Dinner's done, folks!
This one-pot Chili Mac and Cheese is a delicious weeknight dinner recipe that is loaded with flavor and packed with protein. Three different types of beans (kidney beans, black beans, and chili beans) team up with ground beef, elbow macaroni, and two kinds of melty cheese in this tasty meal.
This post was sponsored by Faribault Foods. The opinions are my own.
There's nothing like a big warm bowl of chili on a cool fall evening. But you know what would make it even better? Mac and cheese.
Yes, we've paired up two of our all-time favorite comfort foods in this tasty one-pot meal.
This recipe takes all the flavor of our famous chili mac (the most popular recipe on the blog!) and takes it up a notch with a cheesy finish! If you like a little more kick, our One-Pot Southwest Chili Mac is another family favorite.
This Chili Mac and Cheese is:
- Deliciously cheesy.
- Packed with protein from meat and beans.
- A kid-friendly recipe that the whole family will eat.
- The ultimate comfort food!
- Perfect for busy school night dinners.
Weeknight meals need to be time-savers, and this meal can feed a crowd and takes only about 35 minutes to throw together from start to finish.
And better yet, it's a one-pot meal! That means less work in the kitchen, and a whole lot fewer dishes to clean up afterwards. Who wouldn't love that?
Key Ingredients & Substitutions
- Ground beef. We use lean ground beef to keep the fat and calories in check. Ground turkey, or half beef and half turkey, works just as well.
- Beans. A mix of chili beans, dark red kidney beans, and black beans gives the pot plenty of fiber and protein. We used Mrs. Grimes Beans, but any canned beans will do. Add the chili beans with their sauce, and drain and rinse the kidney and black beans.
- Onion, bell pepper, and garlic. Red onion and green bell pepper form the flavor base. A yellow onion or a red bell pepper is an easy swap.
- Diced tomatoes. A 14.5-ounce can of plain diced tomatoes, juices and all. Fire-roasted tomatoes or a can of diced tomatoes with green chiles add a little extra flavor.
- Chicken broth. Broth instead of water adds another layer of flavor. Boxed chicken broth or vegetable broth both work.
- Seasonings. Chili powder and ground cumin do the heavy lifting, with salt and pepper to round things out.
- Elbow macaroni. Classic elbow macaroni cooks right in the pot. Small shells or rotini are good substitutes.
- Cheese. Shredded cheddar plus a spicy jalapeño-habanero jack. Any pepper jack works, or use all cheddar for a milder, kid-friendly pot.
How to Make Chili Mac n Cheese
We've provided step-by-step photos to show just how easy this recipe is to make, and to show you why you shouldn't be overwhelmed at all, even if you're new to cooking.
1 - Sauté the Onion and Bell Pepper
For the first step, simply heat a tablespoon of olive oil in a large pot or Dutch oven over medium heat and add in some chopped green bell pepper and onion. Stir and cook for a few minutes, then stir in the garlic.
2 - Brown the Meat
You can certainly use something other than lean ground beef, but we'd stick with lean meat for the lower calories and fat content.
You could also try using half beef and half ground turkey. Both are equally good and flavorful choices.
Add the meat to the pot with the peppers and onions. Brown the meat and drain the grease away before proceeding.
We love using this combination of beef, onions, and pepper with other recipes too.
It is delicious added to a box of store-bought mac and cheese for a fast meal, and it makes a great base for our copycat Texas Roadhouse chili too!
3 - Add the Beans
It's finally time to add the beans! I really love the flavor and quality of Mrs. Grimes Beans and was delighted to create this recipe to show them off!
Mrs. Grimes Beans are available at select Walmart stores, Hy-Vee, and Fareway stores. You can get a coupon here to try them for yourself!
Beans are high-fiber, low-fat and all natural. I consider ingredients like those a win all around.
I used a combination of Dark Red Kidney Beans, Black Beans, and Chili Beans as the base for our tasty Chili Mac and Cheese recipe. It's delicious!
4 - Add the Seasonings and Diced Tomatoes
After adding the beans, it's time to toss in the diced tomatoes and all of our flavorful seasonings. And we all know, the seasonings can make or break a recipe!
We also add in chicken broth. Using broth instead of water adds another layer to the flavors. I substitute broth for water in most savory recipes. A homemade vegetable stock would also work well here.
5 - Add the Pasta and Cook
Adding elbow macaroni to this delicious pot of goodness is what turns it from regular old chili into chili mac and cheese!
Once you've added the macaroni, bring the whole pot to a boil. Then reduce the heat to low and allow the pasta to cook and the flavors to meld together over the next 13-15 minutes.
Stir the chili mac occasionally so the ingredients mix and mingle and the seasonings hug every little piece of elbow macaroni in the pot.
6 - Add the Cheese!
Finally, the step you've all been waiting for: the cheese.
We've added both shredded cheddar cheese and a shredded Hot Jalapeño & Habanero Jack cheese, both of which add a ton of flavor!
Don't worry if you don't have the same exact cheese that I used. Any type of spicy pepper jack style cheese will work well here.
Stir the cheese into the chili mac until it's melted into gooey perfection, and serve!
Helpful Tips
Use a big, heavy pot. Between the beef, three cans of beans, a quart of broth, and the pasta, this makes a full pot. A 5- to 6-quart Dutch oven gives you room to stir without splashing and holds heat evenly, so the bottom is less likely to scorch.
Drain the grease. Even lean beef releases some fat. Tipping it out before the beans go in keeps the chili from turning greasy once the cheese melts in.
