One Pot Chili Mac Recipe

There are certain weeknights that feel like a culinary puzzle. You need something fast, something everyone will actually eat without complaint, and something that won’t leave a mountain of dishes in the sink. For the longest time, I felt like I could only ever pick two of those three. Then, the One Pot Chili Mac entered our lives, and the game completely changed. I remember the first time I made it. The aroma of chili spices and simmering beef filled the kitchen, and the kids, who are usually my toughest critics, were drawn in by the smell alone. When I served up heaping bowls of this cheesy, hearty, and incredibly flavorful pasta, the silence at the dinner table was golden. It wasn’t the silence of dislike; it was the focused, happy silence of pure comfort food enjoyment. This recipe isn’t just a meal; it’s a solution. It’s the answer to the “What’s for dinner?” question that delivers on every front: flavor, convenience, and family-wide approval. It has become our go-to for busy sports nights, chilly evenings, and whenever we just need a guaranteed win for dinner.

The Ultimate One Pot Chili Mac: A Complete Recipe

This recipe is designed for maximum flavor with minimal cleanup. All the magic happens in a single Dutch oven or large pot, where the pasta cooks directly in the savory chili sauce, absorbing every bit of flavor.

Yields: 6-8 servings
Prep time: 15 minutes
Cook time: 30 minutes

Ingredients

• For the Chili Base:
  • 1 tablespoon olive oil
  • 1.5 lbs lean ground beef (90/10 is ideal)
  • 1 large yellow onion, finely chopped
  • 1 red or green bell pepper, chopped (optional, for extra veg)
  • 4-5 cloves garlic, minced
  • 2 tablespoons chili powder (use a good quality one!)
  • 2 teaspoons ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt (or to taste)
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper (optional, for a little heat)
• For the Sauce and Pasta:
  • 1 (15-ounce) can of diced tomatoes, undrained
  • 1 (15-ounce) can of tomato sauce or crushed tomatoes
  • 1 (15-ounce) can of kidney beans or black beans, rinsed and drained
  • 4 cups beef broth (low-sodium is recommended)
  • 2 cups elbow macaroni, uncooked
• For the Cheesy Finish:
  • 2.5 cups sharp cheddar cheese, freshly shredded
  • Optional Toppings: Sour cream, chopped green onions, fresh cilantro, sliced jalapeños, extra shredded cheese.

Step-by-Step Cooking Instructions

Follow these detailed instructions to ensure your one pot chili mac turns out perfectly every time. The key is building layers of flavor in the pot before the pasta is even added.

Step 1: Brown the Beef and Build Your Flavor Foundation

Place a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the olive oil. Once the oil shimmers slightly, add the 1.5 lbs of lean ground beef. Break it up with a wooden spoon or spatula. The goal here is not just to cook the beef, but to brown it. Allow the beef to sit undisturbed for a few minutes at a time to develop a deep, brown crust. This process, known as the Maillard reaction, creates a tremendous amount of flavor that will form the backbone of your chili mac. Continue to break up the beef and cook until it’s no longer pink, which should take about 7-8 minutes. Once browned, use a slotted spoon to remove the beef and set it aside on a plate, leaving about a tablespoon of rendered fat in the pot. If you used very lean beef, you may not need to drain any fat. If you have an excess of grease, carefully drain most of it off.

Step 2: Sauté the Aromatics

Reduce the heat to medium. Add the finely chopped yellow onion (and bell pepper, if using) to the pot. Sauté the vegetables in the remaining beef fat, stirring occasionally, for about 5-6 minutes. You want the onions to become soft, translucent, and slightly sweet. This step is crucial for developing the next layer of flavor. Once the onions are softened, add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic, as it can become bitter. Stir constantly during this final minute.

Step 3: Bloom the Spices

Return the cooked ground beef to the pot with the onions and garlic. Now it’s time to “bloom” the spices, a technique that dramatically enhances their flavor. Sprinkle the 2 tablespoons of chili powder, 2 teaspoons of cumin, 1 teaspoon of smoked paprika, 1 teaspoon of dried oregano, salt, black pepper, and optional cayenne pepper directly over the meat and vegetable mixture. Stir constantly for about 60-90 seconds. The heat will toast the spices, releasing their essential oils and making them incredibly aromatic. Your kitchen should start to smell unmistakably like a fantastic pot of chili. This step makes a significant difference compared to just dumping the spices into the liquid later.

Step 4: Create the Chili Sauce

Pour in the liquids to deglaze the pot. Add the undrained can of diced tomatoes, the can of tomato sauce, and the 4 cups of beef broth. Use your spoon to scrape up any browned bits (fond) stuck to the bottom of the pot. These little bits are packed with concentrated flavor and will dissolve into the sauce, making your chili mac even more delicious. Stir everything together until well combined.

