Published: April 23, 2015Updated: January 3, 2022Author:Amy
Two favorite comfort foods come together in this super easy One Pot Chili Mac and Cheese the whole family will go crazy for!
We like to serve this with homemade garlic bread and a simple side salad for a complete meal.
One Pot Chili Mac and Cheese
What’s better than macaroni and cheese and chili? When you combine them! Put them together to make Chili Mac and you have one killer mash-up.
Not only does it taste great, but it only requires one pot and pantry staples. One of my favorite trifectas in cooking! Bonus, it comes together in 30 minutes for a satisfying meal. Leftovers are great the next day, too.
Here’s what you’ll need to make this chili mac recipe. (Scroll below to the printable recipe card for details and measurements.)
Ground beef – Lean ground beef 80/20, so there’s not excess fat.
Onion and Garlic – For aromatics and flavor.
Elbow macaroni pasta – Dry macaroni is used for mac n cheese, so that’s what we use here, but Ditalini would work, too.
Chicken broth – We prefer low-sodium to control the saltiness of the dish.
Pasta sauce – Use either traditional or marinara
Rotel – This is canned diced tomatoes with mild green chilis. Choose from mild, medium, or hot depending on your preference.
Chili beans – Canned chili beans. Do NOT rinse and drain them before adding them.
Cheddar cheese – Freshly shredded for optimal flavor.
Seasonings – Chili powder, cumin, salt, pepper, and fresh parsley
Olive oil – Used to sauté the vegetables.
What Goes with Chili Mac
With ground beef, pasta, and tomatoes, and beans, this dish is very filling on its own. But we usually enjoy it with a side salad and either homemade garlic bread, 7 Up Biscuits, or Dutch oven bread to round out the meal.
Storing Leftovers
If you’ve got leftovers, allow them to cool completely, then transfer to an airtight container and store in the refrigerator for up to 3 days. The noodles will absorb a lot of the liquid and tend to get mushy once defrosted, so freezing leftovers is not our preference, but you can. Transfer to a freezer-safe container and freeze for up to 2 months. Thaw overnight in the fridge and reheat in the microwave.
More One Pot Meals:
Rice and Beans
Pasta e Ceci
Easy Jambalaya
Minestrone Soup
Mexican Rice Skillet
Broccoli and Bacon Pasta
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full onTikTok,Facebook,Instagram,Pinterest, andYouTube!
Chili Mac
5 from 1 Rating
Two favorite comfort foods come together in this super easy, one-pot Chili Mac dish that the whole family will go crazy for!
10ouncecan mild diced tomatoes with mild green chilis
16ouncecan mild chili beans(do not drain or rinse)
1teaspoonchili powder
1teaspooncumin
1 1/2cupsuncooked elbow macaroni pasta
3/4cupshredded cheddar cheese
1/4cupchopped fresh parsley
Instructions
Heat olive oil in a large Dutch oven or pot over medium-high. Add onion, garlic, and beef; cook until browned, breaking up into crumbles, stirring frequently, about 3 minutes. Season with salt and pepper to taste. Drain excess fat.
Stir in chicken broth, pasta sauce, diced tomatoes with mild green chilis, beans, chili powder, and cumin. Season with a bit more salt and pepper, to taste.
Bring to a boil and stir in pasta; cover, reduce heat to a simmer and cook until pasta is al dente, about 14 minutes, stirring a couple times near the end to prevent sticking.
Remove from heat. Stir in the cheese and parsley.
Serve immediately, garnished with additional cheese and parsley, if desired.
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Other Notes
Course: Main Course
Cuisine: American
Keyword: Chili Mac, Chili Mac Recipe
Did you make this recipe?Snap a picture and mention @bellyfullblog!
What's the Difference Between Chili Mac and Goulash? Chili mac is very similar to American goulash — a one-pot meal made with ground beef, pasta, tomato sauce, and cheese. American goulash, however, doesn't call for evaporated milk, and also isn't made with beans.
This is a hearty meal on its own, but I love serving it with some cornbread. It would also go well with a side salad or even some biscuits! To make The Best One-Pot Chili Mac Recipe, start by browning your ground beef with the onion and garlic.
Add chili powder, cocoa, and tomato paste; cook until fragrant, about 2 minutes more. Add tomatoes, broth, and cooked beef. Bring to a boil, then reduce heat to medium-low and simmer, partially covered, until thickened slightly, 25 to 30 minutes. Season with salt and pepper; serve with sour cream and chives.
If you want more of a smoky flavor, add cumin, Spanish paprika, ancho chili powder, or a combination. If you are looking for more heat, add cayenne, crushed red pepper, or Hungarian paprika. If it's too spicy add a little brown sugar and some sweet paprika.
Chili cooks low and slow, so you need enough liquid to tenderize the meat and keep everything from drying out. That liquid should also add flavor to the chili, so use chicken, beef, or vegetable stock, or beer.
American Chop Suey (Macaroni, Beef, and Cheese Skillet Casserole) Recipe. Beefaroni, chili mac, Johnny Marzetti: whatever you call it, this stuff is delicious.
Luckily, there isn't a right or wrong answer. Beef broth adds a hearty, robust flavor, while chicken broth brings a lighter, more delicate taste. Veggie broth or organic mushroom broth is a great option for those who prefer a plant-based chili.
It is a common dish in the cuisine of the Midwestern United States, and is also popular in other areas of the United States. Several variations of the dish exist, and prepared canned and boxed versions also exist. It can be a relatively inexpensive dish to prepare, and has been described as a comfort food.
On the table in just over 20 minutes, made with beef mince, pasta, beans, canned tomatoes, everyday spices, and some kind of cheese, it's sinfully scrumptious!
For instance, if your chili is beefy and heavy on red peppers, a full-bodied red wine like Cabernet Sauvignon or Merlot would be the best choice, but if your chili includes lighter ingredients like chicken and white beans, look for a white wine with bright acidity like Pinot Gris or Chardonnay.
I like to give my chili a little more complexity, so I'll often add canned chipotle chili peppers, a touch of cinnamon or Chinese 5 spice, chocolate and cilantro or coriander. A few other flavor boosting ingredients could be: smoked sausage, grilled corn kernels, coffee, beer or roasted tomatoes.
Canned tomatoes with green chiles, chili powder, ground black pepper and cayenne all add varying amounts of heat to the chili. If you want to really turn things up, use hot chili powder and the full amount of cayenne pepper. Also, make sure your spices are fresh.
Although canned chili will already have some seasonings, fresh herbs and spices will add bolder flavor. You can upgrade your chili using ingredients you likely already have on your spice rack, such as chili powder, ground cumin, onion powder, garlic powder, smoked paprika, and cayenne pepper.
Change up the beans. Use black beans, pintos, or a combination of beans to give more flavor. Cook the chili! If you don't cook it long enough (or put in a pressure cooker to speed up the process), it won't taste quite right.
Introduction: My name is Edwin Metz, I am a fair, energetic, helpful, brave, outstanding, nice, helpful person who loves writing and wants to share my knowledge and understanding with you.
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