If you love comfort food that’s quick, hearty, and melts in your mouth, you’re in for a treat with this One-Pot Cheesy Chili Mac Recipe. I absolutely love how this turns out every time — it’s that perfect, cozy mashup of chili and macaroni and cheese, all cooked together in one pot for minimal cleanup. When I first tried something like this, I was amazed at how the flavors melded without a complicated process. Stick around, and I’ll share all my tips so you get that creamy, cheesy, spicy magic on your plate fast and fuss-free.

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Why You’ll Love This Recipe

One-pot simplicity: Everything cooks together, so you’re saving time and dishes.
Rich, cheesy flavor: The blend of cheddar and Monterey Jack gives it a luscious creaminess that’s simply irresistible.
Customizable heat level: You control the spice with cayenne pepper, making it perfect for your taste buds.
Perfect for family dinners: My family goes crazy for this, and it’s a great way to feed a hungry crowd effortlessly.

The image shows a close-up of a round white pan filled with baked pasta. The dish has a top layer of melted golden cheese with some browned spots, sprinkled with green herbs. Underneath, tubes of reddish pasta are visible inside a thick red sauce with bits of meat. The cheese melts over the pasta, creating a bubbly and inviting texture. The pan is placed on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7 - Cheesy Chili Mac, one-pot cheesy chili mac, easy chili mac recipe, hearty comfort food, quick one-pot dinner

Ingredients You’ll Need

Each ingredient in this One-Pot Cheesy Chili Mac Recipe plays a part in building those comforting, layered flavors. I recommend using a lean ground beef for richness without overpowering grease, plus elbow macaroni cooks perfectly in the chili sauce without getting mushy.

Flat lay of a small white ceramic bowl of golden olive oil, two whole uncracked brown garlic cloves, one whole fresh onion with white and light purple layers visible, one red bell pepper chopped into vibrant pieces, a mound of raw lean ground beef with deep red color, a simple white ceramic bowl filled with bright crushed tomatoes, a small white bowl of glossy red kidney beans drained, a small white bowl holding rich brown beef broth, uncooked elbow macaroni pasta arranged neatly, a small white bowl heaped with shredded yellow and orange cheddar and Monterey Jack cheese blend, a small white bowl with finely chopped fresh green cilantro, another small white bowl containing bright red cayenne pepper powder, a small white bowl of deep orange paprika powder, a small white bowl with warm brown cumin powder, a small white bowl with pale beige onion powder, a small white bowl with dried oregano leaves, a small white bowl of coarse black pepper, and a small white bowl of white salt crystals, all arranged in perfect symmetry placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Cheesy Chili Mac, one-pot cheesy chili mac, easy chili mac recipe, hearty comfort food, quick one-pot dinner

Olive oil: For sautéing the aromatics, adding a nice depth without overpowering the flavors.
Garlic cloves: Freshly minced garlic is a must—it adds that wonderful punch that just warms the whole dish up.
Onion: Finely chopped, to dissolve into the sauce and provide sweetness and texture.
Red capsicum / bell pepper: Adds a crisp sweetness and vibrant color to balance the richness.
Ground beef (lean): I use lean to keep the chili hearty but not greasy, which works better with the pasta.
Crushed canned tomato: The base of the chili sauce, giving acidity and body.
Red kidney beans (drained): Adds texture, protein, and that classic chili touch.
Beef broth: Helps cook the pasta right in the pot while infusing savory goodness; chicken broth works too if you prefer.
Elbow macaroni pasta (uncooked): Tender but firm elbows hold onto the cheesy chili sauce in the best way possible.
Shredded cheese (cheddar, Monterey Jack, tasty cheese): The ooey-gooey finish that makes this dish truly melt-my-heart good.
Coriander / cilantro (finely chopped): Fresh herb garnish that brightens the richness just before serving.
Cayenne pepper: Adjust to your preferred heat level – I love a little warm hum, but you can dial it up or down.
Paprika powder: Adds subtle smoky undertones.
Cumin powder: A chili classic that rounds out the flavor profile with earthiness.
Onion powder: Enhances the savory depth; garlic powder can sub if you prefer.
Dried oregano: A little herbaceous punch to balance the tomato and spice.
Black pepper and salt: Season to taste and bring all those flavors into harmony.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how this One-Pot Cheesy Chili Mac Recipe lends itself to tweaks—whether you want it milder for the kids or packed with veggies for a healthier spin. Don’t be shy about making it your own!

Vegetarian Version: Swap the ground beef for plant-based crumbles or extra beans, and use vegetable broth to keep it hearty without meat.
Spice Levels: I discovered this trick when adjusting for guests—start with less cayenne and add more at the table with hot sauce if needed.
Extra Veggies: Feel free to toss in corn, zucchini, or even mushrooms to amp up nutrition and texture.
Cheese Choices: For a smoky twist, I sometimes mix in smoked gouda or pepper jack; it changes the vibe in a fantastic way.

How to Make One-Pot Cheesy Chili Mac Recipe

Step 1: Sauté Your Aromatics and Veggies

Start by heating olive oil in a large pot over high heat — this gets things moving fast. Toss in the minced garlic and finely chopped onion, cooking for about a minute until fragrant. Then add the chopped red capsicum and sauté until the onion turns translucent. This base is crucial; you want those veggies softened but not brown, as they’ll release sweetness that balances the chili’s spice.

