Chili Mac and Cheese tastes like your favourite Chili – with the added cheesy goodness of Mac & Cheese! Sensational ground beef dinner recipe that’s on the table in just over 20 minutes – and it’s all made in one pot. It’s truly fabulously delicious!
On the table in just over 20 minutes, made with beef mince, pasta, beans, canned tomatoes, everyday spices, and some kind of cheese, it’s sinfully scrumptious!
Chili Mac and Cheese
There’s plenty of food mash ups in the world. Like pizza – it seems like there is a pizza-everything: tacos, casserole, dips, soup, pie, pasta, cake.
I’m not above doing mash ups. I’ll do them when combining two recipes brings something else to the dish, rather than doing them just for the sake of being “cool” or “out there”. I’m beyond the years of playing with food for the sake of being trendy, I just want it to be tasty!
So – Chili Mac and Cheese. A cross between Chili and Mac and Cheese, all made in one pot. The sauce flavour is like beef Chilli Con Carne, with the addition of macaroni and cheesy goodness stirred into it as well as on top.
SO GOOD!!!
Yes, you can freeze Chili Mac!
Cool, then freeze in airtight container for up to 3 months. Defrost overnight in fridge then reheat in microwave until steamy, stir well. I like to sprinkle extra cheese on then pop it back in the microwave. This Chili Mac recipe freezes well because it’s a saucy, juicy version!
What goes in Chili Mac and Cheese
Here’s what you need. Nothing unusual here!
My Chili Mac is made with a homemade Chili Powder. What’s known as “Chili Powder” in the US is actually a spice mix, not just pure chili, and it varies from brand to brand. It’s not sold here in Australia, though I’ve always got a stash because I stock up when I travel to the States.
So I prefer to make my own – for consistency of flavour, no matter where you are in the world!
How to make it
Chili Mac and Cheese is completely made in one pot. Start the usual way – sautéing garlic and onion to create the flavour base – add the beef, the spices and everything else. The pasta will cook while the sauce thickens, and a mere 15 minutes later, you’ll have dinner on the table!
I love a cosy one-pot pasta like Chili Mac. It’s a firm favourite alongside Cheeseburger Casserole (Homemade Hamburger Helper!), One Pot Vegetable Pasta and One Pot Spaghetti Bolognese!
I love how the macaroni sucks up all the flavour as it cooks in the sauce. And the fact that there’s only one pot to clean up is certainly a big plus!! – Nagi x
Watch how to make it
And some more handy quick-meal one pot recipes for you
-
Browse the One Pot recipes collection
Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
One Pot Chili Mac and Cheese
Ingredients
- 1 tbsp olive oil
- 2 garlic cloves , minced
- 1 onion , finely chopped
- 1 red capsicum / bell pepper , chopped
- 500g / 1 lb ground beef (mince) , I use lean
- 800g / 28 oz crushed canned tomato
- 420g / 14 oz can red kidney beans , drained
- 2 1/2 cups (625 ml) beef broth (chicken broth also ok)
- 250g / 8 oz elbow macaroni pasta (elbow pasta), uncooked
- 2 cups (200g) shredded cheese (cheddar, Monterey Jack, tasty cheese)
- 1/4 cup coriander / cilantro finely chopped, for garnish
Spices (Homemade Chili Powder):
- 1 tsp cayenne pepper or pure chilli powder (adjust spiciness to taste) (Note 1)
- 2 tsp paprika powder
- 2 tsp cumin powder
- 1 1/2 tsp onion powder (can sub garlic powder)
- 1 tsp dried oregano
- 1/2 tsp black pepper
- 1 1/4 tsp salt
Instructions
- Heat oil in large pot over high heat. Add garlic and onion, cook for 1 minute. Then add capsicum and cook until onion is translucent.
- Add beef and cook, breaking it up as you go.
- Once the beef turns from red to brown, add remaining ingredients except cheese. Stir, bring to simmer, then turn the heat down to medium.
- Cover and cook for 12 minutes or until the macaroni is al dente, meaning just cooked, still a tiny bit on the firm side. It should be saucy but not tons of liquid (see video).
- Turn the stove OFF but leave the pot on the stove. Stir through half the cheese – it should be a bit saucy. Adjust salt and pepper to taste. Top with remaining cheese, put the lid back on and leave until the cheese melts - about 2 minutes (sauce will absorb further during this period).
- Sprinkle with coriander, if desired, and serve immediately.
Recipe Notes:
Nutrition Information:
Chili Mac recipe originally published October 2017. Updated October 2019 with new photos, brand new video and spruced up the writing. No change to recipe – I wouldn’t dare!
