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a serving spoon scooping up chili mac and cheese from a pot
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5 from 2 votes

One Pot Chili Mac and Cheese

Our chili mac and cheese recipe is easy to make, packed with flavor! Combines a classic mac and cheese with a hearty chili, all in one pot!
Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Course: dinner
Cuisine: Italian
Keyword: easy one pot meal, one pot chili recipe, one pot mac and cheese, one pot macaroni and chili, one pot pasta
Servings: 8
Author: Food Dolls

Ingredients

  • 8 ounces cooked lean ground beef
  • 1 small chopped yellow onion
  • 3 cloves minced garlic
  • 1 teaspoon salt to taste
  • 1 teaspoon black pepper to taste
  • 1 teaspoon dried oregano
  • 2 teaspoons chili powder
  • 1 1/2 teaspoons paprika
  • 2 teaspoons cumin
  • 1/2 cup canned red kidney beans rinsed and drained
  • 1/2 cup canned black beans rinsed and drained
  • 1 (14 ounce) can diced tomatoes with chilis do not drain
  • 4 cups low sodium beef or vegetable broth
  • 16 ounces mini farfalle or elbow pasta
  • 3/4 cup freshly graded sharp white cheddar cheese
  • 3/4 cup freshly graded sharp cheddar cheese

Instructions

  • Cook the ground beef in a dutch oven or deep dish pot. Drain the excess liquid.
    8 ounces cooked lean ground beef
  • When the beef is cooked, add the onions and garlic, followed by salt, pepper, herbs and spices. Sauté everything together in the pan over medium heat until nice and fragrant.
    1 small chopped yellow onion, 3 cloves minced garlic, 1 teaspoon salt, 1 teaspoon black pepper, 1 teaspoon dried oregano, 2 teaspoons chili powder, 1 1/2 teaspoons paprika, 2 teaspoons cumin
  • Add in the kidney beans, black beans, diced tomatoes and farfalle pasta. Pour broth into the pot, bring it all up to a boil and cover.
    1/2 cup canned red kidney beans, 1/2 cup canned black beans, 1 (14 ounce) can diced tomatoes with chilis, 4 cups low sodium beef or vegetable broth, 16 ounces mini farfalle or elbow pasta
  • Cook everything together until the pasta reaches al denté texture. Approximately 10-12 minutes.
  • Then add both types of shredded cheeses and mix together over the heat. Allow the cheese to melt and turn into a gooey sauce.
    3/4 cup freshly graded sharp white cheddar cheese, 3/4 cup freshly graded sharp cheddar cheese
  • When the cheese is melted, it is time to serve!

Video

Notes

Note: If the pasta seems runny at first, don't panic! Let stand for 10 minutes in the pot and it really absorbs all the liquid!

Nutrition

Serving: 1serving | Calories: 405kcal | Carbohydrates: 50g | Protein: 19g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 41mg | Sodium: 1001mg | Potassium: 333mg | Fiber: 4g | Sugar: 3g | Vitamin A: 653IU | Vitamin C: 3mg | Calcium: 191mg | Iron: 2mg