Chili Mac (One Pot Recipe)

By Becky Hardin

Updated Jun 12, 2025

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Chili Mac is a hearty, delicious dish filled with ground beef, noodles, cheese, beans, and so much more. I make this on chilly nights, and my family absolutely devours it, kids included. I love being able to take weeknight meals to another level with this one-pot chili mac recipe. It’s easy to prepare and ready to serve in 30 minutes.

Chili Mac Recipe

This easy, cheesy dinner is so hearty and comforting. I’ve filled it with beans, ground beef, cheese, macaroni, and lots of other good stuff. This has quickly become a family favorite in our house.

Though this one-pot chili mac is delicious exactly as it is, when we are in the mood for a change, I sometimes skip the beans, add more spice, use Mexican seasonings, or add more veggies. Anyway I modify this recipe, it always turns out delicious.

Recipe Card

One Pot Chili Mac Recipe

4.65 from 126 votes

Prep: 10 minutes mins

Cook: 20 minutes mins

Total: 30 minutes mins

Servings: 6 bowls

Author: Becky Hardin

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Chili Mac is a hearty, delicious dish filled with ground beef, noodles, cheese, beans, and so much more. Now you can take your weeknight meals to another level with this one-pot chili mac recipe! It's easy to make and ready to serve in 30 minutes.

Step-by-step photos can be seen below the recipe card.

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Equipment

• Dutch Oven

Ingredients 

1x2x3x

• ▢ 1 tablespoon olive oil
• ▢ 2 tablespoons minced garlic
• ▢ 1 onion diced
• ▢ 1 teaspoon ground black pepper
• ▢ 1 teaspoon ground cumin
• ▢ 1 teaspoon ground white pepper
• ▢ 1 pound lean ground beef or try ground chicken or turkey
• ▢ 32 ounces low-sodium chicken broth beef or veggie also work
• ▢ 14.5 ounces fire roasted diced tomatoes (1 can)
• ▢ 1 cup cooked pinto beans black beans or any bean will work
• ▢ 1 cup cooked chili beans
• ▢ 10 ounces dry macaroni noodles (⅝ box), or any short shaped pasta
• ▢ 1 cup freshly shredded cheddar cheese Monterey Jack or cheddar Jack are good alternatives
• ▢ Fresh parsley optional, for garnish

Instructions 

• In a medium pot, add the olive oil, garlic, and diced onion and sauté for 2 minutes.
  1 tablespoon olive oil, 1 onion, 2 tablespoons minced garlic
• Add seasonings and ground beef and cook until brown, about 4-5 minutes.
  1 teaspoon ground black pepper, 1 teaspoon ground cumin, 1 teaspoon ground white pepper, 1 pound lean ground beef
• Stir in the chicken broth, diced tomatoes, pinto beans and chili beans. Bring the mixture to a simmer, stirring frequently.
  32 ounces low-sodium chicken broth, 14.5 ounces fire roasted diced tomatoes, 1 cup cooked pinto beans, 1 cup cooked chili beans
• Once the mixture is simmering, add in the macaroni noodles and bring to a boil. Once the mixture is boiling, reduce back to a simmer and cook for 12-15 minutes, or until noodles are fully cooked.
  10 ounces dry macaroni noodles
• Remove from heat, top with cheese, and let it rest (do not stir) until the cheese is melted. About 3 minutes.
  1 cup freshly shredded cheddar cheese
• Scoop into bowls and sprinkle with extra cheese if desired and garnish with fresh parsley.
  Fresh parsley

Becky’s Tips

• Make this chili mac in a Dutch oven or heavy-bottomed pan. It will distribute the heat more evenly.
• I absolutely love the simple seasoning blend in this recipe, but if you’re looking for a little more spice, try adding chili seasoning!

Serving: 1bowlCalories: 554kcalCarbohydrates: 55gProtein: 32gFat: 22gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 70mgSodium: 711mgPotassium: 789mgFiber: 6gSugar: 6gVitamin A: 474IUVitamin C: 4mgCalcium: 222mgIron: 5mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this? Leave a comment!

How to Make Chili Mac Step by Step

Sauté the onion and garlic: In a medium pot, add 1 tablespoon of olive oil, 2 tablespoons of minced garlic, and 1 diced onion and sauté for 2 minutes.

Cook the beef: Add 1 teaspoon ground black pepper, 1 teaspoon ground cumin, 1 teaspoon ground white pepper, and 1 pound of lean ground beef and cook until brown, about 4-5 minutes.

Simmer the broth: Stir in the 32 ounces of chicken broth, 14.5 ounces (1 can) of fire roasted diced tomatoes, 1 cup of cooked pinto beans, and 1 cup of cooked chili beans. Bring the mixture to a simmer, stirring frequently.

Cook the noodles: Once the mixture is simmering, add in 10 ounces of macaroni noodles and bring to a boil. Once the mixture is boiling, reduce back to a simmer and cook for 12-15 minutes, or until noodles are fully cooked.

Add cheese: Remove from heat, top with 1 cup of shredded cheddar cheese, and let it rest (do not stir) until the cheese is melted, about 3 minutes.

Garnish and serve: Scoop into bowls and sprinkle with extra cheese if desired, and garnish with fresh parsley.

How to Store

Store leftover chili mac in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave in 30-second increments until warmed through or in a pot set over medium-low heat.

Freeze chili mac in an airtight container for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Serving Suggestions

I find this chili mac and cheese is a hearty meal all by itself. It’s a one-pot meal and a one-dish dinner! But a few extra toppings never hurt anyone. I always add a handful of corn or tortilla chips, sprinkle on more cheese, or add a dollop of sour cream. For a little heat, I’ll add sliced jalapeños or top with guacamole for a refreshing twist. I like to serve the chili mac with cornbread muffins to help scoop up any lingering bits.

more hearty dinners we love

Cowboy Stew

Beefaroni

Cheesy Mexican Stuffed Shells

Hamburger Casserole Recipe