If you’re after a comfort meal that’s quick, hearty, and hits all the right flavor notes, you’ve got to try my One-Pot Chili Mac and Cheese Recipe. I absolutely love this because it’s like dinner and a little party in one pot—easy clean-up, minimal fuss, and tons of cozy goodness. You’ll find that this chili mac and cheese is packed with rich spices, tender pasta, and melty cheese that your whole family will go crazy for.

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Why You’ll Love This Recipe

All-in-One Pot: You cook everything in one pot, so cleanup is a breeze and cooking feels effortless.
Balanced Flavors: Tangy tomatoes, smoky spices, and gooey cheese create a comforting flavor harmony.
Quick Weeknight Fix: Ready in about 25 minutes, perfect for busy nights when you want a homemade meal fast.
Family Friendly: Even picky eaters tend to love this one, making it a reliable weeknight winner.

The image shows a close-up of a round white pan filled with baked pasta. The dish has a top layer of melted golden cheese with some browned spots, sprinkled with green herbs. Underneath, tubes of reddish pasta are visible inside a thick red sauce with bits of meat. The cheese melts over the pasta, creating a bubbly and inviting texture. The pan is placed on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7 - One-Pot Chili Mac and Cheese, easy chili mac recipe, quick comfort food, cheesy pasta with chili, hearty one-pot dinner

Ingredients You’ll Need

The ingredients in this One-Pot Chili Mac and Cheese Recipe all come together seamlessly to build layers of flavor and texture. I like to use lean ground beef for a healthier option and always opt for good-quality shredded cheese to get that perfect melt and stretch.

Flat lay of a small white ceramic bowl of golden olive oil, two whole uncracked brown garlic cloves, one whole fresh onion with white and light purple layers visible, one red bell pepper chopped into vibrant pieces, a mound of raw lean ground beef with deep red color, a simple white ceramic bowl filled with bright crushed tomatoes, a small white bowl of glossy red kidney beans drained, a small white bowl holding rich brown beef broth, uncooked elbow macaroni pasta arranged neatly, a small white bowl heaped with shredded yellow and orange cheddar and Monterey Jack cheese blend, a small white bowl with finely chopped fresh green cilantro, another small white bowl containing bright red cayenne pepper powder, a small white bowl of deep orange paprika powder, a small white bowl with warm brown cumin powder, a small white bowl with pale beige onion powder, a small white bowl with dried oregano leaves, a small white bowl of coarse black pepper, and a small white bowl of white salt crystals, all arranged in perfect symmetry placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - One-Pot Chili Mac and Cheese, easy chili mac recipe, quick comfort food, cheesy pasta with chili, hearty one-pot dinner

Olive oil: A great base for sautéing the aromatics and adding a subtle fruity undertone.
Garlic cloves: Fresh garlic gives a punch of savory depth that canned or powder just can’t match.
Onion: Finely chopped for that sweet, mellow flavor that softens as it cooks.
Red capsicum (bell pepper): Adds a nice freshness and slight sweetness to balance the spices.
Ground beef (lean): I choose lean to keep it from being too greasy—plus it still adds hearty protein.
Crushed canned tomato: This creates the chili’s tangy base and keeps things nice and saucy.
Red kidney beans: Drained and rinsed, these add texture and fiber, perfect for that chili vibe.
Beef broth: You can swap for chicken broth if you prefer; it keeps things flavorful while cooking the pasta.
Elbow macaroni pasta: Uncooked goes straight in to absorb all those wonderful flavors as it cooks.
Shredded cheese: Cheddar, Monterey Jack, or any tasty cheese you like—this is the gooey, melty magic.
Coriander (cilantro): Fresh, chopped for garnish—optional but it adds a lovely, bright finish.
Cayenne pepper: Adjust this to your heat preference; I use half a teaspoon for a warm hum.
Paprika powder: Gives a smoky depth without overpowering the dish.
Cumin powder: Essential for that chili flavor that makes this recipe sing.
Onion powder: Adds extra punch—feel free to swap with garlic powder if you’re in the mood.
Dried oregano: A subtle herbaceous note that ties the spices together.
Black pepper: Freshly ground is best for that little peppery kick.
Salt: Enhances all the flavors, and don’t forget to taste before serving!

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

One of the things I love about this One-Pot Chili Mac and Cheese Recipe is how adaptable it is. Over time, I’ve tried different tweaks to suit the mood and dietary needs, and you’re welcome to play around, too!

Vegetarian Version: Swap the ground beef for plant-based mince or extra beans to make it meat-free without losing that hearty feeling.
Extra Spice: When I’m craving some heat, I double up on the cayenne or add a diced jalapeño—just watch those taste buds!
Cheese Variations: Mixing in pepper jack or smoked gouda can add a fun twist.
Make it Creamier: Stir in a splash of cream or sour cream near the end for an ultra-rich finish.

How to Make One-Pot Chili Mac and Cheese Recipe

Step 1: Build Your Flavor Base

Heat your olive oil in a large pot over high heat. Toss in minced garlic and finely chopped onion, cooking them just about a minute until fragrant and starting to soften—watch closely so the garlic doesn’t burn. Then add the chopped red capsicum, letting it cook until the onion turns translucent. This combo is the foundation of all that delicious flavor.

Step 2: Brown the Beef

Next, add your ground beef. I like to use lean, so it stays a little lighter without losing that hearty texture. Break it up as you cook so you get nice, crumbly browned bits all around. Once the beef turns from red to brown, you know it’s ready for the next step.

