Chili Mac and Cheese Recipe – Easy One Pot Dinner Idea

Posted on August 15, 2025

The first spoonful of this chili mac and cheese took me straight back to my childhood kitchen—steam curling up from the pot, the sound of bubbling pasta, and that unmistakable, cozy aroma of seasoned beef mingling with gooey cheese. Honestly, if comfort food had a mascot, this would be it. I remember whipping this up for the first time on a rainy Tuesday when my pantry was running low, and I needed something hearty that would satisfy everyone (kids, picky eaters, and even the skeptical spouse). Well, chili mac and cheese not only saved dinner but earned a permanent spot in our meal rotation.

This recipe is my go-to for those nights when I crave something filling but don’t want to fuss with a sink full of dishes. It’s all in one pot, it’s quick, and it’s almost too easy to throw together. You get that classic, savory chili flavor—think cumin, chili powder, and a touch of smokiness—woven into creamy, cheesy pasta. And let’s not forget, it’s budget-friendly and endlessly customizable! Whether you need to sneak in veggies, use up leftover ground beef, or just want a cheesy pasta dinner that tastes like it simmered all day, this chili mac and cheese delivers every single time.

I’ve tested this recipe more times than I can count—tweaking the spices, playing with different cheese combos, and even making it meatless for friends. Each time, it hits that perfect balance of flavor, texture, and nostalgia. So, if you’re looking for a reliable, family-approved easy pasta dinner, let’s get cooking. Chili mac and cheese is about to become your weeknight hero!

Why You’ll Love This Chili Mac and Cheese Recipe

Quick & Easy: From chopping onions to cheesy goodness, this comes together in about 35 minutes. Perfect for busy weeknights or spur-of-the-moment cravings.
Simple Ingredients: No last-minute grocery runs—everything is pantry-friendly. You probably already have macaroni, canned tomatoes, and a block of cheddar waiting for you.
Perfect for Any Occasion: Whether it’s a chilly night, a casual potluck, or you just need something reliable for Meatless Monday (just skip the beef!), this recipe fits the bill.
Crowd-Pleaser: Every time I serve this chili mac and cheese—even to my pickiest eaters—there are zero leftovers. Kids love the cheesy pasta, adults love the punchy chili flavor.
Unbelievably Delicious: The blend of spices, tender pasta, and melty cheese makes every bite feel like a hug in a bowl. Seriously, it’s hard not to go back for seconds.

Now, what really makes this chili mac and cheese recipe stand out? For starters, it’s not just a mash-up of chili and mac and cheese. It’s the way the pasta cooks right in the seasoned beef and tomato broth, soaking up all those chili spices. I always blend two kinds of cheese—sharp cheddar for bite and Monterey Jack for creaminess. And here’s my secret: a little smoked paprika adds a depth that takes it to the next level. (Trust me, don’t skip it!)

This is the kind of meal that turns an ordinary night into something worth remembering. It’s comfort food, but smarter: quicker, lighter, yet still packed with flavor. When you need a dish that’s both practical and a little magical, chili mac and cheese has your back.

Ingredients Needed for Chili Mac and Cheese

Let’s talk about what goes into this easy chili mac and cheese recipe. You’ll love how simple and flexible the ingredient list is—no weird stuff, just real food you can find anywhere. Here’s what you’ll need:

For the Chili Base:
- 1 tablespoon olive oil (or any neutral oil you like)
- 1 medium yellow onion, finely diced (about 1 cup)
- 2 garlic cloves, minced
- 1 pound (450 g) lean ground beef (or turkey, or plant-based crumbles for a veg version)
- 1 bell pepper, diced (red or green both work—adds sweetness and color)
- 1 (15-ounce / 425 g) can diced tomatoes, undrained (fire-roasted for extra flavor if you can find them)
- 1 (8-ounce / 227 g) can tomato sauce
- 2 tablespoons tomato paste (for extra richness—you can skip if you’re out, but I love the depth it adds)
- 1 (15-ounce / 425 g) can kidney beans, drained and rinsed (or black beans for a twist)
For the Chili Seasoning:
- 2 teaspoons chili powder (adjust to taste—some like it hotter!)
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika (adds a subtle smoky note—don’t skip unless you must!)
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt (plus more to taste)
- 1/4 teaspoon black pepper
- 1/8 teaspoon cayenne pepper (optional, for a spicy kick)
For the Mac and Cheese:
- 2 cups (200 g) elbow macaroni (or any short pasta like shells or rotini)
- 2 1/4 cups (530 mL) low-sodium chicken broth (or vegetable broth for vegetarian)
- 1 cup (115 g) sharp cheddar cheese, shredded (I recommend Cabot or Tillamook for best melt)
- 1 cup (115 g) Monterey Jack cheese, shredded (or use mozzarella for extra stretchiness)
- 1/4 cup (60 mL) milk (whole, 2%, or unsweetened almond milk for dairy-free)
Optional Toppings:
- Fresh cilantro, chopped
- Sliced green onions
- Crushed tortilla chips (for a little crunch)
- Diced avocado or a dollop of sour cream
- Extra shredded cheese (because why not?)

