When the craving for something rich and comforting hits, nothing satisfies quite like a steaming bowl of chili mac and cheese. It’s bold, cheesy, and brimming with smoky spice, yet all made in a single pot for minimal cleanup. The macaroni soaks up the savory chili base while cheddar melts into silky ribbons, coating every bite. It’s the kind of dish that feels indulgent but is simple enough for any weeknight.
Ingredient Breakdown
The magic of this dish lies in its balance—each ingredient pulls its weight:
- Ground meat: Beef gives the dish hearty depth, while turkey keeps it lighter without sacrificing flavor.
- Onion & garlic: Classic aromatics that lay the foundation of savory richness.
- Spices: Chili powder, cumin, and smoked paprika bring warmth, smokiness, and just enough heat.
- Tomatoes & broth: A mix of diced tomatoes, tomato sauce, and broth makes the saucy backbone that cooks the pasta right in.
- Pasta: Elbow macaroni is traditional, but any short pasta can work.
- Cheese: Shredded cheddar transforms everything into creamy, gooey comfort.
Optional garnishes like beans, jalapeños, or green onions let you dress it up, whether you want more heat, extra protein, or a fresh bite to cut through the richness.
The Right Protein for You
Ground beef brings classic chili flavor, but it’s far from the only option. Ground turkey offers a leaner twist, while ground chicken provides a lighter base that still holds the spices well. If you like a kick, crumbled spicy sausage works beautifully. Vegetarians aren’t left out either—swap in black beans and kidney beans for a plant-based version that’s just as hearty and satisfying.
Picking the Perfect Pasta
Elbow macaroni is the obvious star—it cooks quickly, absorbs flavor, and has the ideal shape to cling to cheesy sauce. But if you’re out, rotini or small shells make excellent substitutes. Whole wheat pasta works for those who want a little more fiber, while gluten-free pasta is a smart swap if needed. The only adjustment? Keep an eye on cooking time since different pastas soften at different rates.
The Cheese Question
Sharp cheddar is a top pick because its bite cuts through the richness of the chili base. Mild cheddar, on the other hand, gives you that ultra-creamy melt. For adventurous cooks, mixing cheeses takes this up a notch—Monterey Jack for meltiness, pepper jack for heat, or even a handful of mozzarella for gooey stretch. One important tip: shred your cheese from a block. Pre-shredded cheeses often contain anti-caking agents that stop it from melting smoothly.
Heat Levels and Spice Tweaks
This dish’s flavor is built on smoky chili powder and cumin, but you can easily adjust the firepower. If you want it mild, stick to the base blend. For medium heat, stir in a diced jalapeño or a pinch of cayenne pepper. Love it hot? Chipotle powder or a splash of hot sauce turns up the burn without overwhelming the cheesy base. The beauty of chili mac is how well it takes on your personal spice profile.
Why One-Pot Wins
Cooking pasta in the same pot as the chili base does more than cut down on dishes—it infuses every noodle with flavor. The starch from the pasta thickens the sauce, so by the time the cheese is stirred in, you get a dish that’s creamy, cohesive, and deeply flavored. Plus, it goes from stove to table in about 30 minutes, making it an unbeatable weeknight solution.
Custom Toppings and Mix-Ins
Part of the fun comes at the table. Some like to top their bowl with fresh green onions for brightness. Others prefer a dollop of sour cream to mellow the heat. Crushed tortilla chips add crunch, extra jalapeños keep it fiery, and beans stretch the dish to serve more people. For a crowd, you can even set up a chili mac bar with bowls of toppings so everyone builds their own perfect version.
What to Serve Alongside
While chili mac can easily be a one-bowl meal, a light side dish balances the richness. A crisp green salad with tangy vinaigrette cuts through the creaminess. Roasted veggies like broccoli or zucchini offer freshness and color. And for game day or casual gatherings, cornbread makes a natural partner—it soaks up the sauce and adds a sweet contrast.
Storage and Reheating
Leftovers never go to waste here. Store cooled chili mac in an airtight container in the fridge for up to four days. To reheat, add a splash of broth or milk before warming on the stove or in the microwave to keep the pasta creamy instead of dry. For longer storage, freeze portions for up to two months. When ready to enjoy again, thaw in the fridge overnight and reheat gently.
One-Pot Chili Mac and Cheese
Ingredients
Main Ingredients
- 1 lb ground beef or turkey
- 1 small onion diced
- 2 cloves garlic minced
- 1 tbsp chili powder
- 1 tsp cumin
- ½ tsp smoked paprika
- 1 15 oz can diced tomatoes
- 1 8 oz can tomato sauce
- 2 cups beef or chicken broth
- 2 cups elbow macaroni uncooked
- 1 ½ cups shredded cheddar cheese
- to taste salt & pepper
- optional toppings beans, jalapeños, green onions
Instructions
Cooking Instructions
- In a large pot over medium heat, brown the ground meat with diced onion and minced garlic until fully cooked and fragrant.
- Add chili powder, cumin, and smoked paprika to the meat mixture. Stir to coat evenly.
- Pour in diced tomatoes, tomato sauce, and broth. Stir well to combine.
- Add uncooked elbow macaroni and bring the mixture to a boil.
- Reduce heat to low, cover, and simmer for 12–15 minutes or until pasta is tender.
- Stir in shredded cheddar cheese until melted and creamy.
- Serve with optional toppings such as beans, sliced jalapeños, or green onions if desired.
Notes
- Use sharp cheddar for more intense flavor or mild cheddar for creamier texture.
- Leftovers store well in the fridge for up to 4 days or freeze for up to 2 months.
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