Nothing hits the spot on a chilly day like a bowlful of hearty chili mac!
Seasoned ground beef, tender pasta, kidney beans, and more get smothered in cheesy saucy goodness.
It’s like a warm hug for your soul in one pot. And since it’s ready in 30 minutes, it’s perfect for busy weeknights when you need something fast!
Homemade Chili Mac
Is it chili, or is it mac and cheese? It’s both! Chili mac is a comfort food mashup you make in just one pot.
You get the cheesy goodness of mac and cheese combined with the hearty, meaty boldness of chili.
It’s the perfect winter warmer and is great for feeding a hungry family after a long day.
But wait, here’s the best part! It comes together in just 30 minutes, and cleanup is a breeze.
Ingredients
Don’t let the long list fool you! All of the ingredients here are simple and accessible. Many are probably hiding in your cupboards right now.
Here’s what you need:
- Olive Oil – For sauteeing the veggies and browning the beef.
- Onion – I prefer to use yellow onions. White or sweet onions work, too.
- Garlic – Fresh garlic makes the chili more aromatic.
- Bell Pepper – The ideal veggie for chili mac! It adds nutrients, texture, and a complementary flavor.
- Ground Beef – To make the dish more savory and hearty. For lower fat, use lean ground beef.
- Spices – Chili powder, cumin, smoked paprika, salt, and pepper are the seasonings I use. They add more complexity and depth.
- Crushed Tomatoes – Canned crushed tomatoes make the chili bold and robust.
- Tomato Sauce – For that saucy goodness! Use any store-bought brand you like. You can also use homemade tomato sauce.
- Kidney Beans – A convenient and affordable mix-in for ramping up the protein. Black beans or red beans are other alternatives you can use.
- Beef Broth – For cooking the pasta. It also adds another savory layer for more depth.
- Macaroni – I use elbow macaroni. It’s an inexpensive and filling way to increase the servings. Plus, it puts the “mac” in chili mac!
- Cheddar Cheese – I recommend freshly grated cheddar. It melts more readily than the pre-shredded store-bought stuff. Monterrey and pepper jack are also great substitutes.
- Mozzarella Cheese – For more ooey-gooey goodness! Mozzarella makes this dish extra creamy and cheesy. Like cheddar, freshly grated is best.
- Diced Green Chilis (optional) – The ideal ingredient for a little kick of heat! It makes the dish spicy without being fiery hot. For a milder chili mac, skip it.
- Sour Cream (Optional) – Add a dollop on top.
How to Make Chili Mac
In just 30 minutes, you can make this one-pot chili mac recipe! So it’s ideal for weeknights when you have hungry mouths to feed.
Just follow these basic steps:
1. Saute the veggies. In a large pot, heat the olive oil. Add the onion and cook it until soft. Add the garlic and bell pepper. Cook them until they’re fragrant.
2. Brown the ground beef and spices. Add the ground beef and cook until it’s browned. Add the chili powder, cumin, and paprika. Cook it for 1-2 minutes.
3. Add the remaining ingredients (except cheese). Mix in the crushed tomatoes, tomato sauce, kidney beans, beef broth, and elbow macaroni. Bring it to a simmer, cover, and reduce the heat. Cook it for 10-12 minutes.
4. Add the cheeses and chilis. Remove it from the heat. Add the diced green chilies if using. Slowly stir in the cheddar and mozzarella.
5. Season and serve. Season it with salt and pepper. Add extra shredded cheese and sour cream if desired. Enjoy!
Tips for Success
Chili mac is an easy one-pot recipe that hits all the right comfort food notes.
Still, I have some tips to ensure you get the best chili mac!
- Swap out the beef. You don’t have to stick to ground beef. You can substitute it with ground turkey, ground chicken, or even plant-based meat crumbles.
- Go for grating greatness! Freshly grated cheese melts much better than the pre-shredded packages that contain additives. It’s an extra step, but it’s worth the effort.
