tomatoey, and spiced.

5. Cook the Pasta Right In the Sauce

Add the elbow macaroni and kidney beans, then reduce heat to a simmer. Cover and let it cook for 12–14 minutes, stirring occasionally to prevent sticking. Cook until the pasta is tender and the liquid has mostly absorbed.

Tip: Keep the lid slightly ajar if your pot runs hot or you notice too much steam.

6. Finish with Cream and Cheese

Turn off the heat. Stir in half and half (or heavy cream) and the shredded cheddar cheese until fully melted and creamy. Taste and adjust with salt and pepper as needed.

7. Serve and Garnish

Spoon into bowls and add your favorite toppings like green onions, more shredded cheese, or a dollop of sour cream. Serve hot — it’s best right out of the pot.

How to Serve One Pot Chili Mac

This dish doesn’t need much to be a complete meal — but a few thoughtful toppings or pairings can take it even further:

• Top it off: I like to sprinkle extra cheese, chopped green onions, or a little sour cream over each bowl. It adds contrast and creaminess.
• Want crunch? A handful of crushed tortilla chips or crispy onions works well.
• Add greens: A simple side salad with lime vinaigrette cuts through the richness.
• Make it a chili bar: Serve buffet-style with toppings like diced avocado, jalapeños, cilantro, or shredded lettuce. Great for feeding a group.

Storing Leftovers

Chili mac stores and reheats like a champ. Here’s how to do it right:

• Refrigerate: Store in an airtight container in the fridge for up to 4 days.
• Freeze: Let cool completely, then transfer to freezer-safe bags or containers. It will keep for up to 3 months. Thaw in the fridge overnight before reheating.
• Reheat: Warm gently on the stovetop with a splash of broth or milk to loosen the sauce. Or microwave in short bursts, stirring between each.

Tips and Tricks for Success

• Don’t overcook the pasta. Stop when it’s just tender; it will continue to soften as it sits.
• Use freshly shredded cheese. Pre-shredded cheese doesn’t melt as smoothly.
• Balance your spices. Taste as you go — especially after adding the broth. Some brands of chili powder are much stronger than others.
• Keep it one-pot. You can cook everything in one pan, but if your pot is small, brown the meat separately and then combine.

Nutrition (per serving, approximate)

Nutrient	Amount
Serving Size	1 bowl (1/6th of recipe)
Calories	490 kcal
Protein	29g
Carbohydrates	40g
Fat	24g
Saturated Fat	10g
Fiber	7g
Sugar	7g
Sodium	610mg
Cholesterol	65mg

Note: Nutrition may vary based on exact brands and portion sizes.

Chili Mac FAQs

Can I use gluten-free pasta?
Yes — but cook it separately and stir it in at the end to avoid overcooking.

Is this recipe spicy?
It’s mildly spiced. Use mild chilies and reduce chili powder for extra-sensitive palates.

Can I make this vegetarian?
Absolutely. Skip the beef and use plant-based meat or extra beans and veggies.

Can I double the recipe?
Yes, just use a bigger pot (at least 8 quarts) and stir more frequently to prevent sticking.

Conclusion

One Pot Chili Mac is one of those dependable recipes that never lets me down. It brings together bold flavors, creamy textures, and just enough spice to keep things interesting — all with easy cleanup and ingredients you probably already have. Whether you’re cooking for a crowd or prepping for the week ahead, this dish belongs in your regular rotation.