If you’re looking for a fantastic, cozy dinner that hits all the right comfort food notes, you’re going to want to try this One-Pot Chili Mac and Cheese Recipe. It’s like the lovechild of hearty chili and creamy mac and cheese, all cooked in one pot so cleanup is a breeze. Trust me, once you try this, you’ll be making it again and again—perfect for busy weeknights when you want that warm, satisfying meal without a sink full of dishes.

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Why You’ll Love This Recipe

One-Pot Convenience: Everything cooks together in one pot, meaning less mess and fuss for you.
Flavor Loaded: The combination of spices, beef, and cheese creates a rich, comforting taste that pleases everyone.
Quick to Prep and Cook: You can have dinner on the table in about 25 minutes, ideal for busy nights.
Customizable Heat Level: Adjust the cayenne pepper to tailor the spice to your liking, from mild to spicy.

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, chili mac and cheese, easy comfort food recipes, hearty pasta dinner, quick weeknight meal

Ingredients You’ll Need

The magic of this One-Pot Chili Mac and Cheese Recipe is definitely in its simple, wholesome ingredients that meld together perfectly. Here’s a quick tip: choose lean ground beef to keep it just right, and if you prefer, chicken broth works great too for the simmering liquid.

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, chili mac and cheese, easy comfort food recipes, hearty pasta dinner, quick weeknight meal

Olive oil: Adds a subtle fruitiness and helps soften your aromatics without overpowering the dish.
Garlic cloves: Fresh is best here—minced to release that beautiful aroma right at the start.
Onion: Finely chopped so it melts into the sauce and adds natural sweetness.
Red bell pepper (capsicum): Brings a gentle crunch and vibrant color to the mix.
Ground beef (lean): Choose lean to avoid excess grease but still get hearty flavor.
Crushed canned tomatoes: The base of your chili sauce—rich and slightly tangy.
Red kidney beans (drained): Adds texture and protein with a satisfying bite.
Beef broth (or chicken broth): The cooking liquid that infuses flavor into the pasta and thickens the sauce.
Elbow macaroni: Classic choice for mac and cheese—it cooks up tender yet still holds shape.
Shredded cheese (cheddar or a mix): Cheddar or Monterey Jack melt beautifully for the ultimate creamy finish.
Cilantro (coriander): Adds freshness and a pop of color as a finishing touch.
Cayenne pepper: Boosts the heat—start with less if you’re spice shy, and amp it up if you’re feeling bold.
Paprika powder: Adds smoky depth without overwhelming heat.
Cumin powder: That warm earthiness that’s essential for chili.
Onion powder: Adds an extra punch of savory flavor; garlic powder is a good substitute.
Dried oregano: Brings that subtle herbal note typical in chili recipes.
Black pepper and salt: To taste, for seasoning balance.

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

I love how flexible this One-Pot Chili Mac and Cheese Recipe is. Depending on what you have on hand or your preference for spice, you can tweak it easily. Feel free to make it your own—this dish is forgiving and fun to customize.

Vegetarian Variation: Swap out ground beef for plant-based crumbles or extra beans and veggies like zucchini or mushrooms for a meatless twist. I tried this once for friends who don’t eat meat, and everyone was impressed!
Spice Level Adjustment: If you love heat, double up the cayenne or add some diced jalapeños; for milder tastes, simply reduce cayenne or skip it altogether.
Cheese Swap: Try a sharper aged cheddar for a richer flavor, or mix in pepper jack for a little kick; I often mix cheeses for a more complex melt.
Gluten-Free Version: Use your favorite gluten-free elbow pasta, and double-check your broth and canned goods for gluten-friendly labels.

How to Make One-Pot Chili Mac and Cheese Recipe

Step 1: Sauté Your Aromatics

Start by heating the olive oil in a large pot over high heat. Toss in the minced garlic and finely chopped onion, cooking them for about one minute until fragrant. Then, add the chopped red bell pepper and cook, stirring often, until the onion turns translucent. This step builds the flavor base, so don’t rush it!

Step 2: Brown the Ground Beef

Next, add your lean ground beef to the pot. Break it apart with a wooden spoon as it cooks, letting it brown nicely until it transitions from red to a deep brown color. This usually takes about 5 minutes. Browning adds depth and that irresistible meaty flavor that’s so important here.

