Description

One-Pot Cheesy Chili Mac is a hearty, comforting meal combining a flavorful chili with macaroni and melted cheese. This quick and easy recipe features lean ground beef, kidney beans, spices, and elbow macaroni all cooked together in one pot, then topped with plenty of melted cheddar cheese and fresh coriander. It’s perfect for a satisfying weeknight dinner with minimal cleanup.

Ingredients

Scale

Base Ingredients

1 tbsp olive oil
2 garlic cloves, minced
1 onion, finely chopped
1 red capsicum / bell pepper, chopped

Meat and Beans

500g / 1 lb lean ground beef (mince)
420g / 14 oz can red kidney beans, drained

Liquids and Pasta

800g / 28 oz crushed canned tomato
2 1/2 cups (625 ml) beef broth (chicken broth also okay)
250g / 8 oz elbow macaroni pasta, uncooked

Spices and Seasonings

1/2 tsp cayenne pepper (or pure chili powder, adjust spiciness to taste)
2 tsp paprika powder
2 tsp cumin powder
1 1/2 tsp onion powder (can substitute garlic powder)
1 tsp dried oregano
1/2 tsp black pepper
1 1/4 tsp salt

Finishing Touches

2 cups (200g) shredded cheese (cheddar, Monterey Jack, or tasty cheese blend)
1/4 cup coriander / cilantro, finely chopped (for garnish)

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Instructions

Prepare Aromatics: Heat the olive oil in a large pot over high heat. Add the minced garlic and finely chopped onion, cooking for about 1 minute until fragrant. Then add the chopped red capsicum and cook until the onion becomes translucent.
Cook the Beef: Add the lean ground beef to the pot and cook, breaking it up with a spoon as it browns. Continue until the beef changes color from red to brown.
Add Remaining Ingredients: Stir in the crushed tomatoes, drained kidney beans, beef broth, uncooked elbow macaroni, and all the spices including cayenne pepper, paprika, cumin, onion powder, oregano, black pepper, and salt. Mix well to combine.
Simmer and Cook Pasta: Bring the mixture to a simmer, then reduce heat to medium. Cover the pot and cook for about 12 minutes or until the macaroni is al dente—just cooked but still slightly firm. The sauce should be thick but with no excess liquid.
Add Cheese: Turn off the stove but keep the pot on the burner. Stir through half of the shredded cheese so it melts into the sauce, making it creamy and saucy. Taste and adjust salt and pepper if needed.
Finish with Cheese Melt: Sprinkle the remaining cheese over the top, cover again and let it sit for about 2 minutes off the heat to allow the cheese to melt completely and the sauce to thicken further.
Serve: Garnish with freshly chopped coriander if desired, then serve hot and enjoy your comforting one-pot cheesy chili mac!

Notes

This recipe doubles as a homemade chili with the addition of macaroni and cheese, creating a delicious Chili Mac ‘n Cheese.
Turn the stove off as soon as the pasta is just cooked; it will continue cooking in residual heat, preventing overcooking.
The cayenne pepper amount gives a warm spice—adjust it to your preferred heat level.
For a different flavor profile, you can substitute chicken broth instead of beef broth.
Use lean ground beef to keep the dish from becoming too greasy.

Nutrition

Serving Size: 524 g
Calories: 768 kcal
Sugar: 12 g
Sodium: 1630 mg
Fat: 35 g
Saturated Fat: 14 g
Unsaturated Fat: 19 g
Trans Fat: 0.5 g
Carbohydrates: 75 g
Fiber: 11 g
Protein: 44 g
Cholesterol: 103 mg