Your New Favorite Weeknight Dinner is Here: One-Pot Chili Mac!

Hey there, friend! Isla here from BiteTide, and I am just bursting to share this recipe with you. Have you ever had one of those days where you’re staring into the pantry, your stomach is growling, and you’re caught in the ultimate dinner debate? Do you go for the hearty, soul-warming comfort of a big bowl of chili, or do you lean into the creamy, cheesy, carb-loaded bliss of mac and cheese? Well, I’m here to tell you that you don’t have to choose. Nope, not one bit.

This One-Pot Chili Mac is the glorious, flavor-packed lovechild of two all-time classic comfort foods. It’s meaty, it’s cheesy, it’s perfectly seasoned, and it all comes together in a single pot. That’s right—we’re talking maximum flavor with minimal cleanup. This is the kind of meal that feels like a big, warm hug at the end of a long day. It’s a family favorite, a crowd-pleaser, and my absolute go-to when I need a dinner that’s guaranteed to satisfy everyone around the table without keeping me tied to the stove for hours. So, grab your favorite Dutch oven, and let’s make some magic happen!

The Night We Invented “Kitchen Sink” Chili Mac

This recipe always takes me back to a wild, rainy Friday night a few years ago. My best friends had spontaneously decided to come over, and the cupboards were… let’s call it “creatively stocked.” I had half a packet of ground beef, one lone onion, some leftover macaroni, and a serious determination to not order pizza (again). My grandma’s voice was in my head: “Isla, darling, the best meals are made with a little bit of this and a little bit of that.”

So, I started browning the beef, threw in every spice that smelled good, and decided to just go for it. I added the pasta and broth right into the pot, crossed my fingers, and let it all simmer together. When I stirred in that final handful of cheddar cheese and saw it melt into a creamy, dreamy sauce, I knew we had something special. The entire pot was scraped clean that night, and my friends still talk about “that amazing kitchen sink chili mac.” It was a beautiful, chaotic, and delicious reminder that the best cooking often comes from a place of fun and improvisation, not strict recipes.

One-Pot Chili Mac

Author: islamerrick
Total Time: 35 mins
Yield: 6 servings 1x

Print Recipe

Description

This chili mac is the ultimate comfort food—warm, cheesy, meaty, and ready in one pot. It’s where hearty chili meets creamy mac and cheese, creating a weeknight dinner that’s full of flavor and totally satisfying. Bonus: it comes together fast and reheats like a dream!

Ingredients

Scale

1 lb ground beef or turkey

1 tbsp olive oil (if using lean meat)

1 small onion, diced

3 cloves garlic, minced

1 (14.5 oz) can diced tomatoes

1 (8 oz) can tomato sauce

1 tbsp tomato paste

1 (15 oz) can kidney beans, drained

1 tbsp chili powder

1 tsp cumin

1 tsp smoked paprika

Salt and pepper to taste

2 cups beef or chicken broth

2 cups elbow macaroni (uncooked)

2 cups shredded cheddar cheese

Optional: green onions, jalapeños, or sour cream for garnish

Instructions

In a large pot or Dutch oven, cook ground meat and onion over medium heat until browned. Drain excess fat if needed.

Stir in garlic, chili powder, cumin, paprika, salt, and pepper. Cook 1 minute.

Add tomato paste, diced tomatoes, tomato sauce, and beans. Stir well.

Pour in broth and bring to a simmer. Add uncooked macaroni and stir.

Cover and simmer 10–12 minutes, stirring occasionally, until pasta is tender.

Remove from heat and stir in shredded cheddar until melted and creamy.

Serve hot with toppings of choice.

Prep Time: 10 mins
Cook Time: 25 mins
Category: Dinner

Nutrition

Calories: 450
Sugar: 5g
Fat: 22g
Carbohydrates: 38g
Fiber: 5g
Protein: 28g

Gathering Your Flavor Crew: The Ingredients

Here’s everything you’ll need to create this pot of wonder. Don’t stress if you’re missing an item or two—this recipe is incredibly forgiving!

