Chili Mac and Cheese (One-Pot, Budget-Friendly, Extra Cheesy)
This one-pot chili mac and cheese is the definition of cozy comfort food. Imagine a meaty chili with ground beef, tomatoes, and red kidney beans… then mix that with creamy stovetop macaroni and broiled melted cheese on top. It’s thick, rich, gently spicy, and it feeds a hungry family without breaking your grocery budget in Canada or the U.S. If you love hearty skillet dinners like cheesy beef macaroni casserole or weeknight classics like spaghetti with meat sauce, this is absolutely going into your rotation.
This recipe is built from everyday, affordable ingredients and cooked fully in one pot: the pasta simmers directly in the seasoned tomato-beef sauce, so all the starch stays in the sauce and turns it silky without adding cream. You finish it under the broiler until the cheese is golden and bubbly. It tastes like diner comfort from the Midwest or a Québec casse-croûte, but you made it in 40-45 minutes at home.
Why You’ll Love This Recipe
- Minimal dishes, maximum flavour. One pot, one spoon, less cleanup.
- Affordable weeknight dinner. Ground beef, dry pasta, canned beans and tomatoes — this is comfort food without expensive ingredients. Perfect for Canada/USA families looking for a budget meal.
- High in protein and satisfying. Lean beef + beans + cheese = packed with flavour and substance.
- Customizable spice level. You decide how much jalapeño and chili flakes go in, so it works for kids or spice lovers.
- Great leftovers. It thickens in the fridge and reheats beautifully — ideal for next-day lunches or quick dinners.
Ingredients
- 30 ml (2 tbsp) olive oil
- 1 onion, finely chopped
- 3-4 garlic cloves, minced
- 1 red bell pepper, diced
- 1 jalapeño pepper, deseeded and diced (optional for mild)
- 600-700 g (1.3-1.5 lb) extra-lean ground beef
- 800 g (28 oz) crushed canned tomatoes
- 750 ml (3 cups) beef broth, unsalted
- 400 g (14 oz) red kidney beans (drained and rinsed)
- 300 g (10 oz) macaroni pasta (dry)
- 300 g (10 oz) shredded cheese (Swiss or cheddar)
- 20 g (¼ cup) fresh cilantro, chopped (for garnish)
- 2-5 g (½-1 tsp) chili flakes + smoked paprika mix (“Issou mix”)
- 5 g (1 tsp) ground cumin
- 3 g (½ tsp) dried oregano
- 2 g (¼ tsp) black pepper
- 5 g (1 tsp) paprika
- 10 g (2 tsp) salt
Step-by-Step Instructions
- Heat the olive oil in a large deep pot or Dutch oven over high heat. Add the chopped onion and sauté for about 1 minute until slightly translucent.
- Add the minced garlic, stirring 30 seconds until fragrant (do not burn).
- Add the diced red bell pepper and jalapeño. Lower the heat to medium and cook 2-3 minutes until softened.
- Increase heat to high. Add the ground beef, breaking it into small pieces with your spatula. Cook 8-10 minutes, stirring every 30 seconds, until no pink remains and nice browned bits form.
- Sprinkle in the chili spice blend (chili flakes/paprika mix, cumin, oregano, black pepper, paprika, salt). Stir continuously for about 1 minute to toast the spices without burning.
- Pour in the crushed tomatoes and beef broth; stir well to combine.
- Add the dry macaroni directly to the sauce. Stir gently, bring to a simmer, then cover and reduce heat to medium. Cook for 12 minutes, stirring occasionally so the pasta doesn’t stick.
- Meanwhile, grate the cheese and rinse the kidney beans under cold water; drain.
- After the 12 minutes of pasta cooking, stir in the drained beans. Cover and cook 2 additional minutes until beans are heated through.
- Remove the lid, stir in half of the shredded cheese until melted and creamy.
- Preheat your oven broiler (salamander mode if available). Sprinkle the remaining cheese evenly on top of the pasta mixture. Place the pot under the broiler for 3-4 minutes until the cheese is bubbly and golden brown (stay nearby to monitor).
- Remove from oven, sprinkle chopped fresh cilantro on top. Season with salt and pepper if needed. Serve immediately while bubbly.
Substitutions
- Swap lean ground beef for ground turkey or plant-based “beef” alternative for a lighter version.
- Use cheddar instead of Swiss cheese for a sharper, more traditional mac and cheese flavour.
- If you don’t have beef broth, use chicken broth or even water plus a splash of Worcestershire sauce to boost umami.
- Add a splash of milk or cream just before the final cheese melt if you prefer an extra creamy finish.
- Replace kidney beans with black beans or pinto beans for variation.
- Use gluten-free pasta to make this dish gluten-friendly.
Tips and Success Notes
- Since the pasta cooks directly in the sauce, the starch stays and thickens the mixture — you don’t need heavy cream or extra thickeners.
- Stir the pasta occasionally during cooking so it doesn’t stick and to ensure even absorption of liquid.
