Weeknights can be hectic, and finding a dish that’s both easy to prepare and packed with flavor feels like striking gold. That’s where my One-Pot Chili Mac and Cheese comes in! It’s the perfect balance of comfort food meets bold chili flavors—all without the hassle of multiple pots and pans.
Why You’ll Love This Dish
- One-Pot Wonder: No one has time for extra dishes after a busy day. This recipe keeps it simple—one pot for cooking, serving, and cleaning.
- Bold Chili Flavors: With hearty spices, ground beef, beans, and a touch of heat, this isn’t your average mac and cheese. The chili-inspired flavors take it to the next level.
- Customizable Toppings: Serve it plain or load it up with fresh garnishes like chopped cilantro, jalapeños, tomatoes, or even avocado. Everyone at the table can make it their own!
Weeknight-Friendly, Crowd-Pleasing
This dish comes together in about 30 minutes, making it perfect for those nights when you need dinner on the table fast but still want something satisfying. The pasta cooks right in the chili base, soaking up all the smoky, savory flavors. And just when you think it can’t get any better, melty cheese gets folded in, with more sprinkled on top for that gooey finish everyone loves.
Comfort Food with a Twist
What I love most about this recipe is how it takes two classics—chili and mac and cheese—and combines them into a single, satisfying meal. It’s filling enough to stand on its own, but you can also pair it with a simple green salad or cornbread for a full spread.
Make It Yours
This dish is incredibly versatile! Swap out the ground beef for turkey, use your favorite type of beans, or adjust the spice level to suit your family’s preferences. It’s hearty, flavorful, and destined to become a weeknight staple in your household.
Give this One-Pot Chili Mac and Cheese a try, and I promise it’ll be your go-to when you’re craving something quick, easy, and absolutely delicious. Let me know how it turns out—I’d love to hear how you made it your own!
The Ultimate One-Pot Chili Mac and Cheese for Busy Weeknights
Ingredients
1 tbsp oil
1 onion, chopped
1 bell pepper, chopped
½ tsp red pepper flakes (optional for heat)
1 lb ground beef
2 tbsp tomato paste
3 garlic cloves, minced or pressed
1 tbsp chili powder
14 oz can crushed tomatoes or tomato sauce
14 oz can red kidney beans, rinsed and drained
3½ cups beef or chicken stock
¾ tsp kosher salt (plus more to taste)
½ tsp black pepper
1 tsp dried oregano
1/2 tsp dried thyme
1 tsp sugar
1 TBSP soy sauce
1/3 cup frozen corn
12 oz short pasta (elbow macaroni or similar)
2 cups shredded cheese (cheddar, Monterey Jack, or a blend)
For garnish: ¼ cup chopped cilantro or green onions, sliced jalapeños, diced tomatoes, avocado
Directions
- Sauté the Veggies:
Heat oil in a large skillet or Dutch oven over medium heat. Add the chopped onion, bell pepper, and red pepper flakes. Sauté for 2–3 minutes until softened. - Cook the Beef:
Add the ground beef, breaking it up as it cooks. Season with salt and pepper. Cook until browned. - Add Flavor:
Stir in the tomato paste and cook for 1–2 minutes to deepen the flavor. Add the garlic and cook for another 30 seconds. - Build the Chili Base:
Mix in the chili powder, crushed tomatoes, kidney beans, soy sauce, sugar, and beef stock. - Add Pasta & Simmer:
Stir in the pasta and bring the mixture to a simmer. Cook uncovered for 12–14 minutes, stirring occasionally, until the pasta is al dente and the sauce has thickened. Do not overcook the pasta here, it's still going to sit in the hot sauce for a while, so don't cook much more than al dente. - Cheesy Finish:
Turn off the heat. Stir in half of the shredded cheese to make it cheesy. - Melt the Cheese:
Sprinkle the remaining cheese over the top. Cover the pot with a lid and let it sit for 2–3 minutes until the cheese melts. - Garnish & Serve:
Top with chopped cilantro or green onions, and garnish with jalapeños, diced tomatoes, and avocado if desired.
Notes
- Hearty, cheesy, and full of bold chili flavors—all made in one pot!
