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One Pot Chili Mac

By Martis Guleryan Updated

In short: Brown ground beef with onion and chili spices, add tomatoes, beans, broth and dry elbow macaroni, and simmer about 12 minutes until the pasta is tender. Stir in cheddar. Ready in about 35 minutes in one pot and serves 6.

  • 35 min
  • 6 servings
  • Easy
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Cheesy chili mac with ground beef, kidney beans and elbow macaroni in a sage green Dutch oven under melted cheddar
Illustrative AI-generated photo.

Why you’ll love this recipe

Chili mac is what happens when a pot of chili and a box of macaroni meet halfway. Cooking the pasta in the chili means it soaks up the spices, and the starch it releases thickens the sauce without any flour.

  • One pot from start to finish.
  • About 35 minutes on the stove.
  • Pantry staples — canned tomatoes, beans, pasta and ground beef.

How one-pot pasta works

When you cook pasta directly in a sauce, the liquid has two jobs: it has to hydrate the noodles and still leave enough behind to coat them. For 8 ounces of dry elbow macaroni, about 3 cups of broth plus the juices from the canned tomatoes is the right range.

Keep the pot at a steady simmer, not a hard boil, so the liquid does not evaporate before the pasta is tender. Cover it to hold in moisture, and stir every few minutes, because the released starch makes the bottom prone to sticking. If the pasta is still firm when the liquid runs low, add hot broth a splash at a time.

Ingredient substitutions

Instead ofYou can use
Kidney beansBlack beans or pinto beans, drained and rinsed.
Ground beefGround turkey, cooked to 165°F (74°C).
Elbow macaroniSmall shells or cavatappi. Check the package time and adjust the simmer.
A bowl of chili mac topped with cheddar, sour cream and green onions

One Pot Chili Mac

Prep
10 min
Cook
25 min
Total
35 min

Ingredients

Servings
6 servings

Chili base

Pasta and cheese

Metric weights use ingredient-specific densities from King Arthur Baking — Ingredient Weight Chart. For baking, weighing is more accurate than cups.

Instructions

Tap a step number to mark it done.

  1. Step 1: Brown the beef

    Heat a 5- to 6-quart Dutch oven over medium-high heat. Cook the beef and onion 7–8 minutes, breaking up the meat, until no pink remains and it reaches 160°F (71°C). Drain off excess fat.

  2. Step 2: Bloom the spices

    Add the garlic, chili powder, cumin, smoked paprika and salt and stir for 1 minute until fragrant.

    Tip: Toasting the spices in the hot fat for a minute brings out much more flavor than stirring them into the liquid.

  3. Step 3: Add the liquids

    Stir in the diced tomatoes with their juices, tomato sauce, kidney beans and broth. Scrape the bottom of the pot and bring to a boil.

  4. Step 4: Cook the macaroni

    Stir in the dry macaroni. Reduce the heat to medium, cover, and simmer 10–12 minutes, stirring every few minutes, until the pasta is tender and most of the liquid is absorbed.

    Tip: Stir all the way to the bottom each time. Starchy pasta sauces stick quickly in the last few minutes.

  5. Step 5: Add the cheese

    Take the pot off the heat. Stir in 1 cup of the cheddar until melted, then sprinkle the remaining ½ cup on top and cover for 2 minutes to melt. Serve with green onions and sour cream.

Equipment

Tips for the best results

  • Shred your own cheddar from a block. It melts more smoothly than pre-shredded cheese.
  • The pasta keeps absorbing liquid as it sits. Add a splash of broth before serving if it gets too thick.
  • For milder chili mac for kids, cut the chili powder to 1 tablespoon and pass hot sauce at the table.

Storage, reheating and freezing

Refrigerator
Store in an airtight container in the refrigerator for 3–4 days. Refrigerate within 2 hours of cooking.
Reheating
Reheat in a saucepan over medium-low heat with a splash of broth or water, stirring, until it reaches 165°F (74°C). In the microwave, stir every minute.
Freezing
Freezes for up to 3 months, though the pasta softens. Thaw in the refrigerator overnight and reheat with extra liquid.

Frequently asked questions

Can I cook the macaroni separately?

Yes. Boil it until just al dente, drain, and stir it into the chili with only 1 cup of broth. The one-pot method saves a pot and lets the pasta absorb more flavor.

Is chili mac spicy?

Mildly. Most US chili powders are a mild blend. Add a pinch of cayenne or a chopped jalapeño with the onion if you want more heat.

Why is my chili mac dry?

Pasta brands absorb liquid differently and it keeps soaking up sauce as it sits. Add broth ¼ cup at a time until it is saucy again.

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Written by Martis Guleryan

Martis Guleryan is the founder of Joyful Home Cooking and writes and edits the recipes and cooking guides on the site, with a focus on easy weeknight dinners, family-friendly baking and clear, practical steps.

Published , last updated . Read our editorial policy.

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