The Best Chili Mac Recipe: Easy & Made in One Pot!

I love this Chili Mac so much! It’s pure comfort food—rich, cheesy, and packed with bold chili flavor—all made in one pot with minimal effort! The best part? My picky 4-year-old and my even pickier 13-year-old gobble it up every time (which is basically a miracle!). It’s a total keeper in our house, and I just know y’all are gonna love how crazy easy and insanely delicious this recipe is!

Chili Mac

This one pot chili mac is a recipe that I’ve been intending to share with you for quite some time now.

I’m thrilled that I’ve finally gotten around to it because this recipe is phenomenal. Plus it’s super duper easy.

The whole family just loves this meal, and that’s saying a lot when you have picky children!

This one-pot meal is the perfect way to enjoy two favorite comfort foods in one dish: chili AND mac and cheese!

My favorite thing about this dish is that it cooks entirely in just one pot which makes the cleanup easy too.

Why You’ll Love Chili Mac

• One Pot Meal: Everything cooks in one pot, which means less dishes to wash.
• Quick and Easy: No need for hard-to-find ingredients or a long cooking time. Just brown the ground beef, toss everything in, and let it simmer.
• Comfort Food: It’s got the heartiness of warm homemade chili and all the cheesy goodness of mac and cheese.
• Feeds a Crowd: Whether you’re cooking for a big family meal or meal prepping for the week, this recipe makes plenty!

Ingredients for Chili Mac

• Ground Beef: Use lean ground beef (or ground turkey if you want a lighter option).
• Yellow Onions: These add a little sweetness and depth to the dish.
• Garlic Cloves: Fresh cloves of garlic bring a nice kick to the chili
• Chicken Broth: This gives the dish a rich base and helps cook the elbow macaroni.
• Diced Tomatoes with Green Chilies: A can of diced tomatoes with green chilies adds a little heat and tang.
• Kidney Beans: Can’t have chili without beans, right? Be sure to drain and rinse them.
• Chili Powder: Gives it the classic chili flavor.
• Cumin: A must-have for a warm, smoky, chili-style taste.
• Salt & Black Pepper to Taste: Start with a little, then adjust to taste as you go.
• Uncooked Elbow Macaroni: This is the perfect way to turn chili into a homemade Hamburger Helper-style dish.
• Shredded Cheddar Cheese: The sharpness of the cheddar adds great cheesy flavors to this recipe.
• Chopped Parsley (Optional): A sprinkle of parsley parsley adds a little color and freshness.

How to Make Chili Mac

Brown the Meat and Veggies: Heat a large pot or Dutch oven over medium-high heat. Add the ground beef, yellow onions, and cloves of garlic. Cook until the meat is browned and the onions are soft. Use a wooden spoon to break up the meat. Drain off any excess fat.

Add the Chili Mixture: Pour in the chicken broth, diced tomatoes, and kidney beans. Stir in a tablespoon of chili powder, cumin, black pepper, and salt. If you like some heat, throw in a teaspoon of cayenne or a splash of hot sauce.

Cook the Pasta: Stir in the elbow macaroni and bring everything to a boil. Cover the pot, reduce the heat to low, and let it simmer for about 15 minutes, or until the pasta is al dente. Stir occasionally so nothing sticks.

Melt the Cheese: Once the pasta is cooked, turn off the heat and stir in the cheddar cheese. Stir until the cheese melts into a rich, creamy cheese sauce.

Finishing Touches: Taste and adjust the seasoning. Sprinkle with green onions or fresh cilantro for extra flavor. For a little something extra, add a dollop of my homemade sour cream on top.

Other Recipes You’ll Love

• Best Ever Beef Stew
• Old fashioned Chicken and Rice Casserole
• Homemade Sloppy Joes
• Crockpot Mississippi Roast
• Burrito Casserole

Recipe Variations and Toppings

• Swap the Beans: If you don’t have kidney beans you can use chili beans, black beans, pinto beans, or mix and match.
• Change the Broth: For a richer flavor, use beef broth, for a lighter flavor you can use vegetable broth.
• Different Cheeses: Use a mix of a Mexican cheese blend, Monterey Jack, or American cheese.
• Toppings: You can top this just like a bowl of chili. Add sour cream, Frito chips, fresh parsley, green onions and shredded cheese on top.

Ways to Serve Chili Mac

• Classic Style: Scoop a big, hearty serving into a bowl and enjoy it just as it is! This easy chili mac recipe is a full meal on its own.
• Cheesy Baked Chili Mac: Pour the cooked chili mac into a baking dish, top it with more cheddar cheese and bake at 375°F until bubbly and golden brown.
• Add Fresh Toppings: Sour cream adds a cool, creamy contrast to the spicy chili mixture. Sprinkle some green onions or fresh cilantro on top for extra freshness.
• With a Crunchy Topping: Crush up some tortilla chips, Fritos, or cheese crackers and sprinkle them over the top for added texture.
• Serve with Cornbread: Nothing pairs better with homemade chili mac than a warm, buttery piece of cornbread.

How to Store Leftovers

To store, let it cool down and scoop it into an airtight container and pop it in the fridge.  It’ll taste even better the next day because all those flavors soak in!

When you’re ready to eat, reheat it over medium heat on the stove or microwave, adding a splash of leftover broth, if it’s too thick.

Print Pin

Chili Mac

Ingredients

• 3/4 pound ground chuck
• 1 onion diced
• 3-4 cloves garlic minced
• 4 cups chicken broth
• 1 14.5 oz can diced tomatoes with green chiles
• 1 1/2 cups kidney beans drained and rinsed (white, regular, or a mix)
• 2 teaspoons chili powder
• 2 teaspoons cumin
• salt & pepper to taste
• 10 oz uncooked elbow noodles
• 2 cups shredded cheddar cheese or sub your favorite cheese
• chopped parsley leaves to garnish optional

Instructions

• Brown the ground chuck, onion, and garlic in a large pot. Drain off any excess grease.
• Add in the chicken broth, diced tomatoes, kidney beans, chili powder, cumin, salt, and pepper. Stir in the elbow noodles. Bring to a boil; cover and reduce the heat to low. Cook for about 15 minutes, or until the noodles are cooked through.
• Stir in the shredded cheese until melted. Season with salt and pepper if needed. Garnish with chopped fresh parsley, if desired.