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Chili Mac & Cheese

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!
Course Main
Cuisine American
Keyword chili mac, chili mac and cheese
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Calories 538kcal
Author Imma


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


  • 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.


  • Make sure to drain out fat if you are using fatty ground beef for chili mac and cheese.
  • Store chili mac and cheese in an airtight container in the refrigerator for about 4 days. Microwave to reheat.
  • 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.
  • Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.


Serving: 1cup | Calories: 538kcal | Carbohydrates: 56g | Protein: 41g | Fat: 18g | Saturated Fat: 8g | Cholesterol: 80mg | Sodium: 512mg | Potassium: 1094mg | Fiber: 8g | Sugar: 5g | Vitamin A: 1234IU | Vitamin C: 13mg | Calcium: 278mg | Iron: 7mg