1 lb ground beef or turkey: I use 85/15 beef for the best flavor, but lean turkey works wonderfully for a lighter option. If using very lean meat, you’ll need that olive oil to get things sizzling.
1 tbsp olive oil: Just a splash to cook our aromatics and prevent sticking if our meat is lean.
1 small onion, diced: The sweet, savory foundation of our flavor base. Yellow or white onion works perfectly.
3 cloves garlic, minced: Non-negotiable for that deep, aromatic flavor! Use fresh for the best punch.
1 (14.5 oz) can diced tomatoes: They bring a bright, acidic tang and a bit of texture. Don’t drain them—that liquid is part of our sauce!
1 (8 oz) can tomato sauce: This is our smooth, rich base that brings everything together.
1 tbsp tomato paste: The secret weapon for adding a concentrated, umami-rich depth of flavor. It’s a total game-changer!
1 (15 oz) can kidney beans, drained: For that classic chili heartiness and a boost of fiber. Feel free to use pinto beans or black beans—it’s your party!
1 tbsp chili powder: The MVP of the spice blend. It provides that iconic chili flavor and a gentle warmth.
1 tsp cumin: Adds a warm, earthy, slightly smoky note that is essential to any good chili.
1 tsp smoked paprika: This is my chef’s hack. It gives a subtle smokiness that makes the whole dish taste like it’s been simmering for hours.
Salt and pepper to taste: Season as you go! Taste and adjust at the end.
2 cups beef or chicken broth: This is the liquid that our pasta will cook in, absorbing all that amazing flavor. Use low-sodium if you’re watching salt intake.
2 cups elbow macaroni (uncooked): The classic choice! Its small shape and ridges hold onto the sauce beautifully.
2 cups shredded cheddar cheese: For that glorious, gooey, cheesy finish. I highly recommend shredding your own from a block, as pre-shredded cheese contains anti-caking agents that can make the sauce a bit grainy.
Optional garnishes: This is where you make it your own! Green onions, fresh jalapeños, a dollop of cool sour cream, or even some fresh cilantro.

Let’s Get Cooking: Your Foolproof Steps

Alright, let’s fire up the stove! This process is so simple and satisfying to watch come together.

Brown the Meat & Aromatics: In a large pot or Dutch oven over medium heat, cook your ground meat and diced onion. If you’re using lean meat, add that tablespoon of olive oil first. Break up the meat with your spoon as it cooks until it’s nicely browned and the onion is soft and translucent. If there’s a lot of excess grease from the beef, you can drain it off, but I usually leave a little for flavor. Chef’s Tip: Don’t rush the browning! Getting a little color on the meat adds a ton of flavor to the final dish.
Bloom the Spices: Now, stir in the minced garlic, chili powder, cumin, smoked paprika, salt, and pepper. Cook for just about 1 minute, until it’s incredibly fragrant. This quick step “blooms” the spices, waking up their oils and deepening their flavor profile. Your kitchen should smell amazing right now!
Build the Sauce Base: Add the tomato paste and stir it around for 30 seconds to cook off any tinny flavor. Then, pour in the entire can of diced tomatoes (with their juices!), the tomato sauce, and the drained kidney beans. Give everything a really good stir, making sure to scrape up any tasty browned bits from the bottom of the pot. Those bits are pure flavor gold!
Simmer the Pasta: Pour in your broth and bring the whole mixture to a lively simmer. Once it’s bubbling, stir in the uncooked elbow macaroni. Chef’s Hack: Make sure all the pasta is submerged in the liquid so it cooks evenly. Reduce the heat to low, cover the pot, and let it simmer for 10-12 minutes. Stir it once or halfway through to prevent any sticking. The pasta should be perfectly al dente and have absorbed most of the liquid.
The Grand Finale: Cheese! Remove the pot from the heat. Now, for the best part! Sprinkle in your freshly shredded cheddar cheese. Stir slowly and continuously until the cheese is completely melted and has created a luxuriously creamy sauce that coats every single noodle and bean. Chef’s Tip: Taking the pot off the heat before adding the cheese prevents it from breaking or becoming oily.