Step 3: Add the Rest and Simmer

Pour in crushed tomatoes, drained kidney beans, beef broth, and your spices—this is where the magic happens. Stir everything together and bring to a gentle simmer. Once it’s bubbling, turn the heat down to medium and cover the pot. Let it cook for about 12 minutes, or until the elbow macaroni is al dente—meaning it’s tender but still has a gentle bite. This is a crucial step because the pasta will keep softening as the residual heat continues to cook it.

Step 4: Stir in the Cheese and Finish Off

Turn off the stove but keep the pot on the burner. Stir through half your shredded cheese—the sauce will be melty and luscious at this point. Taste and adjust salt and pepper as needed. Top with the remaining cheese, cover the pot again, and let it sit for about 2 minutes to let the cheese melt perfectly while the sauce thickens just right. I love this step because it gives you that ooey-gooey cheesy goodness that climbs right onto your fork.

Step 5: Garnish and Serve

Finally, sprinkle chopped coriander over the top if you like a fresh herbal lift. Grab a bowl, serve up that cheesy chili goodness, and get ready for some serious smiles around the table!

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Pro Tips for Making One-Pot Chili Mac and Cheese Recipe

Perfect Pasta Timing: Don’t overcook the macaroni—turn off the heat as soon as it’s al dente and let residual warmth finish the job.
Cheese Selection: Choose a blend of cheeses that melt well; cheddar mixed with Monterey Jack is my go-to combo.
Spice Control: Start with the recommended cayenne amount and adjust after tasting—it’s easier to add heat than take it away!
Don’t Skip Resting: Letting the dish sit covered with cheese on top allows flavors to meld and cheese to melt perfectly without burning.

How to Serve One-Pot Chili Mac and Cheese Recipe

The image shows a white bowl filled with a layered pasta dish. The bottom layer is curly pasta mixed with a red sauce containing small pieces of browned meat. On top, there is melted cheese that is bubbly and slightly browned, sprinkled with finely chopped green herbs. The bowl has a spoon resting inside. In the background, another white bowl holds more of the same pasta dish, and a clear green glass is placed nearby. The setup is on a dark cloth over a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7 - One-Pot Chili Mac and Cheese, easy chili mac recipe, quick comfort food, cheesy pasta with chili, hearty one-pot dinner

Garnishes

I personally love topping mine with freshly chopped coriander because it brightens up the hearty chili flavor. A dollop of sour cream or a few slices of avocado can also add a lovely creaminess that balances the spices beautifully.

Side Dishes

Since the chili mac and cheese is quite filling, I usually serve it with a simple green salad dressed in lemon vinaigrette or some roasted veggies to add a bit of crunch and freshness on the side.

Creative Ways to Present

For casual dinners or potlucks, I’ve tried serving this in small ramekins topped with extra cheese and baked just until golden and bubbly—looks fancy but is so easy to do! Sometimes I even use mini cast iron skillets for individual portions that stay hot when brought to the table.

Make Ahead and Storage

Storing Leftovers

Any leftovers go straight into an airtight container and into the fridge. I like to cool it down quickly before storing to keep the cheese from getting rubbery. It usually keeps well for up to 3 days, and the flavors actually deepen overnight.

Freezing

If I know I’ll have leftovers, I portion it out into freezer-safe containers. When frozen, it keeps for 2 to 3 months. I recommend skipping the fresh coriander or any garnishes before freezing—add those fresh when you reheat.

Reheating

Reheat gently on the stove or in the microwave, adding a splash of broth or water if it seems dry. Stirring halfway through helps keep that creamy, cheesy texture you love.

FAQs

Can I make this One-Pot Chili Mac and Cheese Recipe vegetarian?

Absolutely! Swap the ground beef for extra kidney beans, lentils, or a plant-based meat substitute. You might also want to use vegetable broth instead of beef broth to keep it fully vegetarian-friendly, and the flavor will still be fantastic.
What kind of cheese works best in this recipe?

I recommend using cheeses that melt smoothly, like cheddar and Monterey Jack, either alone or combined. Avoid hard cheeses that don’t melt well, and make sure it’s shredded for even melting. Freshly shredded cheese works better than pre-shredded varieties that contain anti-caking agents.
How do I adjust the spice level?

Start with the suggested half teaspoon of cayenne pepper for a warm, mild heat. If you prefer it spicier, gradually increase the amount to taste, or add extra chili powder or fresh jalapeños. Keep in mind that the cheese will mellow out some of the heat.
Can I use a different pasta shape?

Yes, although elbow macaroni is classic here, small pasta shapes like shells or mini penne work perfectly too. Just make sure the pasta size is similar so it cooks evenly within the 12 minutes.
What if my chili mac ends up too soupy?

This can happen if the pasta cooks longer than needed or if too much liquid is used. To fix it, simply remove the lid and simmer gently for a few more minutes to reduce excess liquid, then add cheese and stir to thicken it up.

Final Thoughts

This One-Pot Chili Mac and Cheese Recipe has become a go-to in my kitchen for quick, satisfying dinners that don’t sacrifice flavor or make me dread washing up. I love how it brings the comfort of classic chili and creamy mac and cheese together in one happy pot. Give it a try next time you want something cozy, flavor-packed, and fuss-free—you’ll thank me later!