This One Pot Chili Mac and Cheese is a cozy dish that combines cheesy pasta with hearty chili flavors, all in one pot! Perfect for busy days!
It’s so easy to make that I often whip it up on a weeknight. Plus, less cleanup means more time for snacking on leftovers! 😊
What I love most is the creamy texture and the way the spices warm you up. A sprinkle of cheese on top makes it even better. It’s comfort food at its best!
Key Ingredients & Substitutions
Ground Beef: This is the main protein. You can substitute with turkey, chicken, or even plant-based meat for a lighter or vegetarian option. I often switch to ground turkey for a healthier twist!
Elbow Macaroni: The classic choice for mac and cheese, but feel free to use whole wheat pasta or gluten-free options. I’ve enjoyed it with cavatappi too; those spirals hold sauce nicely.
Kidney Beans: These add texture and protein. If you prefer, black beans or pinto beans work just as well. Sometimes I mix it up with different beans for variety!
Cheddar Cheese: Cheddar is perfect for melting. You can use Monterey Jack or a Mexican blend for a different flavor. I love a mix of cheeses for an extra creamy dish!
How Can I Get the Best Flavor When Browning the Beef?
Getting the beef nicely browned is key for deep flavor. Here’s how to do it:
- Use medium heat to avoid burning the meat while still allowing it to brown well.
- Don’t overcrowd the pot; if necessary, brown in batches.
- Don’t stir too often! Letting it sit allows for browning.
Remember to scrape up any bits stuck to the pot at the end; they add great flavor to your chili mac!
One Pot Chili Mac And Cheese
Ingredients You’ll Need:
For the Chili Mac:
- 1 lb (450g) ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 (14.5 oz) can diced tomatoes, undrained
- 2 cups beef broth
- 1 cup water
- 2 cups elbow macaroni (uncooked)
- 1 tbsp chili powder
- 1 tsp cumin
- 1/2 tsp smoked paprika
- 1/2 tsp salt (adjust to taste)
- 1/4 tsp black pepper
- 2 cups shredded cheddar cheese (or Mexican blend)
Optional Toppings:
- sour cream
- chopped fresh cilantro or parsley
How Much Time Will You Need?
This delicious dish comes together in about 30 minutes, with 10 minutes of prep time and 20 minutes of cooking time. It’s quick, easy, and perfect for a busy weeknight!
Step-by-Step Instructions:
1. Cook the Beef:
In a large pot or Dutch oven, brown the ground beef over medium heat until fully cooked. This should take about 5-7 minutes. Use a wooden spoon to break it up as it cooks, ensuring there are no large chunks left.
2. Sauté the Vegetables:
Once the beef is cooked through, add the diced onion and minced garlic to the pot. Sauté for about 3-4 minutes until the onion is soft and fragrant.
3. Add the Spices:
Stir in the chili powder, cumin, smoked paprika, salt, and black pepper. Cook for 1 minute to let the spices bloom and release their flavors.
4. Combine the Liquids:
Pour in the undrained diced tomatoes, kidney beans, beef broth, and water. Stir everything together to blend the ingredients.
5. Add the Pasta:
Add the uncooked elbow macaroni to the pot. Give it a good stir to make sure the pasta is submerged in the liquid.
6. Simmer:
Bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 12-15 minutes, stirring occasionally. This will ensure the pasta cooks evenly and doesn’t stick to the bottom.
7. Stir in the Cheese:
Once the pasta is tender and most of the liquid is absorbed, turn off the heat and stir in 1 1/2 cups of shredded cheese until it melts and becomes creamy.
8. Serve and Garnish:
Spoon the chili mac and cheese into bowls, sprinkle the remaining cheese on top, and add optional toppings like sour cream and chopped cilantro or parsley for extra flavor.
9. Enjoy!
Serve hot and dig into this hearty, cheesy comfort food that you made all in one pot!
Can I Use Ground Turkey instead of Beef?
Absolutely! Ground turkey is a great lean alternative. Just follow the same cooking instructions, and you’ll still end up with a delicious dish.
How Can I Make This Recipe Vegetarian?
To make it vegetarian, simply substitute the ground beef with a plant-based meat alternative or extra beans and lentils. Use vegetable broth instead of beef broth, and you’re good to go!
Can I Make This Ahead of Time?
Sure! You can prepare the chili mac in advance and store it in the fridge for up to 3 days. Just reheat gently on the stove, adding a splash of water or broth if it’s too thick.
What Can I Do If It’s Too Thick?
If your chili mac is thicker than you’d like, simply stir in a little extra beef broth or water to reach your desired consistency as you reheat. This will help to loosen it up and keep it creamy!
