The One Pot Chili Mac and Cheese Recipe is an absolute game-changer for busy weeknights when you crave something hearty, comforting, and fuss-free. Imagine a rich blend of tender ground beef simmered with aromatic spices and sweet red bell pepper, all mingling perfectly with gooey melted cheese and perfectly cooked macaroni in one glorious pot. This dish is packed with bold flavors and just the right kick of heat, making it a delightful crowd-pleaser that feels like a warm hug on a plate.
Ingredients You’ll Need
Gathering the ingredients for this recipe is refreshingly straightforward, but each one plays a crucial role in delivering the fantastic flavors and textures that make this dish so irresistible.
- Olive oil: Essential for sautéing and adding a subtle fruity richness to start the base of the dish.
- Garlic cloves: Minced fresh garlic provides that unmistakable aromatic punch that fills the kitchen with warmth.
- Onion: Finely chopped onion adds a mild sweetness and depth to the chili base.
- Red capsicum / bell pepper: Gives a fresh crunch and vibrant color, balancing the savoriness with natural sweetness.
- Ground beef (lean): The hearty protein that holds everything together, gently browned for rich flavor.
- Crushed canned tomato: Acts as the perfect tangy, saucy canvas for the spices and meat.
- Red kidney beans: Adds texture, body, and a touch of earthiness making this chili mac feel extra filling.
- Beef broth: Infuses the pasta and chili with savory depth, ensuring every bite is flavorful.
- Elbow macaroni pasta: Classic comfort food shape that soaks up all the cheesy, spicy goodness beautifully.
- Shredded cheese: A melty, creamy finish that binds the dish into pure satisfaction — cheddar or Monterey Jack work wonders.
- Coriander / cilantro: Freshly chopped, this bright herb adds a burst of color and a fresh lift when garnished on top.
- Spices (cayenne pepper, paprika powder, cumin powder, onion powder, dried oregano, black pepper, salt): These combined spices bring warmth, smokiness, and subtle heat that transform everyday ingredients into a vibrant flavor experience.
How to Make One Pot Chili Mac and Cheese Recipe
Step 1: Sauté Aromatics and Capsicum
Start by heating olive oil in a large pot over high heat to create a flavorful base. Toss in the minced garlic and finely chopped onion, frying them just for a minute until they start to soften and release their fragrant aroma. Next, add the chopped red capsicum and continue cooking until the onion turns translucent and the peppers begin to tenderize—this step builds that essential flavor foundation that carries through the dish.
Step 2: Brown the Ground Beef
Now it’s time for the star protein: ground beef. Add it straight into the pot and break it up as it cooks, letting it brown evenly. This is where all those meaty, caramelized flavors develop. Watching that beef transform from bright red to a browned, savory base always makes the kitchen feel extra cozy and promising.
Step 3: Combine the Chili Elements
Once your beef is cooked through, pour in the crushed canned tomatoes, drained red kidney beans, and beef broth along with all the spices: cayenne, paprika, cumin, onion powder, oregano, black pepper, and salt. Stir everything together thoroughly to ensure every bite will be bursting with spice and warmth. Bring this mixture to a simmer before turning the heat to medium to let the flavors mingle beautifully.
Step 4: Cook the Macaroni to Perfection
With the pot covered, let the elbow macaroni cook in this luscious chili sauce for about 12 minutes. The pasta should become al dente—meaning cooked through but still with a tiny bit of bite left. This cooking method lets the macaroni soak up all those rich flavors without becoming mushy, leaving the dish with a creamy yet textured consistency that’s simply irresistible.
Step 5: Melt in the Cheese
Turn off the stove but keep the pot on it, then stir in half of the shredded cheese while the pasta is still hot and saucy. This creates a luscious, cheesy texture that makes every forkful pure comfort. After seasoning to taste with salt and pepper if needed, sprinkle the remaining cheese on top, cover the pot again, and let the residual heat melt it thoroughly—about two minutes—resulting in that glorious gooey blanket of cheese that ties everything together.
Step 6: Garnish and Serve
The final touch is to sprinkle freshly chopped coriander over the top for a pop of green freshness that contrasts beautifully with the rich chili mac. Serve it hot, straight from the pot, and get ready to dive into creamy, spicy, cheesy goodness that hits all the right notes.
How to Serve One Pot Chili Mac and Cheese Recipe
Garnishes
Fresh coriander is the classic garnish that adds brightness and a slightly citrusy note to the dish. If you want to mix it up, a dollop of sour cream or a few slices of fresh avocado make perfect toppings that cool down the heat and add creamy contrast to the spicy chili flavors.
Side Dishes
This dish is quite filling on its own, but if you want to round out your meal, a crisp green salad with a light vinaigrette provides a refreshing balance. Alternatively, a side of warm garlic bread is perfect for soaking up any leftover cheesy sauce—because who wants to waste a single bite of that deliciousness?
Creative Ways to Present
For a fun twist, try serving the chili mac in individual ramekins topped with extra cheese and baked briefly under the broiler for a golden crust. It’s a crowd-pleaser for casual dinner parties or family meals. Another idea is to spoon it over baked potatoes or stuff it inside bell peppers for a unique presentation that doubles the veggie goodness.
Make Ahead and Storage
Storing Leftovers
This One Pot Chili Mac and Cheese Recipe makes excellent leftovers. Store any remaining portions in airtight containers and keep them in the refrigerator for up to 3 days. The flavors actually deepen overnight, making your next meal just as comforting.
