The Ultimate One-Pot Chili Mac

Chili Mac is the ultimate comfort food – the best of both worlds. It’s hearty, cheesy, and incredibly satisfying.

This recipe is designed to be easy, flavorful, and come together in one pot (or with a simple transfer to a baking dish for that bubbly, golden-brown top).

The Ultimate One-Pot Chili Mac

This method is all about minimizing dishes while maximizing flavor.

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4-6

Ingredients:

• 1 tbsp olive oil

• 1 medium yellow onion, diced

• 1 lb ground beef (80/20 is ideal for flavor)

• 3 cloves garlic, minced

• 1 tbsp chili powder

• 1 tsp ground cumin

• 1/2 tsp smoked paprika

• 1/4 tsp cayenne pepper (optional, for heat)

• 1 (15 oz) can tomato sauce

• 1 (15 oz) can diced tomatoes, undrained

• 1 (15 oz) can kidney beans, drained and rinsed

• 2 cups beef broth (or water)

• 8 oz (about 2 cups) elbow macaroni, uncooked

• 1 cup shredded sharp cheddar cheese

• 1 cup shredded Monterey Jack or Colby Jack cheese

• Salt and black pepper to taste

• For garnish: Sliced green onions, sour cream, chopped cilantro

Instructions:

1. Sauté Aromatics & Brown Beef: In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the diced onion and cook for 3-4 minutes until softened. Add the ground beef, breaking it up with a spoon, and cook until no longer pink. Drain off any excess grease if necessary.

2. Bloom the Spices: Add the minced garlic, chili powder, cumin, smoked paprika, and cayenne (if using). Cook for 1 minute until fragrant, stirring constantly.

3. Build the Sauce: Pour in the tomato sauce, diced tomatoes (with their juices), drained kidney beans, and beef broth. Stir everything together and bring to a boil.

4. Cook the Pasta: Once boiling, stir in the uncooked elbow macaroni. Reduce the heat to a simmer, cover the pot, and let it cook for 12-15 minutes, stirring occasionally to prevent sticking, until the pasta is tender and has absorbed most of the liquid.

5. Cheese Please!: Turn off the heat. Stir in about 1 ½ cups of the mixed cheeses until melted and creamy. Season generously with salt and black pepper to taste.

6. Serve: Serve immediately, topped with the remaining shredded cheese and your favorite garnishes like green onions and a dollop of sour cream.

Baked Chili Mac & Cheese Version

For that classic, crispy, golden-brown top, follow these steps:

1. Follow steps 1-4 above, but use an oven-safe skillet or Dutch oven.

2. After stirring in the first 1 ½ cups of cheese in Step 5, smooth the top and sprinkle the remaining cheese evenly over the chili mac.

3. Transfer the skillet to a preheated 375°F (190°C) oven and bake for 15-20 minutes, until the cheese is bubbly and starting to brown on top.

4. Let it rest for 5 minutes before serving.

Pro Tips for the Best Chili Mac:

• Don’t Skip Draining the Beef: Draining the excess fat after browning the beef will prevent your dish from being greasy.

• Bloom Your Spices: Cooking the spices for a minute in the fat really wakes up their flavors. Don’t just dump them in with the liquid.

• Pasta is the Timer: The pasta will absorb the liquid as it cooks. If it looks too dry before the pasta is tender, add a splash more broth or water. If it’s too soupy, let it simmer uncovered for a few more minutes.

• Customize It!:

  • Vegetables: Add a diced bell pepper with the onion, or stir in a cup of frozen corn with the beans.

  • Spice Level: Adjust the cayenne pepper or add a diced jalapeño with the onion for more heat.

  • Beans: Pinto beans or black beans work great as a substitute for kidney beans.

  • Cheese: A bit of cream cheese stirred in at the end makes it extra creamy. Pepper Jack cheese is a fantastic addition for more spice.

Enjoy your delicious, homemade Chili Mac