Getting the best of two worlds is always a nice treat! And combining the flavors of chili (Mom’s Chili) and macaroni and cheese (4-Cheese Baked Mac and Cheese) into one dish is exactly that! Not to mention, this is a one-pot meal, so I guess, really, the best of three worlds collided. And I am here for it! My recipes for chili and mac and cheese are also pretty good on their own so go check them out as well! They are linked above.
Some may call this American goulash or homemade hamburger helper. In our house we call it The Best One Pot Chili Mac, and it is one dish that EVERYONE in my family likes, which is extremely rare. It can be on the table in less than 30 minutes, so it is a perfect weeknight meal. So I urge you to try this recipe, because it just may become one of your household favorites as well!
Ingredients:
The ingredients are pretty simple and you can, as always, switch them up to make it the way you like. Here is what I use:
- 1.5 lbs of ground beef (not pictured. I simply just forgot to put it in there, but it is a KEY ingredient. You could use any type of ground meat that you like, though, it does not have to be beef
- 1 lb box of pasta. I usually use elbow macaroni, but this was all I had. I recommend using short pasta types, such as this cellantani, or rigatoni, or bowtie, etc.
- 10 oz can of any flavor of Rotel. I found this chili fixins one the other day and it’s really good, but before that, I always used the original style
- 15 oz can of Chili beans, any brand or flavor
- 14.5 oz of diced tomatoes. I like the fire roasted for extra flavor
- 1.25 oz packet of chili seasoning, or you can make your own!
- 6 cups Beef or Chicken broth. I only had the chicken flavored better than bouillon so that is what I used. If you don’t have either, water will also work
- 4-5 minced garlic cloves
- 1 diced onion
- 8 oz of sharp cheddar
- 8 oz of pepper jack
Can this be frozen?
Yes! This freezes very well! Once you have it made, just put it in an airtight container and you can freeze it for up to 3 months. When ready to eat, let it thaw and slowly warm it up on the stove. You could also freeze individual portions, and reheat in the microwave.
This will last about 3-4 days in the refrigerator.
Serving Suggestions
This is a hearty meal on its own, but I love serving it with some cornbread. It would also go well with a side salad or even some biscuits!
To make The Best One-Pot Chili Mac Recipe, start by browning your ground beef with the onion and garlic.
Once the meat is fully cooked, drain it. (This is not necessary, just a personal preference!)
You will then add the seasoning, the tomatoes, the Rotel, and the beans and give it all a good mix.
Once you have that mixed, in goes the pasta and broth. Be sure to stir it and make sure all of the pasta is submerged in the liquid.
Bring it to a boil, put the lid on, reduce heat to a simmer and cook for about 15 minutes. You will need to stir occasionally to make sure the pasta isn’t sticking.
When it is finished, the pasta should be al dente and there will be a very small amount of liquid left. Now it is time to add in the cheese!
I keep the burner on low while melting the cheese. Just keep stirring until it is completely melted, and now it is time to eat!
Serve it up hot and enjoy! If you do try this recipe, please leave a comment and rating as it really does help!
Here are a few more one-pot recipes you might want to try out!
Easy and Delicious Instant Pot Spaghetti
The Best One-Pot Chili Mac Recipe
Ingredients
- 1.5 lbs Ground Beef
- 1 Onion, diced
- 3-4 Garlic Cloves, minced
- 1.25 oz Packet of Chili Seasoning Mix
- 14.5 oz Can of Diced Fire Roasted Tomatoes
- 10 oz Can of Rotel, any flavor
- 15 oz Can of Chili Beans, any brand and flavor
- 6 cups Beef or Chicken Broth
- 1 lb Box of Pasta
- 8 oz Sharp Cheddar Cheese, grated
- 8 oz Pepper Jack Cheese, grated
- Salt and Pepper to taste
Instructions
- In a dutch oven, brown the ground beef with the onion and garlic. When it is done cooking, drain the grease if desired.
- Add the chili seasoning mix, the tomatoes, the Rotel and the chili beans. Give that a good stir.
- Stir in the dry, uncooked pasta and the broth. Bring to a boil.
- Put the lid on, reduce heat to a simmer, and cook for approximately 15 minutes or until pasta is cooked. You will want to stir it occasionally to make sure the pasta doesn't stick.
- When it is finished, add in the cheese and mix it up really well until all of the cheese is melted. Salt and pepper to taste. Serve hot and enjoy!
