Amazing 1 Pot Chili Mac And Cheese Win

Oh, there’s nothing quite like that moment when dinner hits the table, it’s steaming hot, it’s got that satisfying pull of melted cheese, and you know that absolutely *nothing* complicated happened in the kitchen. You know? I live for meals that feel like a big, cozy hug, and nothing delivers that better than chili mixed right into mac and cheese. Seriously, it’s the reigning champion of weeknight comfort food at my house.

The real genius, and let me tell you why this became my go-to recipe for busy Tuesdays, is the clean-up—or lack thereof! We are talking true one-pot magic here. I used to dread the mountain of dishes after making separate chili and separate pasta. But with this **One Pot Chili Mac And Cheese**, everything cooks right together! The starch from the pasta thickens the chili sauce perfectly, and when you’re done, you just have that one big pot staring you down. It’s fast, it’s flavor-packed, and it makes my sanity stretch just a little bit further at 6 PM.

Why This One Pot Chili Mac And Cheese Recipe Works So Well

I’ve tried dozens of ways to serve up chili mac over the years, but honestly, nothing beats the efficiency of this method. When you’re tired after a long day, you deserve something incredible that takes less time to clean up than it did to eat! This version concentrates all the goodness, and I even think it tastes better because everything marinates together.

If you’re looking for speedy comfort, this is your answer. We use this recipe when company drops by unexpectedly, or when I just need a win. Plus, if you need inspiration for other fast, cozy meals, you should check out my recipe for cheesy ranch potatoes with smoked sausage—another huge weeknight lifesaver!

• This method seriously cuts down on sink duty. You only dirty one medium to large pot!
• The pasta cooks right in the broth and tomato mixture, which is how we get that rich, slightly starchy sauce base.
• The spices have time to mingle with the beef and beans while the noodles soften up. It just tastes deeper!

Minimal Dishes for Your One Pot Chili Mac And Cheese

This is the biggest selling point, right? The magic happens because you aren’t boiling water in one pot while simmering chili in another. Elbow macaroni doesn’t need to be cooked separately, thank goodness! When you cook the pasta directly in the seasoned broth, the starch releases right into the liquid, which helps create that creamy, thick sauce when the cheese goes in later. It’s a total flavor merger!

Maximum Comfort Food Flavor

Don’t let the simplicity fool you; this dish packs a punch. You get that savory, seasoned ground beef flavor, undercut by the mild heat from the Ro-Tel, and everything gets smothered in sharp, melty cheddar goodness. It’s everything you want from chili wrapped up in a gooey, cheesy pasta package. You’re going to see exactly how we build all that flavor in the next section!

Essential Ingredients for Perfect One Pot Chili Mac And Cheese

Okay, gathering your ingredients is half the battle won when tackling a weeknight meal, so let’s make sure we have everything organized. Since this is a one-pot dish, every single ingredient has to pull its weight, right? We’re not leaving anything out! I like to keep my ingredients grouped on the counter so I can just sweep them right into the pot when it’s their turn. By the way, if you ever need a sweetener for drinks or glazes (though not for this chili mac!), you should check out my super easy simple syrup recipe.

Trust me on this: grab good quality cheese! Pre-shredded melts strangely sometimes, but for speed, we’ll use it here. If you have time, shredding a block of sharp cheddar makes the world of difference.

Meat and Aromatics for Your One Pot Chili Mac And Cheese Base

We start hearty! You’ll need 1 pound of ground beef. Make sure it’s well-drained later so your sauce doesn’t turn out watery. For the base aromatics, chop up 1 medium onion. I usually just do a medium dice; it cooks down enough while the macaroni softens.

Chili Components and Liquids

This is where the chili flavor comes roaring in! Grab 1 (15 ounce) can of kidney beans, but you absolutely must rinse and drain those well—we want the beans, not the salty can liquid. Next, we use canned tomatoes for convenience: you need 1 (14.5 ounce) can of diced tomatoes, undrained, and 1 (10 ounce) can of Ro-Tel diced tomatoes and green chilies, undrained. The Ro-Tel is my secret for built-in flavor complexity! Finally, you need 4 cups of beef broth. Use good broth; it’s the main cooking liquid for your pasta.

Spices, Pasta, and Cheese Finish for One Pot Chili Mac And Cheese

For that classic chili warmth, we are adding the spices directly to the meat mixture: 1 teaspoon of chili powder, 1/2 teaspoon of cumin, 1/4 teaspoon of salt, and just 1/4 teaspoon of black pepper. But hey, measure that chili powder—you can always add more heat later! For the pasta, get 8 ounces of elbow macaroni. And for the ultimate finish, measure out 2 cups of shredded cheddar cheese; seriously, make it sharp cheddar for that tang, and 1/2 cup of milk—I prefer whole milk here for maximum creaminess.

