Save My roommate showed up at my door on a random Tuesday night asking if I had anything quick for dinner, and this one-pot chili mac was born out of pure desperation and what I could find in my pantry. I'd been craving chili but didn't want the fuss, and somehow stirring macaroni into the pot felt like the most natural solution in the world. Now whenever someone needs comfort food fast, this is what I make, and honestly, it's become the dish people ask me to bring to gatherings because they know it'll disappear.
I'll never forget making this for my sister's book club night when she asked me to bring something substantial and easy, and three people came back for seconds before I'd even finished setting everything down. That's when I realized this wasn't just weeknight food anymore—it had somehow become the kind of dish that makes people feel taken care of.
Ingredients
- Ground beef: A pound gives you that hearty, savory base that makes the whole dish feel substantial without being heavy.
- Onion, red bell pepper, and garlic: These three are your flavor foundation, and dicing them small means they almost disappear into the sauce while still doing all the work.
- Kidney beans: They soften as everything simmers together and add protein and texture that makes this feel like a real meal.
- Diced tomatoes and tomato sauce: Use canned if you want convenience, but make sure the sauce is unsweetened or you'll end up with a dessert instead of dinner.
- Beef or vegetable broth: This is what prevents the pasta from turning into mush while still getting tender and flavorful.
- Elbow macaroni: Uncooked pasta goes straight in the pot, which saves a step and means less cleanup.
- Chili powder, cumin, smoked paprika, oregano: These spices are the soul of the dish, so don't skip them or substitute with a generic chili seasoning packet.
- Cheddar cheese: Sharp cheddar melts into the sauce at the end and transforms everything into something creamy and luxurious.
- Sour cream: Optional but worth it as a cool, tangy topping that cuts through the richness.
Instructions
- Brown the meat and build your base:
- Get your pot hot and add the ground beef, breaking it into small pieces as it cooks until there's no pink left. You'll notice the pan will smell amazing once you drain off the excess fat—that's your signal you're on the right track.
- Soften your vegetables:
- Toss in the diced onion, bell pepper, and garlic, stirring occasionally until the vegetables start to look translucent and smell sweet. This takes about 3 to 4 minutes and is where you build layers of flavor.
- Bloom your spices:
- Add all the spices at once and let them cook for about a minute in the hot oil until your entire kitchen smells like a cozy chili restaurant. Don't skip this step—it makes the spices taste deeper and more integrated into the final dish.
- Add everything else at once:
- Dump in the beans, tomatoes, tomato sauce, and broth, then add the uncooked pasta and stir everything together until the pasta is mostly submerged. The liquid should be slightly soupy at this point because the pasta will absorb it as it cooks.
- Simmer until tender:
- Bring everything to a boil first so you see those big bubbles breaking the surface, then reduce the heat and cover the pot. Let it simmer for 12 to 15 minutes, stirring every few minutes so the pasta doesn't stick to the bottom, until the noodles are soft and the flavors have melded together.
- Melt in the cheese:
- Remove from heat and stir in the shredded cheddar cheese until it's completely melted and makes the whole thing creamy and rich. Taste it at this point and add more salt and pepper if you need to.
Save There was this one Friday when I made this for my neighbor and his two kids, and watching them go quiet because they were too focused on eating to talk felt like winning a small victory. He told me later his daughter asked when I was making it again, and honestly, that made my whole week.
Customizing Your Chili Mac
This dish is incredibly flexible, which is part of why it's become my go-to for feeding people with different preferences. You can swap ground turkey in for the beef if you want something lighter, or use plant-based crumbles if you're cooking for vegetarians—the spices and cheese do all the heavy lifting. If your family loves heat like mine does, half a teaspoon of cayenne pepper or a minced jalapeño stirred in with the vegetables will give you that kick without overpowering the other flavors.
Topping Ideas That Change Everything
The beauty of finishing this dish is that you can make it look restaurant-quality with just a few thoughtful additions on top. A dollop of sour cream adds richness and cuts through the spice beautifully, while sliced green onions or fresh cilantro bring brightness and color. I've also topped it with crispy bacon crumbles or diced jalapeños for when I want to impress someone, and both of those moves take five seconds but make the dish feel special.
Scaling It Up or Down
This recipe makes six generous servings, which is perfect for a family dinner or small gathering, but the math is simple if you need to adjust it. Cutting everything in half works beautifully if you're cooking for two or three people and still want that one-pot simplicity. Going bigger is just as easy—double the recipe if you're feeding a crowd, just make sure your pot is large enough and allow a few extra minutes for everything to come together.
- The flavor stays consistent whether you're making half or double the batch.
- Leftovers actually taste better the next day after the flavors have settled.
- This freezes incredibly well for up to three months if you want to make a double batch and save half for later.
Save This one-pot chili mac has somehow become the dish I reach for when I want to feel capable in the kitchen without stress, and when I want to make someone else feel cared for without fussing. It's one of those recipes that reminds me why cooking is about more than just feeding people—it's about showing up for them in a simple, honest way.
Recipe Questions
- → Can I substitute ground beef with another protein?
Yes, ground turkey or plant-based crumbles work well for a lighter or vegetarian option without sacrificing flavor.
- → How can I add more heat to this dish?
Include cayenne pepper or diced jalapeño along with the vegetables to increase the spice level naturally.
- → What is the best way to avoid overcooking the macaroni?
Simmer the mixture with frequent stirring and monitor pasta texture after about 12 minutes to ensure it remains tender but firm.
- → Can I make this gluten-free?
Yes, swap regular elbow macaroni for certified gluten-free pasta and verify all canned ingredients are gluten-free.
- → What can I use instead of cheddar cheese?
Other melting cheeses like Monterey Jack or mozzarella can be used for a different flavor and creamy finish.