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Chili Mac and cheese
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4.5 from 2 votes

One Pot Chili Mac and Cheese

You will love how easy it is to make elbow pasta into cheesy goodness in under 30 minutes!
Course Main Course
Cuisine American
Keyword chili, mac and cheese
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4
Calories 859kcal
Author Olya


  • 1 tablespoon olive oil
  • 2 garlic cloves minced
  • 1 onion finely chopped
  • 1 red bell pepper chopped
  • 1 lb ground beef
  • 1 teaspoon cayenne pepper or pure chilli powder
  • 2 teaspoon paprika powder
  • 2 teaspoon cumin powder
  • 2 teaspoon onion powder
  • 2 teaspoon garlic powder
  • ½ teaspoon black pepper
  • 1 ¼ teaspoon sea salt
  • 28 oz crushed canned tomato
  • 14 oz can red kidney beans drained
  • 2 cups beef broth
  • 8 oz elbow macaroni pasta uncooked
  • 2 cups shredded Cheddar cheese
  • Parsley (for garnish)


  • Heat oil in large pot over high heat and add garlic and onion, cook for a couple of minutes. Then add bell pepper and cook until onion is translucent.
  • Add beef and cook, breaking it up as you go. Once the beef is browned, add remaining ingredients (including elbow pasta, but except cheese and parsley). Stir, bring to simmer, then turn the heat down to medium.
  • Cover and cook for about 12 minutes and remove pot from the burner.
  • Stir through half the cheese. Taste it and adjust salt and pepper to taste. Top with remaining cheese, put the lid back on and leave until the cheese melts - about 2 minutes.
  • Garnish with parsley, and serve immediately.


Calories: 859kcal | Carbohydrates: 62g | Protein: 46g | Fat: 47g | Saturated Fat: 21g | Cholesterol: 139mg | Sodium: 1890mg | Potassium: 821mg | Fiber: 7g | Sugar: 3g | Vitamin A: 2075IU | Vitamin C: 39.5mg | Calcium: 483mg | Iron: 5.9mg