One-Pot Chili Mac

The Ultimate Cozy One-Pot Chili Mac

If chili and mac & cheese had a baby, this One-Pot Chili Mac would be it — hearty, creamy, and packed with flavor. It’s the kind of comfort food that warms you from the inside out while saving you from a pile of dishes.

This family favorite comes together in under 45 minutes, making it a perfect go-to for busy weeknights. With tender pasta, melty cheese, and perfectly seasoned beef simmered in a rich tomato base, every bite hits all the right notes.

When I was a kid, chili mac was a staple at our school cafeteria — but this version is a far cry from that! It’s richer, creamier, and has layers of spice that make it taste like it simmered all day. My kids love it, my nephews ask for seconds, and honestly, I don’t mind making it again and again.

Serve it with crunchy tortilla chips, a sprinkle of scallions, and maybe a dollop of sour cream if you’re feeling fancy.

🧂 What You’ll Need to Make One-Pot Chili Mac

Here’s a look at the ingredients that make this cozy dish so irresistible:

• Yellow onion & garlic: The aromatic base that builds deep, savory flavor.
• Spice blend: A mix of chili powder, cumin, smoked paprika, oregano, and a hint of cayenne for warmth (add more if you like it spicy).
• Lean ground beef: The heart of the dish — rich and meaty without being greasy. You can also use ground turkey or chicken.
• Chicken broth & tomato sauce: These create a flavorful, saucy base that cooks the pasta directly in the pot.
• Elbow macaroni: The classic pasta for chili mac — small, chewy, and perfect for soaking up the sauce.
• Evaporated milk & Mexican cheese blend: These two team up for that creamy, cheesy finish everyone loves.
• Scallions: A bright garnish that adds crunch and color.

🔥 How to Make One-Pot Chili Mac

Step 1 — Sauté the onion:
Heat the oil in a large pot or Dutch oven over medium heat. Add the onion and cook until it begins to soften and turn translucent — about 3 to 4 minutes.

Step 2 — Add garlic and spices:
Stir in the minced garlic, chili powder, cumin, smoked paprika, cayenne, and salt. Cook for about a minute, just until fragrant. This quick toasting step unlocks the full flavor of your spices.

Step 3 — Brown the beef:
Add the ground beef and cook until no longer pink, breaking it apart with a spoon as it cooks. You want fine crumbles that will mix easily with the pasta.

Step 4 — Add liquids and pasta:
Pour in the chicken broth, tomato sauce, oregano, sugar, and uncooked macaroni. Give it a good stir so everything is evenly mixed and the pasta is mostly submerged.

Step 5 — Simmer until tender:
Bring to a gentle boil, then reduce heat to low, cover, and simmer for about 10 minutes — stirring occasionally so the pasta doesn’t stick.

Step 6 — Make it creamy:
Once the pasta is tender, remove from heat and stir in the evaporated milk and shredded cheese. Stir until smooth, creamy, and fully melted.

Step 7 — Serve & enjoy:
Spoon the chili mac into bowls, sprinkle with scallions, and serve with extra cheese and crunchy tortilla chips for topping or dipping.

💡 Tips & Variations

• Make it spicy: Add diced jalapeños or hot sauce for a kick.
• Swap the protein: Try ground chicken or turkey for a lighter version.
• Extra creamy: Stir in a spoonful of cream cheese at the end.
• Make-ahead: Chili mac reheats beautifully — just add a splash of broth when warming it up.

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