The Ultimate One-Pot Chili Mac and Cheese: The Only Comfort Food Recipe You Need
By Jason Griffith
There is nothing quite like the fusion of two legendary comfort foods to make a weeknight feel special. If you are torn between a spicy bowl of chili and a creamy pot of macaroni and cheese, I have the perfect solution for you. My One-Pot Chili Mac and Cheese is a hearty, cheese-laden masterpiece that comes together in about 30 minutes, using only one pot—which means fewer dishes and more time to enjoy your meal.
Why I Love This Recipe
As a food writer for ChefManiac, I’m always looking for recipes that balance bold flavor with practical kitchen techniques. This Chili Mac is a staple in my home for several reasons:
- The One-Pot Wonder: Everything, including the pasta, cooks in the same pot. The starch from the macaroni helps thicken the sauce, creating a silky, velvety texture you just can’t get when boiling pasta separately.
- Flavor Depth: We aren’t just melting cheese on top of meat. By blooming spices like cumin and smoked paprika in the beef fat, we build layers of flavor that taste like they’ve been simmering for hours.
- Family Friendly: It’s a guaranteed hit with kids and adults alike. It’s essentially a “cheeseburger pasta” with a smoky, Tex-Mex twist.
Ingredients You’ll Need
To get started, gather these simple pantry staples:
- 1 lb Ground Beef or Turkey: I prefer 85/15 lean ground beef for flavor, but turkey works great for a lighter version.
- 1 Small Onion & 3 Garlic Cloves: The aromatic base.
- 2 tbsp Olive Oil: For sautéing.
- 1 can (15 oz) Black or Kidney Beans: Rinsed and drained.
- 1 can (15 oz) Diced Tomatoes: Do not drain these; the juices are part of the cooking liquid!
- 2 cups Beef or Vegetable Broth: Adds much more flavor than plain water.
- 2 cups Elbow Macaroni: The classic shape for trapping cheese.
- The Spice Blend: 2 tbsp chili powder, 1 tsp smoked paprika, 1 tsp cumin, salt, and pepper.
- The Cheese: 1 cup sharp Cheddar and 1 cup Monterey Jack for that perfect melt.
- Toppings: Sour cream, green onions, or even crushed chips.
Swaps and Notes
- The Pasta: While elbow macaroni is traditional, shells or cavatappi work beautifully because they hold onto the beans and meat.
- The Heat: If you like it spicy, add a diced jalapeño with the onions or a dash of cayenne pepper.
- Vegetarian Option: Swap the meat for a plant-based crumble or extra beans, and use vegetable broth.
- The Liquid: If the pasta absorbs the liquid too quickly, don’t be afraid to splash in an extra 1/4 cup of broth toward the end of the cooking time.
Step-by-Step Directions
- Sauté the Aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add your diced onion and minced garlic. Cook for about 3–5 minutes until the onions are translucent and fragrant.
- Brown the Meat: Add the ground beef (or turkey) to the pot. Season generously with salt and pepper. Use a wooden spoon to break the meat into small crumbles. Cook until no pink remains, then drain off any excess fat.
- Toast the Spices: Stir in the chili powder, smoked paprika, and cumin. Let them cook with the meat for about 60 seconds; this “blooms” the spices and intensifies the flavor.
- Simmer: Pour in the undrained diced tomatoes, the beans, and the broth. Stir to combine and bring the mixture to a gentle simmer.
- Cook the Pasta: Add the dry elbow macaroni directly into the pot. Stir well to ensure the pasta is submerged. Cover the pot and cook for 10–12 minutes. Be sure to stir occasionally so the pasta doesn’t stick to the bottom.
- The Cheesy Finish: Once the pasta is tender and most of the liquid has been absorbed into a thick sauce, remove the pot from the heat. Stir in the Cheddar and Monterey Jack cheeses until completely melted and creamy.
- Serve: Ladle into big bowls and top with a dollop of sour cream.
Tips for Success
- Don’t Overcook the Pasta: Start checking the macaroni around the 9-minute mark. You want it al dente because it will continue to soften slightly in the hot cheese sauce.
- Grate Your Own Cheese: Pre-shredded cheese is coated in potato starch to prevent clumping, which can make your sauce grainy. Grating a block of cheese by hand ensures a much smoother melt.
- The “Rest” Period: Let the pot sit for 5 minutes after mixing in the cheese. The sauce will thicken and coat every noodle perfectly.
Serving Suggestions and Pairings
This is a heavy, hearty meal, so I like to serve it with something crunchy or bright. A simple side salad or a piece of honey cornbread is fantastic.
If you are hosting a game day or a large family gathering, you can turn this into a “comfort food spread.” I recommend pairing this Chili Mac with my Crockpot Nacho Dip for the ultimate cheese lovers’ experience. For another fun twist on cheesy favorites, you can’t go wrong with Totchos (Tater Tot Nachos).
Nutritional Information (Per Serving)
- Calories: 485 kcal
- Protein: 28g
- Carbohydrates: 42g
- Fat: 22g
- Fiber: 6g
Storage and Leftover Tips
Chili Mac actually tastes even better the next day!
- Refrigeration: Store in an airtight container for up to 4 days.
- Reheating: When reheating on the stove or in the microwave, add a splash of milk or broth. This helps loosen the sauce, which naturally thickens and sets in the fridge.
- Freezing: This recipe freezes well for up to 3 months. Thaw in the refrigerator overnight before reheating.
More Recipes You Will Love
If you enjoyed this one-pan wonder, you have to try these other ChefManiac favorites:
- Mexican Chicken and Rice Casserole: Another easy, one-pan family favorite.
- Sheet Pan Quesadillas: Perfect for feeding a hungry crowd without the stress.
- Easy Dorito Casserole: A fun, crunchy weeknight dinner shortcut.
Final Thoughts
This Chili Mac and Cheese is the definition of a “hug in a bowl.” It’s simple, affordable, and incredibly satisfying. I’d love to hear how yours turned out! Did you add extra spice? Swap the beans?
Leave a comment below and let me know your thoughts, and don’t forget to follow ChefManiac on social media for more daily recipe inspiration!
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