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image of elbow macaroni ground beef cheddar cheese kidney beans beef broth canned tomatoes tomato sauce onion garlic chili powder cumin paprika oregano fresh ingredients arranged on white marble kitchen counter with clear glass bowls and rustic brown wooden kitchen sets under soft diffuse daylight

One Pot Chili Mac and Cheese: The Ultimate 30-Minute Weeknight Hug

This One Pot Chili Mac and Cheese is the ultimate 30-minute weeknight dinner. It combines the comfort of cheesy macaroni with the savory depth of ground beef chili, all cooked in a single skillet for minimal cleanup.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Ground Beef Base
  • 1 tablespoon olive oil
  • 1 lb ground beef 80/20 blend preferred
  • 1 large yellow onion diced
  • 3 cloves garlic minced
Chili Seasonings
  • 2 tablespoons chili powder ensure fresh for maximum impact
  • 1 tablespoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon smoked paprika optional, but adds great depth
Liquids and Tomatoes
  • 1 can tomato sauce 15 oz
  • 1 can diced tomatoes 14.5 oz, with juice or use Rotel for extra kick
  • 1 cup beef broth or chicken/vegetable broth
  • 2 cups water
Pasta and Beans
  • 1 can kidney beans drained and rinsed, optional
  • 8 oz elbow macaroni or similar short pasta like shells or rotini
Seasoning and Cheese
  • 1 teaspoon salt adjusting to taste
  • 1/2 teaspoon black pepper
  • 2 cups shredded cheddar cheese use a sharp cheddar for flavor, or cheddar-jack blend for meltiness

Equipment

  • Large Dutch Oven or Deep Skillet
  • Wooden spoon

Method
 

  1. Brown the Beef Base: Heat the oil in a large Dutch oven or a deep 12-inch cast iron skillet over medium-high heat. Add the ground beef, breaking it up with a wooden spoon. Cook until the beef is fully browned, about 5 to 7 minutes. Drain any excess grease.
  2. Sauté the Aromatics: Reduce the heat to medium. Add the diced onion and cook until softened and translucent, about 3 minutes. Stir in the minced garlic, cooking for just one minute more until fragrant.
  3. Bloom the Spices: Stir in the chili powder, ground cumin, dried oregano, and smoked paprika. Cook and stir for about 60 seconds. This step, called ‘blooming,’ toasts the spices in the hot oil and beef fat, intensifying their flavor dramatically.
  4. Add Liquids and Beans: Pour in the tomato sauce, diced tomatoes (with juice!), beef broth, and water. If you are making the chili mac and cheese with beans, add the kidney beans now. Stir everything well to combine, scraping up any browned bits from the bottom of the pan. Bring the mixture to a rolling boil.
  5. Cook the Macaroni: Once boiling, add the elbow macaroni. Stir immediately and bring the heat down to a strong simmer (medium-low to medium). Cover the skillet and let it simmer for 12 to 15 minutes, or until the pasta is cooked through (al dente). Make sure to stir it every 3 to 4 minutes to prevent the pasta from sticking to the bottom of the pot. Patience here is important, as the liquid reduces and thickens into a beautiful, savory sauce.
  6. Stir in the Cheese: Once the pasta is tender and most of the liquid has been absorbed, turn off the heat. Stir in the salt and pepper, tasting as you go. Now for the grand finale: gently fold in the shredded cheddar cheese, a handful at a time. The residual heat from the chili and pasta will melt the cheese into a luxurious, creamy coating, transforming it into the cheesy chili mac goodness you’re craving.
  7. Serve Immediately: Let the one pot chili mac and cheese rest for 5 minutes, allowing the sauce to thicken slightly. Garnish with your favorite toppings, and dive into this fantastic comfort food dinner.

Nutrition

Calories: 450kcalCarbohydrates: 35gProtein: 25gFat: 22gSaturated Fat: 10gCholesterol: 70mgSodium: 600mgPotassium: 450mgFiber: 4gSugar: 6gVitamin A: 1200IUVitamin C: 8mgCalcium: 20mgIron: 3mg

Notes

This recipe is highly adaptable. For a creamier texture, stir in 4 ounces of cream cheese or 1/4 cup of heavy cream with the shredded cheddar. To adjust the spice level, add cayenne pepper or use fire-roasted tomatoes. This dish also freezes well for up to 3 months.
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