This one pot chili mac and cheese turns ground beef, kidney beans, macaroni, and a spiced tomato sauce into a full dinner in a single pot in about 35 minutes.
The pasta cooks right in the sauce, so it absorbs the tomatoes and beef broth while its starch thickens everything into a creamy, cheesy finish. Cleanup takes minutes and the leftovers reheat well for busy weeknights.
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Why This One Pot Chili Mac and Cheese Recipe Works
The macaroni simmers directly in the sauce instead of in a separate pot of water. It soaks up the broth, tomatoes, and spices, which gives each bite far more flavor than pasta that is boiled and stirred in later.
Kidney beans and ground beef add protein and body, so the pot feels like a bowl of chili without the long simmer. The spice blend of paprika, cumin, oregano, and a little cayenne is simple and uses pantry items.
Stirring in the cheese after the heat is off keeps the sauce smooth instead of greasy. A short covered rest lets the last of the cheese melt over the top while the pasta finishes absorbing liquid.
Ingredients for One Pot Chili Mac and Cheese
- 1 pound lean ground beef (90 percent lean works well)
- 1 tablespoon olive oil
- 1 yellow onion, finely chopped
- 1 red bell pepper, chopped
- 2 cloves garlic, minced
- One 28 ounce can crushed tomatoes (no salt added)
- One 14 ounce can red kidney beans, drained and rinsed
- 2 1/2 cups low sodium beef broth (chicken broth also works)
- 8 ounces elbow macaroni, uncooked
- 2 cups shredded cheddar or Monterey Jack cheese (about 7 ounces), divided
- 1/4 cup chopped fresh cilantro, for garnish
- 2 teaspoons paprika
- 2 teaspoons ground cumin
- 1 1/2 teaspoons onion powder
- 1 teaspoon dried oregano
- 1/2 teaspoon cayenne pepper or chili powder
- 1/2 teaspoon black pepper
- 3/4 teaspoon kosher salt
Ground beef: Lean beef browns well and keeps the sauce from turning greasy. Ground turkey or chicken can replace it if you cook it to 165 degrees F.
Crushed tomatoes: They form the base of the sauce and break down further as the pasta simmers. Choose no salt added so you control the seasoning.
Elbow macaroni: Small shapes cook evenly in the sauce and trap the cheesy liquid in the curve. Do not rinse the pasta, because its surface starch thickens the sauce.
Kidney beans: They add fiber and a meaty texture. Drain and rinse them to remove excess salt and the canning liquid.
Cheddar or Monterey Jack: Shred the cheese yourself from a block, because pre shredded cheese often contains anti caking starch that keeps it from melting smoothly.
How to Make One Pot Chili Mac and Cheese
1. Soften the vegetables Heat the olive oil in a large Dutch oven or deep skillet over medium high heat. Cook the onion for 2 minutes, add the bell pepper, and cook for 2 more minutes until the onion turns translucent. Stir in the garlic for 30 seconds.
2. Brown the beef Add the ground beef and break it into small crumbles with a wooden spoon. Cook for 5 to 6 minutes until no pink remains and the meat reaches 160 degrees F.
3. Add the sauce ingredients Stir in the crushed tomatoes, kidney beans, broth, dry macaroni, paprika, cumin, onion powder, oregano, cayenne, black pepper, and salt. Scrape the bottom of the pot so nothing sticks.
4. Simmer covered Bring the pot to a boil, then lower the heat to medium and cover. Cook for 12 minutes, stirring every 3 to 4 minutes, until the macaroni is tender but still has a slight bite.
5. Melt in the cheese Turn off the heat and stir in half of the shredded cheese until the sauce looks creamy. Taste and add a pinch of salt or pepper if needed.
6. Rest and garnish Sprinkle the remaining cheese over the top, cover, and let the pot stand for 2 minutes. Scoop into bowls and finish with cilantro.
How to Serve One Pot Chili Mac and Cheese
Ladle this meal into wide bowls and add sour cream, sliced green onions, and extra cilantro on top. A crisp side balances the rich pasta, such as a crunchy Italian house salad. For something to scoop up the sauce, try air fryer garlic bread slices or fluffy homemade dinner rolls. Bakery style cornbread also works, and Roasted chile cheese cornbread adds a smoky kick.