Freezing
If you want to plan ahead, freeze leftovers in a freezer-safe container for up to 2 months. Make sure to let the dish cool completely before freezing, and portion it out for easy thawing. This recipe freezes well because the pasta holds up nicely without becoming too soft.
Reheating
For reheating, gently warm the leftovers on the stove over low heat, adding a splash of broth or water if the dish seems dry. Cover the pot to help the cheese melt back into the sauce smoothly. You can also microwave it in short bursts, stirring frequently to keep it creamy and prevent drying out.
FAQs
Can I use different types of cheese in this recipe?
Absolutely! While cheddar and Monterey Jack are fantastic choices for that classic melty texture and sharpness, feel free to experiment with cheeses like mozzarella for stretch or pepper jack if you want to up the spice level a notch.
Is it possible to make this One Pot Chili Mac and Cheese Recipe vegetarian?
Yes, you can substitute the ground beef with plant-based alternatives, lentils, or extra beans. Just sauté your chosen protein replacement with the aromatics before proceeding with the rest of the recipe.
How can I adjust the spice level?
If you prefer a milder dish, simply reduce or omit the cayenne pepper and choose a mild smoked paprika instead. Alternatively, for more heat, add fresh chopped chili or use a hotter chili powder.
What if I don’t have elbow macaroni?
Any short pasta like penne, shells, or rotini will work well in this recipe. Just keep in mind cook times may vary slightly, so check for al dente texture as you cook.
Can this dish be made gluten-free?
Yes! Use gluten-free pasta and make sure your beef broth and canned tomatoes don’t contain gluten additives. The rest of the ingredients are naturally gluten-free, making it a simple swap for those with dietary needs.
Final Thoughts
There’s something incredibly satisfying about a One Pot Chili Mac and Cheese Recipe that combines bold chili flavors, cheesy comfort, and simple preparation all in one pot. It’s perfect for busy nights when you want maximum flavor with minimal fuss. I wholeheartedly recommend giving this recipe a try—you might just find your new favorite comfort dish that brings smiles all around the table.
Print
One Pot Chili Mac and Cheese Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 5 to 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
This One Pot Chili Mac and Cheese is a comforting and hearty dish combining spicy chili flavors with creamy cheesy pasta. Ground beef, kidney beans, and bell peppers are simmered with aromatic spices and crushed tomatoes, then cooked together with elbow macaroni until tender. The dish finishes with melted shredded cheese and fresh cilantro for a deliciously satisfying meal all made in one pot.
Ingredients
Vegetables & Aromatics
- 1 tbsp olive oil
- 2 garlic cloves, minced
- 1 onion, finely chopped
- 1 red capsicum / bell pepper, chopped
Meat & Protein
- 500g / 1 lb ground beef (lean)
- 420g / 14 oz can red kidney beans, drained
Pantry & Dry Ingredients
- 800g / 28 oz crushed canned tomato
- 2 1/2 cups (625 ml) beef broth (chicken broth also okay)
- 250g / 8 oz elbow macaroni pasta, uncooked
Cheese & Dairy
- 2 cups (200g) shredded cheese (cheddar, Monterey Jack, or tasty cheese)
Spices & Herbs
- 1/2 tsp cayenne pepper (or pure chili powder, adjust to taste)
- 2 tsp paprika powder
- 2 tsp cumin powder
- 1 1/2 tsp onion powder (can substitute garlic powder)
- 1 tsp dried oregano
- 1/2 tsp black pepper
- 1 1/4 tsp salt
- 1/4 cup coriander/cilantro, finely chopped (for garnish)
Instructions
- Heat Aromatics: Heat olive oil in a large pot over high heat. Add minced garlic and chopped onion, cooking for 1 minute until fragrant. Add the chopped red capsicum and continue cooking until the onion is translucent.
- Cook Ground Beef: Add the ground beef to the pot. Use a spoon to break it up as it cooks. Continue cooking until the beef is browned and no longer pink.
- Add Remaining Ingredients: Pour in the crushed tomatoes, drained kidney beans, beef broth, uncooked elbow macaroni, cayenne pepper, paprika, cumin, onion powder, oregano, black pepper, and salt. Stir everything together well. Bring the mixture to a gentle simmer, then reduce the heat to medium.
- Simmer Pasta: Cover the pot with a lid and cook for about 12 minutes, or until the macaroni is al dente—firm but cooked through. The sauce should be thick and saucy with minimal liquid remaining.
- Add Cheese: Turn off the stove but leave the pot on the burner. Stir in half of the shredded cheese until it melts into a creamy sauce. Taste and adjust salt and pepper if needed. Sprinkle the remaining cheese over the top, cover again, and let it sit for about 2 minutes until the cheese fully melts and sauce thickens further.
- Garnish and Serve: Sprinkle the finely chopped coriander/cilantro over the top for freshness. Serve the chili mac and cheese immediately while hot and cheesy.
Notes
- You can adjust the spice level by varying the amount of cayenne pepper or chili powder.
- Using lean ground beef keeps the dish from being too greasy but still flavorful.
- Chicken broth can be used in place of beef broth for a lighter flavor.
- Letting the cheese melt with the lid on helps create a gooey, creamy texture.
- Leftovers can be refrigerated and reheated gently on the stovetop with a splash of broth or milk.
