Oh my gosh, let me tell you about my absolute favorite weeknight lifesaver – this One Pot Chili Mac! It’s like someone took the coziest bowl of chili and gave it a big hug with cheesy macaroni. I can’t count how many times this recipe has saved me when the kids are hangry, the pantry’s looking bare, and I just need something hearty on the table fast. The best part? One pot means less cleanup (hallelujah!) and more time to actually enjoy your meal.
Why You’ll Love This One Pot Chili Mac
- Ready in 30 minutes flat – perfect for busy nights
- Just one pot to wash (my kind of cooking!)
- Packed with protein and flavor that keeps everyone coming back for seconds
- Customizable – make it spicy, mild, or cheesy depending on your mood
Ingredients for One Pot Chili Mac
Okay, let’s dig into what makes this chili mac magic happen! I’ve made this so many times I could probably recite the ingredients in my sleep, but here’s everything you’ll need – all simple stuff you might already have in your pantry. The beauty is in how these basic ingredients transform into something amazing together.
- 1 lb ground beef (or turkey if you’re feeling lean)
- 1 onion, diced (yellow works great)
- 2 cloves garlic, minced (fresh is best!)
- 1 bell pepper, diced (any color you like)
- 1 can (15 oz) diced tomatoes (don’t drain – that juice is liquid gold)
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (8 oz) tomato sauce (the plain kind)
- 2 cups beef broth (or chicken if that’s what you’ve got)
- 1 cup elbow macaroni (the classic choice, but any small pasta works)
- 1 tbsp chili powder (adjust to your heat preference)
- 1 tsp cumin (my secret flavor booster)
- 1 tsp paprika (smoked if you’re feeling fancy)
- Salt and pepper to taste (don’t skip tasting as you go!)
- 1 cup shredded cheddar cheese (optional but highly recommended)
How to Make One Pot Chili Mac
Alright, let’s get cooking! I promise this is so easy you’ll wonder why you ever bothered with complicated recipes. Just follow these simple steps and in no time, you’ll have a pot of pure comfort food magic.
- Brown that beef: Grab your favorite big pot (I use my trusty Dutch oven) and cook the ground beef over medium heat until it’s nice and browned, breaking it up as you go. Drain any excess grease if needed – but leave about a tablespoon for flavor!
- Sauté the veggies: Toss in the onion, garlic, and bell pepper. Cook them until they’re softened and smell amazing, about 3-4 minutes. This is when your kitchen starts smelling like heaven!
- Add the good stuff: Stir in the diced tomatoes (with their juices!), kidney beans, tomato sauce, beef broth, and all those wonderful spices. Give it a good mix and bring everything to a lively boil.
- Mac attack: Now add the macaroni and reduce the heat to a gentle simmer. Let it cook uncovered for 10-12 minutes, stirring occasionally, until the pasta is perfectly tender and the sauce has thickened up beautifully.
- Cheese please: Take it off the heat and if you’re going for the full comfort food experience (which you absolutely should), sprinkle that cheddar cheese on top and let it melt into gooey perfection.
Tips for Perfect One Pot Chili Mac
Here’s my hard-earned wisdom after making this a zillion times: Stir every few minutes to prevent sticking, especially toward the end. If it gets too thick, splash in more broth. Ground turkey works great if you prefer it! And don’t skip letting it sit for 5 minutes after cooking – it thickens up perfectly.
One Pot Chili Mac Variations
One of my favorite things about this recipe is how easily you can switch it up depending on what’s in your fridge or what mood strikes you. Here are some of my go-to twists when I’m feeling creative:
- Southwest style: Toss in a cup of corn (frozen works great) and swap cheddar for pepper jack cheese
- Vegetarian version: Skip the meat and add an extra can of beans – black beans are delicious here
- Extra hearty: Stir in a handful of cooked bacon bits right before serving for that smoky crunch
Serving Suggestions for One Pot Chili Mac
This chili mac is a meal all on its own, but oh boy does it love company! My family goes wild when I serve it with warm, crusty bread for dipping – those chewy bits soak up every last drop of sauce. A simple green salad with tangy vinaigrette cuts through the richness perfectly. On game nights, we pile our bowls high with tortilla chips for extra crunch. Honestly though? Sometimes we just eat it straight from the pot with big spoons and zero regrets!
Storing and Reheating One Pot Chili Mac
Listen, I know the idea of leftovers with this dish might seem crazy (it’s just that good!), but if you somehow have some, here’s how to keep it tasting amazing. Store it in an airtight container in the fridge – it’ll stay perfect for 3-4 days. When reheating, I prefer the stovetop with a splash of broth to bring back that saucy goodness, but the microwave works in a pinch (just stir every 30 seconds). Pro tip: This chili mac freezes beautifully for up to 3 months – portion it out before freezing for easy single servings!
One Pot Chili Mac Nutritional Information
Just so you know, these numbers can change based on your exact ingredients (like that extra handful of cheese I always add!). Per hearty 1-cup serving: about 350 calories, 12g fat, 22g protein, and 35g carbs. Not bad for a meal that tastes this indulgent!
One Pot Chili Mac FAQs
I get asked these questions all the time, so let me share what I’ve learned through trial and error (and many delicious bowls of chili mac)!
Can I freeze it? Absolutely! This chili mac freezes like a dream for up to 3 months. I like to portion it into single servings before freezing – makes for the easiest weeknight dinners when you’re in a pinch. Just thaw overnight in the fridge and reheat with a splash of broth to bring it back to life.
Can I use pasta shells? You bet! Shells, rotini, even penne work great – just keep an eye on the cook time since different shapes cook at different rates. Shells might need an extra minute or two to get perfectly tender.
Is it spicy? The beauty of this recipe is you’re the boss of the heat! Start with half the chili powder if you’re sensitive to spice, then taste and add more as you go. My kids like it mild, so I often go easy on the spices and let everyone add hot sauce at the table.
Share Your One Pot Chili Mac Experience
I’d love to hear how your chili mac turns out! Did you add any fun twists? Tag me on social or leave a comment below – nothing makes me happier than seeing your cozy dinner creations!
Print
30-Minute One Pot Chili Mac The Ultimate Comfort Food
- Total Time: 30 minutes
- Yield: 6 servings
- Diet: Low Lactose
Description
A hearty and easy one-pot meal combining chili and macaroni for a quick dinner.
Ingredients
- 1 lb ground beef
- 1 onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 1 can (15 oz) diced tomatoes
- 1 can (15 oz) kidney beans, drained
- 1 can (8 oz) tomato sauce
- 2 cups beef broth
- 1 cup elbow macaroni
- 1 tbsp chili powder
- 1 tsp cumin
- 1 tsp paprika
- Salt and pepper to taste
- 1 cup shredded cheddar cheese (optional)
Instructions
- Brown the ground beef in a large pot over medium heat.
- Add onion, garlic, and bell pepper. Cook until softened.
- Stir in diced tomatoes, kidney beans, tomato sauce, beef broth, and spices.
- Bring to a boil, then add macaroni.
- Reduce heat and simmer for 10-12 minutes until macaroni is tender.
- Top with shredded cheese if desired.
Notes
- You can substitute ground turkey for a leaner option.
- Add more broth if the mixture becomes too thick.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American