One Pot Chili Mac and Cheese

The Ultimate Comfort Mashup: One Pot Chili Mac & Cheese

Hey there, flavor adventurer! Isla here from BiteTide, ready to ride the ultimate comfort food wave with you. Picture this: a blustery Tuesday night. You’re juggling homework, laundry, and a serious craving for something hearty. Enter my superhero of weeknight dinners—One Pot Chili Mac and Cheese. This isn’t just dinner; it’s a warm hug in a bowl that magically combines two classics into a single pot wonder. No fancy skills needed, just one big pot and 40 minutes between you and cheesy, beefy bliss. We’re talking tender elbow pasta swimming in a smoky chili-tomato river, packed with savory ground beef, kidney beans, and a double-cheese tsunami. It’s the meal I make when friends pop by unannounced, when my kids have friends sleep over, or when I just need edible sunshine on a cloudy day. Forget slaving over multiple pots—this flavor fiesta cleans up in a snap. So tie on your apron (or don’t—no judgment here!), grab that trusty Dutch oven, and let’s make magic happen!

Nana’s Kitchen & The Birth of a Mashup

This recipe? It’s pure nostalgia with extra cheese. When I was eight, my Nana would let me “help” make her famous chili and stovetop mac-n-cheese on rainy Cape Cod days. I’d stand on her wobbly step-stool, wooden spoon in hand, feeling like a culinary wizard. One chaotic Sunday—with cousins, neighbors, and a Labrador all crammed in her tiny kitchen—we ran out of bowls. Nana, never one to panic, dumped the mac straight into the chili pot, gave it a cheesy stir, and declared it “Surprise Swirl Supper.” We devoured it like pirates finding treasure. Years later, when my own twins were toddlers, I recreated that glorious mashup during a snowstorm. As they smeared cheesy chili grins across their faces, I knew Nana’s kitchen alchemy needed sharing. That happy accident is now my most-requested crowd-feeder—proof that the best recipes are born from chaos, love, and maybe a little cheese-induced bravery.

One Pot Chili Mac and Cheese

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• Author: islamerrick
• Total Time: 40 mins
• Yield: 10 Servings 1x

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Description

This big-batch chili mac is a one-pot wonder—rich, cheesy, and loaded with beef, beans, and bold spices. It’s perfect for feeding a hungry crowd or stocking up on leftovers. Comfort food meets convenience, all in under an hour.

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Ingredients

Scale 1x2x3x

13⅓ oz (375g) Elbow Macaroni

1⅔ lbs (750g) Ground Beef

3⅓ cups (790 ml) Beef Broth

1 (14 oz / 400g) Can Red Kidney Beans

1½ tbsp Olive Oil

1½ Onions, chopped

1½ Green Peppers, chopped

6 Garlic Cloves, minced

1½ tsp Cumin

1½ tsp Chili Powder

1½ tsp Paprika

1½ tbsp Tomato Paste

1½ cups (315g) Crushed Tomatoes

1½ cups (315g) Tomato Purée

1½ cups (340g) Cheddar Cheese, shredded

1½ cups (340g) Mozzarella Cheese, shredded

Fresh Cilantro, for garnish

Salt & Pepper to taste

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Instructions

Sauté Base: Heat olive oil in a large pot. Add onion and green pepper; cook until softened. Stir in garlic, cumin, chili powder, paprika, and tomato paste. Cook 1 minute.

Brown Beef: Add ground beef and cook until browned. Season with salt and pepper.

Build the Sauce: Stir in crushed tomatoes, tomato purée, kidney beans, and beef broth. Bring to a simmer.

Cook Pasta: Add macaroni, cover, and cook for 10–12 minutes, stirring occasionally, until pasta is tender.

Add Cheese: Stir in cheddar and mozzarella until melted and creamy.

Finish & Serve: Garnish with fresh cilantro and serve hot.

• Prep Time: 15 mins
• Cook Time: 25 mins
• Category: Dinner

Nutrition

• Calories: 490
• Fat: 26g
• Carbohydrates: 35g
• Protein: 28g

Your Flavor Toolkit: Ingredients & Swaps

Don’t stress about exact brands! Cooking should flex to your fridge. Here’s your roadmap with insider hacks:

• Elbow Macaroni (13⅓ oz/375g): The perfect nooks for sauce-trapping! Swap: Any short pasta like shells or cavatappi.
• Ground Beef (1⅔ lbs/750g): 80/20 fat ratio for maximum flavor. Hack: Blitz mushrooms in a food processor for a sneaky veg boost!
• Beef Broth (3⅓ cups/790ml): Your flavor conductor. Swap: Chicken or veg broth in a pinch.
• Red Kidney Beans (14oz/400g can): Drained & rinsed. Their meaty texture is key! Swap: Black beans or pinto beans.
• Holy Trinity: Onion + Green Pepper + Garlic—the flavor foundation. Chop rough, we’re rustic here!
• Spice Trio (1½ tsp each): Cumin (earthy), Chili Powder (warmth), Paprika (smoky sweetness). Hack: Add ¼ tsp cayenne for a kick!
• Tomato Power: Tomato Paste (depth), Crushed Tomatoes (texture), Tomato Purée (saucy body).
• Cheese Duo (1½ cups/340g each): Sharp Cheddar (tang) + Mozzarella (gooey pull). Pro Tip: GRATE YOUR OWN—bagged shreds have anti-caking junk!
• Finishing Flair: Fresh cilantro, salt, pepper. Swap cilantro: parsley or green onions.

