Ground beef, macaroni, tomatoes, chili beans, pasta sauce, and cheese — everything you need for this comforting one-pot Chili Mac and Cheese recipe!
Okay, so… you know those nights when you’re standing in your kitchen, exhausted, staring into the fridge like it’s gonna magically answer “what’s for dinner?”? Been there. Too many times.
That’s when this Chili Mac and Cheese recipe swooped in like a hero. I remember the first time I made it — it wasn’t fancy. In fact, I threw it together out of pure desperation. Ground beef? Check. Pasta? Always. Beans and cheese? Yep.
What happened next? Let’s just say the silence around the dinner table spoke volumes. My kids had their heads down in their bowls, no complaints, no “what’s this green stuff?” Just cheesy, beefy, cozy yum.
Since then? It’s been in regular rotation. Rainy nights. Lazy Sundays. Those chaotic days when dinner feels like a chore… this recipe always shows up and makes everything better.
Why You’ll Love This Chili Mac and Cheese Recipe?
So, why should you care about yet another mac and cheese recipe? Simple. This one has everything you want:
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Quick + Easy. Like, 30-minutes-and-done easy.
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One Pot Wonder. Fewer dishes = a happier you (and a happier me, too).
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Comfort Factor: It’s like a warm hug on a plate.
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Customizable: Love it mild? Great. Crave some heat? Easy. Toss in more chili powder and make it your own.
I mean, does it get better than that? Didn’t think so.
Ingredient Notes:
Before you dive in, let’s break down the dream team behind this Chili Mac and Cheese recipe. Because they all have a job to do.
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Olive Oil: You just need a little to get things going.
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Onion + Garlic: Honestly, no good comfort food starts without them.
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Ground Beef: Lean works best, but if you’ve got something fattier? No worries. Just drain it.
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Chicken Broth: Helps the pasta cook right in the pot — genius, right?
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Pasta Sauce: I used Ragu®, but you do you. Homemade or store-bought both work.
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Diced Tomatoes with Green Chiles: Adds zing. Not too spicy, just flavorful.
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Chili Beans: Makes it hearty. They add a little extra depth.
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Chili Powder + Cumin: Warmth + flavor. Adjust if you like it more or less spicy.
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Elbow Macaroni: Classic. Holds up perfectly.
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Cheddar Cheese: Melts into creamy perfection.
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Parsley: Optional, but makes it look extra nice (for those Instagram-worthy shots).
How To Make Chili Mac and Cheese?
Step 1: Brown the Beef
Start with olive oil, onion, and garlic in a big ol’ pot. Once they smell amazing (about 3 minutes in), add the beef. Cook until brown and crumbly. Drain off any extra fat because nobody loves greasy pasta.
Step 2: Add The Good Stuff
Pour in the broth, pasta sauce, tomatoes, beans, and spices. Give it a good stir. At this point, your kitchen will start smelling insanely good.
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Step 3: Add Pasta and Simmer
Add the uncooked macaroni right into the pot. No separate boiling? Nope — it cooks right there. Cover it up, lower the heat, and let it do its thing for about 14 minutes. Stir now and then so it doesn’t stick.
Step 4: Make It Cheesy
Once the pasta is tender, pull it off the heat. Stir in the shredded cheddar and parsley. Watch as it turns creamy and melty right before your eyes. This is the part where you start sneaking spoonfuls straight from the pot (guilty).
Step 5: Serve and Enjoy
Scoop into bowls, sprinkle with more cheese (you deserve it), and dig in.
Storage Options:
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Fridge: Store in an airtight container. It’s good for about 3-4 days.
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Freezer: Yep — freeze for up to 3 months. Just thaw and reheat.
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Reheat: Stovetop or microwave both work, though stovetop keeps it creamier.
Pro tip? Add a splash of broth or water when reheating so it doesn’t dry out.
Variations and Substitutions:
Don’t feel boxed in. This Chili Mac and Cheese is super flexible.
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No beef? Use ground turkey or chicken.
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Spicy lover? Add jalapeños, hot sauce, or extra chili powder.
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Cheese swap? Pepper Jack gives it a little kick.
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No beans? Leave ‘em out — still delish.
This recipe plays nice with whatever you have on hand. I’ve even tossed in leftover veggies when I needed to clean out the fridge!
What to Serve with Chili Mac and Cheese?
Honestly? This is a one-and-done kinda meal. But, if you must serve something on the side:
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Garlic Bread: Perfect for scooping up saucy bits.
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Simple Salad: Because balance, right?
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Cornbread: Southern comfort vibes.
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Steamed Veggies: To make yourself feel virtuous.
Frequently Asked Questions:
Can I make this ahead of time?
Of course! It actually tastes even better after sitting a bit.
Is this kid-approved?
Oh yeah. Mine practically inhale it. Just ease up on the chili powder for picky eaters.
Can I use gluten-free pasta?
Yep — just keep an eye on cooking time. GF pasta tends to cook faster.
So… ready to make this Chili Mac and Cheese your new weeknight hero? I swear, it’s saved me more times than I can count.
If you try it, let me know — do you keep it classic or spice it up? I’m all ears and always looking for new twists to try!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Chili Mac and Cheese
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 medium sweet onion diced
- 3 cloves garlic minced
- 1 pound lean ground beef
- 2 cups low-sodium chicken broth
- 2 cups pasta sauce such as Ragu® Old World Style® Traditional
- 1 can 10 oz diced tomatoes with green chile peppers
- 1 can 16 oz mild chili beans, undrained
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- Salt and ground black pepper to taste
- 1½ cups uncooked elbow macaroni
- ¾ cup shredded Cheddar cheese
- ¼ cup chopped fresh parsley optional garnish
Instructions
Prepare the Base:
- Heat the olive oil in a large Dutch oven or deep skillet over medium-high heat. Add the diced onion and minced garlic. Sauté briefly until aromatic, approximately 2 minutes. Add the ground beef and cook, stirring frequently, until browned and crumbled. Drain excess fat carefully.
Incorporate the Sauce and Seasonings:
- Add the chicken broth, pasta sauce, diced tomatoes with green chiles, chili beans (including liquid), chili powder, and cumin. Season lightly with salt and pepper. Stir to combine all ingredients thoroughly.
Cook the Pasta:
- Bring the mixture to a boil. Stir in the uncooked elbow macaroni, ensuring the pasta is evenly distributed. Reduce the heat to a simmer, cover, and cook for approximately 14 minutes, or until the pasta is tender and has absorbed much of the liquid. Stir occasionally to prevent sticking.
Finish with Cheese:
- Once the pasta is fully cooked, remove the pot from heat. Immediately stir in the shredded Cheddar cheese and chopped parsley until melted and well incorporated.
Serve:
- Ladle the Chili Mac and Cheese into serving bowls. If desired, garnish each portion with additional cheese and parsley before serving warm.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
