One Pot Chili Mac

Nothing beats the cozy satisfaction of a steaming bowl of one pot chili mac—a hearty mashup of savory chili and creamy mac and cheese, all cooked in a single pot. This family-friendly weeknight dinner is a game-changer for busy cooks, combining tender pasta, spiced ground beef, rich tomato sauce, and melted cheddar into a dish that’s as easy to make as it is delicious. With minimal cleanup and maximum flavor, it’s no wonder this comfort food classic earns rave reviews from both kids and adults.

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Preparation Phase & Essential Tools

Before diving into the recipe, gather the right tools to ensure seamless cooking:

• Large Pot or Dutch Oven
  A heavy-bottomed pot distributes heat evenly, preventing burnt pasta or sticking. Enameled cast iron works best.
• Wooden Spoon or Silicone Spatula
  Ideal for stirring without scratching the pot’s surface.
• Measuring Cups and Spoons
  Precision matters with spices like chili powder and cumin to avoid overpowering the dish.
• Cheese Grater
  Freshly grated sharp cheddar melts smoother than pre-shredded cheese (which contains anti-caking agents).
• Can Opener and Colander
  For draining kidney beans and rinsing off excess sodium.

Why These Tools Matter

Using a Dutch oven retains consistent heat, while freshly grated cheese ensures a velvety sauce. Measuring spices accurately balances the smoky paprika and garlic without overwhelming the palate.

Preparation Tips for Success

• Chop Uniformly
  Dice onions and bell peppers into even pieces so they cook at the same rate.
• Prep Ingredients in Advance
  Measure spices, open cans, and grate cheese before heating the pot to avoid scrambling mid-cook.
• Drain and Rinse Beans
  This removes excess starch and sodium, letting the tomato broth shine.

Ingredients List

Here’s what you’ll need for this one pot wonder:

• 1 tbsp olive oil – For sautéing veggies.
• 1 ½ cups chopped yellow onion – Sweet base flavor.
• 1 cup chopped red bell pepper – Adds color and mild sweetness.
• 1 lb 93% lean ground beef – Balances richness without greasiness.
• 1 tbsp minced garlic – Deepens the savory notes.
• 4 tsp chili powder, 2 tsp cumin, 1 ½ tsp smoked paprika – The spice trifecta.
• 28 oz crushed tomatoes – Forms the sauce base.
• 15 oz low-sodium chicken broth (+ ½ cup reserve) – Adjusts thickness.
• 4 oz diced green chilies – Mild or hot for spice control.
• 8 oz elbow macaroni – Holds sauce perfectly.
• 15 oz dark red kidney beans – Drained and rinsed.
• ½ cup half and half – Creates creaminess.
• 1 ½ cups shredded sharp cheddar – Melts into gooey perfection.

Step-by-Step Cooking Instructions

1. Sauté the Aromatics
   Heat olive oil in your pot over medium-high. Add onions and bell peppers, cooking for 5 minutes until soft. Push them to one side.
2. Brown the Beef
   Add ground beef to the cleared space. Sear for 3 minutes untouched, then break it apart and mix with the veggies. Cook until no pink remains (about 2 more minutes).
3. Toast the Spices
   Stir in garlic, chili powder, cumin, and smoked paprika. Cook for 1 minute to unlock their flavors.
4. Build the Sauce
   Pour in crushed tomatoes, chicken broth, and green chilies. Scrape the pot’s bottom to lift any browned bits (extra flavor!).
5. Add Pasta and Beans
   Stir in elbow macaroni and kidney beans. Season with salt and black pepper.
6. Simmer to Perfection
   Bring to a gentle boil, then reduce heat to low. Simmer uncovered for 12–15 minutes, stirring occasionally, until pasta is al dente.
7. Finish with Cream and Cheese
   Remove from heat. Stir in half and half and cheddar until melted and creamy. Add reserved broth if the mixture thickens too much.

Pro Tips & Variations

• Vegetarian Twist
  Swap beef for lentils or plant-based crumbles.
• Extra Heat
  Use hot green chilies or a pinch of cayenne pepper.
• Gluten-Free
  Substitute gluten-free pasta and check broth labels.

Now that your one pot chili mac is ready, let’s talk about the best ways to serve it, common pitfalls to avoid, and side dishes that elevate this comfort food classic into a complete meal.

