When the craving for something hearty, cheesy, and soul-warming hits, this One Pot Chili Mac and Cheese delivers big time. It brings together the bold flavors of chili and the creamy comfort of mac and cheese all in one easy, no-fuss dish. Perfect for busy weeknights, casual gatherings, or cozy weekends in, this is a recipe that’s sure to become a family favorite.

There’s something magical about combining beefy chili with tender pasta and melty cheese. It’s comfort food to the core. Even better, this entire dish comes together in just one pot, making cleanup a breeze. Whether you’re feeding a crowd or meal-prepping for the week, this recipe checks every box for flavor, simplicity, and satisfaction.

Why You’ll Love This One Pot Chili Mac and Cheese

This is the kind of dish that works for everyone. It’s filling, flavorful, and incredibly customizable. Whether you like your chili mild or spicy, or prefer different types of cheese, you can make this recipe your own without compromising its delicious base. Plus, it feeds a lot of people with just a few simple ingredients.

It also stores beautifully, making it ideal for leftovers or packed lunches. Kids love it, adults crave it, and you only need one pot to make it. What’s not to love?

Can I Use Canned Beans or Freshly Cooked?

You can use either, depending on what you have on hand. Canned beans make this recipe super convenient and cut down on cooking time. Just make sure to rinse them well to remove excess sodium. If you have the time, freshly cooked beans will give a slightly firmer texture and deeper flavor. Pinto, kidney, or black beans all work great here.

Ingredients for the One Pot Chili Mac and Cheese

This recipe uses pantry staples that come together into something surprisingly rich and satisfying. You’ll need just a few key items to bring this dish to life.

Ground beef adds that hearty, meaty texture that makes this dish a complete meal.

Onion builds the flavor base and adds a subtle sweetness once sautéed.

Garlic brings depth and aroma, creating that savory backdrop chili is known for.

Chili powder and cumin are essential spices for that classic chili warmth.

Tomato paste intensifies the flavor and gives a deep tomato backbone.

Crushed tomatoes make the dish saucy and robust.

Beef broth helps cook the pasta and keeps everything moist and flavorful.

Uncooked elbow macaroni soaks up all the flavor as it cooks right in the pot.

Canned beans bring protein and texture—use kidney, black, or pinto.

Cheddar cheese melts into the pasta and beef, turning everything creamy and irresistible.

Salt and pepper to season everything to perfection.

How To Make the One Pot Chili Mac and Cheese

Step 1: Brown the Beef

In a large pot or Dutch oven over medium-high heat, cook the ground beef until browned and crumbled. Drain excess fat if necessary.

Step 2: Build the Flavor Base

Add chopped onion and garlic to the beef. Sauté for 3 to 4 minutes until softened and fragrant. Stir in the chili powder, cumin, and tomato paste, cooking for another minute to toast the spices.

Step 3: Add Liquids and Pasta

Pour in the crushed tomatoes and beef broth. Stir in the uncooked elbow macaroni and drained canned beans. Mix everything well.

Step 4: Simmer

Bring to a boil, then reduce the heat to a simmer. Cover and cook for about 12 to 15 minutes, stirring occasionally, until the pasta is tender and most of the liquid is absorbed.

Step 5: Add Cheese

Remove from heat and stir in the shredded cheddar cheese until fully melted and creamy. Taste and adjust salt and pepper as needed.

How to Serve and Store Your Chili Mac and Cheese

This recipe serves 6 to 8 people generously. It’s perfect for casual dinners or meal prepping for the week. Serve hot straight from the pot, or scoop into bowls and top with fresh herbs, jalapeños, or a dollop of sour cream for extra flair.

Store any leftovers in an airtight container in the fridge for up to 4 days. It reheats well in the microwave or stovetop with a splash of broth or water to loosen the sauce. You can also freeze it for up to 2 months.