Chili Mac and Cheese: One-Pot Family Favorite in Under 30 Minutes Recipe
Chili Mac and Cheese is a hearty, comforting one-pot meal that combines ground beef, beans, tomatoes, and elbow macaroni with bold chili spices, finished with creamy cheeses and a quick bake for melted perfection. Ready in just 30 minutes, this recipe is a family favorite for a quick, satisfying dinner with minimal cleanup.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Main Dish
- Method: Stovetop and Baking
- Cuisine: American
Ingredients
Scale
Base Ingredients
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 1 pound lean ground beef
- 1 red bell pepper, chopped (optional)
- 4–6 garlic cloves, minced
Spices and Seasonings
- 1 1/2 tablespoons chili powder
- 1 1/2 teaspoons smoked paprika
- 1 1/2 teaspoons ground cumin
- 1 teaspoon salt
- 1/2 teaspoon dried oregano
- 1/2 teaspoon ground mustard
- 1/4 teaspoon pepper
Tomatoes and Beans
- 1 28 oz. can crushed tomatoes
- 1 15 oz. can fire roasted diced tomatoes, not drained
- 1 15 oz. can kidney beans, rinsed and drained
Additional Flavorings
- 1 tablespoon brown sugar
- 1 teaspoon mesquite liquid smoke (optional)
- 3 1/2 cups reduced sodium chicken broth
- 12 ounces uncooked elbow macaroni
Cheese and Garnish
- 2 oz. block cream cheese, cubed, very soft
- 2 1/2 cups freshly shredded sharp cheddar cheese, divided
- Fresh parsley for garnish (optional)
Instructions
- Preheat Oven: Preheat your oven to 400 degrees Fahrenheit to prepare for the final baking step that melts the cheese topping perfectly.
- Sauté Aromatics and Meat: Heat olive oil in a large Dutch oven over medium-high heat. Add the diced onion and cook for 3 minutes until softened. Add the ground beef and cook, breaking it up, until browned and cooked through. Mix in the chopped red bell pepper (if using), minced garlic, and all the spices—chili powder, smoked paprika, cumin, salt, oregano, ground mustard, and pepper—then sauté for another minute to release their flavors.
- Add Tomatoes and Beans: Stir in the crushed tomatoes, fire-roasted diced tomatoes (with their juice), rinsed kidney beans, brown sugar, and mesquite liquid smoke if using. Pour in the reduced sodium chicken broth and stir to combine everything evenly.
- Simmer and Cook Pasta: Cover the pot and bring the mixture to a simmer. Add the uncooked elbow macaroni, cover again, and cook for 5 minutes, stirring frequently and occasionally replacing the lid to prevent the pasta from sticking and burning on the bottom. After 5 minutes, remove the lid and continue to simmer, stirring often, until the pasta is just al dente. Taste the pasta regularly to avoid overcooking.
- Incorporate Cream Cheese and Cheddar: Turn off the stove but leave the pot on the burner. Stir in the softened cream cheese until it melts fully into the chili mac. Gradually add 1 1/2 cups of the shredded cheddar cheese, stirring until melted and incorporated. Taste and adjust seasoning with extra salt, pepper, cayenne, or hot sauce as desired.
- Bake to Melt Cheese Topping: Evenly sprinkle the remaining 1 cup of shredded cheddar cheese over the top of the pasta. Place the uncovered Dutch oven into the preheated oven and bake for 5 minutes or until the cheese is melted and bubbly on top.
- Garnish and Serve: Remove from the oven, garnish with fresh parsley if desired, and serve immediately for a warm, cheesy chili mac dinner.
Notes
- For extra heat, add cayenne pepper or hot sauce when seasoning to taste.
- Using reduced sodium chicken broth helps control the overall saltiness, but adjust salt at the end if needed.
- Red bell pepper is optional but adds a sweet crunch and color to the dish.
- Make sure to stir frequently while simmering pasta to prevent sticking and burning.
- Softening the cream cheese beforehand ensures it melts smoothly into the chili mac.
- Leftovers keep well refrigerated for up to 3 days and reheat nicely with a splash of broth or milk.
Keywords: Chili Mac, One Pot Meal, Ground Beef Chili, Mac and Cheese, Quick Dinner, Comfort Food