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:
- 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.
- Sauté aromatics. Add onion, garlic and bell pepper. Sauté until tender, about 2-3 minutes.
- Add seasoning. Stir in the all the seasoning, including salt, cumin, chili powder, paprika, and oregano. Mix until well combined.
- Add soup base. Add diced tomatoes, broth, and kidney beans. Stir well and bring it to a boil, about 5 minutes.
- 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).
- Stir in cheese. Turn off the heat and stir in the cheese. Mix until it is melted, about 2 minutes.
- Serve. Sprinkle fresh parsley on top (if desired) and serve immediately.
How to Cook Chili Mac and Cheese in an Instant Pot
- 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.
- Sauté aromatics. Add onion, garlic, and bell pepper. Sauté until tender, about 2-3 minutes.
- 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.
- 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.
- Stir in cheese. Stir in cheese and serve immediately.
Recipe Variations
- Make it meatier! Aside from ground beef, you can also add bacon, sliced sausages, or ham to make it heftier. Your kids would go bonkers if you add hotdogs too!
- Go vegetarian or vegan. If you are having plant-eaters over for dinner, you can simply omit the beef and use vegetable broth. Beans are actually one of the best plant proteins, so you will still enjoy a hearty dish without the meat. To make it wholly vegan, use vegan cheddar cheese.
- Gluten-free chili mac and cheese. All the ingredients used are free of gluten except the pasta. Use a certified gluten-free macaroni pasta brand instead.
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:
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.
One Pot Chili Mac and Cheese Tips and Tricks
- How to perfectly brown beef: For perfectly browned beef, make sure it is at room temperature before cooking. Once it is in the pot, break them into smaller pieces and distribute them evenly on the surface. Allow it to cook without stirring for a few minutes. Only stir once you see the edges becoming brown and crisp.
- Pasta cooking tip: Pasta typically takes about 10 minutes to cook until al dente. However, check on the package instruction when cooking the pasta. Make sure to not overcook it because it will turn mushy and unappetizing.
- How to change the consistency: If the pasta sauce becomes too thick after boiling the pasta, add more broth to make it thinner. Take note that it will further thicken on the cheese is added and melted.
Frequently Asked Questions
Yes, you can, however, ready-mix pasta sauces already have spices and herbs included so make sure to adjust the recipe accordingly.
I sprinkled freshly chopped parsley (optional) before serving to give it a touch of freshness and color. You can also use chives, cilantro, or green onions if you please. You can have fun with toppings too! A dollop of sour cream or yogurt, more cheese, and a sprinkling of crushed chips, tortilla strips, or jalapeno rounds would be awesome!
If your kids are not into spicy food (most are probably not), you can reduce the amount of chili powder. Or you can try our Homemade Hamburger Helper recipe instead. You will still get the same meaty and cheesy mac and cheese, but not the hot spices that are included in this recipe.
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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One Pot Chili Mac and Cheese
- Total Time: 40 minutes
- Yield: 6-8 servings
Description
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.
Ingredients
- 1 tablespoon avocado oil
- 1 pound ground beef
- 1 medium red onion, diced
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 teaspoon salt
- ½ teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- 1 teaspoon dried oregano
- 2 (14.5 ounce) cans fire-roasted diced tomatoes
- 3 cups chicken broth or beef broth
- 1 (15 ounce) can red kidney beans, rinsed and drained
- 2 cups dry elbow macaroni pasta
- 2 cups cheddar cheese
Instructions
You can cook this one pot chili mac and cheese on the stove or in an Instant Pot.
To cook on the stove:
- 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.
- Add onion, garlic and bell pepper. Sauté until tender, about 2-3 minutes.
- Stir in the all the seasoning, including salt, cumin, chili powder, paprika, and oregano. Mix until well combined.
- Add diced tomatoes, broth, and kidney beans. Stir well and bring it to a boil, about 5 minutes.
- 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).
- Turn off the heat and stir in the cheese. Mix until it is melted, about 2 minutes.
- Sprinkle fresh parsley on top (if desired) and serve immediately.
To cook in an instant pot:
- 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.
- Add onion, garlic, and bell pepper. Sauté until tender, about 2-3 minutes.
- 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.
- 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.
- Stir in cheese and serve immediately.
Notes
How to store: 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. 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.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Pasta
- Method: One Pot
- Cuisine: American
Keywords: one pot chili mac and cheese, chili mac and cheese, mac and cheese with chili, chili with macaroni
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April says
Such a warm and fulfilling meal! Loved it.
Completed this for the December cooking challenge.