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Home / Recipe by Cuisines / American

Chili Mac and Cheese

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Published:3/31/2021Updated:3/31/2021

Chili Mac and Cheese – incredibly delicious quick and easy meal featuring two of your favorite comfort foods Chili and Mac and Cheese. Cheesy, beefy, filling, scrumptious dinner ready in just 30 minutes – all made in one pot!

  

Hearty and over-the-top delicious dinner in just 30 minutes?! Count me in! Every home cook needs this kind of dish, especially on busy weeknights. And the best part? Everything happens in ONE POT; so that means lesser clean up which is a major win!

Today’s recipe is a cross between our favorite hearty Chili and the ever popular Mac and Cheese. Our sauce is packed with everything you want in a Chili – beans, ground beef, rich tomato-based sauce seasoned with chili powder, of course, and a handful of other spices and seasonings. Top that off with the cheesy goodness from Mac and Cheese and you’ll have one scrumptious and satisfying meal that you can easily add to your weekly menu.

So dang GOOD!

Chili Mac and Cheese 

What’s the Difference Between American Goulash and Chili Mac?

Ahh. Good thing you asked! Although both Goulash (recipe HERE) and Chili Mac recipes are one pot meals that feature ground beef, elbow macaroni and a tomato-based sauce, the latter has somewhat more to offer. Chili Mac and Cheese includes beans (I use both red and white kidney beans) and chili powder which is a spice blend of dried chilis and other spices like cumin, onion and garlic powder.

One Pot Chili Mac and Cheese Ingredients

There’s nothing unusual in my chili mac recipe here. You probably have everything sitting in your pantry already. But if you don’t have all of them yet, you can easily find them at the grocery store. Below are the ingredients that I use for my one pot chili mac recipe:

Cooking Oil – any cooking oil would do, but I usually use olive oil when browning meat.

Ground Beef’ –  I use extra lean ground beef for this recipe. But if you’re using fatter ground beef, drain whatever fat there is. You may also use ground chicken, pork, and turkey meat.

Onion and Garlic – Fresh garlic and onions would yield better flavors and an exceptional fragrance.

White and Red Kidney Beans – To make this dish quick and easy for busy home cooks and extra heartier (good enough to feed a family of 5), I decided to use canned white and red kidney beans, both drained and rinsed. 

Tomatoes – I use both canned diced tomatoes and tomato sauce to add acidity and more depth in flavor in this dish. 

Chicken Broth – Always go with the low-sodium chicken broth so you can easily adjust the salt in this recipe.

Elbow Pasta – You don’t need to cook your pasta ahead as it will be cooked in the same pot with the chili. Furthermore, you may also replace this with any type of pasta especially those that can hold the sauce well.

Cheese –  I use cheddar cheese but you may replace it with any sharp cheese. You may also use a blend of cheddar and mozzarella.

Chili Powder – This recipe won’t be what it is without Chili Powder – a popular spice blend especially in the Tex-Mex cuisine. Chili powder is a spice blend that differs from other kinds of spices and is not just pure dried chili.

One Pot Chili Mac and Cheese 

What’s the Best Cheese for Chili Mac?

I simply prefer cheddar cheese for this recipe. But feel free to replace it with a blend of cheddar and mozzarella. Provolone also makes a good candidate for this recipe just like in our Sloppy Joes recipe.

How to Store Chili Mac and Cheese?

Our recipe for today makes quite a big batch of comfort food. So just in case of leftovers, you can store them in an airtight container and keep it in the fridge for up to 4 days.

As for freezing them, freeze leftover chili mac and cheese in an airtight container for about 2 months. Thaw and reheat – it is best reheated in microwave. Chili mac and cheese can also be made ahead of time by taking it off the stove when the pasta is still firm to touch. It should still be saucy. Allow it to cool at room temperature, then top with cheese. Put in an airtight container then freeze for about 2 months.

More Hearty and Easy One Pot Recipes

  • One Pot Puerto Rican Chicken and Rice
  • Easy Cassoulet
  • One Pot Cilantro Lime Chicken and Rice
  • Beef Barley Soup
  • Chicken Broccoli Rice Casserole
  • Chicken and Rice Soup

Chili Mac in bowls

 

 

How to Make Chili Mac and Cheese

 

Chili Mac and Cheese.1

Add oil in a large dutch oven , place over  medium high heat. Add ground beef, break beef apart  with a wooden spatula , stir frequently  until beef  has been cooked through or brown and crispy , if possible . Drain excess oil if any. To avoid draining fat use lean or extra-lean ground beef. 

