This easy chili mac and cheese recipe is proof that comfort food doesn’t have to be complicated! Just one-pot, simple ingredients, and a meal your whole family will love!

On busy nights, I love one pot meals like this one, goulash or Hamburger Helper.

Overhead view of homemade chili mac with ground beef, kidney beans, elbow pasta, tomatoes and melted cheddar cheese in a white Dutch oven.

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Key Takeaways: Chili Mac and Cheese

  • Total Time: 30 minutes
  • Servings: 6
  • Cook Method: One-pot stovetop meal
  • Flavor & Texture: Hearty and cheesy with seasoned ground beef, tender pasta, kidney beans and a rich tomato chili sauce
  • Difficulty: Easy. Everything cooks in one pot, including the pasta, for a simple dinner with minimal cleanup.

Why I Love This Easy One Pot Recipe

I combined two comfort food classics, homemade chili and cheesy macaroni, into one easy chili mac and cheese ready in about 30 minutes!

I love that it’s made with easy ingredient I always have on hand in my pantry and fridge. If you’re a fan of cheeseburger casserole, this chili mac recipe is about to become a family favorite in your house too!

XO - Jamielyn

Ingredients Notes

Chili mac ingredients arranged on a countertop, including ground beef, elbow pasta, kidney beans, tomatoes, cheddar cheese, bell pepper, onion and seasonings.

Find the full printable recipe with specific measurements below.

  • Lean ground beef: For great beefy flavor without the excess fat.
  • Pasta: Elbow noodles are the classic pasta shape for chili mac and the ones I prefer.
  • Onion, red bell pepper, garlic cloves: They get softened when cooked with the beef for extra flavor.
  • Seasoning: Chili seasoning, salt, and pepper. I typically keep homemade seasoning blends on hand at all times. Try it; you’ll love controlling what goes in and what stays out!
  • Crushed and diced tomatoes: For classic chili flavor, this gives the dish a nice acidic balance to all the cheesy goodness.
  • Low-sodium beef broth and Worcestershire sauce: To give the chili mac extra depth of flavor, and the liquid it needs to keep the consistency just right.
  • Dark red kidney beans and elbow pasta: Combining classic mac and chili mix-ins.
  • Cheddar cheese: Freshly grated, if possible, here’s where the cheesiness of the mac comes in.

How to Make Chili Mac and Cheese

Brown the ground beef in a large pot, then stir in the onion and red bell pepper until softened, and drain the grease. Add the garlic and chili seasoning, and cook for a minute.

Pour in the crushed tomatoes, diced tomatoes, beef broth, Worcestershire sauce, and kidney beans, then bring to a light simmer.

Cooked ground beef, onion and bell pepper topped with minced garlic and chili seasoning in a Dutch oven.
Kidney beans added to the tomato and ground beef mixture while making chili mac.

Stir in the elbow pasta, cover, and cook 10–12 minutes until al dente.

Add 1 cup of cheddar then season with salt and pepper. Top with the remaining cheddar, cover off heat until melted, then garnish with cilantro and serve.

Dry elbow macaroni added to the simmering tomato, beef and bean mixture for one-pot chili mac.
Finished cheesy chili mac revealed in a white Dutch oven with melted cheddar cheese on top.

Chili Mac and Cheese Tips

  • Use lean ground beef to keep the dish from becoming greasy.
  • Stir occasionally while the pasta cooks so it doesn’t stick to the bottom of the pot.
  • Control the pasta texture: Cook the pasta just until al dente, or even a minute or two less. It will continue to soften and absorb liquid as it sits in the chili and cheese.
  • Taste before adding salt. Chili seasoning and beef broth can vary in sodium.
  • A lighter version. Swap ground beef for ground turkey or chicken and use chicken broth instead of beef broth.
  • Leftovers keep well in the fridge in an airtight container for up to 4 days. Reheat on the stove or in the microwave with a splash of broth to loosen the sauce.
Close-up bowl of cheesy chili mac with ground beef, kidney beans and elbow pasta, topped with chopped cilantro.
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More recipes with ground beef you’ll love include ground beef and potatoes, ground beef and broccoli and and hamburger casserole.

