Can I use a different type of pasta?

Absolutely! While elbow macaroni is classic, any short pasta like shells, rotini, or penne will work well. Just adjust the cooking time slightly—larger pasta shapes may need an extra minute or two to cook through.

How can I make this recipe vegetarian?

You can easily make this vegetarian by using plant-based ground meat substitute and vegetable broth instead of beef broth. You could also skip the meat entirely and add an extra can of beans or some diced mushrooms for that hearty texture.

My dish came out too spicy. How can I tone it down?

If you find your chili mac too spicy, add a bit more cheese, a dollop of sour cream, or even a splash of cream to mellow the heat. For next time, remember to start with less cayenne pepper—you can always add more, but you can't take it away!

Can I make this in an Instant Pot or slow cooker?

Yes! For the Instant Pot, use the sauté function for the first steps, then add remaining ingredients and cook on high pressure for 4 minutes with a quick release. For a slow cooker, sauté the aromatics and beef separately, then transfer to the slow cooker with remaining ingredients (except pasta and cheese) and cook on low for 6-7 hours, adding the pasta for the last 30 minutes and cheese at the very end.

One Pot Chili Mac and Cheese Recipe

Description

This One Pot Chili Mac and Cheese recipe combines the comforting flavors of chili and creamy mac and cheese in a single pot for a quick, hearty, and delicious dinner. It features lean ground beef, kidney beans, macaroni, a homemade spice blend, and plenty of cheese, all cooked together for minimal cleanup and maximum flavor. Perfect for busy weeknights and family-friendly meals.

Ingredients

Units Scale

Main Ingredients

1 tbsp olive oil
2 garlic cloves, minced
1 onion, finely chopped
1 red capsicum / bell pepper, chopped
500g / 1 lb ground beef (lean mince)
800g / 28 oz crushed canned tomato
420g / 14 oz can red kidney beans, drained
2 1/2 cups (625 ml) beef broth (or chicken broth)
250g / 8 oz elbow macaroni pasta, uncooked
2 cups (200g) shredded cheese (cheddar, Monterey Jack, or tasty cheese)
1/4 cup coriander / cilantro, finely chopped (for garnish)

Homemade Chili Powder (Spice Mix)

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

Cook Mode Prevent your screen from going dark

Instructions

Saute Aromatics: Heat oil in a large pot over high heat. Add the minced garlic and finely chopped onion, and cook for 1 minute until fragrant. Add the chopped red capsicum (bell pepper) and cook until the onion turns translucent.
Cook Beef: Add the ground beef to the pot. Cook, breaking it up with a spoon, until the beef is browned and no longer red.
Add Remaining Ingredients (Except Cheese): Pour in the crushed tomatoes, drained kidney beans, beef broth, uncooked elbow macaroni, and all the prepared spices for the chili powder. Stir well to combine. Bring the mixture to a simmer, then reduce the heat to medium.
Simmer Pasta: Cover the pot and cook for about 12 minutes, or until the macaroni is al dente—just cooked but still slightly firm. The mixture should be saucy but not overly liquid.
Add Cheese: Turn off the stove, leaving the pot on the hot burner. Stir in half the shredded cheese until well combined—the dish should remain slightly saucy. Adjust salt and pepper to taste if needed.
Melt Cheese and Finish: Sprinkle the remaining cheese evenly over the top. Cover the pot again and let it sit for about 2 minutes, or until the cheese is melted. The sauce will thicken slightly as it rests.
Garnish and Serve: Sprinkle with freshly chopped coriander/cilantro if desired. Serve hot and enjoy!

Notes

Chili Powder: The spice mix is a homemade US-style chili powder, which is less hot than pure chili powder found outside the US. Adjust spiciness with cayenne pepper or pure chili powder.
Key Tip: Turn off the stove immediately when the pasta is just cooked, as it will continue cooking with the residual heat while the cheese melts.
Protein Alternatives: You can substitute ground beef with other minced meats such as chicken, pork, turkey, or lamb.
Freezing: Leftovers freeze well. For make-ahead, slightly undercook the pasta, let the mixture cool, top with cheese, cover, and freeze. Thaw overnight and reheat in the microwave.
Servings: Recipe yields generous portions for 5–6 people.

Nutrition

Serving Size: 1/5 of recipe
Calories: 646
Sugar: 9g
Sodium: 1679mg
Fat: 29g
Saturated Fat: 13g
Unsaturated Fat: 12g
Trans Fat: 1g
Carbohydrates: 60g
Fiber: 8g
Protein: 39g
Cholesterol: 118mg