Chili Mac (One Pot Recipe)

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 it’s absolutely devoured by my family, kids included. I love being able to take weeknight meals to another level with this one pot chili mac recipe. It’s so easy to make in just one pot, and it’s ready to serve in 30 minutes.

What’s in this 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!

• Onions + Garlic: Add rich, earthy flavor.
• Seasonings: White and black pepper, and cumin. Add other seasonings or spices as desired.
• Ground Beef: Substitute ground chicken or turkey if you like.
• Chicken Broth: Or substitute beef or veggie stock.
• Tomatoes: We like fire-roasted diced tomatoes, but you can use any can of diced or chunky tomatoes.
• Beans: Pinto and chili beans are great, but you can substitute black beans or another type.
• Macaroni Noodles: You can use any short-shaped pasta.
• Cheese: Shredded cheddar cheese finishes off the chili mac. Add another type, like Monterey Jack or Pepper Jack.

Variations on Chili Mac and Cheese

This one-pot chili mac is delicious exactly as it is, but when we are in the mood for a change, here’s what we love to do.

• No Beans: If you want more of a saucy, beefy mac and cheese, just skip the beans. The rest of the recipe won’t change.
• Spicy: If you like spice, add in some chili powder with the rest of the seasonings.
• Mexican: Make a Mexican-inspired version by adding pepper jack cheese and taco seasoning.
• More Veggies: Add in other vegetables (like broccoli bits, peppers, or mushrooms) when you add the beef.
• Dairy-Free: You can still have a hearty chili mac without the cheese! Just skip it at the end.

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How to Store and Reheat

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.

How to Freeze

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

Serving Suggestions

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

Notes from the Test Kitchen

I absolutely love the simple seasoning blend in this recipe, but if you’re looking for a little more spice, try adding chili seasoning!

Recipe Card

One Pot Chili Mac Recipe

4.65 from 125 votes

Prep: 10 minutes mins

Cook: 20 minutes mins

Total: 30 minutes mins

Servings: 6 bowls

Author: Becky Hardin

Print Rate Pin

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 so easy to make in just one pot, and it's 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
• ▢ 32 ounces low-sodium chicken broth
• ▢ 14.5 ounces fire roasted diced tomatoes (1 can)
• ▢ 1 cup cooked pinto beans
• ▢ 1 cup cooked chili beans
• ▢ 10 ounces dry macaroni noodles (⅝ box)
• ▢ 1 cup freshly shredded cheddar cheese
• ▢ Fresh parsley optional, for garnish

Cook ModePrevent your screen from going dark

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

Video

Becky’s Tips

• Make this chili mac in a dutch oven or heavy bottomed pan. It will distribute the heat more evenly.
• Make sure that the macaroni is fully cooked before taking the pan off of the heat.
• Reheat the chili mac on the stovetop, or in the microwave for about 3 to 4 minutes.
• If making ahead of time, make sure it’s fully cooled before storing.

Storage: Store chili mac in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months.

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.

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

More Hearty Dinner Recipes To Try

• American Goulash
• Creamy White Chicken Chili
• Crockpot Chicken and Rice
• Cowboy Stew
• Homemade Beefaroni
• Stuffed Shells with Meat
• Turkey Rice Casserole
• Crockpot Chicken and Dumplings
• Hamburger Casserole