One Pot Chili Mac and Cheese

Julie Prior


Two favorite comfort foods come together in this super easy, on-pot dish that the whole family will go crazy for!

You can substitute 3/4 cup each of white and red kidney beans, drained and rinsed if you don't care for the chili and pinto beans OR a combination of 2 of your favorites including black beans.

You can also substitute 14.5 oz of diced tomatoes and green chilies for a different taste option as well.


☆☆☆☆☆ 0 votes

10 Min
20 Min
Stove Top


  • 1 Tbsp
    olive oil
  • 2 clove
    garlic, minced
  • 1
    onion, diced
  • 8 oz
    ground beef
  • 4 c
    chicken broth
  • 1 can(s)
    (14.5 oz) tomatoes, diced
  • 3/4 c
    canned chili beans
  • 3/4 c
    canned pinto beans
  • 2 tsp
    chili powder
  • 1 1/2 tsp
  • ·
    kosher salt and freshly ground pepper, to tast
  • 10 oz
    uncooked elbow macaroni or pasta
  • 3/4 c
    cheddar cheese, shredded
  • 2 Tbsp
    fresh parsley leaves, chopped

How to Make One Pot Chili Mac and Cheese


  1. Heat olive oil in a large skillet or Dutch oven over medium high heat. Add garlic, onion and ground beef and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat.
  2. Stir in chicken broth, tomatoes, beans, chili powder and cumin; season with salt and pepper to taste. Bring to a simmer and stir in pasta. Bring to a boil; cover, reduce heat and simmer until pasta is cooked through, about 13-15 minutes.
  3. Remove from heat. Top with cheese and cover until melted, about 2 minutes.
  4. Serve immediately, garnished with parsley, if desired.

Printable Recipe Card

About One Pot Chili Mac and Cheese

Course/Dish: Casseroles
Main Ingredient: Beef
Regional Style: American
Other Tag: Quick & Easy
Hashtag: #comfort-food

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