One Pot Chili Mac and Cheese is a comforting and hearty dish that combines the classic flavors of chili with the creamy goodness of mac and cheese. This one-pot meal is perfect for busy nights when you want to make something delicious without spending too much time in the kitchen. The combination of pasta, ground beef, beans, and cheese makes it a satisfying meal that’s sure to please everyone in the family.
Why Make This Recipe
Making One Pot Chili Mac and Cheese is a great choice for several reasons. First, it’s easy to prepare and only requires one pot, which means less time cleaning up afterward. Second, it’s a filling meal that can be made in under 30 minutes. Third, the flavors are customizable, so you can adjust the spices to your liking. Finally, it’s a fantastic way to use pantry staples and leftover ingredients you may have on hand.
How to Make One Pot Chili Mac and Cheese
Making One Pot Chili Mac and Cheese is simple and straightforward. Follow these easy steps to create a delicious meal that everyone will love.
Ingredients
- 1 tbsp olive oil
- 2 garlic cloves, minced
- 1 onion, finely chopped
- 1 red capsicum/bell pepper, chopped
- 500g/1 lb ground beef (mince) (lean is preferred)
- 800g/28 oz crushed canned tomato
- 420g/14 oz can red kidney beans, drained
- 2 1/2 cups (625 ml) beef broth (chicken broth is also okay)
- 250g/8 oz elbow macaroni pasta (uncooked)
- 2 cups (200g) shredded cheese (cheddar, Monterey Jack, or tasty cheese)
- 1/4 cup coriander/cilantro, finely chopped (for garnish)
- 1/2 tsp cayenne pepper or chili powder (adjust spiciness to taste)
- 2 tsp paprika powder
- 2 tsp cumin powder
- 1 1/2 tsp onion powder (can substitute with garlic powder)
- 1 tsp dried oregano
- 1/2 tsp black pepper
- 1 1/4 tsp salt
Directions
- Heat the olive oil in a large pot over high heat.
- Add the minced garlic and chopped onion. Cook for 1 minute.
- Add the chopped bell pepper and cook until the onion is translucent.
- Add the ground beef, breaking it up with a spoon as it cooks.
- Once the beef turns from red to brown, add the remaining ingredients except for the cheese.
- Stir everything together and 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, which means it’s just cooked but still slightly firm. The mixture should be saucy but not too liquidy.
- Turn off the stove but leave the pot on the burner. Stir in half of the shredded cheese until it melts into the sauce. Adjust salt and pepper to taste.
- Top with the remaining cheese, cover the pot, and let it sit for about 2 minutes until the cheese melts completely.
- If desired, sprinkle with chopped coriander before serving.
How to Serve One Pot Chili Mac and Cheese
Serve One Pot Chili Mac and Cheese hot out of the pot. You can enjoy it on its own or pair it with a simple salad or some crusty bread for a complete meal. Feel free to add extra toppings like sour cream, diced onions, or jalapeños for added flavor.
How to Store One Pot Chili Mac and Cheese
To store leftovers, let the dish cool completely before transferring it to an airtight container. It can be kept in the refrigerator for up to 3–4 days. When you’re ready to eat it, reheat in the microwave or on the stovetop until warmed through.
Tips to Make One Pot Chili Mac and Cheese
- Make sure not to overcook the macaroni; it should be just al dente to avoid mushy pasta.
- You can use ground turkey or chicken as a lighter option instead of beef.
- Try adding your favorite veggies, like corn or zucchini, to boost the nutrition.
- For a bit more heat, add more cayenne pepper or some diced jalapeños when cooking.
Variation
You can switch up the cheeses you use for different flavors. Monterey Jack, pepper jack, or even a mix of cheeses can give your dish a unique twist. If you prefer a vegetarian version, simply omit the beef and use more beans or lentils instead.
FAQs
1. Can I freeze One Pot Chili Mac and Cheese?
Yes, you can freeze it! Let it cool, then transfer to a freezer-safe container. It can be stored for up to 2–3 months.
2. Can I make this recipe with gluten-free pasta?
Absolutely! Just substitute the elbow macaroni with your favorite gluten-free pasta and adjust the cooking time as needed.
3. How can I make it spicier?
Increase the amount of cayenne pepper or add a dash of hot sauce to the pot while cooking for an extra kick!
One Pot Chili Mac and Cheese
Ingredients
Main Ingredients
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 1 onion, finely chopped
- 1 red capsicum/bell pepper, chopped
- 500 g ground beef (mince) lean is preferred
- 800 g crushed canned tomato
- 420 g red kidney beans, drained
- 2.5 cups beef broth chicken broth is also okay
- 250 g elbow macaroni pasta, uncooked
- 200 g shredded cheese (cheddar, Monterey Jack, or tasty cheese)
- ¼ cup coriander/cilantro, finely chopped (for garnish)
Spices
- ½ tsp cayenne pepper or chili powder adjust spiciness to taste
- 2 tsp paprika powder
- 2 tsp cumin powder
- 1 ½ tsp onion powder can substitute with garlic powder
- 1 tsp dried oregano
- ½ tsp black pepper
- 1 ¼ tsp salt
Instructions
Preparation
- Heat the olive oil in a large pot over high heat.
- Add the minced garlic and chopped onion. Cook for 1 minute.
- Add the chopped bell pepper and cook until the onion is translucent.
- Add the ground beef, breaking it up with a spoon as it cooks.
Cooking
- Once the beef turns from red to brown, add the remaining ingredients except for the cheese.
- Stir everything together and 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.
- Turn off the stove but leave the pot on the burner. Stir in half of the shredded cheese until it melts into the sauce.
- Adjust salt and pepper to taste.
- Top with the remaining cheese, cover the pot, and let sit for about 2 minutes until the cheese melts completely.
