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One-Pot Chili Mac and Cheese

A close-up of a bowl filled with delicious chili mac and cheese, topped with melted cheddar.
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A quick and easy one-pot chili mac and cheese recipe with ground beef, tomatoes, and creamy cheddar cheese. Perfect for a weeknight dinner.

Ingredients

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  • 1 pound ground beef
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 (15 ounce) can kidney beans, rinsed and drained (optional)
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 (8 ounce) can tomato sauce
  • 1 cup beef broth
  • 2 tablespoons chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 8 ounces elbow macaroni
  • 1 cup shredded cheddar cheese

Instructions

  1. In a large pot or Dutch oven, cook the ground beef over medium-high heat until browned. Drain off any excess grease.
  2. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
  3. Stir in the kidney beans (if using), diced tomatoes, tomato sauce, beef broth, chili powder, cumin, salt, and pepper. Bring to a simmer.
  4. Add the elbow macaroni to the pot. Stir to combine.
  5. Cover the pot and reduce heat to medium-low. Simmer for 15-20 minutes, or until the pasta is cooked through and tender, stirring occasionally to prevent sticking. Make sure to prevent mushy pasta by not overcooking.
  6. Remove from heat and stir in the shredded cheddar cheese until melted and creamy.
  7. Serve hot.

Notes

  • For a vegetarian option, omit the ground beef and add an extra can of beans or a plant-based ground substitute.
  • You can adjust the chili powder and cumin to your spice preference.
  • If you don’t have elbow macaroni, other small pasta shapes like shells or rotini will also work.
  • This dish reheats well and can be frozen for future meals.

Nutrition

Find it online: https://kingscook.com/chili-mac-and-cheese/