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It’s hard to beat this One Pot Chili Mac and Cheese. Think spicy, saucy chili meets creamy, cheesy mac and cheese. It’s made entirely in one pot and comes together in less than an hour. Spicy chili-seasoned lean ground beef mixed with onions, peppers, tomatoes, and hot sauce for a spicy buffalo kick. Finish this chili off with a cheesy mix of cream cheese, Colby jack, and cheddar, kind of like queso! Then mix in elbow macaroni noodles to create the most delicious chili cheese mac! Top each bowl off with fresh cilantro and green onions. It’s so simple and has the best taste!
In my head, I intended to share a salad today, but mac and cheese was more what I was in the mood for. We’ve entered into that time of year between winter and spring when most days are pretty cold. And even though spring is top of mind, it’s still very much winter.
I have salads I’m excited to share. And while I still plan to post them soon, it was cold and snowy. So I made us a pot of chili mac and cheese!
It’s shocking to me that this recipe doesn’t already live on this website. It’s a recipe I’ve thought about creating for years. But I steered away from it because it always felt a little too basic.
But this is nothing short of delicious. It really brings me back to my Midwest roots. One of the very first dishes I ever made was a Rachel Ray recipe that was very similar. To this day, my oldest brother raves about that Rachel Ray pasta. And now I have my own version here on the site.
I know you all will love this so much. It’s so easy to make!
These are the details…
Step 1: cook the meat
For this chili, I used my queso beef chili recipe as a base. You can use ground beef or ground chicken, even ground turkey would work. Use what you and your family will love most.
In a dutch oven, cook the meat along with an onion and a poblano or bell pepper. Then add the spices: chili powder, garlic powder, smoked paprika, cumin, and cayenne.
Step 2: Mix in the tomatoes + broth
Add a can of fire-roasted tomatoes, tomato paste, and chopped green chilies. Then season with salt and pepper.
Add the broth, then a couple of cups of water. The water is important and will help the pasta cook in the chili. Cook everything together until the pasta is al dente.
It’s important to stir the pasta frequently to ensure nothing is sticking. But other than that, everything is EASY.
Step 3: the cheese
Mix in the cream cheese and shredded cheese. I mix Colby jack, pepper jack, and cheddar cheese. This is the “queso” element of this chili cheese mac. It makes for the yummiest mac and cheese.
Finish the dish with extra cheese, then bake until it’s super melty.
Step 4: finish up
Now, the toppings. Most chili is delicious as is. But what makes a chili mac recipe over-the-top good are fresh herbs on top.
Sprinkle on lots of fresh cilantro and some green onions. So delish! Of course, leftover can be stored in an airtight container in the fridge and pop in the microwave to reheat.
Looking for other easy family dinners? Here are a few ideas:
One Pot Buffalo Chicken “Helper”
Healthier Homemade One Pot Hamburger Helper
Broccoli Cheddar Chicken and Rice Casserole
One Pan Autumn Chicken and Wild Rice Casserole
Easy Southern Style Baked Mac and Cheese
Pumpkin Cheese Stuffed Pasta Bolognese Bake
One Skillet Cheesy Broccoli Cheddar Orzo Bake
Lastly, if you make this One Pot Chili Mac and Cheese be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And, of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
One Pot Chili Mac and Cheese.
Can you swap in ground turkey instead of ground beef or ground chicken?
Yes! For this chili, I used my queso beef chili recipe as the base, but you can swap in ground beef, ground chicken, or ground turkey and apply all of the same spices.
What do you do with leftover chili mac?
This is one of those meals that makes a great lunch the next day! Keep in an airtight glass container in the fridge for up to two days or in the freezer for up to a week or two – you can warm up this recipe for a great meal the next day.
Can you use other types of macaroni in this dish?
Yes! I used elbow macaroni, but you could also use macaroni shells, farfalle, fusille, ziti, rigatoni, or penne.
Could you use Mexican Cheese Blend as the cheese option?
Yes, absolutely – bagged shredded cheese of your choice or shred a cheese block. You can get creative with this recipe and the cheese you select will certainly impact the flavor.
What kitchen supplies do you need for this recipe?
A large braiser (12-14 inches), pot, or dutch over (one of the three), a wooden spoon, spoon rest and can opener!
One Pot Chili Cheese Mac
Servings: 6
Calories Per Serving: 676 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1 pound ground beef (or ground chicken)
- 1 yellow onion, chopped
- 1 poblano pepper, seeded and chopped
- 1 tablespoon chili powder
- 2 teaspoons garlic powder
- 2 teaspoons smoked paprika
- 1 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper
- 1 can (28 ounces) crushed fire-roasted tomatoes
- 1/4 cup tomato paste
- 1 can (4 ounces) diced green chilies
- salt and black pepper
- 2-3 cups chicken or beef broth
- 1 pound short cut pasta
- 1/4 cup hot sauce
- 2 ounces cream cheese, at room temperature
- 2 cups shredded melty cheese (colby, cheddar, pepper jack)
- green onions and cilantro, for serving
Instructions
- 1. Preheat the oven to 425° F. In a large pot set over medium-high heat, add the meat and onion. Season with salt and pepper. Brown the meat all over, breaking up the meat as you go.2. Add the poblanos, chili powder, garlic powder, paprika, cumin, and cayenne. Cook for 5 minutes, until fragrant. Mix in the tomatoes, tomato paste, and diced chilies. Pour over the broth. Add 2 cups water and season with salt. 3. Add the pasta. Bring to a boil over medium-high heat. Simmer for 10 minutes until the pasta is al dente, stirring often. Stir in the hot sauce, cream cheese, and 1/2 the cheese. Cook another few minutes until very creamy. Remove from the heat and top with cheese. Bake for 5-10 minutes, until the cheese is melted.4. Divide the pasta and sauce among bowls and top with green onions and cilantro.
