You know those nights when you’re too tired to cook, but still craving something warm, hearty, and satisfying? That’s exactly when I turn to this One-Pot Chili Mac with Ground Beef. It’s the perfect mix of chili’s bold flavors and the cheesy comfort of mac and cheese—all in one easy dish!
I’ve made this recipe countless times, especially on cold evenings or when I just need something cozy and filling. And the best part? Minimal effort and only one pot to wash. Seriously, fewer dishes = instant win!
Why This Recipe is a Lifesaver
Let me tell you, this dish has saved me so many times when I didn’t feel like spending hours in the kitchen. Whether it’s a lazy Sunday dinner, a meal prep hero, or something quick after work, this 30-minute meal always delivers.
- One pot, one cleanup – No mountain of dishes.
- Simple pantry ingredients – No fancy stuff required.
- Big on flavor, short on effort – Tastes like you worked way harder than you actually did.
- Family-approved – Even picky eaters love it!
How This Recipe Became a Favorite
I first threw this together on a chilly evening when I was craving both chili and mac & cheese—but couldn’t decide between the two. So, why not combine them? Turns out, it was the best decision ever.
Now, it’s one of my go-to meals, especially when I’m short on time. I love how versatile it is—sometimes I spice it up with jalapeños, other times I make it extra cheesy (because let’s be real, cheese makes everything better).
How to Make One-Pot Chili Mac
I promise, this recipe is foolproof—even if you’re not a confident cook. Just throw everything in the pot, let it simmer, and boom—you’ve got a flavor-packed, cheesy, comforting meal in no time.
Equipment You'll Need
Dutch Oven
Chef's Knife
Wooden Spoon
Ingredients You'll Need:
Step-by-Step Cooking Instructions:
- Brown the Beef – Heat a large pot over medium heat. Cook the ground beef until browned, then drain any excess grease. Add onions and garlic, and cook until fragrant.
- Add the Good Stuff – Stir in the kidney beans, diced tomatoes, beef broth, macaroni, chili powder, cumin, salt, and pepper.
- Let It Simmer – Bring everything to a boil, then reduce the heat. Cover and let it simmer for 10-12 minutes, stirring occasionally, until the pasta is tender.
- Get Cheesy – Remove from heat and stir in the shredded cheddar cheese until melted and creamy.
- Serve & Enjoy – Scoop into bowls, top with green onions or cilantro if you like, and dig in!
Make It Your Own – Easy Customizations
One of my favorite things about this recipe is that you can totally make it your own. Here are some fun ways to mix it up:
- Spicy Kick: Add diced jalapeños or an extra sprinkle of chili powder.
- Extra Cheesy: Stir in more cheese or even mix in some cream cheese for extra creaminess.
- More Veggies: Toss in bell peppers, corn, or zucchini.
- Protein Swap: Use ground turkey, chicken, or even plant-based crumbles.
Whatever you do, don’t skip the cheese! It makes the dish extra comforting.
How to Store & Reheat (Because Leftovers are Amazing)
I love making extra because the leftovers taste even better the next day. Here’s how to store them:
- Fridge: Keep in an airtight container for up to 4 days. Reheat on the stove with a splash of broth or water.
- Freezer: Let it cool, then freeze for up to 3 months. Defrost in the fridge overnight before reheating.
Pro tip: If the pasta soaks up too much liquid overnight, just stir in a bit more broth when reheating to bring it back to life!
Serving Ideas – What Goes Well with Chili Mac?
While this dish is amazing on its own, I like to pair it with:
- Garlic Bread – Because carbs on carbs is always a good idea.
- Side Salad – For some fresh contrast.
- Sour Cream or Avocado – Adds a cool, creamy element.
- Cold Beer or Iced Tea – A refreshing drink to balance the spice.
FAQs
Can I Make This Ahead of Time?
Yes! This dish reheats beautifully. Store leftovers in an airtight container in the fridge for up to 4 days. Simply reheat on the stove or in the microwave.
Can I Freeze Chili Mac?
Absolutely! Let it cool completely, then transfer it to a freezer-safe container. Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
What If My Pasta Absorbs Too Much Liquid?
If it gets too thick, just add a splash of beef broth or water while reheating.
Final Thoughts – Why You Need to Make This Tonight
If you’re looking for a simple, no-fuss, delicious meal, this One-Pot Chili Mac is a must-try. It’s:
- Easy to make
- Full of bold, comforting flavors
- Perfect for busy nights
- Family-approved
Seriously, you’re going to love this one. If you make it, let me know in the comments how it turned out or tag me on Instagram/Pinterest so I can see your delicious creations!
Enjoy! 
One-Pot Chili Mac with Ground Beef
Ingredients
- 1 lb Ground Beef
- 1 Medium Onion chopped
- 2 cloves Garlic minced
- 1 can (15 oz) Kidney Beans drained and rinsed
- 1 can (14.5 oz) Diced Tomatoes
- 2 cups Elbow Macaroni
- 1 tbsp Chili Powder
- 1 tsp Cumin
- Salt and pepper to taste
- 1 cup Shredded cheddar cheese
- Chopped green onions, cilantro, or parsley for color and freshness
Instructions
- Brown the Beef – Heat a large pot over medium heat. Cook the ground beef until browned, then drain any excess grease. Add onions and garlic, and cook until fragrant.
- Add the Good Stuff – Stir in the kidney beans, diced tomatoes, beef broth, macaroni, chili powder, cumin, salt, and pepper.
- Let It Simmer – Bring everything to a boil, then reduce the heat. Cover and let it simmer for 10-12 minutes, stirring occasionally, until the pasta is tender.
- Get Cheesy – Remove from heat and stir in the shredded cheddar cheese until melted and creamy.
- Serve & Enjoy – Scoop into bowls, top with green onions or cilantro if you like, and dig in!