Chili Mac and Cheese for Two - An Easy One Pot Recipe

This Chili Mac and Cheese recipe combines the hearty flavor of homemade chili with tender elbow macaroni and melted cheddar cheese for an easy dinner for two. It is the kind of meal that comes in handy on a cool evening when you want something filling without spending much time in the kitchen.

Ground beef, tomatoes, beans, and a few pantry seasonings create the chili base. Then the macaroni cooks right in the same pot, soaking up the sauce as it becomes tender. Stir in the cheese at the end, and dinner is ready.

This recipe makes about four servings, which works well for two people who like having leftovers for another meal. You won’t need a large stockpot, and there’s no separate pan of pasta to drain.

Although I enjoy a bowl of my homemade chili, sometimes I want something a little different. Adding macaroni and cheese turns those familiar flavors into a dinner that feels like a cross between chili and a homemade hamburger pasta skillet.

Why Cook Everything in One Pot?

The biggest advantage of making chili mac and cheese is convenience. You brown the beef, build the sauce, and cook the pasta in the same pot. That means fewer dishes to wash after dinner.

However, cooking the macaroni directly in the chili also helps bring everything together. As the pasta cooks, it releases starch that thickens the liquid into a sauce that clings to the noodles.

The important part is keeping enough liquid in the pot while the pasta cooks. You want a gentle simmer with a little bubbling around the edges. If the heat is too high, the liquid can evaporate before the macaroni becomes tender.

A heavy saucepan or small Dutch oven with a lid works well. Choose one that holds about three quarts so you have room to stir without spilling sauce over the sides.

Ingredients for Chili Mac and Cheese for Two

Ground Beef and Onion

A half pound of ground beef gives this recipe plenty of meaty flavor without overwhelming the pasta. I prefer lean ground beef because there is usually less grease to drain.

Finely diced onion cooks alongside the beef. Cut it into small pieces so it softens quickly and blends into the finished sauce.

Ground turkey also works if that is what you have on hand. Since it is generally milder than beef, taste the sauce before serving and adjust the seasoning as needed.

Tomatoes and Beans

One small can of tomato sauce creates a smooth base, while a can of diced tomatoes adds texture. Include the juice from the diced tomatoes because it is part of the liquid needed to cook the pasta.

Kidney beans are a good choice for their firm texture, although pinto beans or black beans also work.

This recipe uses about half a can of beans. Drain and rinse the beans before measuring, then refrigerate or freeze the remainder for another meal.

Elbow Macaroni

Use regular, uncooked elbow macaroni in this chili mac and cheese recipe. There is no need to boil it first.

Other small pasta shapes can work, but they may need a different cooking time or a little more broth. Check the pasta as it cooks instead of relying only on the timer.

For the most predictable results, use standard wheat pasta. Gluten free varieties can absorb liquid differently and may become soft more quickly.

Cheese and Seasonings

Sharp cheddar adds plenty of flavor without needing several kinds of cheese. For the smoothest result, shred it from a block. Packaged shredded cheese is convenient, but it may not melt quite as smoothly.

Chili powder, cumin, and smoked paprika give the sauce its chili flavor. The heat level will depend partly on your chili powder, so use one you already enjoy.

The recipe starts with a modest amount of spice. You can always add hot sauce to your own bowl later.

How to Make One Pot Chili Mac and Cheese

1. Brown the Beef

Place the ground beef and diced onion in your pot over medium heat. Break the meat into small pieces as it cooks.

Once the beef is browned and the onion has softened, drain any excess grease. Add the garlic and cook briefly, just until fragrant.

Stir in the chili powder, cumin, and smoked paprika. Mixing them into the meat before adding the liquid helps distribute the seasonings throughout the sauce.

2. Add the Sauce Ingredients

Pour in the beef broth, tomato sauce, and undrained diced tomatoes. Add the rinsed beans and stir, scraping up any browned bits from the bottom.

Bring the mixture to a simmer before adding the dry macaroni. Stir well so the pasta is distributed through the liquid.

3. Cook the Macaroni

Cover the pot and reduce the heat to maintain a gentle simmer. Stir every few minutes, reaching along the bottom to keep the macaroni from sticking.

Begin checking the pasta after about eight minutes. It will usually take ten to twelve minutes to become tender, although brands and pasta sizes vary.

If the sauce looks dry while the noodles are still firm, add broth or water a couple of tablespoons at a time. If the pasta is tender but the sauce seems thin, simmer uncovered briefly.

4. Stir in the Cheese

Remove the pot from the heat before adding the cheddar. Stir in most of the cheese a handful at a time, allowing it to melt into the sauce.

Sprinkle the remaining cheese over the top. Cover the pot for a minute or two, then serve.

The sauce will continue to thicken as it stands, so it is fine if it looks slightly loose when you first turn off the heat.

Easy Ways to Change the Recipe

For a little extra heat in your chili mac an cheese add a pinch of cayenne with the seasonings or serve with sliced jalapeños.

If you enjoy vegetables in your chili, add finely diced bell pepper with the onion. A small amount of drained corn also works well stirred in with the beans.

Prefer a different cheese? Use a combination of cheddar and Monterey Jack. Pepper Jack is another option if you want a little more heat.

You can also use the full can of beans for a more bean filled dinner. Keep an eye on the consistency and add a splash of broth if needed.

What to Serve With Chili Mac

This chili mac and cheese is filling enough to serve on its own. For a simple side, add a green salad, steamed broccoli, or a small dish of coleslaw.

Cornbread is another good option, especially if you already have some in the freezer.

For toppings, try a spoonful of sour cream, sliced green onions, or a few crushed tortilla chips. Set them out separately so each person can finish their bowl however they like.

Storing and Reheating Leftovers

Let the leftovers cool briefly, then transfer them to a covered container and refrigerate promptly. Use within three to four days.

The macaroni will absorb more sauce as it sits, so the leftovers will be thicker than the freshly cooked dish.

To reheat, place a portion in a saucepan with a splash of broth or water. Warm gently, stirring often, until hot throughout.

You can also microwave individual portions in a loosely covered bowl. Add a little liquid first and stir partway through heating.

Enjoy! Mary

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