One-Pot Beefy Chili Mac and Cheese

Written by
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes articles in her 20 years as a food writer.
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Diana Rattray
Updated 11/27/19
One Pot Chili Macaroni and Cheese
One Pot Beefy Chili Mac and Cheese.

The Spruce / Diana Rattray
  • Total: 32 mins
  • Prep: 12 mins
  • Cook: 20 mins
  • Yield: Serves 6
Nutritional Guidelines (per serving)
776 Calories
50g Fat
29g Carbs
52g Protein
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Nutrition Facts
Servings: Serves 6
Amount per serving
Calories 776
% Daily Value*
Total Fat 50g 64%
Saturated Fat 25g 125%
Cholesterol 187mg 62%
Sodium 1296mg 56%
Total Carbohydrate 29g 11%
Dietary Fiber 4g 16%
Protein 52g
Calcium 676mg 52%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This one pot macaroni and cheese is made with lots of cheese, ground beef, and some spicy chili seasonings. Add some diced hot peppers if you like a little heat. Jalapenos or mild chile peppers may be added.

Serve this easy stovetop mac and cheese dish with a simple salad and biscuits or cornbread. 

Ingredients

  • 2 tablespoons olive oil
  • 1 large onion (chopped)
  • 1/2 green bell pepper (chopped)
  • 1 to 1 1/4 pounds lean ground beef
  • 2 cloves garlic (minced)
  • 1 tablespoon chili powder
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon freshly ground black pepper
  • 2 cups chicken broth
  • 1 (14.5 ounces) can diced tomatoes with juice
  • 8 ounces macaroni (about 2 cups uncooked)
  • 1/2 cup light cream (or half and half)
  • 2 cups shredded cheddar cheese
  • Optional: Fresh chopped cilantro or parsley

Steps to Make It

  1. Gather the ingredients.

  2.  In a large Dutch oven or saucepan, heat the olive oil over medium heat. Add the onion and bell pepper and cook, stirring frequently, until onion is lightly browned.

  3. Add the ground beef and cook, stirring, until the beef is no longer pink. Add the garlic and cook, stirring, for 1 minute longer.

  4. Stir the chili powder, salt, cumin, and freshly ground black pepper into the ground beef mixture. Pour in the chicken broth and tomatoes.

  5. Add the macaroni and bring to a boil. Reduce the heat to ​medium-low and cook, stirring frequently, until macaroni is tender, about 8 to 10 minutes. 

  6. Add the cream and cheese and simmer for about 2 minutes, until heated and most of the liquid has been absorbed. 

  7. Garnish with chopped cilantro or parsley, if desired.

  8. Serve with a salad and cornbread or biscuits. Enjoy!

Recipe Variations

  • Use a cheddar jack combination of cheeses or taco-seasoned cheese in the recipe.
  • Add about 1 cup of canned drained black beans to the dish.