One Pot Chili Mac and Cheese

This Chili Mac and Cheese recipe combines the goodness of two of the best classic comfort dishes using one pot only in just 30 minutes. It is meaty, gooey, and perfectly spiced — the ideal weeknight dinner that you can enjoy all year round! You can even make this flavor-packed pasta dish in less time using your Instant Pot.

Nothing is more satisfying than homemade comfort food to go home to after a busy day. And when you are in the mood for something savory and filling, this recipe is exactly what you need to make! It is a mash-up of our all-time favorites: Chili and Mac and Cheese! You’ll enjoy all the cheesy delights of classic macaroni and cheese but with the added meatiness and appetizing punch of heat from the chili. It is a hearty, soul-warming meal that you will find yourself making again and again!

Why You’ll Love this One Pot Chili Mac and Cheese

• Quick and easy. It will only take you 30 minutes to make this using your stovetop — and even less if you are using your Instant Pot. Just sauté the aromatics, veggies, and beef, then stir in the rest of the ingredients to the pot (including the pasta), so no pre-cooking is required. You’ll have a delicious dinner on your table in no time!
• A simple and wholesome dish. This pasta dish is made using pantry staples and fresh ingredients. We do not use ready-made cheese sauce or bottled chili because it is super easy to make everything from scratch. It is a carb-loaded, protein-rich, family-friendly dish that is perfect for sharing.
• Ideal for meal prep. Since this chili with macaroni a freezer-friendly dish, you can make a big batch over the weekend and keep it chilled and ready for warming any time you are in the mood for good food! It' so convenient! Just place your portions in freezer bags, reheat and enjoy.
• Versatile and adaptable. You can make this chili macaroni and cheese as cheesy, beefy, and spicy as you want it to be by tweaking the measurements to your liking. The ingredients are easy to find, but can also be easily substituted with what you have on hand. Have fun with it by sprucing it up with simple add-ons too. It is also very easy to modify to fit certain dietary needs. It can be adapted for vegetarians and vegans, and be made gluten-free as well.

Ingredient Notes

To make this quick and easy One Pot Chili Mac and Cheese, you will need the following ingredients (full measurements in the recipe card below):

• oil - I used avocado oil but feel free to use other neutral oils like canola or sunflower.
• aromatics - you will need red onion, garlic, and red bell pepper to make the savory chili base.
• ground beef - use an 80/20 meat-to-fat ratio for best results. This will give you a meaty and less greasy sauce. If you are looking for a lighter alternative, use ground chicken or ground turkey instead.
• spices - a combination of ground cumin, chili powder, smoked paprika, dried oregano, and salt will give your homemade chili the perfect balance of warm, spicy, and earthy flavor.
• fire-roasted diced tomatoes - using fire-roasted tomatoes gives the mac and cheese a hint of smokiness that makes it all the more delicious. However, if you do not have this, you can use regular diced tomatoes too.
• broth - you can use either chicken or beef broth for this recipe. It is easier to buy them and there are a lot of great brands that sell organic, low-sodium broth nowadays. Or you can make one from scratch using our Bone Broth recipe.
• red kidney beans - rinsed and drained. Pinto and black beans are also great for this recipe.
• elbow macaroni pasta - no pre-boiling needed at all — just throw the dry noodles into the pot. Althrough elbow macaroni is used for classic mac and cheese, you can also use other tubular noodles like ziti and penne or shells like orecchiette or conchigliette.
• shredded cheddar cheese - cheddar gives the pasta sauce an amazing cheesy flavor and melty, gooey texture! Monterey Jack and mozzarella are great options too, or you can use a combination of different cheeses.

You will also need measuring cups and spoons and a large cooking pot. We used our 4 quart Dutch oven.

How to Make the Best One Pot Chili Mac and Cheese

You can cook this one pot chili mac and cheese on the stove or in an Instant Pot. We're included step-by-step instructions for both methods. To cook this on the stove:

1. Cook beef. Heat oil in a 4 quart Dutch oven or a large pot over medium-high heat until the hot oil is sizzling, about 1 minute. Add ground beef and cook for 5-7 minutes until browned, stirring well. Use a spatula to break up the beef into small pieces.
2. Sauté aromatics. Add onion, garlic and bell pepper. Sauté until tender, about 2-3 minutes.

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3. Add seasoning. Stir in the all the seasoning, including salt, cumin, chili powder, paprika, and oregano. Mix until well combined.
4. Add soup base. Add diced tomatoes, broth, and kidney beans. Stir well and bring it to a boil, about 5 minutes.
5. Add pasta. Add pasta and mix well to incorporate it in. Cover the lid and cook until the pasta is al dente, about 10 minutes (or according to package instructions).

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6. Stir in cheese. Turn off the heat and stir in the cheese. Mix until it is melted, about 2 minutes.
7. Serve. Sprinkle fresh parsley on top (if desired) and serve immediately.

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How to Cook Chili Mac and Cheese in an Instant Pot

1. Cook beef. On the Instant Pot, turn the Sauté function on high. Add oil and heat until the hot oil is sizzling, about 1 minute. Add ground beef and cook for 5-7 minutes until browned, stirring well. Use a spatula to break up the beef into small pieces.
2. Sauté aromatics. Add onion, garlic, and bell pepper. Sauté until tender, about 2-3 minutes.
3. Add remaining ingredients. Stir in the all the seasoning, including salt, cumin, chili powder, paprika, and oregano. Mix until well combined. Add diced tomatoes, broth, kidney beans, and pasta. Stir to incorporate.
4. Pressure cook. Seal the lid and turn the steam release knob to SEAL position. Pressure cook for 5-7 minutes. Once the time is up, quick release the remaining pressure by turning the steam release valve to the venting position.
5. Stir in cheese. Stir in cheese and serve immediately.

How to Serve

One pot chili mac and cheese is best served immediately while the sauce is warm and ooey-gooey! It goes great with a side of bread to wipe all the yummy sauce clean off the bowl. Try some of our favorites like:

• Pull-Apart Garlic Bread
• Rosemary Garlic Focaccia Bread
• Garlic Breadsticks

A serving of fresh salad to balance all the robust savory and spicy taste would also not go amiss. A Mexican Caesar Salad, a sweet and refreshing Strawberry Avocado Salad or a zesty Lemon Kale Salad would make an awesome accompaniment to this pasta.

Frequently Asked Questions

Storing and Freezing Instructions

If you have leftovers or are planning to store portions for your weekly meal prep, allow the Chili Mac and Cheese to cool down before transferring it to a lidded container.

How to Store

If you are planning to eat it in the next few days, place it in an airtight container in the fridge for up to 4 days.

How to Reheat

Reheat for 30 seconds to a minute (depending on portion size) using your microwave. You can also reheat it on the stovetop over medium-low heat until warmed through. Add a splash of water if the mac and cheese has thickened too much when stored.

How to Freeze

Use a freezer-friendly bag or airtight container and keep the pasta frozen for up to three months. Make sure to write the storage date so you know up until when it is good to consume. Thaw in the fridge overnight and warm in the microwave or stovetop before serving.

More Mac and Cheese Recipes

• Stovetop Mac and Cheese with White Cheddar
• Baked Mac and Cheese
• Butternut Squash Mac and Cheese
• Brie Mac and Cheese
• Fried Mac and Cheese Balls

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