Chili Mac and Cheese (One-Pot Weeknight Dinner)

What Makes This Recipe Work

Cooking the pasta right in the chili saves a pot and lets the noodles absorb the seasoned tomato base, which thickens the sauce. Stirring the cheese in at the very end, off the heat, melts it smoothly instead of letting it turn stringy.

Ingredients for Chili Mac and Cheese (One

• 1 tbsp (15 ml) olive oil
• 1 lb (450 g) ground beef
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 2 tbsp chili powder
• 1 tsp ground cumin
• 1 (15 oz / 425 g) can diced tomatoes
• 1 (15 oz / 425 g) can tomato sauce
• 1 (15 oz / 425 g) can kidney beans, drained and rinsed
• 2 cups (475 ml) low-sodium beef broth
• 8 oz (225 g) elbow macaroni
• 2 cups (200 g) shredded cheddar cheese
• 1 tsp fine salt, plus more to taste

How to Make Chili Mac and Cheese (One

1. Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the beef and cook, breaking it up, until browned, about 6 minutes. Drain excess fat.
2. Add the onion and cook until softened, about 4 minutes. Stir in the garlic, chili powder, and cumin and cook for 30 seconds.
3. Add the diced tomatoes, tomato sauce, beans, broth, and salt. Stir and bring to a boil.
4. Stir in the macaroni, reduce to a simmer, and cook uncovered for 12 to 15 minutes, stirring often, until the pasta is al dente and the sauce has thickened.
5. Remove the pot from the heat and stir in the cheddar in handfuls until melted and creamy.
6. Taste and adjust the salt, then serve hot with extra cheese or scallions on top.

Tips for the Best Chili Mac and Cheese (One

• Stir the pasta often so it does not stick to the bottom as the sauce thickens.
• Add the cheese off the heat to keep the sauce smooth.
• If you have leftover chili, skip the beef and spices and simmer the pasta in about 4 cups of chili thinned with broth.
• A splash of milk loosens the sauce if it tightens up before serving.

Variations and Substitutions

• Use leftover Slow Cooker Chili as the base for an even faster version.
• Swap the beef for a meatless crumble or extra beans, as in Vegetarian Chili.
• Add a diced green bell pepper with the onion for extra vegetables.
• Try rotini or shells instead of elbow macaroni for a different bite.

How to Store and Reheat

• Refrigerate leftovers in a sealed container for up to 4 days; the pasta absorbs sauce, so loosen with a splash of broth when reheating.
• Freezing is not recommended because the pasta turns mushy; if you freeze it, thaw and reheat gently with added broth.

Chili Mac and Cheese (One FAQ