 Stir in onions , thyme and garlic continue cooking  for about 3 to 5 minutes or until the onion wilted.

 

Chili Mac and Cheese.2Add diced tomatoes , kidney beans, white  beans, tomato sauce, and elbow pasta. Followed by all the spices ; , ground cumin, coriander, cayenne pepper, ground oregano, chili powder , chicken broth , salt and pepper to taste .

Stir everything to fully combine  , bring to a boil. Lower  heat to simmer, cover the pot and continue cooking  for about 10  to 12 minutes or until the elbow macaroni is cooked. Start checking after 10 minutes 

Chili Mac and Cheese.3T

Once macaroni has been cooked , stir in  shredded cheese and mix to fully combine. You may reserve half of the cheese to sprinkle  on top of the dish. Place in  heated oven and broil for about a minute or two or until slightly brown or  cover  pot for about 1 minute just until the cheese melts. Garnish with fresh parsley, if desired, and serve slightly cool.

 

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One Pot Chili Mac and Cheese

Chili Mac and Cheese - incredibly delicious quick and easy meal featuring two of your favorite comfort food Chili and Mac and Cheese. Cheesy, beefy, filling, scrumptious dinner ready in just 30 minutes - all made in one pot!
5 from 2 votes
Prep: 10 mins
Cook: 20 mins
American
Servings 5 - 6 cups

Ingredients

  • 1-2 tablespoons (14-28 ml) cooking oil 
  • 1 pound (453.59 g) lean ground beef
  • 1 large  onion , diced (about 1 1/2 cup)
  • 1 tablespoon (8 g) minced garlic 
  • 1 cup (177 g) canned white kidney beans , drained and rinsed
  • 1 cup (177 g) canned red kidney beans , drained and rinsed
  • 1 (14.5-ounce) can diced tomatoes
  • 1 (8-ounce) can tomato sauce
  • 4 cups (1 L) chicken broth
  • 1 ½ cup (150 g) elbow pasta , uncooked
  • 1 ½ tablespoon (12 g) chili powder
  • 2 teaspoons (6 g) ground cumin
  • 1 ½ teaspoons coriander
  • 2 teaspoons (2 g) ground oregano
  • 1 teaspoon (1 g) dried thyme
  • ¼ teaspoon (0.5 g) cayenne pepper
  • Kosher salt and freshly ground black pepper , to taste
  • 1- 2 cups (113- 226g) shredded  cheddar cheese
  • 2 tablespoons (8 g) roughly chopped fresh parsley leaves

Instructions

  • Add oil in a large dutch oven , place over  medium high heat.  Add ground beef, break beef apart  with a wooden spatula , stir frequently  until beef  has been cooked through or brown and crispy , if possible .  Drain excess oil if any.  To avoid draining fat use lean or extra-lean ground beef. 
     
  • Stir in onions , thyme and garlic continue cooking  for about 3 to 5 minutes or until the onion wilted and aromatic.
  • Add diced tomatoes , kidney beans, white  beans, tomato sauce, and elbow pasta. Followed by all the spices ; , ground cumin, coriander, cayenne pepper, ground oregano, chili powder , chicken broth , salt and pepper to taste .
  • Stir everything to fully combine  , bring to a boil. Lower  heat to simmer, cover the pot and continue cooking  for about 10  to 12 minutes or until the elbow macaroni is cooked. Start checking after 10 minutes  
  • Once macaroni has been cooked , stir in  shredded cheese and mix to fully combine. You may reserve half of the cheese to sprinkle  on top of the dish.  Place in  heated oven and broil for about a minute or two or until slightly brown or  cover  pot for about 1 minute just until the cheese melts. Garnish with fresh parsley, if desired, and serve slightly cool.
  • Garnish with fresh parsley, if desired, and serve.

Tips & Notes:

  1. Make sure to drain out fat if you are using fatty ground beef for chili mac and cheese.
  2. Store chili mac and cheese in an airtight container in the refrigerator for about 4 days. Microwave to reheat.
  3. Freeze leftover chili mac and cheese in an airtight container in the freezer for about 2 months. Thaw and reheat - it is best reheated in microwave. Chili mac and cheese can be made ahead by taking it off the stove when the pasta is still firm to touch. It should still be saucy. Allow it cool at room temperature , then top with cheese. Put in an airtight container then freeze for about 2 months.
  4. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.

