One-Pot Chili Mac Easy Comfort Dinner Recipe

I still remember the first time I made One-Pot Chili Mac for a friend who was recovering from the flu. I wanted something hearty, comforting, and easy to eat when your energy is low. As the aroma of beef, tomatoes, beans, and melted cheese filled my kitchen, the warmth seemed to heal as much as the food. Now it’s one of the go‑to meals I turn to when I want something simple but soul‑satisfying.

Table of Contents

One-Pot Chili Mac Ingredients

• 1 lb ground beef
• 1 small yellow onion, finely chopped
• 3 cloves garlic, minced
• 1 (14-ounce) can diced tomatoes
• 1 (8-ounce) can tomato sauce
• 1 (15-ounce) can dark red kidney beans, drained and rinsed
• 2½–3 cups low-sodium beef broth
• 2 tablespoons chili powder
• 2 teaspoons ground cumin
• ½ teaspoon smoked paprika
• ½ teaspoon dried oregano
• ¼ teaspoon ground cayenne pepper
• 2 cups elbow macaroni
• Salt and pepper to taste
• 2 cups shredded cheddar cheese

Step-by-Step Instructions

1. Brown the beef: In a large pot or Dutch oven, cook the ground beef over medium heat. Halfway through, add the chopped onion and continue cooking until the beef is browned and the onion is tender.
2. Add garlic: Stir in the minced garlic and cook for about 1 minute, until fragrant. Drain any excess grease.
3. Simmer the base: Add diced tomatoes, tomato sauce, kidney beans, beef broth, and all the seasonings. Bring to a gentle boil.
4. Cook the pasta: Stir in the macaroni, reduce heat, and simmer until the noodles are tender (about 10 minutes).
5. Finish and serve: Season with salt and pepper. Sprinkle cheddar on top, cover, and let melt. Garnish with fresh parsley if desired.

Pro Tips

• For extra richness, add a splash of heavy cream before melting the cheese.
• Substitute half the beef with ground turkey for a lighter version.
• Like it spicy? Add chopped jalapeños or more cayenne.

Substitutions

• Pasta: Use shells, rotini, or penne if you don’t have macaroni.
• Cheese: Monterey Jack or Colby Jack also melt beautifully.
• Beans: Swap kidney beans for black beans or pinto beans.

Make-Ahead & Storage

• Store leftovers in an airtight container for up to 4 days in the fridge.
• Reheat on the stove or in the microwave with a splash of broth to keep it creamy.
• Freezes well for up to 2 months.

Troubleshooting

• Too thick? Stir in extra broth or water to loosen.
• Too thin? Simmer uncovered for a few more minutes.
• Cheese clumps? Shred your own cheese; pre-shredded can resist melting.

From that first bowl of one‑pot Chili Mac made for my ailing friend to every version I’ve tweaked since, this recipe is simple, bold, and fulfilling. The pasta absorbs the savory, spicy sauce, and the melted cheese makes it feel indulgent without fuss. Give it a try on a busy weeknight I hope it becomes one of your favorites, too.

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