Step 3: Add the Rest and Simmer

Once the beef is cooked, stir in the crushed tomatoes, drained kidney beans, broth, uncooked elbow macaroni, and all the spices—paprika, cumin, cayenne, oregano, onion powder, salt, and pepper. Give everything a good stir, then bring it to a gentle simmer. Lower the heat to medium, cover the pot, and let it cook for about 12 minutes, or until the macaroni is just tender (al dente). What I’ve learned is to keep an eye on the liquid level—it should be saucy but not swimming in excess water.

Step 4: Finish With Cheese and Let it Melt

Now here’s the trick I discovered: as soon as the pasta is just cooked, turn the heat off but keep the pot on the stove. Stir in half the shredded cheese, which will melt into that luscious sauce. Taste and adjust your seasoning, then sprinkle on the remaining cheese and cover the pot again. Let it sit for about 2 minutes off the heat—this way, the cheese melts perfectly and the pasta soaks up every bit of flavor.

Step 5: Garnish and Serve

Before serving, sprinkle chopped fresh cilantro over the top for a bright, herbal note. Then dig in while it’s nice and warm—you’ll love how the cheesy chili sauce clings to every macaroni bite!

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

Al Dente Pasta is Key: I’ve learned the pasta keeps cooking with residual heat once you turn off the stove, so don’t overcook it during simmering.
Cheese Layering: Adding cheese in two stages helps you get creamy sauce inside and a melty cheesy top—trust me, it makes a big difference.
Spice Control: Start with less cayenne if you’re unsure—you can always add more heat later, but you can’t take it out once it’s in.
Use a Heavy-Bottomed Pot: A thicker pot prevents burning and ensures even cooking, making your chili mac come out perfectly every time.

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, chili mac and cheese, easy comfort food recipes, hearty pasta dinner, quick weeknight meal

Garnishes

I usually top mine with fresh cilantro because it adds a lovely pop of color and a fresh flavor contrast to the cheesy richness. If you want something different, chopped green onions or a dollop of sour cream also work wonderfully.

Side Dishes

This dish is pretty hearty on its own, but I like to serve a simple green salad with a tangy vinaigrette on the side to balance the richness. Crunchy garlic bread or oven-roasted veggies also make a great pairing and round out the meal beautifully.

Creative Ways to Present

For special dinners, I’ve served the chili mac in individual oven-safe ramekins topped with extra cheese and baked just until bubbly for a lovely melted crust. It feels fancy but is just as easy to do—great for impressing guests or family.

Make Ahead and Storage

Storing Leftovers

I store leftovers in airtight containers in the fridge for up to 3 days. This recipe holds up really well, though the pasta soaks up a lot of the sauce, so you might want to stir in a splash of broth or milk when reheating to keep it creamy.

Freezing

I’ve frozen this chili mac a few times by freezing it in meal-sized portions. Just be sure to cool it completely before freezing, and thaw overnight in the fridge before reheating. While the texture of pasta can change slightly, the flavor stays spot-on.

Reheating

I reheat leftovers gently on the stovetop over low heat, stirring frequently and adding a little broth or milk as needed to bring back that saucy, creamy texture. Microwaving works too—just cover and heat in short bursts, stirring in between.

FAQs

Can I use a different type of pasta for the One-Pot Chili Mac and Cheese Recipe?

Absolutely! While elbow macaroni is classic and works best because of its shape and size, you can substitute other short pasta shapes like rotini, shells, or penne. Just keep an eye on the cooking time as different pasta types may cook faster or slower.
How do I adjust the spice level if I’m serving kids?

Great question! I usually omit the cayenne powder entirely for kids or reduce it to a pinch and add spicy toppings separately for adults. You can always serve chili sauce or hot sauce on the side so everyone gets what they like.
Is this recipe gluten-free?

The recipe isn’t naturally gluten-free because of the pasta, but you can easily make it so by using gluten-free elbow macaroni. Just be sure to check that your broth and canned ingredients don’t contain gluten additives.
Can I make this recipe in advance?

Yes! You can prepare the dish up to the point of adding cheese and refrigerate it. When ready to serve, reheat gently and stir in cheese to finish. Just keep in mind the pasta will absorb more liquid the longer it sits.

Final Thoughts

This One-Pot Chili Mac and Cheese Recipe has been a total game-changer in my kitchen. I love how fast it comes together and how everyone—the kids included—goes crazy for it. It’s perfect when you want something comforting without fussing over multiple pots and pans. I really hope you give it a try and make it your go-to dinner soon. Once you do, I bet it’ll become a favorite in your household too!