This Chili Mac Recipe is the perfect one-pot comfort food. Full of hearty, bold chili flavors for a quick and easy dinner, ready in 30 minutes. Ground beef and beans in a robust, tomato-based sauce will quickly become a regular in your easy weekly meal plans.
One Pot Chili Mac and Cheese is the perfect busy night meal for busy families. Quick prep and everything cooks in one pot for a quick, delicious ground beef pasta dinner.
For specifics on the recipe use the table of contents to click on sections of the recipe.
Jump to:
- What is Chili Mac?
- Why you will love our Chili Mac Recipe
- Ingredients to make Chili Mac Recipe
- Kitchen Tools to Make Chili Mac
- How to make Chili Cheese Macaroni
- How to store Chili Macaroni
- Eileen's Tips for the Best Chili Cheese Macaroni
- Change Up Chili Cheese Mac
- More easy 30-minute dinner ideas
- 📖 Recipe
- 💬 Comments
What is Chili Mac?
This easy chili mac recipe is a one-pot meal made with ground beef, pasta noodles, roasted tomatoes, and a chili cheese sauce. The perfect weeknight dinner, ready in 30 minutes.
Why you will love our Chili Mac Recipe
- One-Pot Dinner: This Chili Mac is a one-pot wonder with delicious results and easy clean-up.
- 30-minute dinner - What could be better than a quick, easy, weeknight dinner?
- Affordable: This macaroni and cheese chili recipe is affordable and perfect for meal planning.
- Great for Leftovers: This easy chili mac reheats beautifully for lunch the next day.
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.
Ingredients to make Chili Mac Recipe
- Ground beef: Use 85% lean ground beef for flavor and not too much fat. Ground turkey or chicken also work
- Pasta: Small pasta shells like wagon wheels, shells, elbow, or any 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: Adds 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.
Kitchen Tools to Make Chili Mac
- 5-quart saute pan
- Measuring Spoons and Cups
- Knives
- Cutting Board
- can opener
- Wooden Spoon
- knife
How to make Chili Cheese Macaroni
This is an overview of the recipe. The full instructions are below in the recipe card.
- Sauté onions and peppers.
- Add ground beef. Sauté until brown and no pink showing.
- Add remaining ingredients to the Dutch oven. Bring to a boil.
- Simmer 10 -15 minutes to cook the pasta and beef.
- 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.
How to store Chili Macaroni
Storage: Leftovers can be stored in the refrigerator in an airtight container for up to 3 days.
Freezer Instructions: To freeze the chili mac, let it cool completely. Store in freezer-safe bags or containers. Defrost in the fridge overnight and warm in a pot over a slow simmer. The pasta can be warmed in the oven in a covered dish 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.
The chili mac recipe can be cooked and cooled before freezing.
The pasta can be warmed in the oven in a covered dish at 325°F for about 20 minutes until the pasta is warmed through.
Eileen's Tips for the Best Chili Cheese Macaroni
- Be sure to use a large skillet to hold all the ingredients to make this one pot chili mac.
- 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 a higher spice level.
- Keep leftovers in the fridge for up to 3 days well covered.
- Don’t overcook the pasta—it should be tender, not mushy.
- Add extra broth if needed 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
Do you want to change up this recipe? Here are some ways to change the flavor of this dish.
- Protein: Change up the meat, try using ground turkey, chicken, pork, or ground sausage. Prefer vegan, use veggie crumbles or diced mushrooms instead of meat.
- Beans: Chili beans are our favorite, but other beans, such as black or red, can be used. You may want to increase the spices if using plain beans.
- Vegetarian: Use meatless crumbles or lentils instead of the ground beef. Also, use vegetable stock instead of beef stock.
- Gluten-Free: Use a gluten-free pasta. I have tested with Barilla pasta, and it works well.
- Corn: Add 8 ounces of either frozen, thawed, or canned corn, drained.
- Cheese: We use a combo of Colby Jack and cheddar. You can use all cheddar or any of your favorite melting cheeses.
This recipe was originally published on May 8, 2020. It has been updated for the user experience with new photos. The recipe remains the same.
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Eileen xo
If you click on the number of servings in the recipe card, you can adjust the measurements to match the exact number of servings you need.
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Chili Mac Recipe
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Equipment Needed:
Ingredients
- 1 Tablespoon avocado oil Note 1
- 1 large yellow onion (diced)
- 1 large colored bell pepper (capsicum) seeded and chopped Note 2
- 1 pound ground beef (mince) (minced meat) Note 3
- 2 cloves garlic (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
Optional Garnishes
- 1 cup cheddar cheese (shredded) Note 5
- sour cream
- chopped roma tomatoes
- chopped fresh parsley or cilantro
Instructions
- In a large pot, over medium heat, add 1 Tablespoon avocado oilin 1 large yellow onion (diced) and 1 large colored bell pepper (capsicum) seeded and chopped, let brown for about 5-7 minutes to soften the vegetables.
- Add 1 pound ground beef (mince) to the pan. Break up the beef and brown until no longer any pink showing. Stir in 2 cloves garlic (minced) and stir about 30 seconds to let the garlic bloom its flavors.
- Drain and discard excess grease from the pan.
- Stir in 15.5 ounce can, Chili Beans, 10 ounce can, fire-roasted diced tomatoes with juices, 12 ounce small dry pasta shells , 2 cups low-sodium beef broth, 1 cup water 1 teaspoon ground cumin, ½ - 1 teaspoon chili powder, ½ teaspoon paprika , ½ teaspoon kosher salt, and ½ teaspoon ground black pepper Bring to a boil.
- Reduce heat to a low simmer. Cover pot with a lid. Let simmer about 12-15 minutes. Pasta will be tender and meat will be tender.
- Taste for seasoning, if needed adjust any seasonings to your preference. Sprinkle topped 1 cup cheddar cheese (shredded)
- Serve with your favorite garnishes: sour cream, chopped roma tomatoes, and chopped fresh parsley or cilantro
