This One Pot Chili Mac is cheesy, beefy comfort food cooked in one pot!
So you grew up on Hamburger Helper, but now you’re an adult and have a more ✨refined✨ palate (read: sarcasm).
- 1 yellow onion ($0.70)
- 2 cloves garlic ($0.08)
- 1 Tbsp olive oil ($0.22)
- 1 lb. ground beef (see notes, $4.98)
- 2 Tbsp all-purpose flour ($0.03)
- 1 Tbsp chili powder ($0.30)
- 1/2 tsp smoked paprika ($0.05)
- 1/2 tsp garlic powder ($0.05)
- 1/2 tsp dried oregano ($0.05)
- 8 oz. tomato sauce ($0.56)
- 3 cups beef broth (see notes, $0.39)
- 1/2 lb. uncooked macaroni (about 2 cups, $0.59)
- 1 cup shredded cheddar ($0.98)
- Dice the yellow onion and mince the garlic. Add the onion and garlic to a large deep skillet or Dutch oven with the olive oil and sauté over medium heat until the onions are soft and translucent (about 5 minutes).
- Add the ground beef to the skillet and continue to stir and cook until the beef is cooked through. If using a higher fat content ground beef, you may want to drain off the excess fat at this point.
- Add the flour, chili powder, smoked paprika, garlic powder, and oregano to the skillet with the beef and onions. Continue to cook and stir for about two minutes, allowing the flour and spices to coat the bottom of the skillet, but not burn.
- Add the tomato sauce and beef broth to the skillet and stir well to combine, making sure to scrape and dissolve any browned bits off the bottom of the skillet.
- Add the uncooked macaroni and stir to combine. Place a lid on the skillet and turn the heat up to medium-high. Allow the broth to come up to a full boil. Once boiling, give the pasta a quick stir to loosen any that is stuck to the bottom, turn the heat down to medium-low, and place the lid back on top.
- Allow the macaroni to simmer, stirring every few minutes and always replacing the lid, until the macaroni is tender and the broth has reduced to a rich red gravy (about 10 minutes).
- Stir half of the shredded cheese into the sauce until melted, and sprinkle the remainder on top. Place a lid on the pot, turn the heat off, and allow the residual heat to melt the cheese on top. Serve hot and enjoy!
“I make this all the time, doubled for because I have three active teens. I use cornstarch instead of flour to make the gravy extra silky.”
Well, this One Pot Chili Mac recipe is your grown-up “I actually know how to cook now” substitute! And don’t worry, it’s almost just as easy as the boxed mix.
Promise. It’s rich, hearty, cheesy, beefy comfort food pasta all cooked in one easy-to-clean pot.
WIN! All recipes are rigorously tested in our Nashville Test Kitchen to ensure they are easy, affordable, and delicious.
“I make this all the time, doubled for because I have three active teens. I use cornstarch instead of flour to make the gravy extra silky.”
SUSAN
Craving something hearty, cheesy, and downright comforting?
My Chili Mac is the ultimate budget-friendly, one-pot meal that’s packed with bold flavors and guaranteed to satisfy the whole family. It’s like a mashup of chili and mac and cheese — rich, savory beef, tender pasta, and melty cheese all in one cozy dish.
While Chili Mac is similar to American Goulash with its macaroni noodles and tomato-based meat sauce, the key difference lies in the bold, smoky seasonings that give it a distinct, chili-inspired flavor. Best of all, it’s quick, easy, and made with simple, affordable ingredients — comfort food at its finest!
How to Make Chili Mac Step-by-Step Photos
Sauté onion and garlic: Dice one yellow onion and mince two cloves of garlic. Add the onion and garlic to a large deep skillet or Dutch oven with 1 tablespoon of olive oil and sauté over medium heat until the onions are soft and translucent (about 5 minutes).
Cook ground beef: Add one pound of ground beef to the skillet and continue to stir and cook until the beef is fully browned. If you’re using a higher fat content beef, drain the excess fat out of the pan. Next, add 2 tablespoons of flour, 1 tablespoon chili powder, ½ teaspoon smoked paprika, ½ teaspoon garlic powder, and ½ teaspoon dried oregano.
Continue to stir and cook the flour and spices into the beef for about two minutes, allowing it to coat the bottom of the skillet, but not burn. Add one 8oz. can of tomato sauce and three cups of beef broth to the skillet. Stir well until everything is evenly combined, making sure to scrape and dissolve all of the browned bits off the bottom of the skillet.
Add noodles: Add ½ pound (about 2 cups) of uncooked macaroni to the skillet and stir to combine. Place a lid on the skillet, turn the heat up to medium-high, and allow the broth to come up to a boil.
Once boiling, give everything a quick stir to loosen any macaroni from the bottom of the skillet, turn the heat down to medium-low, and place the lid back on top. Simmer: Let the macaroni simmer in the broth, stirring every few minutes or so and always placing the lid back on top, until the macaroni is tender and the broth has reduced to a saucy red gravy (about 10 minutes).
Add ½ cup of shredded cheddar cheese to the chili mac and stir it into the sauce until melted. Sprinkle the remaining ½ cup of shredded cheese on top. Place a lid on the skillet and turn the heat off.
Let the residual heat melt the cheese, then serve. You can garnish with chopped cilantro or sliced green onions, if desired. So cheesy, beefy, and delicious!!
how to store and Reheat As with any pasta dish, the macaroni will continue to get softer as it absorbs moisture from the sauce, so if softer pasta is not tolerable to you, you may not enjoy the leftovers.
That being said, I will gobble up these leftovers without a second thought and love making this Chili Mac for meal prep and even to stock my freezer. I simply refrigerate single-serving portions for up to five days or freeze for up to three months.
Let frozen portions thaw in the refrigerator overnight, then reheat using the microwave. serving suggestions Chili mac is a true meal in a bowl, but if you want to serve something on the side I’d go for something fresh and light like Cowboy Caviar, Sweet Corn Salsa, or even Cumin Lime Coleslaw.