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Overhead view of homemade chili mac with ground beef, kidney beans, elbow pasta, tomatoes and melted cheddar cheese in a white Dutch oven.

One Pot Chili Mac

5 from 1 vote
Recipe by: Jamielyn Nye
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6
Chili mac and cheese is the best of both comfort foods in one pot. Hearty ground beef chili, tender noodles, and plenty of cheese, all made with simple pantry staples.
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Ingredients 

  • 1 pound lean ground beef
  • 1 cup onion , finely chopped
  • ½ cup red bell pepper , chopped
  • 3 garlic cloves , minced
  • 4 Tablespons chili seasoning
  • 15 ounces crushed tomatoes
  • 14.5 ounces diced tomatoes
  • 2 cups low-sodium beef broth
  • 1 Tablespoon Worcestershire sauce
  • 15 ounce dark red kidney beans , drained and rinsed
  • 2 cups elbow pasta
  • 2 cups cheddar cheese , shredded
  • salt and pepper , to taste

Garnish: Chopped cilantro

Instructions

  • Brown ground beef. To a large pot, add 1 pound of ground beef and cook over medium-high heat until the beef begins to brown. 
  • Saute veggies. Add 1 cup onions and 1/2 cup red bell peppers and continue to cook until the beef has fully browned and the vegetables are softened. Drain any grease, then add the 3 minced garlic cloves and 4 Tablespoons chili seasoning. Cook for another minute.
  • Simmer. Add 1 can crushed tomatoes, 1 can diced tomatoes, 2 cups beef broth, 1 Tablespoon Worcestershire sauce, and 1 can kidney beans. Stir until combined and allow to come to a light simmer over medium heat.
  • Add pasta. Stir in 2 cups elbow pasta making sure that the pasta is covered by the liquid. Cover and cook for 10-12 minutes, or until the pasta is al dente, while continuing to stir occasionally.  
  • Stir in cheese. Add 1 cup of shredded cheddar cheese and fully incorporate it into the pasta. Season with salt and pepper to taste.
  • Finish and serve. Sprinkle the remaining 1 cup of cheddar cheese over the top of the chili mac, cover the pot with a lid, and remove from heat. Leave the lid on until the cheese melts. Serve warm with a garnish of finely chopped cilantro.  

Last step: Please leave a comment and rating after you make the recipe.

Notes

Chili seasoning: Either homemade chili seasoning or a 1.25 ounce chili packet work.
Storage: Store in the refrigerator in an airtight container for up to 3 days.
To freeze: Cool completely then store in the freezer up to 3 months. If you plan to freeze, only cook noodles to al dente so they don’t get mushy when thawed.

Nutrition

Calories: 580kcal, Carbohydrates: 64g, Protein: 41g, Fat: 18g, Saturated Fat: 9g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 0.3g, Cholesterol: 85mg, Sodium: 678mg, Potassium: 1286mg, Fiber: 10g, Sugar: 8g, Vitamin A: 1330IU, Vitamin C: 32mg, Calcium: 362mg, Iron: 7mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.

FAQs

What kind of noodles are best in chili mac?

Elbow macaroni is the classic choice because the small curved noodles cook evenly and hold onto the chili sauce. Other short pasta shapes, such as small shells, rotini or ditalini, also work well. Cooking time may vary slightly, so check the pasta often and add a splash of broth if needed.

What kind of cheese is best in chili mac?

Sharp cheddar cheese is best because it melts smoothly and adds plenty of flavor without overpowering the chili. Mild cheddar, Monterey Jack or a cheddar-Jack blend would also work well.

What is the difference between American goulash and chili mac?

Both are one pot meals made with ground beef, tomatoes and macaroni. Chili mac usually includes chili seasoning, beans and plenty of melted cheese, while American goulash is typically more tomato-forward and seasoned with herbs rather than chili spices.

What should I serve with chili mac?

Chili mac is a hearty, complete meal on its own, so simple sides work best. Serve it with a crisp green salad, my sweet cornbread with honey or garlic bread.