Chili Mac is a hearty, delicious dish filled with ground beef, noodles, cheese, beans, and so much more. I make this on chilly nights and it’s absolutely devoured by my family, kids included. I love being able to take weeknight meals to another level with this one pot chili mac recipe. It’s so easy to make in just one pot, and it’s ready to serve in 30 minutes.
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What’s in this Chili Mac Recipe?
This easy, cheesy dinner is so hearty and comforting. I’ve filled it with beans, ground beef, cheese, macaroni, and lots of other good stuff. This has quickly become a family favorite in our house!
- Onions + Garlic: Add rich, earthy flavor.
- Seasonings: White and black pepper, and cumin. Add other seasonings or spices as desired.
- Ground Beef: Substitute ground chicken or turkey if you like.
- Chicken Broth: Or substitute beef or veggie stock.
- Tomatoes: We like fire-roasted diced tomatoes, but you can use any can of diced or chunky tomatoes.
- Beans: Pinto and chili beans are great, but you can substitute black beans or another type.
- Macaroni Noodles: You can use any short-shaped pasta.
- Cheese: Shredded cheddar cheese finishes off the chili mac. Add another type, like Monterey Jack or Pepper Jack.
Variations on Chili Mac and Cheese
This one-pot chili mac is delicious exactly as it is, but when we are in the mood for a change, here’s what we love to do.
- No Beans: If you want more of a saucy, beefy mac and cheese, just skip the beans. The rest of the recipe won’t change.
- Spicy: If you like spice, add in some chili powder with the rest of the seasonings.
- Mexican: Make a Mexican-inspired version by adding pepper jack cheese and taco seasoning.
- More Veggies: Add in other vegetables (like broccoli bits, peppers, or mushrooms) when you add the beef.
- Dairy-Free: You can still have a hearty chili mac without the cheese! Just skip it at the end.
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How to Store and Reheat
Store leftover chili mac in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave in 30-second increments until warmed through or in a pot set over medium-low heat.
How to Freeze
Freeze chili mac in an airtight container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Serving Suggestions
I find that this chili mac and cheese is a hearty meal all by itself. It’s a one-pot meal and one-dish dinner! But a few extra toppings never hurt anyone. I always add a handful of corn chips or tortilla strips, sprinkle more cheese on top or a dollop of sour cream, add sliced jalapeños for a little heat, or top with slices of avocado for a refreshing twist. I like to serve it up with some cornbread muffins, Parker House rolls, or cheesy garlic bread to help scoop up any lingering bits.
Notes from the Test Kitchen
I absolutely love the simple seasoning blend in this recipe, but if you’re looking for a little more spice, try adding chili seasoning!
5-Star Review
“I am like 12 years old and this was so easy and delicious for my family of 8! love your cooking site and recipes. Some healthy and some carbs but ALL are DELICIOUS!!!!!!!!” -Taylor
One Pot Chili Mac Recipe
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Ingredients
- 1 tablespoon olive oil
- 2 tablespoons minced garlic
- 1 onion diced
- 1 teaspoon ground black pepper
- 1 teaspoon ground cumin
- 1 teaspoon ground white pepper
- 1 pound lean ground beef
- 32 ounces low-sodium chicken broth
- 14.5 ounces fire roasted diced tomatoes (1 can)
- 1 cup cooked pinto beans
- 1 cup cooked chili beans
- 10 ounces dry macaroni noodles (⅝ box)
- 1 cup freshly shredded cheddar cheese
- Fresh parsley optional, for garnish
Recommended Equipment
Instructions
- In a medium pot, add the olive oil, garlic, and diced onion and sauté for 2 minutes.1 tablespoon olive oil, 1 onion, 2 tablespoons minced garlic
- Add seasonings and ground beef and cook until brown, about 4-5 minutes.1 teaspoon ground black pepper, 1 teaspoon ground cumin, 1 teaspoon ground white pepper, 1 pound lean ground beef
- Stir in the chicken broth, diced tomatoes, pinto beans and chili beans. Bring the mixture to a simmer, stirring frequently.32 ounces low-sodium chicken broth, 14.5 ounces fire roasted diced tomatoes, 1 cup cooked pinto beans, 1 cup cooked chili beans
- Once the mixture is simmering, add in the macaroni noodles and bring to a boil. Once the mixture is boiling, reduce back to a simmer and cook for 12-15 minutes, or until noodles are fully cooked.10 ounces dry macaroni noodles
- Remove from heat, top with cheese, and let it rest (do not stir) until the cheese is melted. About 3 minutes.1 cup freshly shredded cheddar cheese
- Scoop into bowls and sprinkle with extra cheese if desired and garnish with fresh parsley.Fresh parsley
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Becky’s tips
- Make this chili mac in a dutch oven or heavy bottomed pan. It will distribute the heat more evenly.
- Make sure that the macaroni is fully cooked before taking the pan off of the heat.
- Reheat the chili mac on the stovetop, or in the microwave for about 3 to 4 minutes.
- If making ahead of time, make sure it’s fully cooled before storing.
Nutrition Information
How to Make Chili Mac Step by Step
Sauté the Onion and Garlic: In a medium pot, add 1 tablespoon of olive oil, 2 tablespoons of minced garlic, and 1 diced onion and sauté for 2 minutes.
Cook the Beef: Add 1 teaspoon ground black pepper,1 teaspoon ground cumin,1 teaspoon ground white pepper, and 1 pound of lean ground beef and cook until brown, about 4-5 minutes.
Simmer the Broth: Stir in the 32 ounces of chicken broth, 14.5 ounces (1 can) of fire roasted diced tomatoes, 1 cup of cooked pinto beans, and 1 cup of cooked chili beans. Bring the mixture to a simmer, stirring frequently.
Cook the Noodles: Once the mixture is simmering, add in 10 ounces of macaroni noodles and bring to a boil. Once the mixture is boiling, reduce back to a simmer and cook for 12-15 minutes, or until noodles are fully cooked.
Garnish and Serve: Remove from heat, top with 1 cup of shredded cheddar cheese, and let it rest (do not stir) until the cheese is melted. About 3 minutes. Scoop into bowls and sprinkle with extra cheese if desired and garnish with fresh parsley.
We’re sorry to hear this recipe wasn’t to your tastes, Rachel!
This is a great base recipe, but to make it a chili you should add chili spices. Cumin and pepper don’t do it justice, Pump it up with some oregano and chili powder.
Thanks for sharing your thoughts, Rick!
This was more soupy and less cheesy than I anticipated, but great flavors nonetheless! Made 6 perfect servings for me and my family.
We’re happy to hear you enjoyed this recipe, Abbie! You can let it simmer a bit longer for a thicker final result!
This was so easy to make!!! I made it so easy and so fast for my family of 8. Love how you can edit the serving size which will help you as you make it in the ingredents!!
It’s really such an adaptable recipe!
Agreed!
I am like 12 years old and this was so easy and delicious for my family of 8! love your cooking site and recipes. Some healthy and some carbs but ALL are DELICIOUS!!!!!!!!
I made this for my family tonight and they love it!
Looks absolutely delicious!
I added left over bell peppers and mushrooms. So delish easy peasy
thank you
Thanks for sharing, Dawn!!
Such and easy week night meal! My picky toddler even loves it!
What a win with the toddler!
I normally just make a standard goulash with mozzarella but this is definitely another amazing dish paired with my homemade cheesy garlic bread
I am happy to hear how much you loved it!
I am like 12 years old and this seems so easy and delicious for my family of 8! love your cooking site and recipes. Some healthy and some carbs but ALL are DELICIOUS!!!!!!!!