- Work some al dente magic. As the chili mac sits, the pasta will absorb more of the sauce. So, if you’re not eating right away, make the pasta al dente. It will soften as it sits.
- Jazz it up with veggies. Chili mac is a great opportunity for sneaking in extra veggies. So add more to the pot, like spinach, mushrooms, or carrots.
- Give it a kick. Do you love spicy foods? Then turn up the heat! Add hot sauce, chili pepper flakes, or cayenne powder for more spice.
- Top it off right. You can’t call anything chili without the toppings! I love a good dollop of sour cream. Avocado, fresh herbs, corn chips, and hot sauce are some other ideas.
How to Store
Whenever I make chili mac, I always make extra. It freezes well, making it great to have on hand for a quick reheat meal.
Just note the pasta will absorb the sauce and become softer. To make it ahead, I recommend cooking the pasta al dente.
Either way, here’s how to store and reheat it:
To Store: Transfer the leftover chili mac to an air-tight container. Refrigerate it for up to 5 days.
To Freeze: Place the chili mac in a freezer-friendly container or bag. Freeze it for up to 3 months.
To Reheat: Warm it on the stove on medium-low heat. Add stock or water if needed. You can also microwave it until warm. Be sure to thaw it in the fridge overnight if frozen.
More One Pot Recipes
Easy One-Pot Spaghetti and Meatballs
One-Pot Beef Stroganoff
One-Pot American Goulash
No Peek Chicken
Easy Chili Mac (One-Pot Recipe)
6
servings15
minutes30
minutesChili mac is an easy, one-pot meal no one can resist! It’s loaded with ground beef, macaroni noodles, crushed tomatoes, spices, and more!
Ingredients
- For the Chili
1 tablespoon olive oil
1 onion, diced
3 cloves garlic, minced
1 bell pepper, diced
1 pound ground beef
1-2 tablespoons chili powder, to taste
1 teaspoon cumin
1 teaspoon smoked paprika
1 (28 oz) can crushed tomatoes
1 (8 oz) can tomato sauce
1 (14 oz) can kidney beans, drained and rinsed
- For the Mac
1 cup beef broth
8 oz uncooked elbow macaroni
1 cup shredded cheddar cheese (or Monterey Jack)
1 cup shredded mozzarella cheese
Salt and pepper, to taste
1 (4 oz) can diced green chilies, optional
Instructions
- Warm the olive oil over medium heat in a large pot or Dutch oven. Add the diced onion and cook until it’s soft. Add the garlic and chopped pepper. Cook until fragrant.
- Add the ground beef and cook until it’s browned, breaking it up with a wooden spoon. Add the chili powder, cumin, and paprika. Cook for 1-2 minutes, stirring constantly.
- Turn the heat to medium-high, mix in the crushed tomatoes, tomato sauce, kidney beans, and beef broth, and bring to a boil. Then, add the uncooked elbow macaroni, stir, and reduce the heat back to medium, letting it simmer. Cook for 10-12 minutes, stirring occasionally, or until the pasta is al dente.
- When the sauce has thickened and the pasta is cooked, take the pot off the heat. Add the chilies, if using, and the shredded cheeses in small handfuls, stirring well between each addition until melted.
- Season with salt and pepper and serve with extra shredded cheese and sour cream if desired. Enjoy!
Notes
- Add 1 tablespoon of hot sauce or red pepper flakes to the pot for extra spice.
- Substitute the ground beef for ground turkey or vegetarian crumbles.
- Feel free to use other types of beans, like black beans or pinto beans.
hi, Kim! do I cook the pasta first?
Hi Dale! No, you don’t need to cook the pasta beforehand. It will cook in the liquid (crushed tomatoes and beef broth).
But if you prefer, you can cook it separately. In that case, make the chili as written, then add the cooked pasta, cheese, and chilies right at the end. You won’t need the beef broth. Hope this helps!
I did as the recipe said and the noodles were hard with the above times. I had to let it cool simmer to medium for 25 -30 minutes for the elbows to edible. Suggest boiling elbows before adding.