Stir while the pasta simmers. Macaroni likes to settle and stick to the bottom of the pot. Give it a good stir every few minutes, scraping the bottom, until the noodles are tender.
Adjust the thickness at the end. The pasta keeps absorbing liquid as it sits. If you like it saucier, stir in a splash of extra broth. If it's thinner than you'd like, let it simmer uncovered for a few more minutes before adding the cheese.
Add the cheese off the heat. Taking the pot off the burner before stirring in the cheese helps it melt smoothly instead of turning stringy or grainy.
Variations
- Ground turkey or chicken. Swap in lean ground turkey or chicken for a lighter pot. Add an extra pinch of chili powder, since poultry is milder than beef.
- Southwest style. Stir in a can of drained corn and some diced green chiles, or try our One-Pot Southwest Chili Mac.
- Classic chili mac. Skip the pepper jack and keep it simple like our famous chili mac.
- Make it spicier. Add a diced jalapeño with the onion and pepper, or a pinch of cayenne with the seasonings.
- Meatless. Leave out the beef, use vegetable broth, and add an extra can of beans.
- Baked and bubbly. Transfer the finished chili mac to a baking dish, top with more cheese, and broil for 2-3 minutes until golden.
Chili Mac Toppings
We decided to top our Chili Mac and Cheese with just a little bit of cilantro and an extra sprinkle of shredded cheddar cheese.
Some other delicious topping ideas that are perfect for all kinds of stews and chilis:
- A dollop of sour cream.
- Crumbled tortilla chips for crunch!
- Your favorite fresh herbs. Try parsley or basil.
- Slivered jalapeño peppers for extra spice.
Serving Ideas
This one-pot Chili Mac n Cheese is truly meant to be served on its own. But if you're planning to feed a crowd and want a more complete spread, you can serve it up with a fresh salad or a slice of homemade rosemary bread.
Of course, cornbread is a favorite partner of anything chili-inspired. Try it with a piece of Mexican Cornbread or adorable Cornbread Muffins.
Storing & Freezing
Let leftovers cool, then store them in an airtight container in the refrigerator for up to 4 days. The pasta will soak up more of the sauce as it sits, so add a splash of broth or water when you reheat it in the microwave or in a pot over medium-low heat, stirring until warmed through.
To freeze, portion the cooled chili mac into freezer-safe containers and freeze for up to 3 months. The macaroni will be a little softer after thawing, but the flavor holds up well. Thaw overnight in the refrigerator, then reheat on the stovetop with a little extra broth and top with fresh cheese before serving.
More Chili Mac and Comfort Food Recipes
If you loved this recipe, here are a few more you might enjoy:
- Best Chili Mac Worldwide
- One-Pot Southwest Chili Mac
- 15+ Can't Miss Chili Recipes
- 40+ Easy Weeknight Dinner Ideas
- 25+ Easy Homemade Mexican Recipes
Recipe
One Pot Chili Mac and Cheese
Equipment
- Dutch Oven or large heavy pot (5-6 quart)
Ingredients
- 1 tablespoon olive oil
- 2 cloves garlic minced
- ½ red onion medium, chopped
- ½ green bell pepper chopped
- 1 pound ground lean meat we used lean ground beef
- 15 oz Mrs. Grimes Chili Beans canned, undrained
- 15 oz Mrs. Grimes Dark Red Kidney Beans canned, drained and rinsed
- 15 oz Mrs. Grimes Black Beans canned, drained and rinsed
- 14.5 oz diced tomatoes canned, with juices
- 32 oz chicken broth or vegetable broth
- 4 teaspoons chili powder
- 3 teaspoons cumin
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 cups macaroni noodles uncooked elbow macaroni (8 oz)
- ¾ cup cheddar cheese shredded
- ¾ cup Hot Jalapeño & Habanero Jack Cheese shredded, or pepper jack
For Topping
- extra shredded cheese for topping
- fresh cilantro chopped, for topping
Instructions
- Heat the olive oil in a large Dutch oven or heavy pot over medium heat. Add the onion and green bell pepper and cook, stirring, for 3-4 minutes until softened. Stir in the garlic and cook for 30 seconds until fragrant.
- Add the ground beef and cook for 6-8 minutes, breaking it up with a spoon, until browned with no pink remaining. Drain off the excess grease.
- Stir in the chili beans (with their sauce) and the drained and rinsed kidney beans and black beans.
- Add the diced tomatoes with their juices, the chicken broth, chili powder, cumin, salt, and pepper. Stir to combine.
- Stir in the uncooked macaroni. Bring to a boil over medium-high heat, then reduce the heat to low and simmer uncovered for 13-15 minutes, stirring often and scraping the bottom of the pot, until the pasta is tender and the sauce has thickened.
- Remove the pot from the heat. Add the cheddar and pepper jack cheese and stir until melted and combined.
- Serve hot, topped with extra shredded cheese and fresh cilantro.
Nutrition
Nutrition details are an estimate, per serving.
Patty says
How much macaroni? Did I miss it?
Jessica McCoy says
2 cups! I'll go in and edit the recipe. Thanks!
Norma says
I have found when I use uncooked pasta for anything, it has a starchy flavor to it. I’d much rather use cooked pasta!
I’m going to make this but with one small change. Thanks
Sue Zagami says
Absolutely loved it. I use light and dark kidney beans and Brooks hot chili beans didn’t put no cheese in it. We did individual bowls and put our own cheese in it.
Meg says
Can I use a different cheese instead of the Habanero or pepper jack cheeses? Can I also use a different color pepper instead of a green pepper?
Nicole says
Yes, sharp cheddar or white cheddar would both work really well. And any color bell peppers will work just fine.