This One Pot Chili Mac and Cheese combines two favorite foods in this comforting one-pot meal that the whole family will love!  It also takes just 30 minutes to make!  Easy, comforting, and satisfying!

Chili Mac and Cheese.

If you’re like me, sometimes you’re tired after a long day and don’t want to spend an hour fixing dinner.  I sometimes spend hours in the kitchen baking and making messes to clean up, and I’m too tired to think about dinner.  That’s when I like recipes like this One Pot Chili Mac and Cheese.  This recipe is so easy and comes together in just minutes.  It will also feed the whole family, and it’s super filling and satisfying!

What do you get when you combine two great things…chili and mac & cheese?  A super satisfying meal made in one pot!

Easy Steps

  1. Add canola oil, ground beef, and diced onion to a large skillet or dutch oven.  Cook over medium heat until browned, about 4 minutes.  Add garlic, the last 2 minutes.  Remove from the heat, drain the mixture and return back to the heat.
  2. Add chicken broth, tomatoes, kidney beans, chili powder, sugar, pepper, and salt.  Bring to a simmer over medium heat.
  3. Add macaroni and bring back to a simmer.  Reduce heat to medium-low and cover with a lid.  Cook until the macaroni is cooked through, about 13 to 15 minutes.

Did I say COMFORT FOOD!!!

Chili Mac and Cheese.

CHECK OUT THESE OTHER COMFORT FOODS…

Chicken & Fluffy Dumplings With Gravy  

Chicken Pot Pie With Biscuits  

Easy No-Fail Flat Dumplings  

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One Pot Chili Mac and Cheese

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  • Author: Cindy Gibbs
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 6 sevings 1x
  • Category: dinner
  • Method: cook
  • Cuisine: American
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Description

This One Pot Chili Mac and Cheese combines two favorite foods in this comforting one-pot meal that the whole family will love!  It also takes just 30 minutes to make!  Easy, comforting, and satisfying!

 

Ingredients

Units Scale
  • 1 tablespoon canola oil
  • 1 pound ground beef
  • 1 large onion, diced
  • 1 tablespoon minced garlic
  • 2 (14.5-ounce) cans chicken broth
  • 2 (14.5-ounce) cans diced tomatoes, undrained
  • 1 cup canned white kidney beans, drained and rinsed
  • 3/4 cup light red kidney beans, drained and rinsed
  • 1 tablespoon chili powder
  • 21teaspoon cumin
  • 1/4 teaspoon sugar
  • 1/2 teaspoon pepper
  • 1 teaspoon salt
  • 1 1/4 cups elbow macaroni, uncooked
  • 1 cup shredded cheddar cheese, freshly shredded from a bar
  • 2 tablespoon chopped fresh parsley, optional, or 2 teaspoons of dried

Instructions

  1. Add the canola oil, ground beef, and diced onion to a large skillet or dutch oven.  Cook over medium heat until browned, about 4 minutes.  Add the garlic, the last 2 minutes.  Remove from the heat, drain the mixture and return back to the heat.
  2. Add the chicken broth, tomatoes, kidney beans, chili powder, cumin, sugar, pepper, and salt.  Bring to a simmer over medium heat.  Add the macaroni, bring back to a simmer.  Reduce heat to medium-low and cover with a lid.  Cook until the macaroni is cooked through, about 13 to 15 minutes.
  3. Remove from heat.  Serve with shredded cheese and also parsley, if desired.
  4. Refrigerate leftovers for up to 3 days.