If you need to make swaps, this recipe is super forgiving. Use ground turkey or chicken instead of beef, or canned pinto beans for kidney beans. Gluten-free pasta works just fine, though you might need to adjust the liquid slightly. For dairy-free, stick to plant-based cheeses and milk. I’ve even tossed in leftover corn, zucchini, or spinach with no complaints from the family. Chili mac and cheese is all about making dinner work with what you have!

Equipment Needed

Large Heavy-Bottomed Pot or Dutch Oven: This is your main workhorse—look for one that’s at least 5 quarts (4.7 liters). I’ve used my trusty enameled cast iron Dutch oven for years, but any soup pot will do.
Wooden Spoon or Silicone Spatula: For breaking up the beef and stirring. Silicone is easier to clean if cheese gets sticky.
Cutting Board and Chef’s Knife: For prepping your veggies. I keep a separate board for onions to avoid flavor transfer.
Measuring Cups and Spoons: Precision matters for the pasta-to-liquid ratio! (Though I admit, I sometimes eyeball the cheese.)
Box Grater: If you’re shredding your own cheese (so worth it for best melting!)

If you don’t have a Dutch oven, a deep nonstick skillet with a lid works too. In a pinch, I’ve even used a large saucepan. Just make sure your pot is big enough to hold everything comfortably. Want to save on cleanup? Go for nonstick or enameled pots—cheese won’t cling as much. And if you’re cooking with kids, let them help shred cheese (with supervision, of course!).

How to Make Chili Mac and Cheese (Step-by-Step)

Sauté the Aromatics (5 minutes):
Heat 1 tablespoon olive oil over medium heat in your large pot. Add the diced onion and sauté until softened and translucent, about 3 minutes. Stir in the minced garlic and diced bell pepper, cooking for another 1-2 minutes until fragrant. (If things start sticking, add a splash of broth.)
Brown the Meat (5 minutes):
Add 1 pound (450 g) ground beef to the pot. Cook, breaking it up with your spoon, until browned and no longer pink, about 5 minutes. Drain off any excess fat for a lighter chili mac and cheese. If you’re going meatless, just skip this step and go right to the next one.
Layer in the Flavor (3 minutes):
Stir in 2 tablespoons tomato paste, 2 teaspoons chili powder, 1 teaspoon cumin, 1 teaspoon smoked paprika, 1/2 teaspoon oregano, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and a dash of cayenne if you like it spicy. Let the spices toast for about a minute—this wakes up their flavor. (Your kitchen will smell amazing right now!)
Add Liquids and Beans (2 minutes):
Pour in the can of diced tomatoes (with juices), tomato sauce, drained beans, and 2 1/4 cups (530 mL) broth. Give everything a good stir, scraping up any browned bits from the bottom. Taste and adjust salt if needed.
Stir in the Pasta (10-12 minutes):
Add 2 cups (200 g) macaroni and bring the mixture to a gentle boil. Lower heat to a simmer, cover, and cook for 10-12 minutes, stirring occasionally to prevent sticking. The pasta should be al dente and most of the liquid absorbed. If it’s too dry, splash in a bit more broth. If too soupy, simmer uncovered for a couple more minutes.
Make it Cheesy (2 minutes):
Remove from heat. Stir in 1/4 cup (60 mL) milk, then add 1 cup (115 g) cheddar and 1 cup (115 g) Monterey Jack cheese. Mix until the cheese is fully melted and the sauce is creamy. The pasta should be saucy but not watery—honestly, that’s the sweet spot for chili mac and cheese.
Serve and Top (as you like):
Spoon into bowls and let everyone top their chili mac and cheese with cilantro, green onions, more cheese, or your favorite fixings. Serve hot, with extra tortilla chips for crunch if you’re feeling fancy.

Troubleshooting Tips: Pasta too firm? Add a splash of broth and cook a bit longer. Too thick? Stir in a little extra milk. Accidentally over-salted? A squeeze of lemon or a dollop of sour cream will balance it out. And if you walk away and the cheese seizes up, just reheat gently with a splash of milk—good as new!

