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a pot of chili mac next to a plate

One Pot Chili Mac

Course: Main Course
Cuisine: American, Mexican
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6 bowls
Calories: 554kcal
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.
Print Recipe


  • 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 store-bought or homemade
  • 14.5 ounces canned 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 shredded cheddar cheese
  • Fresh parsley optional, for garnish


  • 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 canned 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 shredded cheddar cheese
  • Scoop into bowls and sprinkle with extra cheese if desired and garnish with fresh parsley.
    Fresh parsley



  • 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.
  • Store leftovers in the fridge, covered, for 3-4 days.
  • 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.
  • You can also freeze chili mac for up to 3 months.


Serving: 1bowl | Calories: 554kcal | Carbohydrates: 55g | Protein: 32g | Fat: 22g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 70mg | Sodium: 711mg | Potassium: 789mg | Fiber: 6g | Sugar: 6g | Vitamin A: 474IU | Vitamin C: 4mg | Calcium: 222mg | Iron: 5mg