One-Pot Chili Mac

I discovered this recipe on a Tuesday night when my roommate and I were both too tired to do dishes but absolutely craving something warm and satisfying. She had a pot, I had ground beef and canned tomatoes, and somewhere between her suggestion of chili and my pull of elbow pasta from the pantry, this one-pot wonder was born. The first time I made it, I was skeptical that everything would come together in one vessel without tasting like a confused accident, but the moment that cheese melted into the broth, I understood why this has become the dish I make when I want to feel like I've actually cooked something substantial in under an hour.

I made this for a potluck once where everyone expected me to bring something fussy, and I showed up with a pot of chili mac that people kept coming back to with sheepish grins. One friend asked if I'd somehow added secret ingredients because it tasted more complex than it had any right to, and I realized that was the moment this recipe stopped being a weeknight shortcut and became something I genuinely wanted to share.

Ingredients

• Ground beef: The foundation that catches all the spices and gives everything substance, though turkey works beautifully if you want something lighter without sacrificing that savory depth.
• Onion, bell pepper, garlic: This trio is your flavor base, and taking the time to dice them evenly means they cook at the same rate and create that sweet, caramelized backbone.
• Kidney beans: They add protein and texture, but rinse them well because the canning liquid can muddy your broth.
• Diced tomatoes and tomato sauce: The tangy richness comes from this combination, and using both creates layers instead of flat acidity.
• Beef or vegetable broth: This is where the magic happens—it becomes the cooking liquid for the pasta, absorbing all those spices.
• Elbow macaroni: Stay with elbow because the shapes catch sauce better than longer noodles, creating little pockets of flavor in every bite.
• Chili powder, cumin, smoked paprika, oregano: These spices work together like a chorus, and blooming them for a minute in the pot before adding liquids makes them sing.
• Cheddar cheese: Sharp cheddar melts into the broth without becoming grainy, and that final stir-in is when you taste why this dish works.
• Sour cream: Optional but it's the bright coolness that cuts through richness and makes people ask for seconds.

Instructions

Brown the meat:

Heat your pot over medium-high and let the beef hit it with enough force that you hear it sizzle. Break it up with your spoon as it cooks, and don't worry about it looking a little rough—it's supposed to.

Cook the vegetables:

Add the onion, pepper, and garlic to the rendered fat, and let them soften for a few minutes until the kitchen smells like someone who knows what they're doing. They should be soft but not brown.

Toast the spices:

Stir in all your spices and let them sit for about a minute until the heat brings out their oils and makes the whole pot smell alive. This is the moment that transforms everything from basic to memorable.

Build the pot:

Add beans, tomatoes, tomato sauce, broth, and pasta all together, stirring to make sure nothing sticks to the bottom. It'll look loose and soupy, which is exactly what you want.

Simmer until tender:

Cover and let it bubble gently for 12 to 15 minutes, stirring now and then so the pasta cooks evenly. You'll know it's ready when the pasta is just tender and the broth has thickened slightly.

Finish with cheese:

Take it off heat and stir in the cheddar cheese until it melts into a creamy, rich sauce that coats everything. Taste it here—this is your moment to adjust salt or spice.

Serve:

Spoon it into bowls while it's steaming, and if you have sour cream, add a small dollop on top for brightness and coolness against the warmth.

Save

There's something magical about standing over a pot that's becoming dinner with barely any effort, watching the kitchen steam up and the smells get better every minute. It's the kind of dish that makes cooking feel less like a chore and more like you've figured out a small life hack.

Why This Works as a One-Pot Meal

The pasta cooks directly in the broth instead of in salted water, which means it absorbs all those spice and tomato flavors from the start. Most one-pot pastas turn out mushy or watery, but because you're building a thick, flavorful base first and only adding enough liquid to cook the pasta, you end up with something that's creamy without being soupy. The cheese at the end acts as a binder that brings everything together into a cohesive dish instead of letting the ingredients feel separate.

Ways to Make It Your Own

This recipe is forgiving and adaptable, which is part of why it works as well as it does. If you want heat, add cayenne or a diced jalapeño with the aromatics—start with a quarter teaspoon of cayenne and taste as you go. For a vegetarian version, use plant-based crumbles or extra beans in place of the beef, and make sure your broth is vegetable-based. You can also swap the cheddar for Monterey Jack or a sharp provolone, though cheddar really is the gold standard here because it melts so smoothly. Some people swear by adding a splash of Worcestershire sauce for depth, and honestly, they're not wrong.

Serving and Storage Tips

Serve this while it's hot and steaming, because it really does taste better that way—the pasta absorbs more sauce and the cheese coating feels luxurious instead of congealed. Leftovers keep well in the fridge for three days, and you can reheat them gently on the stove with a splash of broth to loosen them up. Some people freeze portions, though I find the pasta texture changes slightly, so eat it fresh if you can.

• Fresh green onions or cilantro on top add brightness that cuts through the richness beautifully.
• A squeeze of lime juice right before eating brightens everything if the dish feels heavy.
• Keep sour cream on the side so people can add as much or as little coolness as they want.

Save

This is the kind of recipe that makes weeknight cooking feel less like an obligation and more like a small joy, especially when someone asks for seconds without you having to ask. It's proof that simple ingredients and a little patience can create something that tastes like it took real effort.

Recipe FAQs

→ Can I use turkey instead of ground beef?

Yes, turkey is a lighter alternative that works well and maintains the dish’s hearty texture.

→ How long does the macaroni need to simmer?

Simmer uncovered for about 12–15 minutes, stirring occasionally until pasta reaches tenderness.

→ What can I add for more heat?

Include cayenne pepper or diced jalapeño when sautéing the vegetables for an extra kick.

→ Is there a vegetarian option?

Substitute plant-based crumbles for meat and use vegetable broth to keep it vegetarian-friendly.

→ How should leftovers be stored?

Cool the dish, then refrigerate in an airtight container for up to 3 days. Reheat gently on stovetop or microwave.