This 30-minute, One-pot Chili Mac and Cheese is hearty, comforting, and a cozy family favorite that’s perfect for busy weeknights.
Should You Make This?
Time: Ready in about 30 minutes - all cooked in one-pot for easy cleanup.
Ingredients: Ground beef, onion, bell pepper, a few spices, canned tomatoes, tomato paste, chicken broth, macaroni, and cheese.
Ease: Pretty easy to make - the hardest part is cutting up the onion and bell pepper.
Ingredients & Substitutions
Ground Beef – I like to use lean ground beef so you don't have to drain excess fat.
Bell Pepper – Optional; you can also use poblano peppers.
Cayenne – Adds a touch of heat. Feel free to add more for extra spice or substitute with hot sauce.
Crushed Tomatoes – If you swap for diced tomatoes or tomato sauce, the texture will change, and you might need to adjust the amount of chicken broth.
Chicken Broth – Adds more flavor than water. You can also use beef broth or vegetable broth.
Macaroni – I used regular-sized macaroni, any short pasta will do here, you may need to adjust the cooking time.
Cheese – Cheddar gives a classic chili mac taste, Colby offers a milder flavor, and Pepper Jack adds a spicy kick.
Full ingredient list with quantities in the recipe card below
How to Make Chili Mac and Cheese
Step 1 | Cook the Beef & Veggies
Heat oil in a large pot, then cook the ground beef, onion, and bell pepper until browned and tender.
Step 2 | Add Seasonings & Liquids
Stir in the seasonings, then add crushed tomatoes, tomato paste, and broth. Bring to a boil.
Step 3 | Cook the Pasta
Add pasta, cover, and simmer over medium-low heat for 15 minutes, stirring occasionally, until pasta is tender.
Step 4 | Add Cheese
Turn off the heat, stir in the cheese until melted, and serve with green onions and cilantro if desired.
Tips
Tip 1: Give it a stir every few minutes while it simmers to keep the pasta from sticking and to help everything cook evenly.
Tip 2: If the pasta isn't done after 15 minutes, add two tablespoons of broth or water, cover again, and simmer for another 2–3 minutes. Cooking times can vary slightly depending on the pasta shape.
Tip 3: Turn up the heat by adding more cayenne or a few dashes of your favorite hot sauce before serving.
30-Minute Chili Mac and Cheese
Ingredients
- 1 tablespoon olive oil
- 1 pound lean ground beef
- 1 small yellow onion diced
- 1 green bell pepper seeded and diced
- 2 tablespoons chili powder
- 2 teaspoons garlic powder
- 1 teaspoon salt
- 1 teaspoon ground cumin
- ¼ teaspoon cayenne pepper optional, for extra heat
- 1 14-ounce can crushed tomatoes with juices
- 2 tablespoons tomato paste
- 1½ cups chicken broth
- 8 oz macaroni about 2 cups
- 2 cups shredded cheddar cheese or Colby or Pepper Jack
Instructions
- Heat the olive oil in a large pot over medium-high heat. Add the ground beef, onion, and bell pepper. Cook until the beef is browned and the veggies are soft, about 6–8 minutes.
- Stir in the chili powder, garlic powder, cumin, salt, and cayenne (if using). Then add the crushed tomatoes, tomato paste, and chicken broth. Stir to combine and bring to a boil.
- Once boiling, stir in the pasta. Cover the pot and reduce heat to medium-low. Simmer for 15 minutes, stirring occasionally, until the pasta is al dente. It’s important to keep the pot covered so the pasta cooks evenly. *If the pasta isn’t fully cooked after 15 minutes, add 2 tablespoons of water or broth and cook for 2–3 more minutes, still covered.
- Turn off the heat and stir in the shredded cheese until melted and creamy.
Notes
Nutrition
The nutritional information provided is an estimate and may vary based on the ingredients used.
Did you make this recipe? Let me know!