- If the pasta seems too firm but liquid is gone, add ¼ cup (60 ml) of extra broth or water, stir, cover and cook 1 more minute.
- When broiling cheese on top, keep the oven door slightly ajar and watch closely – cheese can burn quickly.
- Leftovers will thicken as they cool. Reheat with a splash of broth or milk and stir until creamy again.
- For meal prep, portion into airtight containers; it stores well up to 4 days in the fridge.
FAQ
Is this recipe kid-friendly?
Yes — you can omit or reduce the jalapeño and chili flakes to make it mild. It still tastes rich and cheesy.
Can I freeze it?
You can freeze portions (without broiled cheese on top) for up to 2 months. Thaw overnight in the fridge and broil cheese before serving.
How do I make it vegan or vegetarian?
Use a plant-based ground “beef” substitute or lentils instead of ground beef. Use vegetable broth and a vegan shredded cheese. Beans already add texture and protein.
Can I use a different pasta shape?
Yes — if you prefer fusilli, penne or rigatoni, you can swap in the same weight (300 g/10 oz) and adjust cooking time if needed.
What if I only have salted broth?
Use water instead, or reduce added salt in the spice blend. Since cheese brings salt too, taste at the end.
What to Serve With Chili Mac and Cheese
This dish is rich and hearty, so I like serving it with something light or with contrast:
- A crisp green salad with vinaigrette (e.g. my homemade Caesar salad dressing recipe)
- Garlic bread or garlic croutons for mopping up the sauce
- Roasted or steamed seasonal vegetables for balance
- For dessert, something sweet and light like my moist and fluffy blueberry muffins
Chili Mac and Cheese (One-Pot, Budget-Friendly, Extra Cheesy)
Ingredients
- 30 ml 2 tbsp olive oil
- 1 onion finely chopped
- 3-4 garlic cloves minced
- 1 red bell pepper diced
- 1 jalapeño pepper deseeded and diced (optional for mild)
- 600-700 g 1.3-1.5 lb extra-lean ground beef
- 800 g 28 oz crushed canned tomatoes
- 750 ml 3 cups beef broth, unsalted
- 400 g 14 oz red kidney beans (drained and rinsed)
- 300 g 10 oz macaroni pasta (dry)
- 300 g 10 oz shredded cheese (Swiss or cheddar)
- 20 g ¼ cup fresh cilantro, chopped (for garnish)
- 2-5 g ½-1 tsp chili flakes + smoked paprika mix (“Issou mix”)
- 5 g 1 tsp ground cumin
- 3 g ½ tsp dried oregano
- 2 g ¼ tsp black pepper
- 5 g 1 tsp paprika
- 10 g 2 tsp salt
Instructions
- Heat the olive oil in a large deep pot or Dutch oven over high heat. Add the chopped onion and sauté for about 1 minute until slightly translucent.
- Add the minced garlic, stirring 30 seconds until fragrant (do not burn).
- Add the diced red bell pepper and jalapeño. Lower the heat to medium and cook 2-3 minutes until softened.
- Increase heat to high. Add the ground beef, breaking it into small pieces with your spatula. Cook 8-10 minutes, stirring every 30 seconds, until no pink remains and nice browned bits form.
- Sprinkle in the chili spice blend (chili flakes/paprika mix, cumin, oregano, black pepper, paprika, salt). Stir continuously for about 1 minute to toast the spices without burning.
- Pour in the crushed tomatoes and beef broth; stir well to combine.
- Add the dry macaroni directly to the sauce. Stir gently, bring to a simmer, then cover and reduce heat to medium. Cook for 12 minutes, stirring occasionally so the pasta doesn’t stick.
- Meanwhile, grate the cheese and rinse the kidney beans under cold water; drain.
- After the 12 minutes of pasta cooking, stir in the drained beans. Cover and cook 2 additional minutes until beans are heated through.
- Remove the lid, stir in half of the shredded cheese until melted and creamy.
- Preheat your oven broiler (salamander mode if available). Sprinkle the remaining cheese evenly on top of the pasta mixture. Place the pot under the broiler for 3-4 minutes until the cheese is bubbly and golden brown (stay nearby to monitor).
- Remove from oven, sprinkle chopped fresh cilantro on top. Season with salt and pepper if needed. Serve immediately while bubbly.
Notes
FAQ
Is this recipe kid-friendly?Yes — you can omit or reduce the jalapeño and chili flakes to make it mild. It still tastes rich and cheesy. Can I freeze it?
You can freeze portions (without broiled cheese on top) for up to 2 months. Thaw overnight in the fridge and broil cheese before serving. How do I make it vegan or vegetarian?
Use a plant-based ground “beef” substitute or lentils instead of ground beef. Use vegetable broth and a vegan shredded cheese. Beans already add texture and protein. Can I use a different pasta shape?
Yes — if you prefer fusilli, penne or rigatoni, you can swap in the same weight (300 g/10 oz) and adjust cooking time if needed. What if I only have salted broth?
Use water instead, or reduce added salt in the spice blend. Since cheese brings salt too, taste at the end.
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