Serving Suggestions

This dish is hearty enough to stand alone but shines brighter with thoughtful toppings and accompaniments:

• Classic Toppings
  A dollop of sour cream cools the spice, while sliced green onions add freshness. For crunch, sprinkle diced tomatoes or tortilla strips.
• Extra Cheese
  Reserve extra shredded cheddar for topping—it melts into gooey perfection.
• Heat Lovers’ Add-Ons
  A dash of hot sauce or pickled jalapeños amplifies the smoky paprika and green chilies.

Common Mistakes & How to Fix Them

Even simple recipes can go awry. Here’s how to troubleshoot:

• Mushy Pasta
  Overcooking is the culprit. Pull the pot off the heat as soon as the macaroni is al dente (it will soften further as it sits).
• Too Thick or Thin
  If the sauce thickens excessively, stir in reserved chicken broth (1/4 cup at a time). For a thicker consistency, simmer uncovered for 2–3 extra minutes.
• Bland Flavor
  Underseasoning happens. Always taste before serving and adjust with:
  • A pinch of salt or black pepper.
  • A squeeze of lime juice for brightness.
  • Extra cumin or smoked paprika (1/4 tsp at a time).
• Greasy Sauce
  Lean ground beef (93%) prevents this, but if excess grease pools, blot it with a paper towel before adding liquids.

8 Perfect Side Dishes

Balance the richness of chili mac with these pairings:

1. Cornbread Muffins
   The sweetness contrasts the smoky spices. Bake a batch while the chili mac simmers.
2. Simple Green Salad
   Toss romaine lettuce, cherry tomatoes, and cucumber with a lime vinaigrette for a light counterpoint.
3. Roasted Brussels Sprouts
   Crispy edges and caramelized flavor cut through the dish’s creaminess.
4. Avocado Lime Crema
   Blend avocado, sour cream, lime juice, and cilantro for a creamy, tangy drizzle.
5. Jalapeño Cheddar Biscuits
   Spicy, cheesy, and perfect for soaking up leftover sauce.
6. Pickled Red Onions
   Quick-pickle thinly sliced onions in vinegar, sugar, and salt for 30 minutes. Their acidity balances heaviness.
7. Grilled Zucchini
   Lightly charred slices add a smoky, low-carb element.
8. Tortilla Chips
   Serve on the side for scooping up bites—kids love this!

How to Perfect the Recipe

• Toast the Spices
  Cooking chili powder and cumin with the beef for 1 minute deepens their flavors.
• Undercook the Pasta Slightly
  Aim for al dente at the 12-minute mark; residual heat will finish the job.
• Use Full-Fat Dairy
  Half-and-half (or heavy cream) and sharp cheddar create a luxe sauce. Low-fat versions may curdle or taste grainy.
• Let It Rest
  Allow the dish to sit for 5 minutes after adding cheese. This helps the sauce thicken evenly.

Now that you’ve mastered cooking and serving one pot chili mac, let’s cover how to store leftovers, reheat them perfectly, and answer common questions. We’ll also wrap up with final tips to make this dish a regular in your meal rotation.

Storing Leftovers

This dish keeps well, but proper storage is key to maintaining texture and flavor:

• Refrigeration
  Transfer cooled chili mac to an airtight container within 2 hours of cooking. Store in the fridge for up to 3 days. The pasta will absorb liquid over time, so expect a thicker consistency upon reheating.
• Freezing (Not Recommended)
  While possible, freezing can turn the pasta mushy. If you must freeze:
  • Portion into freezer-safe bags, press out air, and lay flat.
  • Thaw overnight in the fridge before reheating.
  • Add extra chicken broth when reheating to restore creaminess.

Reheating Instructions

Revive leftovers without drying them out:

• Stovetop Method (Best for Creaminess)
  1. Warm a splash of chicken broth or half-and-half in a pot over medium-low heat.
  2. Add leftovers, stirring frequently until heated through (5–7 minutes).
  3. Stir in extra shredded cheese for a fresh gooey texture.
• Microwave Method (Quick Fix)
  1. Place a portion in a microwave-safe bowl.
  2. Cover with a damp paper towel to trap steam.
  3. Heat in 30-second intervals, stirring between each, until hot (2–3 minutes total).

Recipe Tips for Next Time

• Double the Batch
  This recipe scales easily for meal prep. Use a larger pot and increase simmering time by 3–5 minutes if doubling.
• Customize the Heat
  For milder flavor, reduce chili powder to 2 tsp and omit green chilies. For extra spice, add cayenne pepper or hot sauce at the end.
• Pasta Alternatives
  Shells or rotini hold sauce well, but adjust cook time (check package instructions).
• Vegetable Boost
  Stir in spinach or diced zucchini with the beans for added nutrition.

