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One Pot Chili Mac And Cheese

Cozy, kid-friendly, and ridiculously satisfying, this One Pot Chili Mac And Cheese brings together everything you want on a weeknight: spicy chili flavor, tender pasta, and gooey melted cheese — all made in a single pot. It’s approachable enough for novice cooks and flexible enough to suit whatever protein or heat level you prefer. If you like hearty one-pot meals, you might also enjoy my take on sausage and sweet potatoes with honey garlic sauce, which uses similarly simple pantry ingredients for big flavor.

Why make this recipe
If you’re tired of multiple dirty dishes and complicated weeknight dinners, this recipe is perfect because it cooks everything in one pot, minimizing cleanup without sacrificing flavor. The combination of chili-seasoned meat (or crumbles), beans, tomatoes, and macaroni creates a complete meal in one pan, and the finishing cheeses make it irresistibly creamy. It’s also a great recipe to stretch a little protein into several portions for leftover lunches or to feed a hungry family.

Step-by-Step Guide to Making One Pot Chili Mac And Cheese

This method keeps things straightforward and forgiving — read through the notes before you begin so you’ll know how to adjust seasonings and textures to your liking.

Ingredients

2 tbsp olive oil
1 lb ground beef, turkey, or plant-based crumbles
1 small onion, diced
3 cloves garlic, minced
2 tbsp chili powder
1 tsp ground cumin
1 tsp smoked paprika
Salt and pepper to taste
1 (15 oz) can diced tomatoes, undrained
1 (15 oz) can black or kidney beans, drained and rinsed
2 cups beef or vegetable broth
2 cups uncooked elbow macaroni
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
For garnish: Sour cream, green onions, jalapeños, crushed tortilla chips, or avocado slices

Directions

Brown Meat and Sauté Aromatics
Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the ground beef (or turkey/crumbles) and cook, breaking it up, until no pink remains — about 6–8 minutes. If there’s excess fat, drain it off. Add the diced onion and sauté for 5–7 minutes until softened and translucent. Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
Season and Add Tomatoes & Beans
Reduce the heat slightly and stir in the chili powder, ground cumin, smoked paprika, salt, and pepper. Cook for about 1 minute while stirring constantly so the spices bloom and become aromatic. Add the undrained diced tomatoes and the drained and rinsed black or kidney beans to the pot, stirring to combine them with the meat and aromatics.
Simmer with Broth and Pasta
Pour in the beef or vegetable broth and scrape the bottom of the pot with a wooden spoon to loosen any browned bits — those bits carry a lot of flavor. Bring the mixture to a strong simmer. Stir in the uncooked elbow macaroni, pushing it down so it’s fully submerged in the liquid. Reduce the heat to low, cover the pot, and simmer for 10–12 minutes or until the pasta is al dente. Stir every 2–3 minutes to prevent sticking and to make sure the pasta cooks evenly.
Melt the Cheeses
When the pasta is cooked to your preferred doneness, remove the pot from the heat. Gradually stir in the shredded cheddar and Monterey Jack cheeses until both are fully melted and the sauce becomes smooth and creamy. Taste and adjust the seasoning with additional salt and pepper if needed. If the mixture is too thick, stir in a splash more broth or a little milk to loosen it.
Serve and Garnish
Ladle generous portions into bowls and top with your favorite garnishes: a dollop of sour cream, a scattering of sliced green onions, a few sliced jalapeños for heat, crushed tortilla chips for crunch, or creamy avocado slices for richness. Serve right away while the cheese is molten.

Notes and technique tips while you cook:

Use a heavy-bottomed pot or Dutch oven to prevent hot spots and burning on the bottom.
Don’t overcook the pasta in the pot; it will soften as it sits and when reheated. Aim for al dente so leftovers stay pleasant.
If using lean turkey or plant-based crumbles, you can skip draining and keep all juices for extra flavor, or add a tablespoon of olive oil if the pot is very dry.

Storage Tips for One Pot Chili Mac And Cheese

Refrigerate: Store leftovers in an airtight container in the refrigerator for 3–4 days at 40°F (4°C) or below.
Freeze: Freeze in a sealed, freezer-safe container for up to 2–3 months at 0°F (-18°C). Thaw overnight in the refrigerator before reheating.
Reheating temperature: Reheat covered on the stovetop over low heat until heated through (internal temperature of 165°F / 74°C), or microwave in 30–45 second bursts, stirring between intervals for even heating. Add a splash of broth or milk when reheating if the mixture has thickened.

