One Pot Chili Mac and Cheese

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Ingredient Substitution

You can substitute Ground Turkey for the Ground Beef. I often use Turkey as my spouse prefers white meat to red meat. An alternative to using chicken broth is Better Than Bouillon. I often use it when I don’t have broth on hand.

What is Al Dente

When making pasta, it’s crucial to cook it al dente to achieve the best texture possible. If you’re unfamiliar with the term “al dente,” it simply means cooking the pasta until it’s still chewy and firm, retaining its shape when the sauce is added.

Gather your Ingredients

You will need the following ingredients to make this Chili Mac and Cheese recipe. For ingredient amounts please refer to the printable recipe card at the bottom of this post.

• Olive Oil – try to use a good quality olive oil. Alternatively, you can use canola or vegetable oil
• Lean Ground Beef – try to use the leanest ground beef you can to minimize the fat
• Yellow Onion – you can also use a white onion or sweet brown onion for this recipe
• Garlic Cloves – you can add more to taste if you want
• Cayenne Pepper – you can omit this ingredient if you don’t like spicy food
• Ground Cumin – often used when making chili
• Chili Powder – required seasoning when making chili
• Salt & Pepper – always use salt and pepper when cooking (almost always)
• Black Beans – make sure to rinse them well before using
• Red Kidney Beans – also make sure to rinse the beans before using
• Diced Tomatoes – you can use regular diced tomatoes or diced tomatoes with green chilies
• Low Sodium Chicken Broth – if you use regular chicken broth you should omit adding any additional salt
• Pasta – use your favorite kind. Elbow, Rotini or even Rigatoni for this mac & cheese recipe
• Cheddar Cheese – medium or sharp cheddar cheese works great for this recipe. You can also use any other kind of cheese as long as it melts well.

How to Make One Pot Chili Mac and Cheese

1. In a large saucepan or Dutch oven, heat the olive oil over medium-high heat. Add the ground beef and cook until no longer pink.
2. Since you are using extra lean ground beef there is no need to drain the fat, but if you are using fatter ground beef, drain whatever fat there is.
3. Stir in the diced onions and minced garlic and cook for about 3 minutes or until the onions soften and become translucent and the garlic is aromatic.
   
4. Add the cayenne pepper, cumin, chili powder, salt and pepper, and stir. Add the black beans, kidney beans, tomatoes, chicken broth, and pasta. Stir everything together and bring to a boil.
   
5. Turn down the heat to a simmer, cover the pot and cook for 9 to 12 minutes or until the macaroni is cooked.
   
6. 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.
   
7. Garnish with fresh parsley if desired.