Easy One-Pot Chili Mac

Easy one-pot chili mac has been my go-to dinner solution on those busy evenings when I want something hearty and comforting but don’t feel like juggling a pile of dishes so I throw everything into one big pot, and after that first spoonful of cheesy, beefy, spicy goodness I’m reminded why this dish is such a favorite. Now I make it whenever I want to feed a crowd or just treat myself to a warm, nostalgic bowl of pure comfort.

What I love most is how the chili flavors blend perfectly with the tender pasta and gooey cheese and the ground beef and beans make it super filling so you get all the richness of chili combined with the cozy appeal of mac and cheese in one single dish. It’s bold, simple, and always a hit with everyone at the table.

Ingredients

• Here’s what I use for this recipe. You can always make substitutions if you prefer!
• Ground beef – Adds savory richness and makes the dish satisfying.
• Elbow or cavatappi pasta – Perfect for soaking up the bold chili sauce.
• Onion – Adds aromatic sweetness and depth.
• Garlic – Boosts the savory flavors.
• Diced tomatoes – Form the base of the sauce and add juiciness.
• Tomato sauce – Gives a smooth, hearty texture.
• Kidney beans – Classic chili addition for extra protein and fiber.
• Beef broth – Helps cook the pasta and deepens the flavor.
• Chili powder – Adds that essential chili kick.
• Cumin – Warm and earthy spice to balance the sauce.
• Salt and pepper – Essential for perfect seasoning.
• Cheddar cheese – Melts into the pasta for that irresistible finish.
• Green onions – For a fresh pop of color on top.

Tools You’ll Need

• Large pot or Dutch oven – To cook everything in one go.
• Wooden spoon – Perfect for stirring and breaking up beef.
• Knife – For chopping onions and garlic.
• Cutting board – To prep ingredients easily.
• Ladle – For serving big, hearty scoops.

Instructions

Step 1

I start by heating a large pot or Dutch oven over medium-high heat and add the ground beef, cooking until browned and crumbled.

Step 2

I add the chopped onion and garlic, cooking until they’re softened and fragrant.

Step 3

I stir in the diced tomatoes, tomato sauce, kidney beans, beef broth, chili powder, cumin, salt, and pepper, mixing everything well.

Step 4

I bring the mixture to a boil, then add the dry pasta and stir to make sure it’s fully coated in the sauce.

Step 5

I reduce the heat to medium-low, cover, and cook for about 12–15 minutes, stirring occasionally, until the pasta is tender and the sauce is thickened.

Step 6

I stir in half of the shredded cheddar cheese until melty and creamy.

Step 7

I serve hot, topped with the remaining cheddar cheese and a sprinkle of chopped green onions.

Tips

If you like extra heat, I suggest adding a dash of cayenne or some diced jalapeños. You can also swap out kidney beans for black beans or leave them out if you prefer!

Ways to Serve

I love serving easy one-pot chili mac as a main dish with a simple side salad or cornbread. It also works great as a fun potluck dish or cozy game day meal.

Frequently Asked Questions

Can I make easy one-pot chili mac ahead of time?

Yes! It reheats beautifully and makes perfect leftovers.

Can I freeze it?

Absolutely! Just cool completely before freezing and reheat on the stove with a splash of broth.

Can I use a different type of pasta?

Definitely! Any short pasta shape works well.

See You in the Kitchen

I hope you give this easy one-pot chili mac a try! It’s cheesy, bold, and so satisfying perfect for busy weeknights or anytime you crave a big bowl of comfort. I can’t wait to see your creations, so share your photos and keep this recipe handy for your next dinner craving.

Happy Cooking!

Print