One Pot Chili Mac and Cheese

So you’re telling me you want something that tastes like it took effort, but you also don’t want to wash 47 dishes afterward? Yeah, I see you. This One Pot Chili Mac and Cheese is basically the superhero of weeknight dinners—it swoops in, saves the day, and leaves your kitchen looking like you didn’t just cook a full meal. It’s creamy, it’s meaty, it’s got a little kick, and honestly? It’s the kind of comfort food that makes you forget about your problems for at least 20 minutes.

Why This Recipe is Awesome

Let me count the ways. First off, everything cooks in one pot. One. Single. Pot. That means less cleanup and more time for whatever it is you do when you’re not stuck at the sink (scrolling through your phone, probably). Second, it combines two absolute classics—chili and mac and cheese—into one glorious, carb-loaded masterpiece. It’s like someone finally realized that these two dishes were soulmates all along.

Plus, it’s ridiculously customizable. Want it spicier? Go nuts. Prefer it mild because your taste buds are delicate little flowers? No judgment here. You can throw in extra veggies, swap the meat, or go full vegetarian if that’s your vibe. And here’s the kicker: it takes about 30 minutes from start to finish. That’s faster than ordering takeout and pretending you’re too busy to cook.

Oh, and did I mention it’s basically impossible to screw up? Unless you actively try to ruin it (like, I don’t know, using expired milk or something equally tragic), you’re golden.

Ingredients You’ll Need

Here’s what you’re tossing into that magical pot of yours:

• 1 lb ground beef (or turkey, or plant-based crumbles if you’re feeling virtuous)
• 1 small onion, diced (frozen pre-diced counts, no shame)
• 3 cloves garlic, minced (or 1 tsp garlic powder if mincing feels like too much work today)
• 1 can (14.5 oz) diced tomatoes (don’t drain it—we need that juice)
• 1 can (8 oz) tomato sauce (the small can, not the family-sized one)
• 2 cups beef broth (or chicken, or veggie—whatever you’ve got)
• 1 tbsp chili powder (adjust based on your spice tolerance)
• 1 tsp cumin (this is non-negotiable, it’s the secret weapon)
• 1/2 tsp paprika (smoked if you’re fancy)
• 2 cups elbow macaroni (uncooked, obviously)
• 1 1/2 cups shredded cheddar cheese (the sharper, the better, IMO)
• Salt and pepper to taste (be generous, but like, not too generous)
• Optional toppings: sour cream, green onions, jalapeños, more cheese (always more cheese)

Step-by-Step Instructions

1. Brown the meat and aromatics.
Heat a large pot or Dutch oven over medium-high heat. Toss in your ground beef and break it up with a wooden spoon. Once it’s mostly browned, add the diced onion and garlic. Cook until the onion is soft and everything smells amazing—about 5 minutes. Drain any excess grease if you’re feeling responsible.

2. Add the flavor bombs.
Stir in the chili powder, cumin, and paprika. Let those spices toast for about a minute so they can wake up and do their thing. Your kitchen should smell like a Tex-Mex restaurant by now.

3. Pour in the liquids and tomatoes.
Add the diced tomatoes (with their juice), tomato sauce, and beef broth. Give it a good stir and bring everything to a boil. This is where the magic starts happening.

4. Add the pasta.
Once it’s boiling, dump in the uncooked macaroni. Stir it around so nothing sticks to the bottom. Reduce the heat to medium and let it simmer for about 10-12 minutes, stirring occasionally. The pasta will cook directly in the sauce, soaking up all that chili goodness.

5. Cheese it up.
When the pasta is tender and most of the liquid has been absorbed, remove the pot from heat. Stir in the shredded cheddar until it’s all melted and creamy. Season with salt and pepper to taste. Seriously, taste it before you serve—it might need a little extra oomph.

6. Serve and top.
Ladle this beauty into bowls and add your toppings of choice. Sour cream is highly recommended because it cools things down and adds a nice tang. Green onions make it look like you actually tried.

Common Mistakes to Avoid

• Not stirring enough: This isn’t a “set it and forget it” situation. Stir every few minutes to prevent the pasta from sticking to the bottom and turning into a burnt mess.
• Using too much liquid: Stick to the measurements. Too much broth and you’ll end up with chili soup instead of cheeky mac. Not cute.
• Adding the cheese while it’s still boiling: Remove from heat first, or your cheese might break and get all weird and greasy. Nobody wants that.
• Skipping the spices: Don’t be bland. If you think “eh, I’ll skip the cumin,” you’re making a terrible life choice.
• Overcooking the pasta: Keep an eye on it. Mushy pasta is a crime against humanity.

Alternatives & Substitutions

Let’s talk options, because I know not everyone has a fully stocked pantry (or the same taste buds).

Meat alternatives: Ground turkey or chicken work great if you want something leaner. Ground pork adds a different flavor profile that’s pretty tasty. Or go meatless with lentils, black beans, or plant-based crumbles.

Cheese swaps: Cheddar is classic, but Monterey Jack, Colby, or even pepper jack (if you like heat) are solid choices. Use what you’ve got.

Pasta options: No elbow macaroni? Shells, rotini, or penne work just fine. Just keep the cooking time similar.

Spice level: Tone it down by reducing the chili powder or leaving out any additional hot peppers. Amp it up with cayenne, diced jalapeños, or a splash of hot sauce.

Broth substitutes: Water works in a pinch, though the flavor won’t be as rich. You could also use a bouillon cube dissolved in water if that’s what you have.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?
Absolutely. It actually tastes even better the next day after the flavors have had time to get cozy. Just store it in an airtight container in the fridge for up to 4 days. Reheat on the stove with a splash of broth or water to loosen it up.

Can I freeze leftovers?
Yep! Cheese-based dishes can be a little weird when frozen, but this one holds up pretty well. Freeze in portions for up to 3 months. Thaw overnight in the fridge and reheat gently.

What if I don’t have chili powder?
You can make your own by mixing together paprika, cumin, garlic powder, onion powder, and a pinch of cayenne. It won’t be exactly the same, but it’ll work.

Can I add vegetables?
Of course! Bell peppers, corn, black beans, or even spinach would be great additions. Toss them in when you add the tomatoes so they have time to cook.

Is this recipe spicy?
Not really—it has a mild kick, but it’s pretty family-friendly as written. If you want more heat, add jalapeños, cayenne, or hot sauce.

Can I use a different type of pasta?
Sure, but stick with something similar in size and cooking time. Avoid long pasta like spaghetti—it’s just annoying to eat in this dish.

What can I serve with this?
Honestly, it’s a complete meal on its own. But if you want sides, try cornbread, a simple salad, or some tortilla chips with guac.

Final Thoughts

There you have it—a ridiculously easy, ridiculously tasty one-pot wonder that’ll make you feel like a kitchen rockstar without actually requiring rockstar-level skills. It’s the kind of recipe you’ll come back to on those nights when you need something comforting, quick, and satisfying. Plus, minimal cleanup means you can spend more time doing literally anything else.

So go ahead, grab that pot, and make yourself (and maybe a few lucky others) very, very happy. You’ve got this. And hey, if you mess it up somehow? Just add more cheese. Cheese fixes everything.

Read More: Easy Crockpot Ground Beef Chili with Beans That Practically Cooks Itself