Step 5: Simmer and Marry the Flavors

Bring the mixture to a gentle boil, then reduce the heat to low, cover the pot, and let it simmer for at least 15 minutes. This simmering time is vital. It allows all the distinct flavors from the beef, spices, and tomatoes to meld together into a cohesive, rich, and savory chili sauce. If you have extra time, letting it simmer for up to 30 minutes will result in an even deeper flavor profile.

Step 6: Cook the Pasta

After the chili has simmered, it’s time to turn it into chili mac. Uncover the pot and turn the heat back up to medium. Bring the sauce back to a steady simmer. Stir in the 2 cups of uncooked elbow macaroni and the rinsed and drained beans. Ensure the pasta is fully submerged in the liquid. If it seems too thick, you can add another 1/2 cup of broth or water, but it’s usually not necessary. Cook the pasta according to the package directions, typically for about 8-10 minutes, stirring frequently to prevent it from sticking to the bottom of the pot. Cook until the pasta is al dente (firm to the bite). The starches from the pasta will release into the sauce, naturally thickening it to the perfect consistency.

Step 7: The Cheesy Grand Finale

Once the pasta is cooked to your liking, turn off the heat. It’s time for the best part. Grab your freshly shredded cheddar cheese. While pre-shredded cheese is convenient, it contains anti-caking agents that can prevent it from melting smoothly. Shredding a block of cheese yourself will give you a much creamier, gooier result. Add about 2 cups of the shredded cheese to the pot. Stir gently until the cheese is completely melted and the sauce is velvety, creamy, and irresistible. Let the chili mac sit for a couple of minutes off the heat to allow the sauce to thicken up just a little more before serving.

Nutrition Facts

• Servings: 6-8 hearty servings
• Calories per serving: Approximately 550-650 kcal (This is an estimate and can vary based on the leanness of your beef, the type of cheese, and any optional additions.)

This is a well-balanced meal containing protein from the beef and beans, carbohydrates from the pasta, and fats from the cheese and beef.

Preparation and Cook Time Breakdown

Understanding the timing helps you plan your evening perfectly.

• Active Preparation Time: 15 minutes
  • This includes chopping the onion, bell pepper, and garlic, measuring out spices, and opening cans. You can do this while the beef is browning to be even more efficient.
• Cook Time: 30-35 minutes
  • Browning Beef: ~7 minutes
  • Sautéing Aromatics: ~6 minutes
  • Simmering Chili: ~15 minutes
  • Cooking Pasta: ~10 minutes
• Total Time: Approximately 45-50 minutes from start to finish.

How to Serve Your One Pot Chili Mac

Presentation and toppings can elevate this simple dish from a weeknight meal to a fun, interactive dinner experience.

The Toppings Bar

Set out small bowls of various toppings so everyone can customize their own bowl. This is especially great for families with different tastes.

• Cool & Creamy:
  • Sour Cream or Plain Greek Yogurt: A dollop on top cuts through the richness and cools down any spice.
  • Shredded Cheese: A little extra cheddar or a Mexican blend on top adds a final cheesy touch.
• Fresh & Zesty:
  • Chopped Green Onions or Scallions: Provides a mild, fresh onion bite and a pop of color.
  • Fresh Cilantro: Adds a bright, herbaceous note that complements the chili spices perfectly.
  • Diced Red Onion: For a sharper, crunchier onion flavor.
• Spicy & Crunchy:
  • Sliced Jalapeños (Fresh or Pickled): For those who like an extra kick of heat.
  • Crushed Tortilla Chips or Fritos: Adds a wonderful salty crunch and texture.
  • A Dash of Hot Sauce: Let everyone choose their favorite brand and heat level.

Perfect Side Dishes

While chili mac is a complete meal on its own, a simple side can round it out beautifully.

• Classic Cornbread: The slightly sweet, crumbly texture of cornbread is the perfect companion for sopping up every last bit of the cheesy sauce. Serve with a side of honey butter.
• Simple Green Salad: A crisp salad with a light vinaigrette provides a refreshing contrast to the hearty, rich main course. Think romaine lettuce, cucumber, and cherry tomatoes.
• Garlic Bread: Who can resist warm, buttery garlic bread? It’s another fantastic vessel for ensuring no sauce is left behind.
• Steamed or Roasted Vegetables: A side of simple steamed green beans or roasted broccoli adds another serving of veggies to the meal.

Additional Tips for the Perfect Chili Mac

Take your chili mac from great to gourmet with these five professional tips.

