The Best Fluffy Pancakes recipe you will fall in love with. Full of tips and tricks to help you make the best pancakes.
I made this the first time on a night I didn’t feel like babysitting two pots, and it’s been in the weeknight rotation ever since. Chili mac isn’t a new idea. Mine just skips the part where you cook pasta separately and dirty a second pot for no reason.
This is a one pot cheesy chili mac — ground beef, tomatoes, chili beans, and elbow macaroni, all simmered together so the pasta soaks up the chili flavor instead of just sitting next to it. Cheddar goes in at the end, off the heat, so it melts into the sauce instead of turning grainy.
Why This Works
Cooking the macaroni directly in the chili liquid isn’t just for fewer dishes — it changes the texture. Pasta cooked in broth and tomato sauce absorbs that flavor as it swells, so every noodle tastes like chili instead of being coated in it. The fix is simple: stir every few minutes while the pasta cooks. Skip that and the starch settles and scorches on the bottom before the noodles are even done.
Pulling the pot off heat before adding the cheese matters too. Cheddar melted directly into a still-boiling liquid tends to break — the fat separates out and you get a greasy layer instead of a creamy one. Off heat, it melts slow and stays smooth.
Ingredients
- 1 lb lean ground beef
- 1 medium onion, diced
- 3 tbsp minced garlic
- 2 (14.5 oz) cans diced tomatoes, undrained
- 1 (14.5 oz) can chili beans in chili sauce, undrained
- 1 tbsp chili powder
- 1 tbsp cumin
- 1 tbsp crushed red pepper
- 1 tsp garlic powder
- 1½ cups elbow macaroni
- 1 cup milk
- ½ cup beef broth
- 2 cups shredded sharp cheddar cheese
- Salt and ground black pepper, to taste
- Sliced green onions and extra shredded cheese, for garnish
Instructions
- In a large Dutch oven or heavy pot, cook the ground beef and diced onion together over medium heat until the beef is browned through and the onion has gone soft and translucent.
- Add the minced garlic and cook for 1 more minute, just until fragrant.
- Stir in the diced tomatoes, chili beans, chili powder, cumin, crushed red pepper, garlic powder, milk, beef broth, salt, and pepper. Mix well and bring to a boil.
- Add the macaroni. Boil for 13–15 minutes, until the pasta is fully cooked, stirring every few minutes so nothing sticks to the bottom.
- Once the pasta is tender, remove from heat and stir in the shredded cheddar until melted and smooth.
- Serve immediately.
- Garnish with sliced green onions and extra shredded cheese.
Prep Time: 5 minutes Cook Time: 25 minutes Total Time: 30 minutes Servings: 6
Tips
- Stir the pasta every few minutes while it boils. The starch settles fast in a pot this thick.
- Shred your own cheddar block instead of using bagged shredded cheese. The anti-caking coating on pre-shredded cheese keeps it from melting into the sauce as smoothly.
- Don’t add the cheese while the pot is still boiling — pull it off heat first, or you’ll end up with a greasy layer on top instead of a melted-in sauce.
Variations
Swap the ground beef for ground turkey if that’s what you keep on hand — it works, just leaner, so I’d add an extra splash of beef broth to make up for the fat you’re losing. I wouldn’t swap the sharp cheddar for a mild one, though. Mild cheddar disappears into the chili flavor and you lose the tang that balances the cumin.
Make-Ahead
This one doesn’t hold well as leftovers you plan to reheat later in the week — the pasta keeps absorbing liquid in the fridge and turns soft rather than tender by day two. If you want to prep ahead, brown the beef and onion the night before and refrigerate; add it to the pot with everything else when you’re ready to cook the pasta.
FAQ
Can I make chili mac in a crockpot instead?
Not for this exact method — the pasta needs the boil to cook properly, and a slow cooker won’t get there. You could brown the beef, then build the chili base in a crockpot on low for a few hours, and stir in cooked macaroni at the very end.
What chili beans work best for this?
Any canned chili beans in chili sauce will do the job, but I’d skip the plain pinto or kidney beans in water — you lose the seasoning the sauce brings, and the chili ends up flatter.
Is this spicy?
With 1 tablespoon of crushed red pepper it has a real kick, not a mild one. Cut it to a teaspoon if you’re feeding kids or anyone heat-sensitive.
Can I freeze cheesy chili mac?
You can, though the texture changes — pasta gets softer once thawed. I’d rather freeze the chili base before adding the pasta and cheese, then cook fresh macaroni into it when you’re ready to eat.
Closing Thoughts
This is the kind of dinner that comes together faster than delivery would show up, and it uses one pot — which on a weeknight matters more than people admit.
Cheesy Chili Mac
This hearty One Pot Cheesy Chili Mac combines savory beef chili with tender elbow macaroni and plenty of melted sharp cheddar cheese. Ready in about 30 minutes, it is an easy, comforting weeknight dinner with minimal cleanup.
Ingredients
Equipment
Method
Cook the Beef and Onion
- Heat a large Dutch oven or heavy-bottomed pot over medium heat. Add the ground beef and diced onion.
- Cook, breaking the beef apart with a spoon, until the meat is browned and cooked through and the onion is soft and translucent. Drain excess grease if necessary.
- Add the minced garlic and cook for 1 minute, stirring frequently.
Build the Chili Mac
- Add the undrained diced tomatoes, chili beans with their sauce, chili powder, cumin, crushed red pepper, garlic powder, milk, and beef broth.
- Season with salt and black pepper to taste and stir until everything is well combined.
- Bring the mixture to a boil.
Cook the Macaroni
- Add the uncooked elbow macaroni and stir well.
- Boil for 13–15 minutes, stirring every few minutes to keep the pasta from sticking to the bottom of the pot, until the macaroni is tender.
Add the Cheese
- Once the pasta is cooked through, reduce or remove the pot from the heat and add the 2 cups shredded sharp cheddar cheese.
- Stir thoroughly until the cheese is completely melted and the chili mac is creamy and evenly combined.
Serve
- Turn off the heat and serve immediately.
- Garnish with sliced green onions and additional shredded cheddar cheese, if desired.
Notes
- One-pot recipe: The beef, chili mixture, pasta, and cheese all cook in the same Dutch oven or heavy pot for easy cleanup.
- Passive time: The source lists 30 minutes of passive time, but no separate resting or passive step appears in the instructions. The stated 5-minute prep time plus 25-minute cook time gives the advertised 30-minute total.
- Pasta: Stir the macaroni every few minutes while it cooks to prevent it from sticking to the bottom of the pot.
- Spice level: One tablespoon of crushed red pepper creates noticeable heat. Reduce the amount if a milder chili mac is preferred.
- Cheese: For smoother melting, shred the sharp cheddar from a block when possible.
- Consistency: The pasta continues absorbing liquid as it sits. Add a small splash of milk or beef broth if the chili mac becomes thicker than desired.
- Storage: Refrigerate cooled leftovers in an airtight container for up to 3–4 days.
- Reheating: Reheat gently on the stovetop or in the microwave, adding a splash of milk or broth to loosen the sauce as needed.
