30-Minute Chili Mac and Cheese

This one-pot chili mac and cheese makes busy weeknights feel special with its bold flavors and cheesy comfort. It all comes together in about thirty minutes using just one pot so there is minimal cleanup and dinner is on the table before you know it. I swear by this recipe on cold nights when my family craves hearty food but I do not want a sink full of dishes.

I threw this recipe together the first time on a Wednesday when we had nothing in the fridge and absolutely no time. Now it is in our regular rotation because it never lets us down.

Ingredients

• Olive oil: adds a velvety richness and helps brown the beef I prefer extra virgin for best flavor
• Lean ground beef: creates heartiness without too much grease I usually pick eighty five percent lean
• Small yellow onion diced: gives sweetness and a depth of flavor Look for onions with tight skins and no soft spots
• Green bell pepper seeded and diced: brightens the dish and adds a gentle crunch Choose ones that feel firm and glossy
• Chili powder: for that chili kick always check your chili powder for freshness
• Garlic powder: builds savory notes use fresh if you have it
• Salt: brings all the flavors into balance
• Ground cumin: adds warmth and earthiness always worth buying whole and grinding at home if you can
• Cayenne pepper: for those who like heat totally optional
• Crushed tomatoes with juices: make the sauce rich and tangy always pick tomatoes with no added sugar
• Tomato paste: amps up the umami and thickens the sauce double concentrate is my secret for extra flavor
• Chicken broth: ties everything together and helps the pasta cook low sodium is best so you can control salt level
• Macaroni: any small pasta shape works but classic macaroni holds up well in one pot cooking
• Shredded cheddar cheese: for maximum meltiness or use Colby or Pepper Jack if you want a twist always shred your own cheese for the smoothest sauce

Step-by-Step Instructions

Brown the Beef and Vegetables:

In a large pot set over medium high heat warm the olive oil then add the ground beef diced onion and diced bell pepper. Stir and cook for six to eight minutes until the beef is browned and the veggies are softened. Break the beef into small crumbles as it cooks this step is key for flavor and texture.

Season Everything:

Sprinkle in the chili powder garlic powder cumin salt and optional cayenne. Stir well letting the spices bloom in the hot pot. This brings out their flavor and coats the beef and veggies.

Add Tomatoes and Broth:

Pour in the crushed tomatoes tomato paste and chicken broth. Stir until everything is fully combined. Bring the mixture up to a boil this step melds the flavors and forms the base of your sauce.

Cook the Pasta:

Stir in the macaroni making sure pasta is submerged in the liquid. Cover the pot and reduce heat to medium low. Simmer for about fifteen minutes opening the pot occasionally to stir so nothing sticks. The goal is tender pasta that soaks up all those spicy flavors.

Finish with Cheese:

Once the pasta is just al dente turn off the heat. Add the shredded cheese and stir until melted and creamy. The cheese should pull everything together into a luscious sauce.

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I am obsessed with the way the cheddar melts into the hot pasta and beef creating those gooey cheese strings everyone grabs for first. Every time I bring this to a potluck my table is the one people circle back to for seconds.

Storage Tips

Leftovers keep best in an airtight container in the fridge for up to three days. If the pasta soaks up too much sauce just add a splash of broth or water before reheating. You can also freeze chili mac for up to two months but I always cool it fully before sealing in freezer bags to avoid ice crystals.

Ingredient Substitutions

Feel free to swap ground turkey or even cooked lentils for the beef if you want a lighter spin. For dairy free or vegan versions use plant based cheese and a vegetable broth. Pepper jack gives extra heat and Colby brings mild creaminess so mix up the cheese blend if you like.

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Serving Suggestions

This recipe is a meal in itself but I love adding a crisp green salad or roasted broccoli on the side for color and crunch. A sprinkle of scallions or fresh cilantro over the top creates great contrast. If you like it spicy add a dash of hot sauce right at the table.

Cultural Context

Chili mac has roots as a classic American comfort food blending Tex Mex spices with that famous creamy mac and cheese. It is a kid favorite and a staple at many family gatherings thanks to its hearty flavors and one pot convenience.

Recipe FAQs

→ Can I use a different pasta shape?

Yes, other short pasta shapes like shells or penne work well. Adjust cooking time as needed.

→ What cheese melts best for this dish?

Cheddar, Colby, or Pepper Jack all melt smoothly and offer great flavor in this preparation.

→ How can I add extra heat?

Increase the cayenne or stir in a few dashes of your favorite hot sauce before serving.

→ Is it possible to make this vegetarian?

You can use plant-based ground meat and switch chicken broth for vegetable broth for a meatless version.

→ How do I keep the pasta from sticking?

Stir occasionally while simmering and keep the pot covered to ensure even cooking and prevent sticking.

→ Can leftovers be reheated?

Absolutely! Gently reheat in a microwave or on the stovetop, adding a splash of broth if needed to loosen.