1. Cheese Selection Matters: Don’t just grab any cheese. A high-quality, sharp cheddar will provide the best flavor and a classic taste. For an even creamier, restaurant-style melt, combine the cheddar with a super-melty cheese like Monterey Jack or Fontina. For a little spice, use a block of Pepper Jack. Always shred your own cheese from a block for the smoothest melt.
2. Control the Spice Level: This recipe is easily adaptable to your family’s heat preference.
   • For a Milder Version: Use a mild chili powder, omit the cayenne pepper entirely, and ensure your bell pepper is green or yellow, not a spicier variety.
   • For a Spicier Kick: Increase the cayenne pepper, use a hot chili powder, or add a finely minced jalapeño or serrano pepper along with the onions. A pinch of red pepper flakes or a dash of adobo sauce from a can of chipotles can also add a smoky heat.
3. Make it Your Own with Variations: This recipe is a fantastic template. Feel free to experiment!
   • Meat: Swap the ground beef for ground turkey, ground chicken, or even spicy Italian sausage (casings removed).
   • Beans: Not a fan of kidney beans? Black beans or pinto beans work wonderfully. You can even use a combination or omit the beans entirely if you prefer.
   • Veggies: Sneak in more nutrients by adding a cup of frozen corn during the last 5 minutes of cooking the pasta, or sauté some chopped zucchini or mushrooms with the onions.
4. The Secret to Perfect Pasta Texture: The biggest challenge in one-pot pasta dishes is preventing mushy pasta. The key is to stir frequently once the macaroni is added. This prevents it from sticking and ensures it cooks evenly. Also, start checking for doneness a minute or two before the package suggests. You want it to be perfectly al dente, as it will continue to cook slightly from the residual heat in the pot. If your sauce becomes too thick while the pasta cooks, simply add a splash of beef broth or hot water to loosen it up.
5. Make-Ahead and Freezing Instructions: Chili mac is a fantastic meal prep option.
   • Refrigerating: Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors will meld and often taste even better the next day. Reheat on the stovetop over low heat, adding a splash of broth or milk to loosen the sauce, or reheat in the microwave.
   • Freezing: For longer storage, you can freeze chili mac. However, pasta can sometimes become soft upon reheating. For the best results, let the chili mac cool completely, then transfer it to a freezer-safe, airtight container or a zip-top bag. It can be frozen for up to 3 months. To reheat, thaw it overnight in the refrigerator and then gently warm it on the stovetop, adding a splash of liquid as needed.

Frequently Asked Questions (FAQ)

Here are answers to some of the most common questions about making One Pot Chili Mac.

1. Can I use a different type of pasta?
Absolutely! While elbow macaroni is the classic choice, almost any short, sturdy pasta shape will work well. Good alternatives include shells (which are great for catching the sauce), rotini, cavatappi, or penne. Keep in mind that different pasta shapes have different cooking times. Check the package instructions for the recommended al dente time and adjust your cooking time accordingly. You may also need to slightly adjust the amount of liquid if you use a much larger or smaller pasta shape.

2. My chili mac seems too thick or too thin. How can I fix it?
This is a common and easily fixable issue.

• If it’s too thick: This usually happens because the pasta has absorbed a lot of liquid or it has been sitting for a while. Simply stir in a splash of beef broth, milk, or even hot water over low heat until it reaches your desired consistency.
• If it’s too thin or watery: This can happen if your pasta didn’t release enough starch or if you started with too much liquid. The easiest fix is to let it simmer uncovered for a few extra minutes, which will allow some of the excess liquid to evaporate and thicken the sauce. Another option is to stir in a little more shredded cheese, which will help tighten up the sauce.

3. Can I make this recipe vegetarian?
Yes, making a delicious vegetarian chili mac is simple. To replace the ground beef, you can use a plant-based ground “meat” substitute (cook it according to package directions) or a hearty combination of vegetables and legumes. A great base would be to double the amount of beans (using a mix of black and pinto beans) and add 1-2 cups of chopped mushrooms or finely diced sweet potatoes, sautéing them with the onions. You will also need to swap the beef broth for a rich vegetable broth. The rest of the recipe remains the same and results in a fantastic and filling meat-free meal.

4. What is the best kind of pot to use for a one-pot recipe like this?
The ideal pot for this recipe is a large Dutch oven (5-quart or larger). Dutch ovens are typically made of enameled cast iron, which is excellent at retaining and distributing heat evenly. This prevents hot spots and reduces the risk of the pasta sticking and scorching on the bottom. A heavy-bottomed stockpot or a large, deep sauté pan with a lid will also work well. The key is to use a pot that is heavy and large enough to comfortably hold all the ingredients without boiling over.

5. How do I properly store and reheat leftovers for the best taste and texture?
For the best results, store leftovers in an airtight container in the refrigerator. When it’s time to reheat, the stovetop method is superior to the microwave. Place the desired amount of chili mac in a small saucepan over low-medium heat. Add a splash of milk or beef broth (milk makes it extra creamy) to help loosen the sauce as it heats. Stir gently but frequently until it’s warmed through. This method prevents the pasta from becoming rubbery and helps restore the creamy texture of the original sauce, making your leftovers taste almost as good as when they were first made.