
A cozy, no-fuss one-pot dish that combines chili flavors with creamy mac and cheese—perfect for weeknights, crowds, and leftovers.

I discovered a few neat tricks making this dish regularly: use medium-high heat to quickly brown the beef without overcooking the onion, and let the pot sit off-heat when you fold in the cheese so it melts gently and the sauce firms up. My family’s favorite moment is when the lid comes off and the top layer of cheese has softened into a gooey blanket—instant cheers around the table.
My favorite part is how forgiving this method is: undercook the pasta by a minute if you plan to reheat leftovers, and remember that the pot will keep the pasta softening as it rests. Family members often argue over who gets the bowl with the most melted cheese on top—it's reliably the most requested comfort meal in our house, and it travels well to potlucks when kept warm in an insulated carrier.
Cool leftovers quickly and transfer to airtight containers. Refrigerate for up to 4 days; for longer storage freeze in portioned containers for up to 3 months. When reheating from frozen, thaw in the refrigerator overnight if possible, then reheat gently on the stove with a splash of broth or water to loosen the sauce. Microwaving works too—heat in 30-second intervals, stirring between each interval to promote even heating and prevent the cheese from separating. Use glass or BPA-free plastic containers and leave a little headspace when freezing to allow for expansion.
Swap ground beef for ground turkey, chicken, or a plant-based mince for a lighter or vegetarian-friendly version (skip the meat and increase beans or add lentils). Replace kidney beans with black beans or pinto beans for slightly different textures and flavors. Use gluten-free pasta to make this gluten-free—note cooking times vary, so follow package directions and adjust liquid if needed. For a dairy-free version, stir in dairy-free cheese or a cashew cream near the end, though texture will differ. Fresh herbs like parsley or green onion can replace cilantro if you prefer.
Serve with a crisp green salad or roasted vegetables to balance the richness. Offer warm tortilla chips or cornbread on the side to scoop up the sauce. Garnish with sliced jalapeños, a dollop of sour cream, or pickled red onions for acidity and brightness. For family dinners, lay out toppings like extra shredded cheese, chopped cilantro, chopped scallions, and hot sauce so everyone can customize their bowl.
This mash-up blends American mac and cheese with chili elements rooted in Tex-Mex and Southwestern flavors. The combination of beans, cumin, and paprika evokes chili con carne traditions, while the addition of pasta and cheese borrows from American comfort-dish sensibilities. Versions of this melding have appeared in home kitchens across the United States for decades—each family adapts spices and textures to their taste, which is why this version feels both familiar and personal.
In summer, add charred corn and diced fresh tomatoes for brightness; in fall and winter, swap bell pepper for roasted poblano and stir in a handful of kale or chopped spinach for color. For holiday gatherings, top with crumbled cornbread or crispy onions for texture. Spicing can be dialed up with chipotle in adobo for a smoky, warm note during colder months.
Cook through Step 4 (simmering until pasta is al dente), cool, then refrigerate in an airtight container for up to 24 hours. When ready to serve, reheat on the stovetop with a splash of broth and finish with cheese and cilantro. Portion into single-serve containers for grab-and-go lunches. Pre-shred cheese and pre-chop cilantro to save time—store each in separate containers and add just before serving for the freshest flavor.
This one pot chili mac and cheese is the sort of dish that becomes part of the family rotation because it’s fast, forgiving, and delicious. Whether you’re feeding hungry kids, hosting friends, or planning meals for the week, it delivers comfort and convenience with minimal fuss. Make it your own, and enjoy the little ritual of lifting the lid to reveal that melty, bubbling goodness.
Toast the dry spices briefly in the hot pan before adding liquids to bloom their aroma.
Turn the heat off before stirring in most of the cheese so it melts gently and the sauce holds together.
If the sauce seems thin after the pasta cooks, remove the lid and simmer uncovered for a couple minutes to reduce excess liquid.
Grate your own cheese for creamier melting—pre-shredded cheese can have anti-caking agents that affect texture.
This nourishing one pot chili mac and cheese recipe is sure to be a staple in your kitchen. Enjoy every moist, high protein slice — it is perfect for breakfast or as a wholesome snack any time.
Yes—cover and refrigerate leftovers in an airtight container for up to 4 days; reheat on the stovetop with a splash of broth.
Use a low-fat ground turkey or plant-based mince, increase beans to maintain body, and use dairy-free cheese to adapt.
This One Pot Chili Mac and Cheese recipe makes perfectly juicy, tender, and flavorful steak every time! Serve with potatoes and a side salad for an unforgettable dinner in under 30 minutes.

Heat 1 tablespoon olive oil in a large pot over medium-high heat. Add minced garlic and chopped onion; cook about 1 minute until fragrant. Add chopped red bell pepper and continue to sauté until the onion turns translucent and the pepper begins to soften.
Add 1 lb ground beef, breaking it up with a spoon. Cook until the beef turns from pink to brown, about 5–7 minutes. Drain excess fat if the mixture looks greasy to avoid a heavy sauce.
Stir in the homemade chili spice blend and coat the meat for 30 seconds. Add the 28 oz crushed tomatoes, drained 14 oz can of kidney beans, and 2 1/2 cups beef broth. Scrape the pot bottom to incorporate browned bits.
Stir in 8 oz uncooked elbow macaroni. Bring to a simmer, reduce heat to medium, cover, and cook for about 12 minutes until the pasta is al dente. Stir once or twice during cooking to prevent sticking.
Turn the stove off and keep the pot on the burner. Stir through half the shredded cheese until creamy, season to taste, then top with remaining cheese. Cover and let rest for about 2 minutes to melt the top layer and allow the sauce to thicken.
Sprinkle 1/4 cup chopped cilantro over the top and serve immediately with optional hot sauce, extra cheese, or cornbread on the side.
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This recipe looks amazing! Can't wait to try it.
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