Description
This One-Pot Chili Mac and Cheese is a delicious mashup of classic chili and creamy mac and cheese, all made in a single pot for easy cleanup. With ground beef, tender pasta, melty cheese, and a touch of spice, it’s the ultimate comfort food for busy weeknights!
Ingredients
Units
Scale
- For the Chili:
- 1 tablespoon olive oil
- 1 pound ground beef (or ground turkey)
- 1 small onion (diced)
- 2 cloves garlic (minced)
- 1 (14.5 oz) can diced tomatoes
- 1 (15 oz) can tomato sauce
- 1 1/2 cups beef broth (or water)
- 1 (15 oz) can kidney beans (drained and rinsed)
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- For the Mac and Cheese:
- 2 cups elbow macaroni (uncooked)
- 1 1/2 cups shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese (or more cheddar)
- 1/2 cup milk
- 1/2 teaspoon hot sauce (optional)
- For Garnish (Optional):
- Fresh cilantro or parsley
- Sour cream
- Sliced jalapeños
Instructions
- Cook the Beef:
- Heat olive oil in a large pot over medium-high heat.
- Add ground beef and onion, cooking until the beef is browned and onions are soft. Drain excess grease.
- Stir in minced garlic and cook for another 30 seconds.
- Make the Chili Base:
- Add diced tomatoes, tomato sauce, beef broth, kidney beans, and seasonings (chili powder, cumin, smoked paprika, salt, and black pepper).
- Stir and bring to a gentle simmer.
- Cook the Pasta:
- Stir in uncooked elbow macaroni and cover the pot.
- Cook for 12–15 minutes, stirring occasionally, until the pasta is tender. If needed, add a splash of broth to keep it from sticking.
- Add the Cheese:
- Reduce heat to low and stir in shredded cheddar, Monterey Jack, and milk.
- Mix until smooth and creamy. Add hot sauce for extra heat if desired.
- Serve & Enjoy:
- Garnish with fresh herbs, sour cream, or jalapeños. Serve warm!
Notes
- Make it spicier: Add diced jalapeños or extra chili powder.
- Make it healthier: Use ground turkey and whole wheat pasta.
- Storage: Store leftovers in an airtight container in the fridge for 3–4 days. Reheat with a splash of broth or milk to keep it creamy.
Nutrition
- Calories: ~450
- Sugar: ~7g
- Sodium: ~600mg
- Fat: ~20g
- Saturated Fat: ~9g
- Unsaturated Fat: ~10g
- Trans Fat: ~0g
- Carbohydrates: ~45g
- Fiber: ~6g
- Protein: ~28g
- Cholesterol: ~65mg