Step-by-Step Instructions for One Pot Chili Mac And Cheese

Now for the fun part! This is where all those ingredients actually turn into dinner. Seriously, this whole process moves so quickly once you get going. I’ve got a friend, Sarah, who used to make this recipe when she was only using ground turkey, and it came out great every time. If you are looking for other simple, hearty meals that cook fast, check out my recipe for comforting hamburger soup with macaroni—it uses a similar technique!

Browning the Meat and Onions

First things first, get your big pot over medium heat. Toss in your ground beef and chopped onion. You need to cook this until the beef is completely browned—no pink spots left! The onion should look soft and starting to turn translucent. Here is my biggest piece of advice for this first step: once everything is cooked, grab a paper towel or use a colander and ensure you drain ALL excess fat before proceeding. If you skip this, your final sauce is going to taste greasy, not rich!

Building the Chili Base for One Pot Chili Mac And Cheese

Once the pot is nice and free of extra grease, it’s time to add all the good stuff! Dump in your rinsed kidney beans, the can of diced tomatoes (don’t drain them!), the Ro-Tel mixture (still unopened from the can!), and your 4 cups of beef broth. Toss in your measured spices—the chili powder, cumin, salt, and pepper. Give that a good stir, and crank up the heat to bring the whole mess to a rolling boil. You want it bubbling nicely before we add the pasta.

Simmering the Macaroni

Okay, pasta time! Stir in those 8 ounces of elbow macaroni. Now, immediately reduce your heat down to low—we don’t want overflow! Cover the pot, but listen closely: you need to give this a stir every few minutes. This is super important because since the pasta is cooking directly in the sauce, it loves to grab onto the bottom of the pot and stick. Let it simmer uncovered for about 12 to 15 minutes, or until that macaroni is tender when you bite-test it.

Creating the Cheesy Sauce for Your One Pot Chili Mac And Cheese

This is the grand finale, the payoff! Once the pasta is cooked perfectly, turn the heat OFF. I mean it—take the pot completely off the burner if yours stays too hot. Now, slowly stir in your milk and the shredded cheddar cheese. You have to stir continuously until that cheese is fully melted and the sauce looks smooth and creamy. If you leave the heat on, the cheese can get grainy, and nobody wants stringy chili mac! Once it’s velvety smooth, ladle it right into bowls!

Expert Tips for the Best One Pot Chili Mac And Cheese

Even though this One Pot Chili Mac And Cheese is super straightforward, I’ve picked up a few tricks over the years that really elevate it from “quick dinner” to “must-make comfort food.” Building trust in the kitchen isn’t just about following steps; it’s about knowing how to adjust when things aren’t perfect or when you just want to mix it up!

If you happen to be cleaning up after a big meal and need another fast, meaty option, you absolutely have to try my easy ground beef enchiladas—they are faster than you think!

Ingredient Swaps for Your One Pot Chili Mac And Cheese

Don’t feel locked into ground beef! If you’re feeling lighter or just running low, swapping to ground turkey or even ground chicken works wonderfully. The flavor profile in the sauce is so strong that you barely notice the difference in the meat. For the cheese, while sharp cheddar is my go-to for that necessary bite, try blending it! If you mix your cheddar with about half a cup of Monterey Jack or Pepper Jack, you get this incredible, ooey-gooey stretchiness that makes the mac and cheese part even better.

Adjusting Spice in Your One Pot Chili Mac And Cheese

Remember I said to measure the chili powder? That’s because everyone’s definition of spicy is different! If you taste the sauce just before you add the pasta and it seems too mild for your liking, don’t panic. A quick dash of cayenne pepper or a few shakes of your favorite bottled hot sauce will instantly boost the heat. On the flip side, sometimes those canned tomatoes can be a little acidic. If you taste that sharp tang at the end, just stir in a *tiny* pinch of white sugar—it miraculously cuts the acidity without making the whole dish taste sweet!

Serving Suggestions for One Pot Chili Mac And Cheese

This One Pot Chili Mac And Cheese is fantastic just scooped right out of the pot, but you know what takes it over the edge from good to absolutely legendary? The toppings! Chili deserves toppings, and so does cheese sauce, so we apply both generously. The key here is contrast. We want something cool, something crunchy, and something fresh to balance out all that rich, savory goodness.

Seriously, loading this up makes every bite an event. If you’re looking for another great addition to your dinner spread, you have to try my recipe for the best guacamole—it goes perfectly alongside any cheesy, spicy meal!

Classic Toppings for One Pot Chili Mac And Cheese

I always keep a few things ready for when I pull this off the stove. First, you need something cool and creamy, so either a big dollop of sour cream or even plain Greek yogurt works amazingly well to temper the heat. Next up, texture is crucial! You must have something crunchy. Crushed tortilla chips are the absolute best for adding that salty snap. Finally, don’t skip the fresh factor. Just a sprinkle of finely shredded green onions or maybe some fresh cilantro gives you that little lift of freshness that cuts through the richness of the cheese and beef.

