One-Pot Chili Mac ‘n Cheese: The Ultimate Comfort Food

If you’re looking for a meal that checks all the boxes—easy, cheesy, hearty, and oh-so-delicious—then you’re in for a treat. Chili Mac ‘n Cheese is like a warm hug in a bowl, combining two iconic comfort foods: savory chili and creamy mac and cheese. And the best part? It’s all made in one pot, so you can spend less time cleaning up and more time enjoying this cozy dish.

Why You’ll Love This Chili Mac ‘n Cheese

🌟 One-Pot Wonder: Say goodbye to piles of dishes. Everything cooks in the same pot, which means less cleanup and more convenience.

🌟 Cheesy Goodness: With melted cheese stirred in and melted on top, every bite is creamy, dreamy perfection.

🌟 Hearty & Filling: The combo of ground beef, beans, pasta, and a flavorful chili base makes this a meal that satisfies even the biggest appetites.

Ingredients You’ll Need

Here’s what makes this Chili Mac ‘n Cheese extra special:

• Ground beef: For that hearty, savory base.
• Beans: Black or kidney beans add texture and protein.
• Pasta: Elbow macaroni is a classic, but feel free to swap for shells or penne.
• Tomatoes: A mix of diced tomatoes and tomato sauce for a rich chili flavor.
• Spices: Chili powder, cumin, paprika—classic chili vibes!
• Cheese: Sharp cheddar (or your favorite blend) for that gooey, melty finish.

How to Make It

1. Sauté the Flavor Base: Start by browning your ground beef in a large pot. Add diced onions and garlic to build that amazing flavor.
2. Chili Time: Stir in the spices, beans, diced tomatoes, and tomato sauce. Let it simmer to create a flavorful chili base.
3. Add the Pasta: Toss in the uncooked pasta and enough broth to cook it. Stir occasionally and let the magic happen as the pasta soaks up all those delicious chili flavors.
4. Cheese It Up: Once the pasta is tender, turn off the heat and stir in half the cheese until it’s beautifully creamy. Sprinkle the remaining cheese on top, cover the pot, and let it melt into cheesy perfection.
5. Serve & Enjoy: Grab a bowl and dig in! You can garnish with sour cream, green onions, or even a sprinkle of crushed tortilla chips for some crunch.

Pro Tips

🛑 Don’t Overcook the Pasta: Turn off the heat as soon as the pasta is just tender. It’ll finish cooking in the residual warmth, keeping it perfectly al dente.

🧀 Customize Your Cheese: While cheddar is classic, Monterey Jack or a spicy pepper jack are also amazing options.

🌶️ Spice It Up: Add some diced jalapeños or a pinch of cayenne if you like your chili with a kick!

Perfect for Any Occasion

Whether you’re hosting a game day, feeding a hungry family, or just craving something comforting on a chilly night, this Chili Mac ‘n Cheese delivers every time. It’s a guaranteed crowd-pleaser that’s as easy to whip up as it is to devour.

Chili Mac and Cheese

Homemade chili meets creamy mac and cheese to create the ultimate comfort food: Chili Mac 'n Cheese! It's insanely addictive and makes a perfect one-pot meal that’s ready in no time.

Print Recipe

Prep Time:15 minutes mins

Cook Time:32 minutes mins

Total Time:47 minutes mins

Ingredients

• 4 tbsp avocado oil
• 1 yellow onion diced
• 1 jalapeño pepper finely chopped (optional)
• 1 red bell pepper diced
• 4-6 garlic cloves minced
• 1 t dried parsley
• 3 tbsp chili powder
• 2 tsp cumin
• 1 tsp oregano
• 1 tsp kosher salt
• 1 tsp black pepper
• 1/4 tsp cayenne pepper
• 1 lb ground beef
• 14 oz diced tomatoes
• 1 1/4 Cup Water
• 1 1/4 Cup Tomato Juice
• 15 oz tomato sauce
• 16 oz kidney beans drained and rinsed
• 16 oz Chili beans mild or hot depending on desire
• 1 T brown sugar
• 1 packet sazon goya
• 1/2 t beef bouillon
• 1/2 t chicken bouillon
• 8 oz elbow macaroni pasta uncooked
• 2 cups shredded cheese

Instructions

• In a large skillet, heat oil. Once shimmering, add onion and peppers. Once they are becoming tender, add garlic, parsley, chili powder, oregano, and cumin. Allow to toast for about a minute or two.
• Add in ground beef and continue cooking until cooked through. Then add in beans, tomato juice, water, tomato sauce, and diced tomatoes.
• Mix everything well. Then add in brown sugar, sazon goya, and both bouillons. Bring to a simmer—salt and pepper to taste.
• Simmer for around 15-20 minutes.
• Add elbow macaroni, cover and cook for 9-12 minutes or until the macaroni is al dente.
• It should be nice and saucy but not super watery (check my vid on insta for the vibe). Turn off the heat but leave the pot on the stove. Mix in half the cheese until it’s melted and creamy. Give it a taste and adjust the salt and pepper if needed. Sprinkle the rest of the cheese on top, pop the lid on, and let it sit for about 2 minutes so the cheese melts. The sauce will thicken up a bit while it sits.

Servings: 8