Absolutely amazing! So many delicious flavours. I did add a bit more broth as I found it a little dry. Definitely apart of our dinner rotation though. Even my toddlers LoVE it! So that’s a bonus haha
Thanks so much, Jennifer:) I am so glad to hear you loved this recipe, I appreciate you making it and sharing what worked well for you! Happy Monday! xT
Yum!!!!!
Thanks so much, Tracy!!
100% Yes!! This is like one of those dishes you eat at restaurant and you dream about eating it again someday, except it’s here in my kitchen and I could prepare any day maybe even everyday.. lol kidding. But seriously- the flavors are spot on!
I added a splash of Worcestershire sauce and a dab of honey mustard (chefs kiss delish).
Thank you for creating such unique, satisfying, but at the same time comforting dishes!
Thanks so much, Kinzie!! I am so glad to hear this recipe was enjoyed, I appreciate you making it! Have a great Tuesday! xx
Where do I even begin? I’m almost embarrassed to admit that I ate most of this straight off the stovetop before it even made it to the oven—honestly, I was worried there wouldn’t be enough left for my family! The first batch was so delicious that I’m already making a second one for a dinner party tomorrow. This recipe is the perfect fusion of two cravings I didn’t even know I had: chili and mac and cheese. It’s absolute comfort food, with layers of flavor that are both rich and satisfying. And let’s not forget how beautiful it looks when it comes out of the oven, all golden and bubbly. After reading a comment suggesting cornbread crumbs on top, I decided to give it a try—and it was a game-changer. This dish is not only unique but also incredibly flavorful. I’ll definitely be making it again and again
Lol love to hear this, Sally! Thank you so much for making this dish, I am so glad to hear it was enjoyed by your family! Have the best weekend! xT
Huge hit with my teen boys. Easy and fairly quick recipe. Thanks!
Hey Amber,
Happy Monday! I’m so glad you enjoyed this dish and appreciate you making it! Have a wonderful week! xxT
I was so surprised at how spicy this was, then realized I accidentally put in 1/2 cup hot sauce instead of a 1/4!! Totally my error, but I wish I would’ve left out the hot sauce entirely and sprinkled on top for those who wanted it.
Ohh no!! So sorry to hear this, Olivia! Thanks for trying this recipe, I hope you will make it again! xT
Made this last night for my fiancé and I, and though we had to sub for regular paprika & Sriracha, the whole thing came together flawlessly. It was so good that her 1 bowl quickly turned into 3! I also made honey corn bread muffins with some salted butter to add on the side – or sprinkle over the top – and it’s seriously the best combo of sweet and spicy.
Hey Tyler,
Amazing! Thank you so much for giving this recipe a try, so glad it turned out well! Have a great November! Xx
Another stellar winning dish from HBH. First time making this dish so we stuck to it precisely. Not usually a fan of cooking the pasta in the dish but it worked perfectly. Only problem now is fitting it into the long line of recipes we already make from HBH!
Hey there,
Thanks so much:) So glad to hear your family enjoyed this recipe, I appreciate you giving it a try! xT
I made this with Boca meatless crumbles. I added a tablespoon of unsweetened cocoa powder and a half teaspoon of cinnamon for more depth. I also added a tablespoon and a half of brown sugar to level out the spiciness for my daughter. It was SOO GOOD. I will definitely be making this again with the same substitutes!
Hey Mackenzie,
Happy Friday! Thanks a bunch for making this recipe, love to hear that it turned out well for you! Xx
Super yummy!! Followed the recipie except I added all of the shredded cheese to the mixture rather than topping and baking.
It makes a ton, so next time I will cut everything in half. It is just me & my hubs.
Thanks for another delicious recipe!
Hey Julie,
Wonderful! I appreciate you trying this recipe and your comment! So glad to hear it turned out well! x
Love this dish! So simple and everyone loves it!!
Hey Wendy,
Fantastic! Thank you so much for trying this recipe and sharing your feedback, glad to hear it was enjoyed! x
Do you have the nutritional facts?
Hi Jennifer,
So sorry, at this time, we only have the estimated calorie count available. Please let me know if you have any other questions! xT
So creamy and good! I accidentally put more than double the cream cheese, but it’s still fine. I substituted fire roasted tomatoes for fire roasted salsa as I didn’t have the canned tomatoes or chilies. It’s delicious and a great easy meal.on a busy sports night.
Hey Andrea,
Thanks so much! I appreciate you making this recipe and your feedback, so glad it was a hit! Xx
Yummers! Thanks for this easy, spicy, satisfying comfort food! Made as directed, minus the peppers. 👍🏼
Hey Sarah,
Thanks so much for making this recipe and your comment, love to hear that it turned out well for you! Xx
My favorite dish to make so far! Very flavorful and easy to make! Highly recommend putting this one on your weekly meal plan!
Hey Maya,
Happy Monday!! Thanks a lot for making this dish and your comment! I love to hear that it turned out well for you! Xx