This one-pot chili mac and cheese recipe is the ultimate comfort food solution for busy weeknights. It combines the hearty flavors of chili with the creamy indulgence of mac and cheese, all cooked together in a single pot for minimal cleanup. Whether you’re a beginner cook or just short on time, this chili mac recipe delivers maximum flavor with straightforward steps. You’ll love how quickly this satisfying meal comes together, proving that delicious doesn’t have to be complicated.
Ultimate One-Pot Chili Mac & Cheese Heaven!
Ingredients
Method
- Heat olive oil in a large pot over high heat. Add garlic and onion, cook for 1 minute until fragrant. Add red capsicum and cook until the onion is translucent.
- Add ground beef and cook, breaking it up with a spoon as you go.
- Once the beef is browned, add crushed tomatoes, kidney beans, beef broth, and uncooked macaroni. Stir well and bring to a simmer.
- Reduce heat to medium, cover, and cook for 12 minutes, stirring occasionally, until the macaroni is al dente and the sauce has thickened.
- Turn the stove OFF. Stir in half of the shredded cheese until melted and the mixture is saucy. Season with salt and pepper to taste.
- Top with the remaining cheese, put the lid back on, and let it sit for 2 minutes until the cheese is fully melted. Serve immediately, garnished with fresh cilantro if desired.
Notes
– You can substitute ground turkey or chicken for beef.
– Store leftovers in an airtight container in the refrigerator for up to 3 days. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
Pro tips
- For a thicker sauce, let it simmer uncovered for an extra 2-3 minutes before adding cheese.
- You can substitute ground turkey or chicken for beef.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Enjoy this incredibly easy and satisfying one-pot chili mac and cheese. It’s a guaranteed family favorite!
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Frequently asked questions
Can I make chili mac and cheese ahead of time?
Yes, you can prepare this chili mac and cheese ahead. Assemble the dish completely, let it cool, then cover tightly and refrigerate for up to 3 days. Reheat gently on the stovetop or in the oven, adding a splash of milk or water if it seems too thick.
What kind of pasta is best for chili mac?
Elbow macaroni is a classic choice for chili mac and cheese due to its shape, which holds the sauce well. However, shells, rotini, or penne also work beautifully. The key is a pasta shape that can capture and cradle the cheesy chili sauce.
How do I make chili mac and cheese thicker?
To thicken chili mac and cheese, you can simmer it uncovered for a few extra minutes, allowing excess liquid to evaporate. Alternatively, create a slurry with a tablespoon of cornstarch or flour mixed with a little cold water, then stir it into the simmering chili mac.
How long does leftover chili mac and cheese last?
Leftover chili mac and cheese can be stored in an airtight container in the refrigerator for up to 3-4 days. Ensure it has cooled completely before storing. Reheat thoroughly before serving to maintain food safety and optimal texture.