Serving Suggestions for One Pot Chili Mac And Cheese

This dish is hearty enough to eat on its own, but a few thoughtful accompaniments can elevate the meal:

A crisp green salad (mix of lettuce, cucumber, radish, and a bright vinaigrette) cuts through the richness.
Warm cornbread or garlic bread is perfect for mopping up the saucy bits.
Offer a small toppings bar: bowls of sour cream, sliced green onions, pickled jalapeños, avocado slices, and crushed tortilla chips let guests customize each bowl.
For a lighter option, serve with a side of steamed broccoli or roasted Brussels sprouts to introduce texture and a veggie boost.

Tips to make One Pot Chili Mac And Cheese

Q: How do I prevent the pasta from sticking or getting gummy?
A: Stir frequently while it simmers and keep the heat low to maintain a gentle simmer. Using the correct amount of liquid and not overcooking the pasta helps too.

Q: Can I make this creamier?
A: Yes. Add a splash of heavy cream or whole milk right after you remove the pot from the heat, then stir in the cheeses slowly — this creates a silkier finish.

Q: What if my chili mac is too salty?
A: Add unsalted cooked pasta or a small peeled potato simmered briefly in the pot (and removed before serving) to absorb some salt, or balance with an acidic garnish like a squeeze of lime or a spoonful of sour cream.

Q: How can I make this spicier without overpowering the cheese?
A: Add chopped fresh jalapeños or a pinch of cayenne while the spices are toasting. You can also use a spicy shredded cheese or a few dashes of hot sauce when serving.

Variations

Vegetarian Swap (bullet style): Replace ground meat with 1 lb of plant-based crumbles or extra beans (such as pinto or chickpeas) and use vegetable broth. Add a cup of diced bell pepper with the onion for extra texture.
Chili-Style Upgrade (paragraph): If you want more of a classic chili flavor, sauté a chopped green bell pepper with the onion, add 1–2 tbsp tomato paste when you add the tomatoes, and stir in a teaspoon of ancho chili powder or a few squares of dark chocolate for depth. Finish with a smoked cheddar for extra character.

Troubleshooting and extra technique notes (sprinkled through the method)

If the mixture seems dry before the pasta is cooked, add another 1/4 to 1/2 cup of broth; different brands of pasta absorb liquid at slightly different rates.
For a creamier texture, reserve 1/4 cup of the starchy cooking liquid before draining (if you prefer to partially drain), and stir it back in with the cheese. In this one-pot method you usually won’t drain, so adjust liquid as needed.
If you’d like to brown the meat more for extra flavor, sear it in batches to avoid steaming; crowded meat steams and won’t develop those flavorful brown bits.

FAQs

Q: Can I make this in advance for a party?
A: Yes — cook it until the pasta is just al dente, cool slightly, then refrigerate. Reheat slowly on the stovetop with a splash of broth or in an oven-safe dish at 325°F (160°C) until warmed through, stirring occasionally.

Q: Can I use cooked pasta instead of uncooked?
A: Using cooked pasta is possible but not ideal for the one-pot method; cooked pasta will absorb more sauce and may become mushy. If using cooked pasta, add it at the very end and heat only until warmed to avoid overcooking.

Q: Is there a gluten-free version?
A: Substitute gluten-free pasta and ensure canned ingredients and spices are gluten-free (most are). You may need slightly different cooking times, so watch the pasta for doneness.

What about allergens?

This recipe contains dairy (cheese) and possibly gluten unless you use gluten-free pasta. Use plant-based cheese or omit cheese for a dairy-free version, and use a labeled gluten-free pasta to make it safe for those with celiac disease.

Q&A recap list:

Q: How can I keep leftovers from drying out? A: Store with a thin layer of broth on top or reheat with extra broth/milk.
Q: Can I double the recipe? A: Yes, but use a larger pot and increase simmer time slightly to ensure the pasta cooks evenly.

Conclusion
This One Pot Chili Mac And Cheese is a weeknight hero: fast, filling, and easy to customize. For another one-pot approach to comforting food and to see a different spin on combining proteins with vegetables and simple sauces, check out Chili Mac and Cheese – RecipeTin Eats. For a classic, well-loved version and tips on adapting quantities and ingredients, this version at One Pot Chili Mac and Cheese – Damn Delicious is a great reference.