Nutrition Information:

Serving: 1cup| Calories: 538kcal (27%)| Carbohydrates: 56g (19%)| Protein: 41g (82%)| Fat: 18g (28%)| Saturated Fat: 8g (50%)| Cholesterol: 80mg (27%)| Sodium: 512mg (22%)| Potassium: 1094mg (31%)| Fiber: 8g (33%)| Sugar: 5g (6%)| Vitamin A: 1234IU (25%)| Vitamin C: 13mg (16%)| Calcium: 278mg (28%)| Iron: 7mg (39%)
Author: Imma
Course: Main
Cuisine: American
Keyword: chili mac, chili mac and cheese
Tag Us On Instagram!Did you make this recipe? I love hearing how it turned out! Tag me on Instagram @ImmaculateBites and be sure to leave a rating below!
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Nutrition Facts
One Pot Chili Mac and Cheese
Amount Per Serving (1 cup)
Calories 538 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 8g50%
Cholesterol 80mg27%
Sodium 512mg22%
Potassium 1094mg31%
Carbohydrates 56g19%
Fiber 8g33%
Sugar 5g6%
Protein 41g82%
Vitamin A 1234IU25%
Vitamin C 13mg16%
Calcium 278mg28%
Iron 7mg39%
* Percent Daily Values are based on a 2000 calorie diet.

 

Chili Mac and Cheese
Chili Mac and Cheese
Chili Mac and Cheese

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Comments & Reviews
  1. Phunsor says

    Posted on 11/29 at 11:59AM

    Thank you. This came out so good. My kids love it.

    Reply
    • imma africanbites says

      Posted on 11/29 at 11:55PM

      Awesome! So happy it was a hit with your kids. Thanks for stopping by!

      Reply
  2. jess says

    Posted on 11/18 at 5:16PM

    this was very good. To make it vegetarian I used Plant based “meat”. I would use less broth next time

    Reply
    • David Elingdy-Johnsson says

      Posted on 2/1 at 2:32PM

      Totally agree on the broth! What I’ll do next time is to for go the broth entirely, cook the pasta add it in then add everything to a casserole and bake it in the oven and adding most of the cheese on top. I’m also writing this to myself so that I’ll remember to actually do this the next time.

      Reply
  3. Melisa Pagiwa says

    Posted on 11/13 at 8:10AM

    Hie lmmaculate l love your recipes. Very simple and good keep posting.
    May l have a recipe for samosa from how to make the pastry till the end.

    Reply
    • imma africanbites says

      Posted on 11/13 at 11:26PM

      Hi, Melissa. Thank you for dropping by. You can check my samosa recipe here >> https://www.africanbites.com/chicken-samosas/ Enjoy!

      Reply
  4. Chelly says

    Posted on 10/25 at 5:46PM

    Another big hit recipe in our house and the leftovers froze really well for lunches this week!

    Reply
    • Imma says

      Posted on 10/26 at 12:13AM

      Yes! I’m so glad to hear that Chelly! So happy it was a hit! 🙂

      Reply
  5. Angelia Johnson says

    Posted on 10/23 at 10:32AM

    What size noodles? Small or medium elbow?

    Reply
    • ImmaculateBites says

      Posted on 10/28 at 11:49AM

      Either works

      Reply
  6. Philomena says

    Posted on 10/17 at 4:56PM

    This was very delicious. Thank you

    Reply
  7. Linda says

    Posted on 10/17 at 9:11AM

    Hi Imma, I made this last night and it was fantastic — great spices & so much flavor! Love your recipes 🙂

    Reply
    • Imma says

      Posted on 10/17 at 9:35AM

      Yay! I’m very glad you enjoyed, Linda 🙂

      Reply
  8. tilly says

    Posted on 10/15 at 3:00AM

    please will be glad to know where i will get these ingredients

    Reply
    • ImmaculateBites says

      Posted on 10/15 at 8:58PM

      Hi Tilly, Where are you located?

      Reply
  9. Sandra Nelson says

    Posted on 10/14 at 2:28PM

    I am definitely doing this recipe this week. Thought it was what is was in the South called Dunbar macaroni or goulash but beans and chili powder changed the game.

    Reply
  10. Stella says

    Posted on 10/14 at 9:23AM

    Definitely, giving this a try this week …. looks super yummy!!!

    A few fresh birds eye chillies added for that extra oomph for a cold winter night could do the trick.

    Reply
  11. Rosa says

    Posted on 10/14 at 8:15AM

    Hey Immaculate, am going to make the Chili mac & cheese tonight for my boys. You are very good at what you do. Thank you

    Reply
    • Imma says

      Posted on 10/14 at 12:08PM

      I’m so excited for you to try it!

      Reply

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