There’s something so comforting about a hearty, cheesy pasta dish bubbling away in one pot, right? This Chili Mac One-Pot Recipe is exactly that—a cozy, flavorful mashup of chili and macaroni that’s perfect for busy weeknights or casual get-togethers. You’ll love how easy it is to pull together, with layers of spices and creamy cheese melting into tender elbow macaroni, all cooked in one pot for minimal mess.

The dish shows one layer of cooked pasta mixed with a thick sauce that looks orange and brown, with some browned bits visible throughout. The pasta is covered with a melted yellow-orange cheese that looks stretchy and bubbly in places. Small bits of browned meat or similar ingredient are mixed in with the pasta and cheese. Green chopped herbs are sprinkled on top as a garnish. The food is served in a white bowl, and a silver spoon rests on the edge, partly under the pasta. The background is a white marbled texture. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Chili Mac One-Pot Recipe
Top Tip
How to Serve Chili Mac One-Pot Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Chili Mac One-Pot Recipe

Why You'll Love This Recipe

This Chili Mac One-Pot Recipe has become a staple in my kitchen because it checks all the boxes: simplicity, comfort, and big flavor. It’s like a warm hug in a bowl that doesn’t demand hours of attention or tons of pots to clean afterward.

Easy One-Pot Cooking: Everything cooks together in one pot, which means fewer dishes and more time to relax.
Bold, Balanced Flavors: Smoky paprika, cumin, and chili powder blend beautifully with savory beef and tomatoes for rich depth.
Creamy, Cheesy Finish: Cream cheese and sharp cheddar add luscious creaminess that brings it all together in comfort-food style.
Customizable to Your Taste: You can dial up the heat, swap protein, or add veggies, making it your own chili mac masterpiece.

The image shows a close-up of a cheesy pasta dish in a white bowl on a white marbled surface. The dish has three main layers: a bottom layer of elbow macaroni mixed with browned ground meat and small bits of tomato sauce, a middle layer of melted golden-yellow cheese that is stringy and covers the pasta well, and a top layer sprinkled with bright green chopped parsley for freshness. The textures are rich and moist, with the cheese blending smoothly into the pasta. A silver spoon is scooping out some of the cheesy pasta from the bottom right of the bowl. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient plays its part in making this Chili Mac One-Pot Recipe sing. From the spices that build great flavor to the creamy cheeses that finish with richness, here’s what you need and why you’ll wanna grab the best you can find.

Flat lay of a small puddle of golden olive oil in a simple white ceramic bowl, one whole yellow onion with dry skin, a mound of fresh lean ground beef, one whole red bell pepper with smooth bright skin, four whole garlic cloves with papery skins intact, small white ceramic bowls each containing chili powder, smoked paprika, ground cumin, salt, dried oregano, ground mustard, and black pepper, a large white ceramic bowl filled with vibrant crushed tomatoes, another bowl with bright fire roasted diced tomatoes, a bowl of glossy kidney beans rinsed and drained, a small bowl holding golden brown sugar crystals, a bowl with a dark amber liquid representing mesquite liquid smoke, a bowl of light golden chicken broth, dry elbow macaroni pasta in a neat pile with curved tubular shapes, a small white plate with a block of creamy white cream cheese, a small white bowl overflowing with freshly shredded sharp cheddar cheese in bright orange-yellow, and a few sprigs of fresh vibrant green parsley placed artfully for garnish, all ingredients arranged with perfect symmetry and realistic proportions, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Olive oil: For a good flavor base to cook the onions and brown the beef without sticking.
Yellow onion: Adds gentle sweetness and depth; diced finely so it melts into the sauce.
Lean ground beef: The hearty protein foundation; browning it well brings out savory flavors.
Red bell pepper: Optional but gives a fresh crunch and a little sweetness against the spices.
Garlic cloves: Lots of garlic here because, honestly, garlic makes everything better.
Chili powder, smoked paprika, ground cumin: These spices layer smoky, earthy, and slightly spicy notes for that classic chili flavor.
Salt and pepper: Essential to season and enhance all other flavors properly.
Dried oregano and ground mustard: Small but mighty in adding warmth and depth.
Crushed tomatoes & fire-roasted diced tomatoes: Provide both body and slight smoky tang, plus lots of sauce.
Kidney beans: They soak up flavor and add texture without overpowering.
Brown sugar: Balances acidity from the tomatoes with subtle sweetness.
Mesquite liquid smoke (optional): A fun touch if you want to boost smoky flavor even more.
Reduced sodium chicken broth: Cooks the pasta and adds savory depth without too much salt.
Uncooked elbow macaroni: The perfect pasta shape to trap sauce and cheese.
Cream cheese: Adds creamy richness and smooths out the sauce beautifully.
Sharp cheddar cheese: Provides sharp, melty goodness in and on top of the dish.
Fresh parsley: Optional, but I love the fresh pop of green and brightness it brings as a garnish.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I enjoy this Chili Mac One-Pot Recipe as is, but it’s pretty forgiving and fun to tweak. I often toss in extra veggies or swap ground turkey for beef to lighten it up. The trick is to make it your own comfort dish.

Vegetarian Variation: Use plant-based crumbles or extra beans and veggies instead of meat – it still delivers full flavor.
Kick up the Heat: Add cayenne pepper, hot sauce, or chopped jalapeños to give it a spicy edge I adore.
Cheese Swap: Try pepper jack or a smoky gouda for a different flavor profile that keeps things exciting.
Seasonal Veggies: Toss in corn, zucchini, or mushrooms depending on what’s fresh and available.