Cooking Tips & Techniques for Perfect Chili Mac and Cheese

Toast Your Spices: I learned this the hard way—adding spices early lets them bloom, infusing flavor into every bite. Don’t just dump them in with the liquid!
Grate Your Own Cheese: Pre-shredded cheese has anti-caking agents that mess with meltiness. For the creamiest chili mac and cheese, grab a block and shred by hand. (It’s worth the extra minute!)
Don’t Overcook the Pasta: Because you’re simmering it right in the sauce, check a couple minutes before the box says. Overcooked pasta can get mushy fast.
Balance the Liquid: If your chili mac and cheese looks too dry as it cooks, add a splash of broth or milk. Too soupy? Simmer uncovered for a few minutes to thicken it up.
Layer Flavors: If you have time, sauté the veggies just a touch longer so they caramelize a bit. It brings sweetness and depth that makes a big difference.
Watch the Heat: After adding cheese, take the pot off the burner. High heat can make cheese stringy or grainy—gentle heat keeps it creamy.
Test and Taste: Don’t be shy about tasting as you go. Sometimes you need a pinch more salt or a little more chili powder, depending on your preferences.

I’ve had my share of chili mac and cheese fails—too soupy, bland, or the cheese clumping up. The biggest lesson? Give your pasta a stir every few minutes and trust your instincts. Sometimes I prep the toppings while the pasta is simmering, or set the table to save time—multitasking is key! This recipe is forgiving, and even if it’s not perfect, it’ll still taste amazing.

Variations & Adaptations

Vegetarian/Vegan: Swap ground beef for plant-based crumbles or just double up the beans. Use veggie broth, and go for your favorite dairy-free cheese and milk. I’ve used Daiya shreds with good results, though it melts a bit differently.
Spicy Tex-Mex: Add 1-2 diced jalapeños with the onions, swap kidney beans for black beans, and sprinkle in a handful of corn kernels. Top with crushed chili-flavored tortilla chips for a kick.
Gluten-Free: Use gluten-free pasta (like Banza chickpea elbows or Barilla GF). Keep an eye on the liquid—gluten-free pastas sometimes absorb more or less, so adjust as needed.
Cheesy Supreme: Try a combo of cheeses—pepper jack, smoked gouda, or even a touch of cream cheese for extra creaminess. I once tossed in leftover Velveeta, and the kids practically licked their bowls clean.
Different Cooking Methods: This recipe is totally doable in a slow cooker (brown the meat first, then add everything else and cook on low for 2-3 hours, stirring in pasta and cheese at the end). You can also make it in the Instant Pot—use the sauté function for the beef and aromatics, then cook the pasta under pressure for 4 minutes.
Allergy Substitutions: Nut-free by default, but for dairy allergies, go with a soy, oat, or almond-based cheese and milk. If beans are a problem, just leave them out and add an extra handful of pasta.

I love switching things up based on what’s in my fridge. My personal favorite? Adding roasted poblanos and swapping half the cheddar for smoked gouda. The flavor is unreal!

Serving & Storage Suggestions

Chili mac and cheese is best served piping hot, straight from the pot. I love to bring the whole pot to the table, pile bowls high, then let everyone go wild with toppings—extra cheese, avocado, cilantro, or even a splash of hot sauce for the brave.

This dish pairs perfectly with a crisp green salad, garlic bread, or a side of steamed broccoli if you want to sneak in more veggies. For drinks, try a cold, fizzy soda for the kids or a light lager for the grown-ups. (Trust me, it’s a winning combo!)

Leftovers? They’re just as good, if not better, the next day. Store in an airtight container in the fridge for up to 4 days. To reheat, add a splash of milk and warm gently on the stove or in the microwave—stir halfway through to keep it creamy. For longer storage, freeze in single portions for up to 2 months. Thaw overnight in the fridge and reheat slowly, adding a little broth or water if needed to loosen up the sauce.

The flavors deepen as it sits, so don’t be surprised if tomorrow’s lunch tastes even better than tonight’s dinner.

Nutritional Information & Benefits

A typical serving of this chili mac and cheese recipe (about 1 1/2 cups) comes in around 420 calories, 22g protein, 16g fat, and 47g carbs. You’ll get a good dose of calcium and iron, thanks to the cheese and beans, and it’s a nice way to sneak in fiber from the beans and whole tomatoes.

It’s naturally nut-free and can be easily adapted for gluten-free or dairy-free diets. Watch out for common allergens like wheat (in the pasta), dairy (cheese and milk), and beans if those are an issue in your household.

