If you’re craving something comforting, hearty, and downright delicious, you’ve got to try this One Pot Chili Mac and Cheese Recipe. It’s everything you love about chili combined with cheesy, saucy macaroni—all cooked in just one pot. I absolutely love how this turns out every time: rich flavors, tender pasta, and that cozy warmth that feels like a big kitchen hug. Trust me, once you make this, it’s going to be your go-to for busy weeknights or whenever you want to impress with minimal fuss.

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Why You’ll Love This Recipe

Minimal Cleanup: Cooking everything in one pot means less mess, and who doesn’t love that?
Flavor Packed: The spices and tomatoes meld beautifully with the beef and cheese for a kick of warming comfort.
Quick & Easy: Ready in under 30 minutes without sacrificing any of that homemade taste.
Family Favorite: My whole crew absolutely goes crazy for this; it’s always a crowd-pleaser.

The image shows a close-up of a round white pan filled with baked pasta. The dish has a top layer of melted golden cheese with some browned spots, sprinkled with green herbs. Underneath, tubes of reddish pasta are visible inside a thick red sauce with bits of meat. The cheese melts over the pasta, creating a bubbly and inviting texture. The pan is placed on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7 - One Pot Chili Mac and Cheese, chili mac and cheese recipe, easy comfort food, one pot dinner ideas, hearty weeknight meals

Ingredients You’ll Need

This recipe uses simple ingredients that you might already have on hand, but combined they create something magical. Using lean ground beef keeps it hearty without too much grease, and the spices bring that authentic chili flavor you desire, while the cheese gives you the creamy finish you’re after.

Flat lay of a small white ceramic bowl of golden olive oil, two whole uncracked brown garlic cloves, one whole fresh onion with white and light purple layers visible, one red bell pepper chopped into vibrant pieces, a mound of raw lean ground beef with deep red color, a simple white ceramic bowl filled with bright crushed tomatoes, a small white bowl of glossy red kidney beans drained, a small white bowl holding rich brown beef broth, uncooked elbow macaroni pasta arranged neatly, a small white bowl heaped with shredded yellow and orange cheddar and Monterey Jack cheese blend, a small white bowl with finely chopped fresh green cilantro, another small white bowl containing bright red cayenne pepper powder, a small white bowl of deep orange paprika powder, a small white bowl with warm brown cumin powder, a small white bowl with pale beige onion powder, a small white bowl with dried oregano leaves, a small white bowl of coarse black pepper, and a small white bowl of white salt crystals, all arranged in perfect symmetry 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 - One Pot Chili Mac and Cheese, chili mac and cheese recipe, easy comfort food, one pot dinner ideas, hearty weeknight meals

Olive oil: Great for sautéing and adds a subtle fruity richness that lifts the other flavors.
Garlic cloves: Fresh minced garlic gives that irresistible aroma and a punch of flavor.
Onion: Finely chopped onion softens into sweetness that balances the spices nicely.
Red capsicum / bell pepper: Adds a gentle sweetness and vibrant color—I love how it perks up the dish.
Ground beef (lean): I use lean to avoid excess fat but still get that meaty, hearty base.
Crushed canned tomato: Creates a tangy chili base with some rich texture.
Red kidney beans (drained): These bring creaminess and plant-based protein while stretching the meal.
Beef broth (or chicken broth): Provides the perfect cooking liquid to soften the pasta and build flavor at the same time.
Elbow macaroni pasta (uncooked): The classic pasta for mac and cheese; it cooks right in the pot and soaks up all the goodness.
Shredded cheese: I like sharp cheddar or Monterey Jack for that melty, cheesy comfort factor.
Coriander / cilantro (finely chopped): A fresh, slightly citrusy note to brighten things at the end.
Cayenne pepper: The secret to the warming chili kick—adjust to your spice love!
Paprika powder: Adds a gentle smokiness that rounds out the heat from cayenne.
Cumin powder: This gives that deep earthy flavor you expect in any chili dish.
Onion powder: Boosts the onion flavor with a hint of garlic if you prefer – I sometimes swap with garlic powder.
Dried oregano: A subtle herbal touch that ties all the spices together.
Black pepper: Freshly ground is best for a little zip.
Salt: Essential to bring balance and enhance all the flavors.

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.

Variations

I love playing around with this recipe depending on what I have in the fridge or how spicy I want it. The beauty of this One Pot Chili Mac and Cheese Recipe is that it’s super flexible—you can easily make it your own!

Vegetarian version: I’ve swapped the beef for a medley of mushrooms and extra beans before, and it was fantastic—still hearty and satisfying.
Extra spice: For those who like it hot, I add a bit more cayenne or some chopped fresh chilies. Just be ready with a glass of milk!
Different cheese blends: Mixing in a bit of pepper jack or smoked gouda can add complexity to the cheesy sauce.
Vegetable additions: Sometimes, I toss in corn kernels or diced zucchini to sneak in extra veggies.

How to Make One Pot Chili Mac and Cheese Recipe

Step 1: Sauté the Aromatics

Start by heating the olive oil in a large pot over high heat. Toss in the minced garlic and chopped onion, cooking them for about 1 minute until fragrant. Next, add the red capsicum and keep stirring until the onion turns translucent and soft. This step builds the flavor base, so don’t rush it! Your kitchen is going to smell amazing right about now.

Step 2: Brown the Beef

Now, add the lean ground beef. Use your spoon or spatula to break it up as it cooks. This usually takes a few minutes—once the beef changes from pink to brown and starts to crumble, you’re ready for the next step. Patience here means well-cooked meat with great texture.