Storage and Reheating One Pot Chili Mac And Cheese

I am always shocked at how quickly this disappears, but if you do manage to have any leftover One Pot Chili Mac And Cheese, saving it is super easy! Just make sure you plan for a little extra liquid when you bring it back to life the next day, because the elbow macaroni definitely soaks up all that gooey sauce in the fridge.

Storing Leftover One Pot Chili Mac And Cheese

Let the leftovers cool down just a little bit—maybe 15 minutes on the counter—and then transfer the rest into an airtight container. You don’t want any air getting to it once it’s chilled, or you’ll get that weird dry skin on top. It keeps perfectly well in the refrigerator for about 3 to 4 days. Honestly, though, I’ve never had it last that long!

Reheating Your One Pot Chili Mac And Cheese

This is the most important part. If you just microwave it cold, it’s going to be pretty stiff; the cheese seizes up and the pasta dries out. So, when you portion some out to reheat it either on the stove or in the microwave, you absolutely must remember to add a splash of liquid. I usually grab just a tablespoon or two of milk or extra beef broth—whatever I have handy—before I heat it up. Stir it gently while it warms, and that little bit of extra liquid gets absorbed, making the chili mac gooey and creamy again, just like it was on day one!

Frequently Asked Questions About One Pot Chili Mac And Cheese

I get so many great questions when people try this recipe for the first time! It makes total sense; a one-pot meal has its own little quirks. I’ve gathered the most common things people ask me about making the absolute best batch of this comfort food classic.

It’s amazing how versatile this dish is, too. If you are looking for something totally different but just as easy to whip up later in the week, maybe try checking out some quick mixer recipes to pair with dinner!

Can I make this One Pot Chili Mac And Cheese vegetarian?

Absolutely, you totally can! I’ve had friends make fantastic vegetarian versions. Since the broth and spices give you a lot of baseline flavor, you just need to swap out that ground beef. I highly recommend using a big can of brown or green lentils instead—they add great texture when simmered in the broth. Or, if you prefer something with more substance, a hearty mix of sauteed mushrooms and some plant-based crumbles works like a charm. Remember to still drain the beans well, even if you’re going meatless!

What type of macaroni works best for One Pot Chili Mac And Cheese?

The recipe originally calls for elbow macaroni, and that’s my number one recommendation because it’s the classic choice. It’s the perfect size to scoop up the sauce without getting lost. However, if you’re out of elbows, don’t stress! Small pasta shapes are your best friend here. Small shells work amazing because they trap some of that chili sauce inside, and even rotini noodles are a great substitute. Definitely avoid anything long like spaghetti, though; it gets way too unwieldy in a thick pot of chili!

How can I make this One Pot Chili Mac And Cheese thicker or thinner?

This is all about timing and managing that liquid! If you find your final product is just a little too soupy for your liking, just remove the lid during the last 3 to 5 minutes of the macaroni simmering time. Letting some of that moisture evaporate makes the sauce naturally thicken up as the starch concentrates. Now, if you want it thinner—maybe soupier like a hearty chili—you just wait until the very last step. After you take the pot off the heat and add the cheese, stir in an extra splash or two of milk or broth until it reaches your perfect consistency. Easy fix!

Estimated Nutritional Information for One Pot Chili Mac And Cheese

Let’s talk fuel for a second! Because this is such a hearty, satisfying meal, people often ask me about the nutrition facts. Look, this is pure comfort food, so it’s definitely not a diet salad, but it packs a serious punch in terms of protein to keep you full!

Here is the breakdown based on standard versions of these ingredients. Remember, this is just an estimate, because what I put in my pot might vary slightly depending on how much fat I drain off the beef or what brand of Ro-Tel I grab!

• Serving Size: 1 serving
• Calories: 550
• Fat: 25g
• Carbohydrates: 50g
• Protein: 35g

So you get a great balance of energy with those carbs and plenty of staying power from the 35 grams of protein! We’re talking real food here. If you’re watching sodium or fat, remember that draining that beef fat really helps, and using lower sodium broth can make a difference!

Share Your One Pot Chili Mac And Cheese Creations

Now that you’ve made it—and I hope your kitchen smells amazing right now—I really, truly want to hear about it! Sharing food is my favorite part of cooking, and that goes for online, too!

Did you stick to my exact recipe, or did you sneak in some smoked sausage or maybe try a blend of three different cheeses? Tell me everything!

Rate This Recipe and Tell Me What You Think

If you made my ultimate easy dinner and loved the ease of having zero dishes besides that one pot, please head back up and give this recipe a rating. Those little stars help other tired cooks find this recipe when they really need a simple comfort food win. Your feedback is gold to me, seriously!

Show Me Your Toppings!

And one last thing: post a picture! Tag me on social media when you serve up that creamy, cheesy bowl of goodness. I love seeing how everyone throws on their favorite toppings—maybe you’re a hot sauce purist, or maybe you go wild with green onions and crushed chips. I can’t wait to see your bowls of pure comfort!

If you ever want to reach out with a specific question or maybe suggest a recipe I should try next, you can always find my contact page right here: Drop Me a Line!

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