One Pot Chili Mac is a comforting and satisfying dish that combines the heartiness of chili with the classic taste of macaroni and cheese. This dish is perfect for busy weeknights when you want something quick and delicious without a lot of fuss. Everything cooks in one pot, making cleanup a breeze!
Why Make This Recipe
Making One Pot Chili Mac is not only easy, but it’s also a great way to feed the whole family. The combination of meat, beans, pasta, and cheese makes it a filling meal. Plus, it’s versatile! You can customize it with your favorite toppings or make it vegetarian if you prefer. This one-pot wonder is packed with flavor and will surely become a favorite on your dinner table.
How to Make One Pot Chili Mac
Ingredients:
- 1 tablespoon olive oil
- 2 tablespoons minced garlic
- 1 onion (diced)
- 1 teaspoon ground black pepper
- 1 teaspoon ground cumin
- 1 teaspoon ground white pepper
- 1 pound lean ground beef (or try ground chicken or turkey)
- 32 ounces low-sodium chicken broth (beef or veggie also work)
- 14.5 ounces fire roasted diced tomatoes (1 can)
- 1 cup cooked pinto beans (black beans or any bean will work)
- 1 cup cooked chili beans
- 10 ounces dry macaroni noodles (⅝ box, or any short shaped pasta)
- 1 cup freshly shredded cheddar cheese (Monterey Jack or cheddar Jack are good alternatives)
- Fresh parsley (optional, for garnish)
Directions:
- In a medium pot, add the olive oil, garlic, and diced onion, and sauté for 2 minutes.
- Add seasonings and ground beef and cook until brown, about 4-5 minutes.
- Stir in the chicken broth, diced tomatoes, pinto beans, and chili beans. Bring the mixture to a simmer, stirring frequently.
- Once the mixture is simmering, add in the macaroni noodles and bring to a boil. Reduce back to a simmer and cook for 12-15 minutes, or until noodles are fully cooked.
- Remove from heat, top with cheese, and let it rest (do not stir) until the cheese is melted, about 3 minutes.
- Scoop into bowls and sprinkle with extra cheese if desired. Garnish with fresh parsley.
How to Serve One Pot Chili Mac
One Pot Chili Mac is best served hot right out of the pot. You can offer additional toppings like sour cream, jalapeños, or more cheese for those who want to add a little extra flavor. Serve it in bowls, and it makes for a great meal on its own or with a side salad.
How to Store One Pot Chili Mac
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, you can warm it on the stove over low heat or in the microwave until heated throughout. If the chili mac seems dry after refrigeration, add a splash of broth or water while reheating.
Tips to Make One Pot Chili Mac
- For extra flavor, try adding a dash of hot sauce or some chopped bell peppers when cooking the ground beef.
- Feel free to substitute the ground beef with your favorite protein or skip it for a vegetarian option.
- Use different types of beans or add corn for added texture and flavor.
Variation
You can easily make a spicy version by adding diced green chilies or using spicy sausage instead of ground beef. If you want a creamier texture, stir in a splash of cream or milk after cooking.
FAQs
- Can I use different types of pasta?
- Yes! You can use any short-shaped pasta you have on hand, such as shells or rotini.
- Is this recipe gluten-free?
- To make it gluten-free, use gluten-free pasta and ensure your beans and broth are certified gluten-free.
- Can I freeze One Pot Chili Mac?
- Yes! You can freeze it for up to 2-3 months. Just make sure to store it in an airtight container or freezer bag.
Enjoy your delicious One Pot Chili Mac! It’s a meal that everyone will love and is perfect for any occasion.
One Pot Chili Mac
Ingredients
Cooking Ingredients
- 1 tablespoon olive oil
- 2 tablespoons minced garlic
- 1 medium onion, diced
- 1 teaspoon ground black pepper
- 1 teaspoon ground cumin
- 1 teaspoon ground white pepper
- 1 pound lean ground beef (or chicken/turkey) Alternative protein options
- 32 ounces low-sodium chicken broth Beef or veggie broth can also be used
- 14.5 ounces fire roasted diced tomatoes (1 can)
- 1 cup cooked pinto beans Any beans will work
- 1 cup cooked chili beans
- 10 ounces dry macaroni noodles Approximately ⅝ box, can use short-shaped pasta
- 1 cup freshly shredded cheddar cheese Monterey Jack or cheddar Jack are good alternatives
- Fresh parsley (optional, for garnish)
Instructions
Preparation
- In a medium pot, add the olive oil, garlic, and diced onion, and sauté for 2 minutes.
- Add seasonings and ground beef and cook until brown, about 4-5 minutes.
- Stir in the chicken broth, diced tomatoes, pinto beans, and chili beans. Bring the mixture to a simmer, stirring frequently.
- Once the mixture is simmering, add in the macaroni noodles and bring to a boil. Reduce back to a simmer and cook for 12-15 minutes, or until noodles are fully cooked.
- Remove from heat, top with cheese, and let it rest (do not stir) until the cheese is melted, about 3 minutes.
- Scoop into bowls and sprinkle with extra cheese if desired. Garnish with fresh parsley.
