Name: Chili Mac Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 Tablespoon avocado oil (Note 1); 1 large diced yellow onion; 1 large colored bell pepper (capsicum) seeded and chopped (Note 2); 1 pound ground beef (mince) ((minced meat) Note 3); 2 cloves garlic, peeled and minced; 15.5 ounce can, Chili Beans (include juices); 10 ounce can, fire-roasted diced tomatoes with juices (Note 4); 12 ounce small dry pasta shells; 2 cups low-sodium beef broth; 1 cup water; 1 teaspoon ground cumin; ½ - 1 teaspoon chili powder (Note 5); ½ teaspoon paprika; ½ teaspoon kosher salt; ½ teaspoon ground black pepper; 1 cup cheddar cheese (shredded) (Note 5); sour cream; chopped roma tomatoes; fresh parsley or cilantro

This One-Pot Chili Mac and Cheese Recipe is the perfect one-pot comfort food. It's a hearty, bold, flavorful, quick, easy dinner, ready in 30 minutes. A delicious ground beef, tomato-based pasta dinner for busy families. It will quickly become a regular in your easy weekly meal plans.

Macaroni and cheese chili mac and cheese being picked up out a Dutch oven.

What is Chili Mac and Cheese?

This easy chili mac and cheese recipe is a one-pot meal made with ground beef, noodles, roasted tomatoes, cheddar cheese, and seasonings. It is the perfect weeknight dinner, ready in 30 minutes.

Ingredients to make Chili Mac Recipe

Ingredients to make Chili Mac and Cheese with text overlay.

Ground beef: Use 85% lean ground beef for flavor. Ground turkey or chicken also work
Pasta: Any small pasta shape like wagon wheels, shells, elbow, or small pasta tubes for one-pot chili mac.
Fire-roasted diced tomatoes: Add a robust flavor to the chili sauce.
Chili beans: Canned beans in chili sauce add protein and the classic chili flavor to the beef and pasta.
Red Pepper and Onion: Add flavor to the sauce.
Spices: Chili powder, paprika, cumin, salt, and black pepper add flavor and season the sauce.
Cheese: Cheddar or Colby Jack melts perfectly for a creamy chili mac and cheese.

This Chili Mac and Cheese Recipe is ready in 30 minutes. It's affordable and a one-pot winner. Here are a few more quick and easy dinner ideas: Teriyaki Chicken Rice Bowls, Stir-Fry Beef and Broccoli, Beef Burrito Bowls, and Chicken Tacos.

How to make Chili Cheese Macaroni

This is an overview of the recipe. The full instructions are below in the recipe card.

Diced onions and red peppers to make the base of chili cheese mac and cheese.

Sauté onions and peppers.

Ground beef, onions, and peppers being browned to make macaroni and cheese mac and cheese.

Add ground beef. Sauté until browned and no pink remains.

Elbow macaroni, roasted diced tomatoes, seasonings, and chili beans to make chili and mac and cheese recipe.

Add remaining ingredients to the Dutch oven. Bring to a boil.

One pot chili mac and cheese in a dutch oven with ground beef and chili beans.

Simmer 10 -15 minutes to cook the pasta and beef.

Chili and cheese mac and cheese topped with cheddar cheese in a Dutch oven.

Taste for seasoning. If needed, adjust seasoning. Top with the shredded cheddar cheese. Serve with favorite toppings: sour cream, diced tomatoes, chopped fresh cilantro or parsley.

A recipe for chili mac and cheese topped with sour cream and chopped tomatoes on a white plate.

How to Store Chili Macaroni

Storage: Keep leftovers in an airtight container in the refrigerator for up to 3 days.

Freezer Instructions: To freeze the chili mac and cheese, let it cool completely. Store in freezer-safe bags or containers. Defrost in the refrigerator overnight. Warm in a pot over a slow simmer. Warm the chili mac covered with aluminum foil at 325°F for about 20 minutes, until the pasta is warmed through.

Make-Ahead: Make a double batch and freeze a tray for another day.

Eileen's Tips for the Best Chili Cheese Macaroni.

Drain off and discard excess fat from the meat after browning.
The spice level is mild. Start with the spices in the recipe. As it simmers, taste, and add seasoning if you prefer it spicier.
Don’t overcook the pasta—it should be tender, not mushy.
If needed, add extra beef broth while simmering to keep the pasta from drying out.
Let the chili mac sit for a few minutes before serving to thicken.

Change Up Chili Cheese Mac

Protein: Change the protein; try using ground turkey, chicken, pork, or ground sausage.
Beans: Chili beans are our favorite, but other beans, such as black or red. Increase the spices if using plain beans.
Gluten-Free: Use a gluten-free pasta. I have tested with Barilla pasta, and it works well.
Corn: Add 8 ounces of frozen, thawed, or canned corn.
Cheese: We use Colby Jack and cheddar. You can use all cheddar or any of your favorite melting cheeses.