Easy Chili Mac (One-Pot Recipe)

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Chili mac is a tasty meal that brings together two comfort food favorites – chili and mac and cheese. It’s perfect for cold nights when you want something warm and filling. This one-pot chili mac recipe takes just 45 minutes from start to finish and serves 6 people.

The dish combines ground beef, pasta, beans, and cheese in a zesty tomato sauce. You’ll love how easy it is to make everything in a single pot. The flavors blend together as it cooks, creating a hearty meal your whole family will enjoy.

Exact Ingredients List

Here’s everything you’ll need to make this tasty chili mac:

For the Chili:

• 1 tablespoon olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1 bell pepper, diced
• 1 pound ground beef
• 1-2 tablespoons chili powder
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1 (28 oz) can crushed tomatoes
• 1 (8 oz) can tomato sauce
• 1 (14 oz) can kidney beans, drained and rinsed

For the Mac:

• 1 cup beef broth
• 8 oz uncooked elbow macaroni
• 1 cup shredded cheddar cheese (or Monterey Jack)
• 1 cup shredded mozzarella cheese
• Salt and pepper, to taste
• 1 (4 oz) can diced green chilies (optional)

You can adjust the chili powder to your liking. Start with 1 tablespoon if you’re not sure about the spice level. You can always add more later!

Remember, the green chilies are optional. They add a nice kick, but you can skip them if you prefer a milder dish.

Instructions

Heat olive oil in a big pot over medium heat. Add diced onion and cook until soft. Toss in garlic and bell pepper, cooking until you smell their yummy aroma.

Now, add ground beef. Break it up as it cooks. When it’s brown, mix in chili powder, cumin, and paprika. Stir for 1-2 minutes to wake up those spices!

Turn up the heat to medium-high. Pour in crushed tomatoes, tomato sauce, kidney beans, and beef broth. Let it bubble up. Add your macaroni, give it a good stir, and lower the heat back to medium. Let it simmer for 10-12 minutes, stirring now and then.

Once the pasta is cooked and the sauce is thick, take the pot off the heat. If you’re using green chilies, add them now. Sprinkle in cheese bit by bit, stirring until it’s all melty and gooey.

Add salt and pepper to taste. Serve it up hot! Top with extra cheese and sour cream if you like. Dig in and enjoy your tasty chili mac!

Possible Substitutes List & Recipe Variations

You can easily change up this chili mac recipe to suit your tastes or use what you have on hand. Try swapping ground turkey or chicken for the beef to make it lighter. Don’t have kidney beans? Use black beans or pinto beans instead.

For the pasta, any short shape works well. Try rotini, shells, or even small bowties. If you’re out of beef broth, chicken broth makes a good substitute.

Veggie lovers can add corn, zucchini, or carrots. For extra heat, toss in some jalapeños or use pepper jack cheese. No cheddar? Try colby or a Mexican cheese blend.

Make it veggie by using plant-based crumbles and veggie broth. For a creamier version, stir in a dollop of sour cream at the end.

You can also cook this in a slow cooker. Brown the meat first, then add everything except the pasta and cheese. Cook on low for 6-8 hours, adding the pasta in the last 30 minutes.

Tips, Tricks & Storing

For extra flavor, try adding a dash of smoked paprika or a pinch of cayenne pepper to your chili mac. You can also swap out the kidney beans for black beans or pinto beans if you prefer.

To make this dish even heartier, toss in some diced carrots or zucchini with the onions and peppers. This is a great way to sneak in more veggies!

If you like your chili mac extra cheesy, feel free to add more shredded cheese on top before serving. A dollop of sour cream or a sprinkle of fresh cilantro can also add a nice touch.

Got leftovers? Lucky you! Store your chili mac in an airtight container in the fridge for up to 4 days. When you’re ready to eat, just reheat it on the stove or in the microwave.

You can also freeze chili mac for up to 3 months. Just make sure to thaw it in the fridge overnight before reheating. Add a splash of water or broth if it seems dry.

Remember to stir your chili mac every few minutes while cooking to prevent the pasta from sticking to the bottom of the pot. This also helps the flavors mix well.