How to Store and Reheat One Pot Chili Mac and Cheese
Cool leftovers within 2 hours, then refrigerate in an airtight container for up to 3 days. Reheat single portions in the microwave until steaming hot and 165 degrees F, adding a splash of broth or water to loosen the sauce. The pasta keeps absorbing liquid as it sits. You can freeze it for up to 2 months, but the macaroni will be softer after thawing. Thaw overnight in the refrigerator before reheating on the stove.
Tips and Variations for One Pot Chili Mac and Cheese
Use a wide pot. A Dutch oven or deep skillet lets the macaroni sit in an even layer so it cooks at the same rate.
Measure the liquid. The pasta needs the full amount of broth and tomatoes to soften, so do not skip or reduce either one.
Stir while it simmers. Stirring every few minutes keeps the macaroni from sticking to the bottom and burning.
Control the heat level. Start with the lower amount of cayenne and add more at the end. Diced jalapeno stirred in with the onion adds a fresh kick.
Add vegetables. Corn or diced zucchini can go in with the pasta for extra color and fiber without changing the cooking time.
Swap the protein. Ground turkey or chicken works well. Add an extra teaspoon of olive oil because leaner meat gives off less fat.
Try milder spice. A tablespoon of chili powder in place of the cayenne gives a rounder, gentler heat that kids tend to enjoy.
Follow food safety guidance. Cook meat to the recommended internal temperature and chill leftovers promptly, as outlined in this FDA guide to safe cooking temperatures.
Frequently Asked Questions About One Pot Chili Mac and Cheese
Can I make one pot chili mac and cheese with different pasta?
Yes. Shells, rotini, or small penne work if they have a similar cooking time. Check the package and adjust the simmering time by a minute or two, adding a splash of broth if the pot looks dry.
Why is my one pot chili mac and cheese too thick?
The pasta keeps absorbing liquid as it rests. Stir in 1/4 cup of warm broth or water at a time until the sauce loosens.
How spicy is one pot chili mac and cheese?
It is mild to medium with 1/2 teaspoon of cayenne. Reduce it to 1/4 teaspoon for a family friendly pot or double it for more heat.
Can I make it in a slow cooker?
Pasta turns mushy over long cook times, so the stovetop method works well. If you use a slow cooker, brown the beef first, cook the sauce, and stir in cooked pasta at the end.
Can I use fresh tomatoes instead of canned?
Canned crushed tomatoes give the right amount of liquid and acidity. Fresh tomatoes would need to be peeled, chopped, and simmered much longer, so the timing would change.
One Pot Chili Mac and Cheese
Equipment
- Large Dutch oven or deep skillet with lid
- Wooden spoon
- Measuring cups and spoons
- Cutting board and knife
- Instant read thermometer
Ingredients
Main Ingredients
- 1 tbsp olive oil
- 1 yellow onion finely chopped
- 1 red bell pepper chopped
- 2 cloves garlic minced
- 1 lb lean ground beef 90 percent lean
- 1 can crushed tomatoes 28 oz, no salt added
- 1 can red kidney beans 14 oz, drained and rinsed
- 2 ½ cup low sodium beef broth chicken broth also works
- 8 oz elbow macaroni uncooked
- 2 cup shredded cheddar or Monterey Jack about 7 oz, divided
- ¼ cup fresh cilantro chopped, for garnish
- 2 tsp paprika
- 2 tsp ground cumin
- 1 ½ tsp onion powder garlic powder can replace it
- 1 tsp dried oregano
- ½ tsp cayenne pepper or chili powder, adjust to taste
- ½ tsp black pepper
- ¾ tsp kosher salt
Instructions
Cooking
- Saute the aromatics. Warm the oil in a large pot over medium high heat. Add the onion and bell pepper and cook 4 minutes until softened, then stir in the garlic for 30 seconds until fragrant.
- Brown the beef. Crumble in the beef and cook 5 to 6 minutes, stirring often, until browned and no longer pink. The internal temperature should reach 160 degrees F.
- Build the sauce. Add the tomatoes, beans, broth, uncooked macaroni, and all the spices. Stir well and scrape up any browned bits from the bottom of the pot.
- Simmer until tender. Bring to a boil, reduce to medium, cover, and cook 12 minutes, stirring a few times, until the macaroni is al dente and the sauce has thickened.
- Finish with cheese. Remove from the heat and stir in half the cheese until melted. Season with extra salt and pepper if needed.
- Rest and serve. Top with the remaining cheese, cover for 2 minutes, then garnish with cilantro and serve hot.
