One Pot Chili Mac and Cheese

One Pot Chili Mac and Cheese is your go-to comfort food that blends creamy cheese with hearty chili flavors into one satisfying dish. The combination of ground beef, tender elbow macaroni, and zesty seasonings creates a robust flavor profile that both kids and adults crave. Plus, this recipe minimizes cleanup since everything cooks together in one pot. Whether you’re hosting game night, preparing a cozy family dinner, or just need a delicious meal for a busy weeknight, this dish hits the mark. Its ease of preparation and comforting taste make it impossible to resist!

Why Make One Pot Chili Mac and Cheese

First, the simplicity of this recipe shines through. You prepare everything in one pot, meaning less mess and fewer dishes to wash afterward. In today’s fast-paced life, this convenience saves you time and effort.

Second, the flavor is both rich and satisfying. With a blend of spices, cheese, and seasoned beef, every bite bursts with taste, making it perfect for anyone craving a hearty meal.

Finally, consider cost-effectiveness. Utilizing affordable ingredients like ground beef, pasta, and canned tomatoes keeps this dish budget-friendly while feeding a crowd. You won’t break the bank delivering such a delightful meal.

How to Make One Pot Chili Mac and Cheese

Creating One Pot Chili Mac and Cheese combines straightforward techniques with the magic of simmering flavors together. Begin by sautéing the aromatics in olive oil to release their fragrant oils. This foundational flavor enhances the overall taste.

Next, brown the ground beef until fully cooked, ensuring every bite has that delicious, meaty flavor. Afterward, you introduce the rest of the ingredients, allowing them to meld together beautifully as they simmer. The key here is to maintain a balance of moisture so that your macaroni cooks to perfection – tender yet firm.

The final step involves melting cheese into the dish, which provides a creamy texture that elevates the entire meal into a comforting, cheesy experience.

Ingredients

For the base:
1 tbsp olive oil
2 garlic cloves, minced
1 onion, finely chopped
1 red capsicum / bell pepper, chopped
500g / 1 lb ground beef (mince) (I use lean)
For the chili flavor:
800g / 28 oz crushed canned tomato
420g / 14 oz can red kidney beans, drained
2 1/2 cups (625 ml) beef broth (chicken broth also ok)
For the pasta:
250g / 8 oz elbow macaroni pasta, uncooked
For the cheese:
2 cups (200g) shredded cheese (cheddar, Monterey Jack, or tasty cheese)
For seasoning:
1/4 cup coriander / cilantro (finely chopped, for garnish)
1/2 tsp cayenne pepper (or pure chili powder, adjust spiciness 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 (exactly as provided)

Directions

Heat the olive oil in a large pot over high heat.
Add the minced garlic and chopped onion, cooking for 1 minute until fragrant.
Stir in the chopped red capsicum and cook until the onion becomes translucent.
Add the ground beef to the pot, breaking it up as it cooks.
Once the beef has browned, add the crushed canned tomato, red kidney beans, and beef broth.
Stir in the uncooked elbow macaroni, along with the cayenne pepper, paprika, cumin, onion powder, oregano, black pepper, and salt.
Bring the mixture to a simmer, then reduce the heat to medium.
Cover the pot and cook for 12 minutes, or until the macaroni is al dente – firm yet cooked.
Turn off the heat but leave the pot on the stove.
Stir through half of the shredded cheese, ensuring the mixture is saucy but not overly liquid.
Adjust salt and pepper to taste.
Top the dish with the remaining cheese, cover, and let sit for about 2 minutes for the cheese to melt.
Sprinkle with chopped coriander if desired, and serve immediately.

How to Serve One Pot Chili Mac and Cheese

Serve One Pot Chili Mac and Cheese straight from the pot for a casual look. Add a slice of crusty bread or toasted garlic bread on the side for dipping and texture contrast. A fresh garden salad complements the dish well, providing a refreshing crunch. For drinks, opt for mild iced tea or a refreshing lemonade to enhance the comfort food vibe.

How to Store One Pot Chili Mac and Cheese

Store leftovers in an airtight container in the refrigerator for up to 4 days. For freezer storage, ensure the dish cools completely, then place it in a freezer-safe container for up to 3 months. When reheating, microwave in short intervals or heat gently on the stovetop, adding a splash of broth if it appears dry.

Tips to Make One Pot Chili Mac and Cheese

If you prefer a vegetarian version, substitute the ground beef with plant-based crumbles.
Feel free to adjust the spice level by modifying the cayenne pepper or adding jalapeños for a kick.
Consider using different pasta shapes like shells or penne for variety.
To save time, prep your ingredients, such as chopping the vegetables and measuring out spices in advance.
For extra creaminess, use a blend of cheeses like mozzarella or gouda alongside cheddar.

Variations

Spicy Chili Mac: Add diced jalapeños during cooking for added heat.
Tex-Mex Chili Mac: Stir in corn, black beans, and top with avocado and lime juice before serving.
Creamy Chicken Chili Mac: Substitute ground beef with shredded rotisserie chicken for a lighter option.

FAQs

Q: Can I use different meats in this recipe?

A: Yes! You can substitute the ground beef with ground turkey, chicken, or even plant-based protein options.

Q: How can I make One Pot Chili Mac ahead of time?

A: Prepare it up to storing stage, cool completely, and transfer to an airtight container. Reheat before serving.

Q: What can I do if I overcooked the macaroni?

A: If overcooked, adding additional cheese and a splash of broth can help improve texture, making it creamy instead of mushy.