One Pot Chili Mac and Cheese
This isn’t your average pasta night. It’s rich, saucy, and has that gentle heat that keeps every bite interesting. If you’ve ever wished your mac and cheese had a little more personality, this spicy mac and cheese variation will quickly become a regular in your rotation.
Equipment
- Large deep pot or Dutch oven
- Wooden Spoon or Silicone Spatula
- Sharp Knife
- Cutting board
- Measuring cups and spoons
- Cheese grater
Ingredients
For the pasta
- 12 oz elbow macaroni or small pasta of choice
- 1 tbsp olive oil
For the chili base
- 1 lb ground beef
- 1 small onion finely chopped
- 2 –3 cloves garlic minced
- 1 can 14 oz diced tomatoes
- 1 can 8 oz tomato sauce
- 1 cup beef broth
- 1 tbsp tomato paste
Seasonings
- 2 tsp chili powder
- 1 tsp smoked paprika
- 1 tsp cumin
- ½ tsp dried oregano
- ½ tsp salt or to taste
- ¼ tsp black pepper
- Pinch of cayenne pepper optional, for extra heat
For the cheese sauce
- 2 cups shredded cheddar cheese
- ½ cup mozzarella cheese optional, for extra meltiness
- ½ cup milk or heavy cream
Instructions
Step 1: Brown the beef and build the flavor base
- Start by heating a large deep pot or Dutch oven over medium heat. Add the olive oil, then toss in the ground beef.
- Break the beef apart as it cooks so it browns evenly. You want it fully cooked with no pink left, and a little bit of browning at the bottom of the pot for extra flavor.
- Once the beef is browned, add the chopped onions and cook for about 3–4 minutes until they soften. Stir in the minced garlic and cook for another 30 seconds until fragrant.
- Pro tip: Don’t rush the browning step—it’s where a lot of the deep flavor for your chili mac and cheese starts.
Step 2: Add the tomatoes, broth, and seasonings
- Pour in the diced tomatoes, tomato sauce, beef broth, and tomato paste. Stir everything together until well combined.
- Add the chili powder, smoked paprika, cumin, oregano, salt, black pepper, and cayenne (if using). Mix well so the spices are evenly distributed.
- Bring the mixture to a gentle simmer so all those flavors can start blending together.
- Pro tip: Let the mixture simmer for a couple of minutes before adding pasta—this helps the spices bloom and deepen the taste.
Step 3: Cook the pasta in the same pot
- Add the uncooked macaroni directly into the pot. Stir well so the pasta is fully submerged in the liquid.
- Lower the heat slightly and let it simmer uncovered, stirring occasionally to prevent sticking. Cook until the pasta is tender and most of the liquid has been absorbed, about 10–12 minutes.
- If it starts looking too thick before the pasta is fully cooked, add a splash of water or broth.
- Pro tip: Stir more frequently toward the end so the pasta doesn’t stick to the bottom of the pot.
Step 4: Make it creamy and cheesy
- Once the pasta is cooked, reduce the heat to low. Pour in the milk or cream and stir gently to create a smooth, creamy base.
- Add the shredded cheddar cheese and mozzarella (if using) a little at a time, stirring continuously until fully melted and silky.
- Let it sit for 1–2 minutes so the sauce thickens slightly.
- Pro tip: Add cheese gradually and keep stirring—this is what gives your spicy mac and cheese that ultra-creamy texture without clumps.
Step 5: Taste and serve
- Give your chili mac and cheese a final taste and adjust seasoning if needed. Add a pinch more salt or chili powder if you want more kick.
- Serve warm straight from the pot for the best texture and flavor.
- Pro tip: Let it rest for 5 minutes before serving—it thickens slightly and the flavors settle beautifully.
Notes
Nutritional Value (Per Serving – Approximate)
- Calories: 510 kcal
- Protein: 28g
- Carbohydrates: 38g
- Fat: 27g
- Saturated Fat: 12g
- Fiber: 3g
- Sugar: 6g
- Sodium: 690mg
- Calcium: 260mg
- Iron: 3mg