For me, chili mac and cheese is a satisfying, protein-packed dinner that doesn’t feel heavy. The beans and lean meat add staying power, while the veggies and tomatoes brighten things up. As always, portion size and toppings will affect nutrition, so make it your own!

Conclusion

If you’re searching for an easy, one-pot dinner that everyone will actually look forward to, chili mac and cheese is the answer. It’s fast, flexible, and packed with the kind of flavor that makes you want to sneak a bite straight from the pot (no shame—I do it too!).

Don’t be afraid to tweak the spices or swap in your favorite veggies. That’s the beauty of chili mac and cheese—there’s no wrong way to make it your own. This recipe holds a special place in my kitchen because it’s saved more than a few busy nights and always brings smiles to the table.

Give it a try, then let me know how you liked it! Share your twists and tips in the comments, or snap a photo and tag me—I love seeing your creations. Happy cooking, and here’s to many cozy dinners ahead!

FAQs About Chili Mac and Cheese Recipe

Can I make chili mac and cheese ahead of time?

Yes! You can make it a day in advance. Just cool, refrigerate, and reheat with a splash of milk to keep it creamy.

What’s the best way to reheat leftovers?

Warm on the stove or in the microwave, adding a little milk or broth if needed. Stir halfway through for even heating.

Can I use a different type of pasta?

Absolutely—any short pasta like shells, penne, or rotini works. Cooking time may vary, so check for doneness early.

Is this recipe spicy?

It’s mild as written, but you can adjust the chili powder or add cayenne or jalapeños to increase the heat.

How do I make this chili mac and cheese gluten-free?

Just use your favorite gluten-free pasta and double-check other ingredients for hidden gluten. Adjust cooking time as needed since GF pasta sometimes cooks faster.

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Chili Mac and Cheese

Author: Bella
Total Time: 35 minutes
Yield: 6 servings 1x

Print Recipe

Description

This easy one-pot chili mac and cheese combines the hearty flavors of chili with creamy, cheesy pasta for the ultimate comfort food. Perfect for busy weeknights, it’s quick, customizable, and sure to please the whole family.

Ingredients

Scale

1 tablespoon olive oil
1 medium yellow onion, finely diced (about 1 cup)
2 garlic cloves, minced
1 pound lean ground beef (or turkey, or plant-based crumbles for vegetarian)
1 bell pepper, diced (red or green)
1 (15-ounce) can diced tomatoes, undrained (fire-roasted if possible)
1 (8-ounce) can tomato sauce
2 tablespoons tomato paste
1 (15-ounce) can kidney beans, drained and rinsed (or black beans)
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon dried oregano
1/2 teaspoon salt (plus more to taste)
1/4 teaspoon black pepper
1/8 teaspoon cayenne pepper (optional)
2 cups elbow macaroni (or any short pasta)
2 1/4 cups low-sodium chicken broth (or vegetable broth for vegetarian)
1 cup sharp cheddar cheese, shredded
1 cup Monterey Jack cheese, shredded (or mozzarella)
1/4 cup milk (whole, 2%, or unsweetened almond milk for dairy-free)
Optional toppings: fresh cilantro, sliced green onions, crushed tortilla chips, diced avocado, sour cream, extra shredded cheese

Instructions

Heat olive oil over medium heat in a large pot. Add diced onion and sauté until softened, about 3 minutes. Stir in garlic and bell pepper, cooking for another 1-2 minutes.
Add ground beef and cook, breaking it up, until browned and no longer pink, about 5 minutes. Drain excess fat if needed.
Stir in tomato paste, chili powder, cumin, smoked paprika, oregano, salt, black pepper, and cayenne (if using). Toast spices for about 1 minute.
Pour in diced tomatoes (with juices), tomato sauce, drained beans, and broth. Stir well and scrape up any browned bits from the bottom.
Add macaroni and bring to a gentle boil. Lower heat to a simmer, cover, and cook for 10-12 minutes, stirring occasionally, until pasta is al dente and most liquid is absorbed.
Remove from heat. Stir in milk, then add cheddar and Monterey Jack cheese. Mix until cheese is melted and sauce is creamy.
Serve hot in bowls with desired toppings such as cilantro, green onions, extra cheese, tortilla chips, avocado, or sour cream.

Notes

For best results, toast your spices before adding liquids and grate your own cheese for maximum creaminess. Adjust the liquid as needed for your pasta type. This recipe is highly adaptable—swap proteins, use gluten-free or dairy-free alternatives, and add extra veggies as desired. Leftovers reheat well with a splash of milk.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Main Course
Cuisine: American