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
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 lb 85 or 90% lean ground beef
- 3 cups chicken broth
- 1 (8-oz) can tomato sauce
- 1 teaspoon dried oregano
- 1 teaspoon sugar
- 8 oz (about 2 cups) elbow macaroni
- 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
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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Needed something quick and easy and this recipe came to mind. So glad I made it! Your recipes have become my family’s favorites! Thanks for all you do and all you share, it’s much appreciated!
Easy, quick dinner that has become a family staple! Thank you!
Hey, people! Just because you’re an adult doesn’t mean you can’t enjoy a good chili-mac. 😆 I loved this recipe so much. It was so hearty and homey and full of flavor. It was incredibly easy to throw together and it lasted several days for leftovers. Two thumbs up, imo.
I’ve been eating to make this for awhile, and finally made it tonight – it was so good! I’ll definitely be putting this into our meal rotation. Perfect for a chilly winter night! It was really easy to make, and had really rich flavor.
This chili mac was straight up delicious comfort food for the family last night, the kids loved it.
This was very easy and filling and enough for a hungry family of 6.
Everything I have made using your recipes has turned out extremely well.
I’m no kid; I’m 85, but loved this. It was easy to make in one pot. My new favorite chili.
I am sure it will be great since all your recipes are AMAZING! I have 2 questions: 1. I’m not a fan of bagged/preshedded cheese due to all the anti-caking agents in them. What blend of cheeses do you recommend I buy to grate myself separately? 2. Whenever I make any soups with pasta in them I always slightly undercook them in a separate pot and then add hot soup over them at the time of service to keep them from expanding and drinking up all the soup in the fridge. The hot soup finishes cooking them and they are perfect every time (I highly recommend this trick. It’s a game-changer. No mushy noodles!) How long would you say you can keep this in the fridge before the Mac gets all soggy? Or is there any trick you can suggest?
Hi Katt, so glad you like the recipes! I’d recommend a combination of sharp Cheddar and Monterey Jack cheeses. And, you’re right, the pasta will start to soak up the liquid and get mushy as this sits in the fridge so this really is best if served right after it’s prepared. That said, you could let it sit in the fridge for up to a day knowing that the pasta won’t be at its best. Hope that helps!
Can I double the recipe and can I make it a day or 2 ahead? Thanks.
Hi Peggy, it’s fine to double it but I wouldn’t recommend making this ahead (I think the pasta will get mushy). It’s not much of a timesaver, but you could brown the beef with the spices ahead and then finish the rest of the recipe when you’re ready to serve it. Hope that helps!
I admit the last time I ate this I was a college student and it was a Hamburger Helper box. This time I made it for a bunch of 40 something adults on vacation. The flavor is fantastic – the combination of spices provides both the up front and lingering flavor that makes this a dish worth creating and not mixing from a box. It hit the balance perfectly between the folks that love spice and those that are more sensitive. I made a fresh avocado and tomato salsa that was a good “cool” to the heat of the dish. I served it with a basic salad with an oil/vinegar vinaigrette and a brown ale or a Vinho Verde both paired well with the spice. I splurged on some higher quality pasta and used an italian puree rather than a canned tomato sauce. Served the Kentucky Bourbon cake for desert. Was delicious and is one of those dishes you look forward to reheating the next day.