One Pot Chili Mac and Cheese

This recipe for One Pot Chili Mac and Cheese it the perfect marriage between two favorite comfort foods.

Made from scratch in one pot, this Chili Mac and Cheese would go great when served with Crispy Air Fryer Cauliflower or with a bit of Homemade Sweet Chili Sauce on top.

What makes chili mac so good?

Chili mac and cheese has the creamy cheesy texture and noodle from mac and cheese along with the classic chili flavors and add-ins from chili.

I like this this filling dish can made in just one pot for optimal flavors and easy clean up!

Have you tried my recipe for Cheesy Sheet Pan Nachos?

Made on a base of fresh tortilla chips and topped with a creamy homemade cheese sauce, those nachos are mouthwatering crunchy and full of spicy, savory, and cheesy goodness. This chili mac would go great when served with or on top of those nachos.

Chili powder is used to give this dish an authentic chili flavor. You can find chili powder here.

What you need to make to make chili with mac and cheese.

• Olive Oil. For sautéing.
• Onion. Diced into smaller pieces.
• Red Bell Pepper. Seeds and stem removed and then diced into small pieces.
• Tomato Paste. Any kind of tomato paste should work.
• Seasonings. Chili Powder, Smoked Paprika, Garlic Powder, Ground Cumin, and Oregano.
• Ground Beef. I would stick to a lower fat ground beef.
• Diced Tomatoes. Use the canned diced tomatoes.
• Beef Broth. Chicken stock could also work in this recipe.
• Macaroni. Your macaroni should be uncooked.
• Black Beans. Drained and rinsed.
• Cheddar Cheese. Freshly shredded preferred.

How to make Chili Mac and Cheese in one pot.

• Prep Time 15 minutes .
• Cook Time 20 minutes .
• Servings 6 .
• How to serve : Serve warm with bread, salad, or tortilla chips on the side.
• Notes: You will need a large saucepan, pot, or Dutch Oven to make this recipe.

1. Sauté Heat your oil over medium high heat for one minute and then add the diced onion and red bell peppers and sauté until soft (about four minutes).
2. Seasonings. Add the chili powder, smoked paprika, garlic powder, ground cumin and dried oregano along with the tomato paste to the saucepan and stir to combine, heating for about a minute.
3. Beef. Next, stir in the ground beef, using a wooden spoon to break up any lump. Cook the ingredients until the beef is fully cooked and no longer pink.
4. Boil. Stir in the diced tomatoes, broth dry macaroni, and black beans. Then bring the mixture to a boil. Once it is boiling you can turn the heat down to low and simmer the ingredients, stirring occasionally, until the macaroni is fully cook. Avoid overcooking the pasta as it will get mushy.
5. Cheese. Lastly, stir in the shredded cheddar cheese and serve.

Tips for making the best Chili Mac and Cheese

When selecting your ground beef, op for something lower in fat, such as 85-90% fat. This will help keep the chili mac from getting too oily after you have stirred in the cheese.

More helpful tips for you.

1. Freshly shredding the cheese is always the best way to go. Pre-shredded cheese often has other ingredients, that are meant to keep the cheese from sticking together, which will made it harder for your cheese to smoothly melt.
2. Keep an eye on the amount of liquid in the saucepan as the macaroni simmers. You may need to add additional broth (or water) to keep the liquid at a lever that will cook your pasta best. Also, al dente pasta works best in this recipe.
3. For a creamier sauce, you can stir in a bit of heavy cream with your cheese.

How to store Chili Mac and Cheese

Once your chili mac and cheese has fully cooled, it can be stored in an airtight container. When properly stored, chili mac and cheese should keep for up to a couple of days when refrigerated or for a few months when frozen.

You may also be interested in these comfort food recipes.

• Crockpot Enchilada Casserole Recipe
• Slow Cooker Chicken Stroganoff
• Easy Chicken and Waffle Casserole
• Easy Slow Cooker Sausage Potato Casserole
• Chicken Pot Pie Casserole
• Frozen Burrito Casserole