One-Pot Chili Mac and Cheese
This one-pot chili mac and cheese is a hearty, cheesy comfort dish combining tender pasta, smoky chili spices, and melty cheddar in a single pot. Ready in about 30 minutes, it delivers bold flavor with minimal cleanup, perfect for busy weeknights or cozy family dinners.
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.