One-Pot Chili Mac
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Chili meets mac and cheese in this one-pot dinner that’s cozy, kid-approved, and easy enough for a weeknight. This is chili mac at its best!
Photo by Johnny Miller (Clarkson Potter, 2021)
A regular menu item in the school cafeteria when I was growing up, chili mac is one of those nostalgic dishes that reminds me of my childhood. When my kids were younger, it was one of my go-to weeknight dinners. Nowadays, I make a big batch when my young nephews come for dinner. I mean, with pasta, cheese, and ground beef, how can you go wrong with kids?
This dish comes together in less than 45 minutes. Serve it with tortilla chips for dipping or crushing over the top.
“Full of familiar flavors, but miles away from school cafeteria fare.”
What You’ll Need To Make Chili Mac
- Yellow onion and garlic: The flavor foundation—sautéed first to build depth and aroma.
- Spice blend (ancho chili powder, ground cumin, smoked paprika, cayenne, and oregano): Brings that classic chili flavor. It’s mild as written, but you can bump up the cayenne for more heat.
- Lean ground beef: Adds richness and heartiness without being too greasy. Feel free to use ground chicken or turkey.
- Chicken broth & canned tomato sauce: These form the saucy base—broth cooks the pasta right in the pan, and tomato sauce adds tang to balance the beef and cheese.
- Macaroni: A chili mac staple that holds onto all the saucy goodness. Feel free to swap in another short pasta like rotini or shells.
- Evaporated milk & Mexican cheese blend: These team up for a creamy, cheesy finish. The cheese blend typically includes cheddar, Monterey Jack, and other mild melty cheeses.
- Scallions: Sprinkled on at the end for a fresh, oniony crunch and pop of color.
- Jump to the printable recipe for precise measurements
Step-by-Step Instructions
Step 1: Sauté the onion. Heat the oil in a large pot or Dutch oven over medium heat. Add the onion and cook until it softens. It should take 3 to 4 minutes.
Step 2: Add garlic and spices. Stir in the garlic, spices, and salt. Cook for about a minute, just until fragrant—be careful not to let the garlic brown. Toasting the spices now helps bring out their best flavor. Just be careful not to burn them, or they can take on a bitter flavor.
Step 3: Brown the beef. Add the ground beef and cook, stirring and breaking it up with a wooden spoon, until no longer pink, about 5 minutes. Breaking the beef into smaller crumbles as it cooks helps it mix evenly with the pasta later.
Step 4: Add the liquids and pasta. Add the broth, tomato sauce, oregano, sugar, and pasta and give it a good stir to combine. (Make sure the pasta is mostly submerged so it cooks evenly in the sauce.)
Step 5: Simmer and stir in cheese. Bring everything to a boil, then reduce the heat, cover, and simmer until the pasta is tender, 9 to 12 minutes. Take it off the heat, then stir in the evaporated milk and shredded cheese until melted and creamy.
Step 6: Serve. Spoon the chili mac into bowls and top with scallions. Serve with extra cheese and tortilla chips for dipping or crumbling over the top.
Video Tutorial
More Kid-Friendly dishes You May Like
Easy One-Pot Chili Mac
This cozy one-pot chili mac is everything you want on a busy night—hearty, family-friendly, and quick to pull together.
Ingredients
- 2 tablespoons vegetable oil
- 1 large yellow onion, finely chopped
- 4 garlic cloves, finely chopped
- 1 tablespoon Ancho chile powder
- 1 tablespoon ground cumin
- 1½ teaspoons smoked paprika
- ¼ teaspoon cayenne pepper (optional; omit for less heat)
- 1½ teaspoons salt
- 1 pound 85 or 90% lean ground beef
- 3 cups chicken broth
- 1 (8-ounce) can tomato sauce
- 1 teaspoon dried oregano
- 1 teaspoon sugar
- 8 ounces (about 2 cups) elbow macaroni
- 1 cup (8 oz) evaporated milk
- 1½ cups (one 6-oz package) shredded Mexican cheese blend, plus more for serving
- 3 medium scallions, dark green parts only, thinly sliced
- Tortilla chips, for serving
Instructions
- Heat the oil in a large pot or Dutch oven medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened, 3 to 4 minutes. Add the garlic, chile powder, cumin, smoked paprika, cayenne pepper (if using), and salt and cook, stirring often, about 1 minute more. Add the beef and cook, stirring and breaking apart the meat, until no longer pink, 3 to 5 minutes.
- Stir in the broth, tomato sauce, oregano, sugar, and macaroni and bring to a boil. Reduce the heat to low, cover, and simmer, stirring every so often so the macaroni doesn't stick to the bottom, until the pasta is al dente, 9 to 12 minutes. Use a soup spoon to skim any grease off the top, if necessary.
- Off the heat, add the evaporated milk and cheese and stir until the cheese is melted. Taste and adjust seasoning, if necessary. Ladle the chili mac into bowls and sprinkle with the scallions. Serve with more shredded cheese and tortilla chips.
Nutrition Information
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- Per serving (4 servings)
- Calories: 918
- Fat: 46 g
- Saturated fat: 20 g
- Carbohydrates: 70 g
- Sugar: 18 g
- Fiber: 6 g
- Protein: 55 g
- Sodium: 1489 mg
- Cholesterol: 155 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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Made this tonight with ground turkey. “This is really good!” said the husband. 😁
Based on some comments, held back about 1/2 cup of the broth to make sure it didn’t turn out soupy. Also just used regular chili powder as I didn’t want to make a trip to the store. Will definitely make again. Thanks Jen!
It came out almost soup texture⁹ it was so liquid-y. I measured out 8 oz of pasta. Next time I might try it with 2 cups of broth. The flavor is still good!
Hello Jenn,
What is Mexican cheese blend? I don’t believe I have ever seen that here in Canada.
Hi Debbie, a Mexican cheese blend is ususally a combo Cheddar, Asadero cheese and Monterey Jack. If you can’t find it where you live, you could just use Cheddar and/or Monterey jack.
I make this at least 2x a month – occasionally I’ll make it with ground turkey. No matter what it’s a hit – even with the pickiest 7yo granddaughter. If there are any leftovers, they are even better!
I have made this multiple times & everyone always loves it! I’ve added beans…..I’ve added a can of green chilis – last night I used ground turkey because I didn’t have beef – it’s always amazing!
I love this recipe! It’s a family fave and in our regular rotation. I would like to make it ahead of time so I’m thinking I will make the chili portion of it and then add the noodles right before serving. Would you suggest cooking the noodles separately and then adding (in which case would I lessen the amount of chicken broth?) or would you suggest just bringing the chili back up to a boil and then cooking the noodles in the chili as usual? Thanks!
Hi Andrea, glad you like this! I think I’d go with the second option.
Thank you. I went with the second option and it turned out great!