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One-Pot Chili Mac and Cheese

One-Pot Chili Mac and Cheese

Lora Lopez
This One-Pot Chili Mac and Cheese is the ultimate comfort food, combining the creamy goodness of mac and cheese with the hearty flavors of chili, all cooked in a single pot for easy preparation and minimal cleanup. It's a perfect weeknight meal that's sure to please the whole family.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 1 pound ground beef or turkey or vegetarian substitute
  • 1 15-ounce can kidney beans, rinsed and drained
  • 1 15-ounce can diced tomatoes, undrained
  • 1 cup beef broth or vegetable broth
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper optional, for heat
  • 1 pound elbow macaroni
  • 2 cups shredded cheddar cheese or a blend of cheddar and Monterey Jack
  • Salt and pepper to taste

Toppings (Optional):

  • Chopped green onions
  • Sour cream or Greek yogurt
  • Hot sauce

Instructions
 

  • Sauté Aromatics: Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for another minute until fragrant.
  • Brown the Meat: Add ground beef or turkey to the pot and cook, breaking it up with a spoon, until browned. Drain any excess grease. (Skip this step if using a vegetarian substitute; add it with the beans and tomatoes).
  • Add Remaining Ingredients: Stir in kidney beans, diced tomatoes (undrained), beef broth, chili powder, cumin, smoked paprika, and cayenne pepper (if using). Bring to a simmer.
  • Add Pasta: Add elbow macaroni to the pot and stir to ensure it is submerged in the liquid. Bring back to a simmer, then reduce heat to low, cover, and cook according to package directions for the macaroni, stirring occasionally, until the pasta is al dente.
  • Add Cheese: Remove the pot from the heat. Stir in the shredded cheese until melted and smooth. Season with salt and pepper to taste.
  • Serve: Serve immediately, topped with chopped green onions, sour cream or Greek yogurt, and hot sauce (if desired).

Notes

  • Meat: You can use ground beef, turkey, or a vegetarian ground meat substitute.
  • Beans: Kidney beans are traditional in chili, but you can also use black beans, pinto beans, or a combination.
  • Tomatoes: Diced tomatoes with green chilies can be used for a spicier chili mac.
  • Broth: Beef broth adds more flavor than water, but vegetable broth can be used as well.
  • Spice Level: Adjust the amount of chili powder, cumin, smoked paprika, and cayenne pepper to your liking.
  • Cheese: Cheddar cheese is a classic choice for mac and cheese, but you can also use Monterey Jack, Colby, or a blend.
  • Pasta: Elbow macaroni is the most common choice, but you can use other small pasta shapes, such as shells or rotini.
  • Consistency: If the chili mac is too thick, you can add a little more broth or milk.
  • Vegetarian Option: Use a vegetarian ground meat substitute and vegetable broth. You can also add other vegetables, like corn or bell peppers.