One Pot Chili Mac and Cheese

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When you’re craving something hearty, cheesy, and utterly satisfying, One Pot Chili Mac and Cheese is the comfort food that answers the call. This dish brings together the bold, spicy richness of a classic chili with the creamy, gooey indulgence of macaroni and cheese—all cooked in a single pot for maximum flavor and minimum cleanup. Every bite delivers a cozy mix of seasoned ground beef, tender pasta, kidney beans, and a blend of melted cheeses, crowned with a dollop of sour cream and fresh herbs.

Perfect for weeknight dinners, potlucks, or chilly evenings when you need a bowl of comfort, this dish doesn’t just satisfy hunger—it feeds the soul. The one-pot method makes it a game-changer for busy home cooks, and the robust flavors keep everyone coming back for seconds (and thirds). Whether you’re cooking for family, friends, or just yourself, One Pot Chili Mac and Cheese is a guaranteed crowd-pleaser.

Why You’ll Love This One Pot Chili Mac and Cheese

• It’s made entirely in one pot—less cleanup, more flavor.
• Combines two all-time favorites: chili and mac & cheese.
• Ready in under 40 minutes, making it perfect for weeknights.
• Customizable with toppings like sour cream, jalapeños, or green onions.
• Budget-friendly and great for feeding a crowd.

Preparation Phase & Tools to Use

To get started on this savory dish, you’ll need a large, heavy-bottomed pot or Dutch oven. This is crucial for even heat distribution and preventing anything from sticking or burning as it simmers. A wooden spoon or heat-safe spatula is ideal for breaking up the meat and stirring the ingredients without scratching your cookware. You’ll also need a measuring cup for liquids and dry ingredients, and a grater if you prefer freshly shredded cheese for that extra melty goodness.

Preparation Tips

Start by prepping all your ingredients ahead of time—dice the onions, mince the garlic, and have your spices measured out. This mise en place approach helps the cooking process go smoothly and avoids overcooking anything. Opt for lean ground beef to prevent excess grease in the pot, and don’t skip the step where you simmer the dish after adding the pasta. This is where all the flavors truly come together. Finally, freshly shredded cheese will melt better than pre-shredded varieties, which often contain anti-caking agents that affect the texture.

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Ingredients for this One Pot Chili Mac and Cheese

• 1 tablespoon olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1 lb (450g) ground beef (preferably lean)
• 2 tablespoons tomato paste
• 1 can (15 oz) diced tomatoes
• 1 can (15 oz) kidney beans, drained and rinsed
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon dried oregano
• Salt and black pepper to taste
• 2 cups beef broth (or water with bouillon)
• 1 1/2 cups elbow macaroni (uncooked)
• 1 1/2 cups shredded cheddar cheese
• 1/2 cup shredded Monterey Jack cheese
• 1/2 cup sour cream (plus more for topping)
• Fresh cilantro or parsley, chopped (for garnish)
• Optional toppings: sliced jalapeños, chopped green onions, crushed tortilla chips

Step 1: Sauté Aromatics and Brown the Beef

Heat olive oil in a large Dutch oven or deep skillet over medium heat. Add diced onions and cook for 3–4 minutes until they start to soften. Stir in the minced garlic and cook for another 30 seconds until fragrant. Add ground beef, breaking it apart with your spoon. Cook until browned and no longer pink, about 6–8 minutes. Drain excess grease if needed.

Step 2: Season and Build Flavor

Stir in tomato paste and cook for 2 minutes to deepen the flavor. Then add diced tomatoes, kidney beans, chili powder, cumin, smoked paprika, oregano, salt, and black pepper. Stir everything together well and let it simmer for 2–3 minutes.

Step 3: Add Liquids and Pasta

Pour in beef broth and bring the mixture to a boil. Once boiling, stir in the uncooked elbow macaroni. Reduce heat to a low simmer and cover the pot. Let it cook for about 12–15 minutes, stirring occasionally to prevent sticking, until the pasta is tender and has absorbed most of the liquid.

Step 4: Stir in Cheese and Creaminess

Once the pasta is cooked, turn off the heat and stir in the shredded cheddar and Monterey Jack cheese until melted and creamy. Add sour cream and fold it into the mixture to create a rich, velvety texture.

Step 5: Garnish and Serve

Top with extra shredded cheese, a dollop of sour cream, and sprinkle freshly chopped cilantro or parsley on top. Add any of your favorite toppings like green onions or jalapeños for a flavor boost. Serve hot and enjoy this one-pot comfort meal straight from the pan.

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Notes

For best results, use freshly shredded cheese instead of pre-shredded. It melts more smoothly and gives the dish a creamy, luxurious texture. This recipe is adaptable—you can use ground turkey or chicken instead of beef, or swap kidney beans for black beans. For a spicier version, add a pinch of cayenne or diced jalapeños while sautéing the onions. If you’re feeding a crowd, this recipe can be easily doubled—just make sure your pot is large enough to accommodate everything.

Watch Out for These Mistakes While Cooking

• Not browning the beef properly: Take time to brown the meat fully—it adds a deeper flavor base to the dish.
• Overcooking the pasta: Keep an eye on the pasta as it simmers. Overcooking can turn it mushy.
• Skipping the simmering stage: This is where the spices really infuse the dish. Don’t rush this step.
• Using pre-shredded cheese: These often contain anti-caking agents that affect how well the cheese melts.
• Not stirring occasionally while simmering: Pasta can stick to the bottom of the pot if not stirred occasionally.

Storage Instructions

Store leftovers in an airtight container in the refrigerator for up to 4 days. When reheating, add a splash of broth or water to loosen the sauce as it tends to thicken in the fridge. Reheat on the stovetop over medium-low heat or in the microwave. This dish also freezes well—just cool completely and freeze in individual portions. To serve, thaw overnight in the fridge and reheat as usual.

Estimated Nutrition

• Serving Size: 1 1/2 cups
• Calories: ~530 kcal
• Protein: 28g
• Carbohydrates: 46g
• Fat: 26g
• Saturated Fat: 12g
• Cholesterol: 85mg
• Sodium: 780mg
• Fiber: 5g
• Sugar: 5g

Frequently Asked Questions

Can I make this recipe ahead of time?

Yes! You can make it a day ahead and reheat before serving. It actually tastes even better the next day.

Can I use a different type of pasta?

Absolutely. Shells, penne, or rotini work well—just adjust cooking time if needed.

How can I make this vegetarian?

Swap the beef for plant-based ground meat and use vegetable broth instead of beef broth.

Can I make this spicier?

Yes! Add extra chili powder, cayenne pepper, or diced jalapeños for a spicy kick.

What kind of cheese works best?

A mix of sharp cheddar and Monterey Jack is ideal, but you can try Colby, pepper jack, or even cream cheese for extra creaminess.

Can I freeze Chili Mac and Cheese?

Definitely. Cool completely, portion into airtight containers, and freeze for up to 2 months.

Is it possible to make this gluten-free?

Yes, use gluten-free pasta and double-check that your broth and other ingredients are certified gluten-free.

What toppings go well with this dish?

Great toppings include sour cream, green onions, avocado, crushed tortilla chips, jalapeños, and fresh herbs.

Conclusion

One Pot Chili Mac and Cheese is the ultimate comfort food mashup, perfect for busy weeknights or cozy weekends. It’s packed with bold flavor, satisfying textures, and tons of creamy, cheesy goodness—all with minimal dishes to clean up afterward. With flexible ingredients and endless topping possibilities, this one-pot wonder will quickly become a staple in your dinner rotation.

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