How to Serve This Cozy Masterpiece

Ladle this beautiful, steaming pot of Chili Mac into deep bowls. Now, the fun part: toppings! I’m a firm believer that the garnishes make the meal. Let everyone customize their own bowl. I love a classic combo: a big spoonful of cool, tangy sour cream, a sprinkle of sliced green onions for a fresh bite, and a few slices of pickled jalapeños for a kick. It’s the perfect contrast to the rich, warm chili mac. Serve it with a simple side salad or some buttery garlic bread to sop up every last bit of sauce.

Ride the Flavor Wave: Fun Variations

This recipe is a fantastic canvas for your creativity! Here are a few of my favorite twists:

Spicy Fiesta: Kick up the heat by using spicy ground sausage instead of beef, adding a diced jalapeño with the onions, and using Pepper Jack cheese.
Tex-Mex Twist: Stir in a cup of frozen corn with the beans and top with crushed tortilla chips, fresh cilantro, and a squeeze of lime juice.
Vegetarian Delight: Skip the meat entirely! Use an extra can of beans (black beans are great here) and use vegetable broth. You might need a touch less liquid, so keep an eye on it.
White Chicken Chili Mac: Swap the ground beef for shredded rotisserie chicken, use green chiles instead of diced tomatoes, white beans instead of kidney beans, and Monterey Jack cheese. Use chicken broth and add a dash of oregano.

Isla’s Chef Notes & Kitchen Confessions

This recipe has evolved so much since that first rainy night! I’ve learned that a pinch of brown sugar can balance the acidity of the tomatoes beautifully if they’re particularly sharp. I’ve also been known to sneak in a handful of spinach at the very end for a hidden veggie boost—it wilts right in and the kids are none the wiser!

One of my favorite kitchen stories involves this dish. I was once filming a Reel for this recipe and was so busy talking to the camera that I completely forgot to add the broth. I just dumped the dry pasta right into the thick tomato-bean mixture and wondered why it looked so… wrong. My husband, laughing from the doorway, had to point it out. We had a good laugh, added the broth, and it turned out perfectly. The moral of the story? Even the pros make silly mistakes, and it almost always works out anyway! Cooking is supposed to be fun, not perfect.

Your Chili Mac Questions, Answered!

Q: My pasta turned out a bit mushy. What happened?
A: This usually means it cooked for a tad too long or the heat was too high. All stoves are different! Start checking your pasta at the 9-minute mark for doneness. Also, make sure you’re using a sturdy pasta like elbow macaroni or cavatappi, not a quick-cooking or delicate variety.

Q: The sauce seems too thick/dry. How can I fix it?
A: No worries! This is an easy fix. Simply stir in a splash of additional broth or even a little water until it reaches your desired consistency. The pasta continues to absorb liquid as it sits, so you may need to do this when reheating leftovers, too.

Q: Can I make this ahead of time?
A: Absolutely! It reheats like a dream. Store it in an airtight container in the fridge for up to 4 days. Reheat it gently on the stove over medium-low heat, adding a splash of broth or water to loosen it up. You can also freeze it for up to 3 months.

Q: My cheese got stringy and clumpy instead of creamy. Why?
A: This is likely because the pot was still on direct heat when you added the cheese. Always remove the pot from the heat source before stirring in the cheese. Also, pre-shredded bagged cheese doesn’t melt as smoothly due to anti-caking agents. For the silkiest sauce, shred your own cheese from a block!

Nutritional Information (Per Serving, Approx.)

Please note: This is an estimate provided by an online nutrition calculator. It will vary based on specific ingredients and serving sizes.

Well, that’s it, my friend! Your guide to the coziest, easiest, most delicious One-Pot Chili Mac. I truly hope this recipe becomes a staple in your home, creating its own messy, happy, and flavor-filled memories. If you make it, I’d love to hear how it turned out! Tag me on social @BiteTide or drop a comment below. Happy cooking!

– Isla 💛