Beefy chili with tender macaroni and melted cheddar
One-Pot Chili Mac
Prep Time
10 min
Cook Time
25 min
Total Time
35 min
Servings
6
6 servings
Difficulty
Easy
Cost
Budget
$
One-Pot Chili Mac
Beefy chili with tender macaroni and melted cheddar
★4.6(17)
The best of chili and mac and cheese combined in one pot—seasoned ground beef, beans, tomatoes, and elbow macaroni in a cheesy, spicy sauce.
10m
Prep Time
25m
Cook Time
35m
Total Time
6
Servings
Easy
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
Chili mac combines two comfort food favorites into one glorious pot—rich beefy chili studded with tender macaroni and topped with melted cheddar. It's a complete meal that practically cooks itself.
This is the kind of recipe that defines American home cooking at its best — straightforward, satisfying, and built on flavors that everyone loves.
We developed this One-Pot Chili Mac recipe to be approachable without sacrificing depth of flavor. The key to this dish is building flavor at every stage, from the initial sear to the final seasoning. Whether you are cooking for a busy weeknight or entertaining guests, this recipe delivers reliable, deeply satisfying results that punch well above its effort level.
Ingredients
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Test Kitchen Pick
Saute Pan
Helpful Tool
Why a wide pan helps here
Recipes like this come together better when there is room to toss pasta or noodles directly in the sauce instead of crowding a smaller skillet.
A wider pan makes the sauce-and-finish step much easier.
- Better for tossing noodles in sauce
- More useful than a single-purpose pasta gadget
A large saute pan earns its keep quickly if pasta or noodle dishes are in regular rotation.
Shop saute pan options for this recipeInstructions
- 1
Brown ground beef with diced onion in a large pot. Drain excess fat.
- 2
Add chili powder, cumin, paprika, garlic powder, salt, and pepper. Cook 1 minute.
- 3
Pour in tomatoes, beans, broth, and 1 cup water. Bring to a boil.
- 4
Stir in macaroni, reduce heat, cover, and simmer 10-12 minutes until pasta is tender, stirring occasionally.
- 5
Remove from heat, stir in cheese until melted. Serve topped with sour cream and green onions.
Serving Suggestions
Ways to Serve This Dish
Serve with classic coleslaw and cornbread on the side
Pair with fresh-cut fries or roasted potato wedges
Substitutions
Ground beefGround turkey or plant-based crumbles
Season generously for the best flavor
Kidney beansBlack beans or pinto beans
Any bean variety works great in chili
Heavy creamFull-fat coconut milk
Coconut milk provides a similar richness and body. The coconut flavor is subtle in savory dishes and largely disappears during cooking.
Tips & Storage
Pro Tips
Stir frequently in the last few minutes to prevent macaroni from sticking to the bottom.
Add a diced jalapeno for heat, or keep it mild for kids.
Let the protein rest for 5-10 minutes after cooking to allow the juices to redistribute for maximum tenderness.
Season each component individually rather than seasoning at the end — this builds deeper, more complex flavor throughout.
Storage
Refrigerate for up to 4 days. Add broth when reheating as pasta absorbs liquid.
Reheating
Reheat on the stove with a splash of broth to loosen, stirring frequently.
Recipe Notes from Our Kitchen
Editor's Note
Editor's note: Do not skip the resting step at the end. It makes a bigger difference than any single ingredient in the recipe. Five minutes of patience pays off in juiciness and flavor.
Nutrition Facts
Per serving (75mg) · 6 servings
Calories440
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein28g
Carbohydrates18g
Fat42g
Fiber720mg
Sugar6g
Sodium5g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Can I use a different pasta?
- Rotini or small shells work equally well—adjust cooking time accordingly.
- How do I make it spicier?
- Add cayenne, diced jalapenos, or a splash of hot sauce.
- Can I freeze this?
- This freezes well for up to 3 months. Cool completely, then transfer to freezer-safe containers with as little air as possible. Thaw overnight in the refrigerator and reheat on the stovetop over medium-low heat.
- Can I make this ahead?
- Yes. Prepare the dish up to 24 hours in advance and store it in the refrigerator. Reheat gently on the stovetop or in a 350 degree oven until warmed through. The flavors often improve after a day of resting.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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