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One Pot Chili Mac & Cheese

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This one pot chili mac & cheese is super simple and delicious. I combined two classic recipes for one fabulous dinner!
Course Soups, Stews & Chilis
Cuisine American, Tex Mex
Keyword beef, cheddar, cheese, chili, one pot meal, pasta, pinto beans, red kidney beans
Prep Time 10 mins
Cook Time 35 mins
Total Time 45 mins
Servings 6 servings
Calories 211
Author Laurie McNamara

Ingredients

FOR THE CHILI MAC:

  • 2 teaspoons olive oil
  • 1 cup diced white onion
  • 2 cloves garlic minced
  • ground chuck
  • 1 tablespoon chili powder
  • 2 teaspoons kosher salt
  • 1 teaspoon sugar
  • 1 teaspoon cumin
  • 1/8 teaspoon celery salt
  • 1/8 teaspoon cayenne or more to taste
  • 1 cup red kidney beans drained and rinsed
  • 1 cup pinto beans drained and rinsed
  • 1 (28 ounce) can crushed fire roasted tomatoes
  • 1 (8 ounce) can tomato sauce
  • 3 cups low-sodium chicken broth
  • elbow macaroni
  • 1/2 cup shredded sharp cheddar cheese
  • shredded colby jack cheese

FOR SERVING:

  • 1 tablespoon finely mince fresh parsley
  • 3 green onions sliced

Instructions

  • Heat the olive oil in a large Dutch oven over medium heat. Add in the onion and cook until softened, about 5 minutes. Once soft, add in the garlic and cook 1 to 2 minutes.
  • Add in the ground chuck, break into small crumbles and cook thoroughly until no longer pink. Drain all the fat and discard. Season the meat with chili powder, salt, sugar, cumin, celery salt and cayenne. Add in the beans, fire roasted tomatoes and tomato sauce.
  • Measure out the 3 cups of broth and add to the tomato cans, swirling the cans to get any sauce still clinging to the sides before adding to the chili.
  • Bring the chili to a boil and add in the elbow macaroni. Cover, reduce heat to low and let the chili simmer for 14 minutes or until the pasta is al dente.
  • Stir in a heaping 1/2 cup of grated sharp cheddar cheese and sprinkle the colby jack over top of the chili-mac. Cover and let the heat melt the cheese.
  • Serve with a sprinkle of chopped fresh parsley and sliced green onions.
  • Serve in to bowls and top with sour cream, hot sauce and green onions.

Nutrition

Serving: 1g | Calories: 211kcal | Carbohydrates: 29g | Protein: 12g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 10mg | Sodium: 1347mg | Potassium: 577mg | Fiber: 8g | Sugar: 7g | Vitamin A: 1323IU | Vitamin C: 10mg | Calcium: 162mg | Iron: 4mg