Life of Dozer
The other day, he spent the better part of the morning buried under the blanket like this. Whether he was cold, or trying to hide (I can’t see you, so you can’t see me….)?? 🤷🏻♀️🤷🏻♀️🤷🏻♀️
And Life of Dozer from the first time I published this recipe in 2017:
{I was in Fiji with friends at the time!} Usually when I travel, Dozer goes to stay with his “family” with a golden retriever boarder. He thunders around the house, rumbles with his friends, and generally completely forgets all about me.
Unfortunately, he’s a bit lame at the moment (nothing serious, just pulled a muscle from excessive beach craziness) so I left him with my mother for some quiet healing time.
Apparently, this is how he’s spending his day. 😢
This recipe is on a fortnightly rotation at our house! Busy family of 5, this is a quick one pot dinner that my 3 kids love.
When my kids were super small, I used to make a recipe called “Cincinnati Chili Mac” from a vegetarian cook book I have, and they loved it. Now they are teenagers I said “I should make chili Mac like when you were little” They have no recollection of this, and think that’s a crazy idea.
I found this recipe looking on your site for something to make on pasta night. It was great! I used 4 teaspoons of chili powder (like, the North American kind) as I am out of paprika, in place of the paprika, cumin, and cayenne. I also added the onion powder and oregano. I used ground chicken because I had some in the freezer. Old cheddar for the cheese. So good!
This was so much quicker than I thought for a weeknight dinner! It also froze well which I did because it makes a lot.
Fantastic and easy meal. I had three serves. Will make again!
Brilliant, delicious with fantastic flavours, definately use the homemade chilli powder.
I made this Chili Mac for the first time last night. It was outstanding!!! I followed your recipe, almost. I added a tablespoon of beef base and more macaroni. I used sharp cheddar, probably more than 2 cups. Hubby grated the cheese for me, so he went a little wild! 😉
My 8 yo granddaughter spent the night with us and she enjoyed it immensely, so much so, she had seconds. She’ll probably have it for lunch today.
Thanks again Nagi for another wonderfully tasty recipe!!
Easy and delicious! I made it with ground bison and it was so good.
This is a recipie I keep coming back to. Absolutely delicious. The spices create a gorgeous flavour and the cheese…ohh sooo ooooozy!!!! Great to make for a bunch of friends! Icecream for dessert – winning!
Wow, this is so easy and so yum! Will be great in the middle of winter. Good that it makes so much and there are leftovers!
The recipe is Fantastic! Made a double pot to send home with grown children. I used McCormick chili seasoning for my spices. Delicious. Will make again
Have cooked many of your recipes and really enjoyed them.
This one is superb.
John (from Ireland)
Keep up the good work!
Is there a reason NOT to fry the mince first, remove, and then do the onions and veg in the fat rendered from the beef thus eliminating the addition of extra fat at the top of the cooking process? Am I missing something?
Also I wish the default was to “notify me via email if anyone answers my comment” because I always miss checking the box.🤔
I’m sure you could do that, but that would add an additional step/complexity. In addition to being delicious, this recipe is also exceptionally EASY,
This was the best and easiest recipe I’ve ever made
One of our go to favourites ! I have made it for a lunch for family’s weekend vìsit served 6 people. It went down a storm! Age group? 17 to 82 !
This dish is a doddle to make & all I have to do is lap up the praise. Sorry Nagi for stealing your thunder !
P.S. all your dishes are great, my favorites list is endless.
I am an eight year old boy and cooked this for my family. I left out the chili (dad and my sister don’t like it), it still tasted great.
We LOVED it… including my 8-yo! My 9-yo picky eater tried the noodles and said it was tasty! We will definitely be making this again… and trying other recipes from your site!
So easy and yum, I doubled the recipe to freeze some and it made so much. It filled my 6L rondeau pot to the brim. Hopefully the kids like it or hubby and I will be eating it for the rest of the year ☺️.
Great freezer recipe, too! Just FYI – “chili” is a stew we eat. Traditionally just meat and sauce (aka Texas Red) made w a blend of spices, called “chili powder”. The South, Midwest add veggies and beans. “Chiles,” are peppers. So, ground chile powder is usually specified by what kind of pepper – paprika and cayenne most common, ancho, New Mexican red, chipotle, etc. We actually don’t use the spelling, “chilli”! Neat, though! Love our idiosyncrasies – what keeps it interesting.
Fantastic. So quick and easy – will definitely cook again
Love this recipe. I recommend adding a touch of ground fennel to the spice mix. You don’t need much, but once you try it, you will never not add it !!