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.
Jump to:
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.
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.
- 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.
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:
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.
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.
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.
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.
Print
Chili Mac One-Pot Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
A hearty and flavorful one-pot Chili Mac recipe combining ground beef, beans, tomatoes, and elbow macaroni, topped with melted cheddar cheese and baked to perfection. This easy and comforting dish is perfect for a filling family meal.
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 1 pound lean ground beef
- 1 red bell pepper, chopped (optional)
- 4-6 garlic cloves, minced
- 1 ½ tablespoons chili powder
- 1 ½ teaspoons smoked paprika
- 1 ½ teaspoons ground cumin
- 1 teaspoon salt
- ½ teaspoon dried oregano
- ½ teaspoon ground mustard
- ¼ teaspoon pepper
- 1 28 oz. can crushed tomatoes
- 1 15 oz. can fire roasted diced tomatoes, not drained
- 1 15 oz. can kidney beans, rinsed and drained
- 1 tablespoon brown sugar
- 1 teaspoon mesquite liquid smoke (optional)
- 3 ½ cups reduced sodium chicken broth
- 12 ounces uncooked elbow macaroni
Add Later
- 2 oz. block cream cheese, cubed, very soft
- 2 ½ cups freshly shredded sharp cheddar cheese, divided
- Fresh parsley for garnish (optional)
Instructions
- Preheat Oven: Preheat your oven to 400 degrees Fahrenheit to prepare for the final baking step.
- Sauté Aromatics and Meat: Heat olive oil in a large Dutch oven over medium-high heat. Add diced onions and cook for 3 minutes until softened. Add the ground beef and cook until browned, breaking it apart as it cooks. Add chopped red bell pepper, minced garlic, and all the seasonings (chili powder, smoked paprika, cumin, salt, oregano, ground mustard, and pepper), sautéing for 1 minute to develop flavors.
- Add Liquids and Simmer: Stir in crushed tomatoes, fire-roasted diced tomatoes (with juices), rinsed kidney beans, brown sugar, and mesquite liquid smoke if using. Pour in the reduced sodium chicken broth. Cover the pot and bring everything to a simmer.
- Add Pasta and Cook: Once simmering, add the uncooked elbow macaroni. Cover and let it simmer for 5 minutes, stirring frequently to prevent sticking and burning. Remove the cover and continue simmering for a few more minutes while stirring often, until the pasta reaches al dente. Taste the pasta frequently to avoid overcooking.
- Incorporate Cream Cheese and Cheddar: Turn off the stove but leave the pot on the burner. Stir in the soft cream cheese until fully melted and smooth. Then add 1 ½ cups of shredded sharp cheddar cheese in handfuls, stirring until melted and combined. Adjust seasoning with salt, pepper, cayenne, or hot sauce as desired.
- Bake with Cheese Topping: Top the pasta evenly with the remaining 1 cup of shredded cheddar cheese. Place the uncovered pot in the preheated oven and bake for 5 minutes, or until the cheese has melted and is bubbly.
- Garnish and Serve: Remove from oven, garnish with fresh parsley if desired, and serve immediately while hot and cheesy.
Notes
- For a spicier kick, add cayenne pepper or hot sauce when seasoning after adding the cheeses.
- If you prefer a vegetarian version, substitute ground beef with plant-based protein and use vegetable broth.
- Be sure to stir frequently when cooking pasta in the sauce to prevent sticking and burning at the bottom.
- Use reduced sodium broth to better control saltiness, and adjust seasoning at the end.
- The optional mesquite liquid smoke adds a smoky depth, but can be omitted if unavailable.
- Allow the pasta to become just al dente in the simmering step, as it will finish cooking during baking.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 7 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.2 g
- Carbohydrates: 40 g
- Fiber: 6 g
- Protein: 28 g
- Cholesterol: 60 mg

Leave a Reply