Hi Chris, thanks for the feedback. Sorry this didn’t work out the way you hoped. Maybe the liquid in the pot wasn’t quite hot enough before adding the pasta.
But your tip of cooking the pasta first is great! Just be sure to add it right at the end, so it doesn’t overcook in the sauce ๐
Thank you. I just cooked it so. 25-30 minutes longer until the noodles were cooked.
Yummmy! I par cooked the noodles before adding them and used a little. worcestershire sauce too.
What type of peppers do you use red or green bell pepper?
Hi Jenny!
I like red but you can use whichever you have or prefer ๐
hi, I just came across your recipe. I was wondering if the crushed tomatoes could be substituted with tomato paste? I don’t typically use the crushed tomatoes.
Hi Mary!
If you want to skip the crushed tomatoes, swap them out with 6 ounces tomato paste + about 2 3/4 cups of water.
That should give you the same taste and consistency as the can of crushed tomatoes ๐
The recipe sounds delicious. Please send it to my email.
Hi Ellen!
You should get the email in a few minutes.
If you don’t see it, check your Junk box ๐
So you don’t drain the hamburger?
Hi, Julie! When I cook one-skillet meals like this one, I typically use extra lean ground beef. As a result, there’s rarely much grease in the pan. And what is there, I leave for extra flavor. However, if you feel there’s too much grease after cooking the hamburger, you can drain some or all of it.
I make this a couple of times a month and it’s so good. My husband loves it:)
Hi Pixie!
It’s one of my faves, too! So happy you enjoy it ๐
Hi, Kim! This looks sooo good, and I haven’t had Chili-Mac since childhood! My parents always used LO chili and then added “creamettes”. I love Chili-Mac, but my husband is a purest (lol) and said chili doesn’t need any “mac”. We have some in the freezer and I may need to thaw it out and add cooked mac to mine. Thanks so much for sharing and bringing back great memories!
Hi there!
I love how nostalgic this recipe is, too.
And I understand your husband’s love for chili – but I just can’t resist cheesy mac ๐
I made this recipe for the 1st time tonight. DELICIOUS!! The whole family loved it. I substituted pink beans. They are softer and I always use those for chili.
Looks insanely delicious!!!! Thank you
Love the dish omit the beans and was still good
August 23,2024 RAY just made this it was so good everything turn out great will make it again.
Looks so good – thanks
Is the noodles a half a pound or one cup? Thanks
Hi Sandy!
You’ll need 8 ounces, which is 2 cups of uncooked pasta ๐
8 ounces = 1 cup not 2.
Hi Linda!
The general rule is that 1 cup of liquid is usually 8 fluid ounces, but by weight, that’s not always the case.
For example, 1 cup of all-purpose flour weighs about 5 ounces.
1 cup of sugar weighs about 7 ounces, but 1 cup of powdered sugar weighs only 4 ounces.
That’s why it’s important to weigh ingredients if you’re unsure.
So for this recipe you’ll need 2 cups (8 ounces), since 1 cup of dry pasta only weighs about 4 ounces (depending on the type/shape).
Hope this helps!
this did not work for me. i was hesitant to add 2TB chili powder but followed recipe. my fam thought the spice was overwhelming for a recipe calling for just 1 lb ground beef and left a somewhat bitter aftertaste. if i made this again, i would cut back on chili powder and up cumin from 1 ts to 2 ts instead.
I’m so sorry that this one didn’t work for you! I know that’s disappointing. My grandmother and I are big fans of spice and heat in recipes, but my mom isn’t. So when cooking for her, we always have to dial back spicy seasonings, too.
I hope you enjoy it more than next time you make it. <3
I tried this recipe today and it reminded me of my Army days of chili mac, and is better than memory serves. From me that is highest praise, indeed.
So glad you enjoyed it, Don!
I fixed this last night for the first time. I used 1/2 the amount of macaroni, which I cooked before adding to the pot. Speaking of which, I put it in a crock pot on low for 5 hours. It was delicious! Leftovers tonite!