Why these cheeses? Cheddar brings bold flavor while mozzarella creates that Instagram-worthy cheese pull. Trust me—it’s science you’ll want to lick.

Let’s Build Flavor: Step-by-Step Magic

Grab your heaviest pot (I use my enameled cast iron!) and let’s dive in:

1. Sizzle Your Base: Heat olive oil over medium-high. Toss in onions and peppers—sauté 5 mins until they soften and get those golden edges. Now stir in garlic, spices, and tomato paste. Chef’s Whisper: “Toasting the tomato paste for 60 seconds wakes up its sweetness!”
2. Beefy Business: Crumble in the ground beef like you’re sprinkling happiness. Cook until browned (about 7 mins), breaking up lumps. Season generously with salt and pepper. Hack: Drain excess fat if you like, but I leave 1 tbsp for flavor.
3. Build the River: Pour in crushed tomatoes, purée, beans, and broth. Stir like you’re painting rainbows! Bring to a lively simmer—you should see bubbles dancing.
4. Pasta Party: Add uncooked macaroni. Stir well to submerge. Cover and cook 10-12 mins, stirring every 3 mins to prevent sticking. Critical Tip: “Al dente is your friend—pasta keeps cooking off-heat!”
5. Cheese Avalanche: Kill the heat. Sprinkle cheeses over the top and let them melt dreamily for 1 minute. Now stir gently—watch that molten cheese weave through every bite. Confession: “I always sneak a spoonful here for ‘quality control.'”
6. Finish Strong: Taste! Adjust salt or spice. Garnish with cilantro. Serve hot with extra cheese on top (duh).

Timing Hack: If serving later, undercook pasta by 2 mins. Reheat with a splash of broth—it’ll soak up the extra liquid

Dishing Up the Good Stuff

This is “bowl food” at its finest! Scoop steaming portions into deep bowls—the kind you hug with both hands. Top with extra shredded cheese (because rules were made for breaking), a confetti of cilantro, and maybe a dollop of sour cream or cool avocado slices to cut the richness. For game day? Serve straight from the pot with tortilla chips for dipping. Got a crowd? Set up a topping bar with pickled jalapeños, diced red onion, hot sauce, and crunchy Fritos. Pair with a simple green salad or roasted broccoli. Pro Move: Leftovers? Pack into mason jars for lunch—they reheat like a dream!

Make It Your Own: 5 Tasty Twists

This recipe loves a remix! Try these crowd-pleasers:

1. Tex-Mex Fiesta: Swap kidney beans for black beans, add 1 cup corn, and top with crushed tortilla chips + lime crema.
2. Turkey Tango: Use ground turkey + 1 tsp smoked paprika. Stir in 2 cups baby spinach at the end.
3. Three-Bean Bonanza: Replace beef with 1 extra can each kidney, black, and pinto beans for a hearty veg version.
4. Buffalo Chicken: Swap beef for shredded rotisserie chicken. Add ½ cup buffalo sauce with tomatoes and blue cheese crumbles on top.
5. Shortcut Smash: Use 2 cups leftover chili instead of browning beef! Simmer with broth + pasta as directed.

Isla’s Insider Scoop

This recipe has survived three kitchen disasters (including the Great Cheese Spill of 2020 when my cat jumped on the counter). Originally, I cooked pasta separately—but who has time for extra dishes? The one-pot method was born during a babysitting marathon with my niece. We were hangry, the pasta water boiled over, and in desperation, I tossed dry macaroni straight into the chili. Best mistake ever! Now I double it for potlucks—it travels beautifully in a slow cooker on “warm.” Fun Fact: My kids call this “Confetti Supper” because I let them toss in whatever veggies we have (zucchini, carrots, even sweet potato!). The moral? Embrace the chaos. Some of the best flavor waves start with a kitchen oops.

Your Questions, My Answers

Q: Can I use pre-cooked pasta?
A: Totally! Stir in 4 cups cooked pasta at the end with cheese. Add extra broth to loosen.

Q: Why is my chili mac too thick/soupy?
A: Pasta thirst varies! If thick: Stir in ½ cup broth or milk. If soupy: Uncover + simmer 3 mins. Remember—it thickens as it cools!

Q: Can I freeze it?
A: Yes! Freeze before adding cheese. Thaw overnight, reheat on stove with ¼ cup broth, then stir in cheese.

Q: Help—my cheese clumped!
A: Kill the heat before adding cheese (high heat makes cheese rubbery). Also, shred your own—bagged cheese has starch that causes clumping.

Nutritional Per Serving (1 of 10)

Calories: 490 • Fat: 26g • Carbs: 35g • Protein: 28g