This easy One Pot Chili Mac and Cheese is a cozy, family-friendly meal that’s ready with about 15 minutes of prep and all cooked in a single pot. Creamy, cheesy, and comforting—it’s likely to become a new weeknight favorite.
One pot dinners are perfect for busy nights—minimal cleanup and maximum comfort. This chili mac combines seasoned ground beef, beans, tomatoes, and elbow macaroni, finished with melty cheddar for a hearty dish sometimes called American goulash.
Why We Love This One-Pot Chili Mac and Cheese
One pot from start to finish. Everything cooks in the same pan so cleanup is quick—one of the biggest perks of this recipe.
Comforting and nostalgic. If you grew up on boxed cheesy dinners, this feels familiar but far tastier. It’s a straightforward, homey dinner that delivers on flavor.
Kid friendly. Mildly spiced and cheesy, it’s a meal that tends to please younger eaters and adults alike.
Ingredient Notes
- Bell pepper: Green works well, but use whatever you have. A red pepper adds sweetness if desired.
- Ground beef: Ground chuck or sirloin give good flavor, but lean beef, turkey, or a plant-based substitute all work.
- Broth: Chicken broth is used here, but beef or vegetable broth are fine alternatives.
- Beans: Red kidney beans are used, but pinto or black beans are good substitutes.
- Tomato sauce: Use plain canned tomato sauce (not marinara) for the right texture and flavor.
- Spices: A mix of chili powder, cumin, oregano and crushed red pepper adds warmth. Hold back on crushed red pepper if serving kids.
- Macaroni: Elbow macaroni is ideal. Other short pastas can be used—adjust cooking time accordingly.
- Cheese: Mild cheddar is classic here. Freshly shredded cheese melts creamier than pre-shredded varieties.
Step-By-Step Instructions
Step 1: Heat a drizzle of olive oil over medium-high heat. Sauté the diced onion and bell pepper until the onion is translucent.
Step 2: Push the vegetables to the side and add the ground beef. Brown it, breaking it into small pieces.
Step 3: If there’s excess grease, drain it. Continue until the meat is evenly browned.
Step 4: Add the diced tomatoes (with their juices), tomato sauce, broth, drained kidney beans, garlic and spices. Stir to combine.
Step 5: Cover and bring the mixture to a low boil so the liquid heats through and flavors meld before adding pasta.
Step 6: Add the uncooked macaroni, stir, cover, and cook about 13–15 minutes or until the pasta is al dente, stirring occasionally.
Step 7: Reduce heat to low, stir in shredded cheddar, and let it melt into the pasta and chili mixture.
Step 8: Let the pot simmer a few minutes to thicken, or serve immediately with extra cheese on top.
Recipe Tips
- These amounts are for regular elbow macaroni; different pastas may require more or less liquid—watch the pot after adding pasta.
- Swap ground beef for turkey, chicken, or a vegetarian substitute if you prefer.
- Adjust heat to taste: reserve crushed red pepper or hot sauce for those who want extra spice.
Storage
Store leftovers in an airtight container in the refrigerator for 3–4 days. Reheat in the microwave or oven—leftovers also bake nicely at 350°F with extra cheddar on top for about 15 minutes.
You can freeze the dish for up to 3 months, though the pasta texture may change. If freezing, cook the pasta al dente before cooling and transferring to a freezer-safe container.
Serving Suggestions:
Top or serve alongside with any of these:
- Sour cream
- Extra shredded cheese
- Pickled onions
- Tortilla chips or Fritos
- Sliced green onions
- Sliced jalapeño
- Sliced black olives
Try these other simple dinner recipes:
- Simple Turkey Pepper Skillet
- Slow Cooker Brisket Chili
- Parmesan Crusted Chicken Sheet Pan Dinner
- Mediterranean Steak Bites with Yogurt Sauce
- Parmesan Crusted Steak and Potato Sheet Pan Dinner
- Sweet and Smoky Sheet Pan Chicken Fajitas
HUNGRY FOR MORE? Subscribe to the newsletter and follow on social for more recipes and updates.
One Pot Chili Mac and Cheese
Ingredients
- 1 T olive oil
- 1 onion, small diced
- 1 green bell pepper, small diced
- 1 lb ground beef
- 1 can diced tomatoes
- 1 can kidney beans, drained
- 1 can tomato sauce (approx. 15 oz.)
- 2 c chicken broth
- 1/2 T chili powder
- 1/2 T cumin
- 1/2 – 1 tsp oregano
- 3-4 garlic cloves, minced
- 1/4 – 1/2 tsp red pepper (or less)
- 1/2 tsp pepper
- 1/2 tsp sea salt (to taste)
- 2 c macaroni, uncooked
- 2 c shredded cheddar cheese
Instructions
-
In a large pot, heat olive oil over medium-high. Add diced onion and bell pepper; cook until onion is translucent.
-
Add ground beef and cook until browned, breaking up chunks. Drain excess oil if needed.
-
Stir in diced tomatoes, tomato sauce, garlic, kidney beans, chicken broth and spices. Cover and bring to a low boil to heat through.
-
Add macaroni, cover, and cook 13–15 minutes or until pasta is al dente, stirring occasionally.
-
Lower heat, stir in shredded cheese until melted. Serve with desired toppings.
Notes
- Measure liquids with regular elbow macaroni in mind; other pastas may change the liquid requirement.
- Ground beef can be swapped for ground turkey, chicken, or a vegetarian substitute.
- Adjust the spice level to suit your family—add hot sauce or red pepper flakes at the table for extra heat.
Nutrition
Nutrition information is an approximation.
Shop This Post:
Suggested tools: Dutch Oven Pot
Box Grater
Garlic Press
Ladle