Step-by-Step: How I Make Chili Mac One-Pot Recipe

Step 1: Sauté Flavor Base

Start by heating olive oil in a large Dutch oven over medium-high heat. Toss in diced onions and cook for about 3 minutes until they’re soft and translucent. Then add the ground beef, breaking it up as it browns evenly. This step builds a rich, savory base — take your time here so the beef develops nice caramelization without steaming.

Step 2: Add Peppers, Garlic & Spices

Once the meat is browned, stir in chopped red bell pepper (if using), minced garlic, and your chili powder, smoked paprika, cumin, oregano, mustard powder, salt, and pepper. Cook it all together for about a minute so the spices bloom and the garlic smells fragrant—this little step makes a huge difference to the final flavor.

Step 3: Pour in Tomatoes, Beans & Broth

Add the crushed and fire-roasted diced tomatoes with their juices, kidney beans (rinsed and drained), and brown sugar. If you're feeling adventurous, a splash of mesquite liquid smoke amps up the smoky notes perfectly here. Pour in the chicken broth, give everything a good stir, cover, and bring it to a gentle simmer before adding the pasta.

Step 4: Cook the Pasta Just Right

Add the uncooked elbow macaroni to the simmering sauce. Cover and simmer for 5 minutes, stirring frequently and keeping an eye so the pasta doesn’t stick or burn on the bottom. Then, remove the lid and continue simmering for just a few more minutes until the pasta is tender but still al dente. Taste regularly here because pasta timing is everything — you want that perfect bite without mushiness.

Step 5: Cream it Up with Cheese

Turn off the heat but keep the pot on the burner. Stir in the softened cream cheese until melted and silky, then add 1½ cups of shredded cheddar a handful at a time, stirring until each batch melts into the sauce. Taste and adjust seasoning to your liking—don’t be shy with salt or add cayenne if you want a spicy kick.

Step 6: Bake for a Melty Finish

Top the chili mac with the remaining 1 cup of cheddar cheese and pop the whole pot (oven-safe!) into a 400°F oven for 5 minutes, uncovered, to melt that cheese into a bubbly golden layer. Garnish with chopped fresh parsley if you’d like a pop of freshness and color, then serve immediately for best gooey results.

Top Tip

I've made this Chili Mac One-Pot Recipe many times, and these tips helped me avoid common pitfalls and get the best texture and flavor. You'll find the pasta's timing and cheese melty magic really make this comfort food stand out.

Don’t Overcook the Pasta: Check it often toward the end to keep it al dente, since it’ll continue to soften when baked.
Softened Cream Cheese: Let your cream cheese get very soft or even warm (microwave for 10-15 seconds) before stirring so it melts smoothly.
Stir Frequently: When simmering pasta in sauce, stirring often prevents sticking and burning on the bottom of the pot.
Use an Oven-Safe Pot: If your Dutch oven isn’t oven-safe, transfer to a baking dish to melt the cheese top—just watch timings closely.

How to Serve Chili Mac One-Pot Recipe

Garnishes

I love topping this chili mac with a sprinkle of fresh parsley—it adds a bright herbaceous note that cuts through the richness. Sometimes I’ll add a dollop of sour cream or some sliced green onions for extra creaminess and zing. If you’re feeling zesty, a squeeze of fresh lime can brighten the whole bowl.

Side Dishes

Since this dish is hearty on its own, I usually keep sides simple—a crisp green salad dressed lightly, some roasted broccoli, or even garlic bread for dunking in the cheesy sauce all work beautifully alongside.

Creative Ways to Present

For a casual party, I’ve served this in a big cast-iron skillet right on the table—letting everyone dig in with big spoons. Or try layering in ramekins and baking individual portions with extra cheese on top for a fun twist. It’s always a crowd-pleaser, no matter the presentation.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge for up to 3 days. The flavors deepen overnight, though the pasta might absorb a bit more liquid, so you may need to loosen it with a splash of broth or water when reheating.

Freezing

This Chili Mac one-pot recipe freezes well. I portion it into freezer-safe containers and keep them for up to 2 months. Just thaw overnight in the fridge before reheating, and the texture stays surprisingly good.

Reheating

Reheat leftovers gently on the stove over low heat, stirring frequently and adding a splash of broth or water to bring back creaminess. A quick zap in the microwave works too—just cover and stir halfway through to even out the heat.

Frequently Asked Questions:

Can I make this Chili Mac One-Pot Recipe vegetarian?

Absolutely! You can swap the ground beef for plant-based crumbles or simply add more beans and veggies like mushrooms, zucchini, or corn. The spices and cheese will keep it flavorful and satisfying.

What pasta works best for this recipe?

Elbow macaroni is classic and perfect here because its shape holds onto the sauce nicely. But small pasta shapes like shells, rotini, or mini penne work well too if you don’t have elbow macaroni on hand.

How do I avoid the pasta sticking or burning?

Stir the pot frequently as the pasta cooks, especially when simmering covered. Adjust the heat to keep the liquid gently bubbling but not boiling hard. Using a Dutch oven or heavy-bottomed pot helps distribute heat evenly, preventing hotspots.

Can I prepare this in advance and reheat?

Yes! It actually tastes great reheated. Just store in the fridge for up to 3 days or freeze for up to 2 months. When reheating, add a little broth or water to loosen it up and stir well to revive that creamy texture.

Final Thoughts

Honestly, this Chili Mac One-Pot Recipe feels like one of those dishes I turn to when I want something fulfilling but fuss-free. The way the spices intertwine with creamy cheese and tender pasta always reminds me of good gatherings and easy dinners with friends. Give it a try—you might find it becoming your go-to cozy meal, especially when you want leftovers that taste as good the next day as they do fresh.