Frequently Asked Questions

Can I use ground turkey or chicken instead of beef?

Yes, but lean poultry can dry out. For ground turkey:

• Add 1 tbsp olive oil when browning.
• Boost flavor with 1 tsp Worcestershire sauce or soy sauce.

How do I make this vegetarian?

Swap beef for:

• 1 cup cooked lentils (add with the beans).
• 12 oz plant-based crumbles (brown like ground beef).
  Use vegetable broth instead of chicken broth.

Why is my chili mac too watery?

Possible fixes:

• Simmer uncovered for 3–5 extra minutes to reduce liquid.
• Next time, use 1/4 cup less broth initially.

Can I use pre-shredded cheese?

Yes, but it may melt less smoothly due to anti-caking agents. For best results, grate block cheddar yourself.

What if I don’t have half-and-half?

Substitute with:

• 1/3 cup heavy cream (richer).
• 1/2 cup whole milk + 1 tbsp butter (lighter).

Final Thoughts

One pot chili mac is the ultimate comfort food hack—combining the heartiness of chili with the creamy indulgence of mac and cheese in a single pot. It’s:

• Family-friendly: Picky eaters love the familiar flavors.
• Versatile: Adjust spices, proteins, and toppings to suit your taste.
• Meal-prep friendly: Leftovers reheat beautifully for lunches.

With minimal cleanup and maximum flavor, this dish is a weeknight hero. Bookmark this recipe for busy days, potlucks, or anytime you crave cheesy, smoky, satisfying comfort in a bowl.

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One Pot Chili Mac

This cozy and flavorful One Pot Chili Mac brings together the best of two comfort food classics—savory ground beef chili and creamy mac and cheese—all cooked in a single pot. With tender pasta, a rich tomato base, and gooey melted cheddar, it’s a hearty, family-friendly weeknight dinner that’s easy to make and even easier to clean up.

Prep Time15 minutes mins

Cook Time30 minutes mins

Total Time45 minutes mins

Course: Main Course

Cuisine: American

Servings: 6

Calories: 558kcal

Ingredients

• 1 tablespoon olive oil
• 1 ½ cups chopped yellow onion
• 1 cup chopped red bell pepper
• 1 lb 93% lean ground beef
• 1 tablespoon minced garlic about 3 cloves
• 4 teaspoons chili powder
• 2 teaspoons ground cumin
• 1 ½ teaspoons smoked paprika
• 1 28 oz can crushed tomatoes
• 1 15 oz can low-sodium chicken broth, plus ½ cup more to thin if needed
• 1 4 oz can diced green chilies (mild or hot)
• 8 oz dry elbow macaroni 2 cups
• 1 15 oz can dark red kidney beans, drained and rinsed
• Salt and black pepper to taste
• ½ cup half and half or ⅓ cup heavy cream
• 1 ½ cups shredded sharp cheddar cheese plus extra for serving

Optional Toppings:

• Green onions sliced
• Sour cream
• Diced tomatoes
• Cayenne pepper

Instructions

• Heat the olive oil in a large pot over medium-high heat.
• Add the chopped onion and red bell pepper; sauté for about 5 minutes until softened. Move the vegetables to one side of the pot.
• Add the ground beef to the cleared space and let it sear for 3 minutes. Break it up and mix with the onions and peppers. Cook for another 2 minutes until nearly browned.
• Stir in the minced garlic and cook for 30 seconds.
• Add chili powder, cumin, and smoked paprika; stir and cook for 1 minute to release the flavor of the spices.
• Add crushed tomatoes, chicken broth, and diced green chilies. Stir in the macaroni and kidney beans. Season with salt and pepper.
• Bring the mixture to a simmer, reduce the heat to low, and cook uncovered for 12–15 minutes, stirring occasionally, until the pasta is tender.
• Remove from heat and stir in the half and half and shredded cheddar cheese until smooth and creamy. Add additional broth if a thinner consistency is desired.
• Serve hot, topped with green onions, sour cream, diced tomatoes, cayenne pepper, or extra cheese, if desired.
• Notes
• Makes about 10 cups.
• Adjust spice level using mild or hot green chilies; add cayenne for extra heat.
• Store leftovers in an airtight container in the fridge for up to 3 days.