One Pan Chili Mac
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One Pan Chili Mac is the ultimate cozy dish, combining bold chili flavors with creamy mac and cheese in a hearty, one-pan meal that’s perfect for warming up on crisp fall and winter nights.
This recipe could not be easier to throw together. You only need one pan, which means minimal cleanup and maximum convenience. With just a few simple ingredients and a short cook time, this dish is perfect for busy weeknights when you crave something comforting but don’t want to spend hours in the kitchen. One Pan Chili Mac will quickly become a family favorite with its perfect balance of rich, comforting flavors and hassle-free preparation.
What You’ll Need to Make One Pan Chili Mac
Ingredients
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ground beef
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yellow onion
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beef broth
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canned pinto beans
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canned chili beans
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petite diced tomatoes
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tomato sauce
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garlic powder
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chili powder
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cumin
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season all seasoning
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salt & pepper
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dry elbow pasta
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shredded cheese (cheddar, gouda, and gruyere)
How to Make One Pan Chili Mac
Using a large pot, like a cast-iron enameled dutch oven, combine the ground beef and onion. Cook ground beef and until browned, about 5 minutes.
Add the beef broth, undrained beans, diced tomatoes, tomato sauce, garlic powder, chili powder, cumin, season all, and pasta. Bring to a boil over medium-high heat, stirring frequently to keep the pasta from sticking. Reduce the heat and continue cooking, uncovered, for 15 minutes, until pasta is cooked.
Stir in the shredded cheese.
Serve One Pan Chili Mac right away while it’s gooey and warm!
Clean up for One Pan Chili Mac is a breeze! With one pan and one bowl weeknight dishes will be done in done in no time! Store leftovers in the fridge in an airtight container, reheat in a pan or in the microwave.
Extras for One Pan Chili Mac
- Garnish your chili mac with extra cheese and parsley. For a nice crunch and texture, add some crumbled Fritos or saltines.
- You may swap the beans for kidney beans or any other chili style beans on hand.
- Switch up the cheese to suit your taste! You can use plain cheddar or use a shredded blend – taco, or fiesta style are a couple of favorites. Use what you’ve got in hand!
- If you like a little heat, add in a tiny pinch of cayenne or toss in a couple shakes of tabasco sauce.
More One Pan Recipes You’ll Love
Ingredients
- 1 lb ground beef
- 1 yellow onion diced
- 32 oz beef broth
- 15 oz canned pinto beans undrained
- 15 oz canned chili beans undrained
- 14 oz petite diced tomatoes
- 10 oz tomato cauce
- 2 tsp garlic powder
- 1 tbsp chili powder (more for a spicier chili)
- 2 tsp cumin
- 2 tsp season all seasoning
- salt and pepper to taste
- 16 oz elbow pasta dry
- 1 cup bettergoods shredded cheese cheddar, gouda and gryuere
Instructions
- Using a large pot, combine the ground beef and onion. Crumble the ground beef and cook until browned, about 5 minutes.
- Add the beef broth, beans (do not drain), diced tomatoes, tomato sauce, garlic powder, chili powder, cumin, season all, and pasta.
- Bring to a boil over medium-high heat, stirring frequently to keep the pasta from sticking. Reduce the heat and continue cooking for 15 minutes, until pasta is cooked.
- Mix in the shredded cheese. Serve immediately.
- NOTES: Garnish with a little more cheese, parsley, maybe some crunched fritos or saltines. Switch up the beans and use kidney beans or any other chili style beans on hand. Switch up the cheese. You can use plain cheddar, a taco, or fiesta style shredded cheese. If you like a little heat, add in a tiny pinch of cayenne.