Step 3: Add Tomatoes, Beans, and Spices

Pour in the crushed canned tomatoes and drained kidney beans. Then add beef broth, the uncooked elbow macaroni, and all your spices—cayenne pepper, paprika, cumin, onion powder, oregano, black pepper, and salt. Stir everything well to combine. It’s filling that pot with a treasure trove of flavor and the stuff that will make your pasta perfectly saucy.

Step 4: Simmer and Cook Pasta

Bring everything to a simmer, then reduce the heat to medium and cover the pot. Let it cook for about 12 minutes, or until the macaroni is al dente—meaning it’s cooked but still has a tiny bit of firmness. This is key, as the pasta will continue cooking in the residual heat after you turn the stove off. Make sure it’s saucy but not swimming in liquid.

Step 5: Stir in the Cheese

Turn off the stove but keep the pot on the burner. Stir in half of the shredded cheese until it melts into a creamy sauce. Taste and adjust seasoning as needed with salt and pepper. Sprinkle the remaining cheese on top, cover again, and let it sit for about 2 minutes to melt the top layer. This layering technique makes the cheesy finish brilliant every time.

Step 6: Garnish and Serve

Before serving, sprinkle freshly chopped coriander (cilantro) for a fresh, bright contrast. Grab a big spoon and enjoy straight from the pot or ladle onto plates. This is one meal that’s best eaten warm and fresh—you’ll love every comforting bite!

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Pro Tips for Making One Pot Chili Mac and Cheese Recipe

Perfect Pasta Texture: Don’t overcook the pasta in the pot—al dente is your friend because it will soften just right off the heat.
Cheese Mixing: Stir in half the cheese while the pot is still warm so it melts evenly, then top with the rest to get that ooey-gooey cheese crust.
Adjust Spice Gradually: Start with less cayenne if you’re unsure, then add more after tasting—you can always dial it up, but it’s hard to tone down!
Use Residual Heat: Turning off the heat and letting the dish rest while covered is a game changer for texture and flavor melding.

How to Serve One Pot Chili Mac and Cheese Recipe

The image shows a white bowl filled with a layered pasta dish. The bottom layer is curly pasta mixed with a red sauce containing small pieces of browned meat. On top, there is melted cheese that is bubbly and slightly browned, sprinkled with finely chopped green herbs. The bowl has a spoon resting inside. In the background, another white bowl holds more of the same pasta dish, and a clear green glass is placed nearby. The setup is on a dark cloth over a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7 - One Pot Chili Mac and Cheese, chili mac and cheese recipe, easy comfort food, one pot dinner ideas, hearty weeknight meals

Garnishes

I always top mine with fresh coriander (cilantro) because it adds a lovely, fresh pop that cuts through the richness. Sometimes I like a dollop of sour cream or sliced green onions on top—they add creaminess and a bit of bite that’s unexpected but delightful.

Side Dishes

A crisp green salad or roasted veggies make excellent sides to this rich and filling dish. I’m especially fond of steamed broccoli or a simple cucumber salad to balance the cheesy, meaty depth of the chili mac.

Creative Ways to Present

For a fun twist at parties, I’ve served this in mini cast iron skillets or even bread bowls! It’s cozy, shareable, and looks super inviting. You can also top it with crushed tortilla chips and a drizzle of sour cream for a chili-mac nacho vibe—always a hit.

Make Ahead and Storage

Storing Leftovers

I keep leftovers in an airtight container in the fridge for up to 3 days. The flavors actually deepen as it sits, which is a lovely bonus. Just know the pasta might soak up some sauce, so it can get a little thicker.

Freezing

This chili mac freezes pretty well—I portion it into freezer-safe containers and it keeps for up to 2 months. When I thaw and reheat, I add a splash of broth or milk to bring back that creamy sauce texture.

Reheating

For the best results, reheat on the stove over low heat, stirring gently and adding a little liquid if the pasta has thickened too much. Microwaving works too—just cover and warm in short bursts, stirring in between to avoid dryness.

FAQs

Can I use a different type of pasta for this One Pot Chili Mac and Cheese Recipe?

Absolutely! While elbow macaroni is classic and cooks evenly, you can substitute with small shells, penne, or even rotini—just make sure the pasta you choose cooks in about the same time since it’s cooked right in the sauce.
Is it possible to make this recipe vegetarian or vegan?

Yes! Swap the ground beef for sautéed mushrooms, lentils, or plant-based meat alternatives and use vegetable broth. For vegan, select dairy-free cheese and skip or replace the cheese with nutritional yeast for that cheesy flavor.
How spicy is this One Pot Chili Mac and Cheese Recipe?

With 1/2 teaspoon of cayenne, you get a nice warm hum of spice without it being overwhelming. You can adjust the heat by adding more cayenne or chili powder if you like it hotter, or reduce it for a milder version.
Can I prepare this recipe ahead of time?

While it’s best enjoyed fresh, you can make it ahead and store it in the fridge for a day or two. When reheating, add a little broth or milk to refresh the sauce and stir well to bring back creaminess.

Final Thoughts

This One Pot Chili Mac and Cheese Recipe has become a staple in my kitchen because it’s simple, satisfying, and such a crowd-pleaser. I love how the layers of spices, meaty goodness, and melty cheese come together effortlessly. If you want a meal that feels like a warm hug but comes together quickly with minimal cleanup, this is exactly what you need. Give it a try soon—I promise it’ll earn a spot in your recipe rotation just like it did in mine!