One-Pot Chili Mac & Cheese: Comfort In A Pot

Ever have one of those nights where you’re staring into the pantry, everyone’s hungry, and you need something that’s both comforting and easy? This One-Pot Chili Mac & Cheese is your answer. It wraps up all the cozy, satisfying flavors of a great chili with the creamy, cheesy goodness of macaroni—all made in a single pot for a seriously easy cleanup. This recipe is a weeknight hero, a family favorite, and proof that the simplest meals are often the very best.

Top Reasons To Make It

• It’s a complete, hearty meal made in a single pot. Easy cooking, even easier cleanup.
• Packed with protein and wholesome ingredients, it’s a healthy dinner idea that actually satisfies.
• It’s incredibly budget-friendly, making it a perfect choice for cheap dinners for a family.
• The whole thing comes together in about 30 minutes, a true quick dinner idea for busy nights.
• Kids absolutely love it. Seriously, it’s one of the most requested supper ideas in my house.

Ingredients

• 1 tbsp olive oil: To sauté our veggies.
• 1 yellow onion, diced: For a sweet, savory base.
• 1 lb ground turkey or plant-based crumbles: Our main protein.
• 3 cloves garlic, minced: For that essential, fragrant punch.
• 2 tbsp chili powder: The backbone of our flavor.
• 1 tsp ground cumin: Adds a warm, earthy note.
• 1 (15 oz) can kidney beans, rinsed: For fiber and heartiness.
• 1 (15 oz) can black beans, rinsed: Adds another layer of texture.
• 1 (15 oz) can tomato sauce: Creates the rich, saucy base.
• 1 (14.5 oz) can diced tomatoes, undrained: For bright, juicy bites.
• 2 cups vegetable broth: The liquid that cooks our pasta.
• 1 cup elbow macaroni, uncooked: The classic “mac” component.
• 1 cup shredded cheddar cheese: For that signature cheesy pull.
• ½ cup milk or unsweetened plant milk: To create a creamy sauce.
• Salt and black pepper: To taste.

Instructions

1. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and cook until it’s softened, about 5 minutes.
2. Add the ground turkey (or crumbles) and cook, breaking it up with a spoon, until it’s no longer pink. Stir in the garlic, chili powder, and cumin, cooking for one more minute until fragrant.
3. Pour in the kidney beans, black beans, tomato sauce, diced tomatoes, and vegetable broth. Give everything a good stir and bring it to a gentle boil.
4. Stir in the uncooked elbow macaroni. Reduce the heat to a simmer, cover the pot, and let it cook for about 12-15 minutes, stirring occasionally, until the pasta is tender and has absorbed most of the liquid.
5. Turn off the heat. Stir in the milk and shredded cheese until the cheese is completely melted and the sauce is creamy. Season with salt and pepper to your liking. Let it sit for 5 minutes to thicken up before serving.

Variations & Substitutions

• Make It Spicy: Add a diced jalapeño with the onions or a pinch of cayenne with the spices.
• Different Beans: Pinto beans or great northern beans work perfectly here too.
• Gluten-Free: Use your favorite gluten-free elbow pasta. Just check the cooking time on the box.
• Extra Veggies: Stir in a cup of frozen corn with the beans or some chopped spinach at the very end.
• Dairy-Free: Use vegan cheese and your preferred unsweetened plant milk. It works like a charm.

Pro Tips For Perfect Chili Mac

• Don’t skip simmering with the lid on! This traps the steam and helps cook the pasta evenly.
• Use a good, sturdy pot with a thick bottom to prevent any chance of burning.
• Let it rest for a few minutes off the heat. This allows the sauce to thicken up perfectly.
• Grate your own cheese from a block. It melts so, so much smoother than pre-shredded.
• Honestly, the best tip is to taste and season as you go. You know your family’s preferences best!

Serving Ideas & Pairings

This dish is a full meal all on its own. So good. But if you want to round it out, I love serving it with a simple side salad with a tangy vinaigrette to cut through the richness. A piece of crusty cornbread for dipping is never a bad idea either. And for the adults, a cold beer or a glass of iced tea makes for a perfect, easy weeknight pairing.

Storage & Reheating

Let any leftovers cool completely before storing them in an airtight container in the fridge. They’ll keep for up to 4 days. To reheat, the stovetop is your best friend. Place it in a saucepan with a splash of water or broth over medium-low heat, stirring often, until it’s warmed through. You can also use the microwave, stirring every 30 seconds. The pasta will continue to absorb liquid, so that extra splash helps bring back the creamy texture.

Frequently Asked Questions

• Can I make this recipe ahead of time? Absolutely. It reheats beautifully, making it a great option for meal prep or easy meals later in the week.
• Is this one of those healthy dinner ideas? You bet! With lean protein, beans, and whole ingredients, it’s a balanced and satisfying dinner meal.
• My family isn’t big on spice. What should I do? No problem! Simply leave out the chili powder and use a tablespoon of smoked paprika instead for a smoky flavor without the heat.
• Can I freeze chili mac? You can, though the pasta can become a little soft when thawed. Thaw in the fridge overnight and reheat gently on the stove with a little extra liquid.