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top shot of a ladle taking a scoop of chili mac and cheese from the pot
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4.41 from 283 votes

One Pot Chili Mac and Cheese

This One Pot Chili Mac and Cheese combines two great comfort foods all in one! Delicious and hearty, quick and comforting, perfect dinner for back to school and ready in under 30 minutes.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course
Cuisine: American
Keyword: chili mac and cheese, one pot chili mac and cheese, one pot recipes
Servings: 8
Calories: 496kcal


  • 1 tablespoon olive oil
  • 1 pound ground beef extra lean
  • 1 large onion chopped
  • 3 cloves garlic minced
  • ¼ teaspoon cayenne pepper
  • 1 teaspoon cumin ground
  • 1 tablespoon chili powder
  • 1 teaspoon black pepper ground
  • 1 teaspoon salt
  • 1 cup black beans drained and rinsed
  • 1 cup kidney beans drained and rinsed
  • 26 ounce diced tomatoes (1 can)
  • 4 cups chicken broth low sodium
  • 10 ounce elbow pasta uncooked
  • 2 cups cheddar cheese shredded
  • 2 tablespoon parsley chopped


  • In a large sauce pan or dutch oven, heat the olive oil over medium high heat. Add the ground beef and cook until no longer pink. Since I'm using extra lean ground beef there's no need to drain the fat, but if you're using fatter ground beef, drain whatever fat there is. 
  • Stir in the onion and garlic and cook for about 3 minutes or until the onion softens and becomes translucent and the garlic is aromatic.
  • Add the cayenne pepper, cumin, chili powder, salt and pepper and stir. Add the black beans, kidney beans, tomatoes, chicken broth and elbow pasta. Stir everything together and bring to a boil. Turn down the heat to a simmer, cover the pot and cook for about 9 to 12 minutes or until the elbow macaroni is cooked.
  • Stir in 1 cup of the shredded cheese then sprinkle the remaining cheddar cheese over the top. Cover the pot for about 1 minute just until the cheese melts. 
  • Garnish with fresh parsley and serve.



  1. Pasta: The elbow macaroni can be replaced with any shape pasta.
  2. Leftover: Store in an airtight container and keep refrigerated for up to 4 days. If freezing allow the dish to fully cool in a shallow container before placing in the freezer for up to 3 months.
  3. Nutrition: Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.


Serving: 1serving | Calories: 496kcal | Carbohydrates: 44g | Protein: 26g | Fat: 23g | Saturated Fat: 10g | Cholesterol: 69mg | Sodium: 964mg | Potassium: 753mg | Fiber: 6g | Sugar: 4g | Vitamin A: 790IU | Vitamin C: 20mg | Calcium: 282mg | Iron: 4.4mg