Two classic comfort foods merge in this easy, one-pot Chili Mac and Cheese that’s sure to be a family favorite.
We like to serve it with homemade garlic bread and a simple side salad for a complete meal.
One Pot Chili Mac and Cheese
Macaroni and cheese meets chili in this hearty, flavorful mash-up. It tastes like two comfort-food favorites in one and comes together in a single pot, using pantry staples and minimal effort.
This recipe is quick — ready in about 30 minutes — and produces great leftovers for the next day.
Chili Mac Recipe Ingredients
These are the ingredients you’ll need for this Chili Mac. See the recipe card below for exact measurements.
- Ground beef – Lean (80/20 or similar) to avoid excess fat.
- Onion and garlic – For aroma and flavor.
- Elbow macaroni – Dry elbow macaroni is traditional; ditalini also works.
- Chicken broth – Low-sodium helps control overall salt.
- Pasta sauce – Traditional or marinara.
- Rotel – Canned diced tomatoes with green chiles (mild, medium, or hot to taste).
- Chili beans – Use canned chili beans and do not drain them.
- Cheddar cheese – Freshly shredded for best flavor and texture.
- Seasonings – Chili powder, cumin, salt, pepper, and chopped fresh parsley.
- Olive oil – For sautéing the vegetables.
What Goes with Chili Mac
This dish is filling on its own thanks to beef, pasta, tomatoes, and beans, but it pairs nicely with a side salad and a bread to soak up the sauce. Try garlic bread, biscuits, or a rustic loaf to round out the meal.
Storing Leftovers
Allow leftovers to cool completely, then transfer to an airtight container and refrigerate up to 3 days. The pasta will absorb liquid and can become softer over time, so freezing is possible but not ideal. If you do freeze, use a freezer-safe container for up to 2 months, thaw overnight in the refrigerator, and reheat in the microwave or on the stovetop.
More One Pot Meals:
- Rice and Beans
- Pasta e Ceci
- Easy Jambalaya
- Minestrone Soup
- Mexican Rice Skillet
- Broccoli and Bacon Pasta
I hope you enjoy this simple and satisfying recipe — be sure to leave a review if you try it!
Chili Mac
Ingredients
- 1 tablespoon extra-virgin olive oil
- 3 cloves garlic, minced
- 1 medium sweet onion, diced small
- 1 pound lean ground beef
- salt and pepper, to taste
- 2 cups low sodium chicken broth
- 2 cups traditional or marinara pasta sauce
- 10 ounce can diced tomatoes with mild green chilis
- 16 ounce can mild chili beans (do not drain or rinse)
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 1/2 cups uncooked elbow macaroni
- 3/4 cup shredded cheddar cheese
- 1/4 cup chopped fresh parsley
Instructions
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Heat olive oil in a large Dutch oven or pot over medium-high heat. Add the onion, garlic, and ground beef. Cook until the beef is browned, breaking it into crumbles and stirring frequently, about 3 minutes. Season with salt and pepper and drain any excess fat.
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Stir in the chicken broth, pasta sauce, diced tomatoes with green chiles, chili beans (do not drain), chili powder, and cumin. Taste and adjust salt and pepper as needed.
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Bring the mixture to a boil, then stir in the pasta. Cover, reduce the heat to a simmer, and cook until the pasta is al dente, about 14 minutes, stirring a couple of times near the end to prevent sticking.
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Remove the pot from the heat and stir in the shredded cheddar and chopped parsley until the cheese melts and the dish is well combined.
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Serve immediately, garnished with extra cheese and parsley if desired.
Nutrition
Nutritional information is an estimate and can vary based on the exact products and portions used. If precise values are important, calculate them using the ingredients you select.