Step 2: Brown the Ground Beef

Next, throw in your lean ground beef. Break it up with your spatula and cook until the meat loses its pink color and turns a delicious golden-brown. This step flavors your chili deeply, so don’t rush it. Staying no more than medium-high heat helps prevent drying it out.

Step 3: Add the Rest and Simmer

Now pour in crushed tomatoes, drained kidney beans, beef broth, and uncooked elbow macaroni. Sprinkle in all your spices—paprika, cumin, cayenne, onion powder, oregano, salt, and pepper. Give everything a good stir, bring it to a simmer, then reduce to medium heat, covering your pot. Let it cook gently for about 12 minutes until the macaroni is al dente. It’s key that the pasta cooks mostly absorbed in the sauce without soaking in too much liquid — if you see too much, give it a quick stir and cook uncovered for a minute or two.

Step 4: Melt in the Cheese and Serve

Turn off the heat but leave the pot on the stove. Stir through half the shredded cheese, mixing until the sauce looks creamy and luscious. Adjust salt and pepper if needed here. Top with the remaining cheese and cover again for about 2 minutes; the residual pot heat will melt the cheese perfectly and let the sauce thicken further. Before serving, sprinkle fresh chopped coriander over the top for a fresh pop of flavor.

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Pro Tips for Making One-Pot Cheesy Chili Mac Recipe

Don’t overcook the pasta: I learned from experience that turning off the heat as soon as the macaroni is just tender helps keep the perfect bite.
Use a large enough pot: Crowding the ingredients can make it tough for pasta to cook evenly—give it room to bubble and simmer.
Mix cheeses for creaminess: Combining cheddar with Monterey Jack ensures you get meltiness plus that sharp cheddar kick.
Let it rest before serving: Allowing the cheese to set for a couple of minutes after cooking gives you the best sauce texture.

How to Serve One-Pot Cheesy Chili Mac Recipe

The image shows a white bowl filled with a layered pasta dish. The bottom layer is curly pasta mixed with a red sauce containing small pieces of browned meat. On top, there is melted cheese that is bubbly and slightly browned, sprinkled with finely chopped green herbs. The bowl has a spoon resting inside. In the background, another white bowl holds more of the same pasta dish, and a clear green glass is placed nearby. The setup is on a dark cloth over a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7 - Cheesy Chili Mac, one-pot cheesy chili mac, easy chili mac recipe, hearty comfort food, quick one-pot dinner

Garnishes

I always grab some fresh coriander to sprinkle on top — it just brightens the whole dish and adds a fresh herbaceous note. For a little extra zest, a dollop of sour cream and maybe some sliced jalapeños can turn this into a next-level meal that everyone raves about.

Side Dishes

Because the chili mac is so filling, I like to keep sides light. A simple green salad with a tangy vinaigrette or some roasted veggies works wonderfully. Occasionally, I’ll serve it with warm cornbread or garlic bread for a real cozy night in.

Creative Ways to Present

For a fun twist at parties, I’ve served this One-Pot Cheesy Chili Mac Recipe in mini bell peppers or hollowed-out bread bowls. It turns an everyday dinner into something special and makes a great conversation starter!

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge. It stays delicious for 3 to 4 days—just remember the pasta will soak up more sauce over time, so it might thicken up quite a bit.

Freezing

Freezing works pretty well with this dish. I portion it out and freeze in meal-sized containers. When you reheat, it’s best to thaw overnight in the fridge to keep the texture ideal—plus, it reheats evenly.

Reheating

When reheating Leftovers, pop the chili mac in a pot over low heat with a splash of broth or water to loosen up the sauce. Stir often and avoid high heat or it might dry out. Alternatively, a microwave on medium power with short intervals works too.

FAQs

Can I make the One-Pot Cheesy Chili Mac Recipe vegetarian?

Absolutely! Simply substitute the ground beef with plant-based crumbles, extra beans, or even lentils. Use vegetable broth instead of beef broth and feel free to add more veggies to keep it hearty and delicious.
What type of cheese works best in the One-Pot Cheesy Chili Mac Recipe?

I find a combination of cheddar and Monterey Jack gives the best melt and flavor balance. Cheddar adds sharpness, while Monterey Jack melts beautifully to create that creamy texture. However, feel free to experiment with your favorites like mozzarella or pepper jack.
How can I adjust the spice level?

You can easily control the heat by adjusting the amount of cayenne pepper. Start with half a teaspoon for a mild warmth and increase it gradually. For extra heat, consider adding fresh jalapeños or hot sauce at serving.
Can I use a different pasta shape?

Elbow macaroni works best because it holds the sauce nicely and cooks evenly, but other small shapes like shells, rotini, or penne can also work. Just keep an eye on cooking times as they can differ.

Final Thoughts

This One-Pot Cheesy Chili Mac Recipe has become my go-to when I want a comforting, satisfying meal without the hassle. It’s honestly one of those dishes where the simplicity makes it so special—you get big flavor, cheesy richness, and a little kick of spice, all without drowning in dirty dishes. I hope you enjoy making and sharing it as much as I do, and that it becomes a beloved dinner in your home too!