One-Pot Chili Mac and Cheese with Ground Beef

Ground beef sizzles against the bottom of a Dutch oven, and the smell changes as onion softens into the browned bits. That savory start is what makes this one-pot chili…

By Riley • October 25, 2026 • Reading time: 9 min

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Ground beef sizzles against the bottom of a Dutch oven, and the smell changes as onion softens into the browned bits. That savory start is what makes this one-pot chili mac and cheese with ground beef taste like more than macaroni stirred into chili: the beef, tomato, and spices come together in the same pot. It has the comfort of stovetop mac with the warm, familiar flavor of chili.

Every spoonful gets some elbow pasta, kidney beans, and cheddar, so the finished dish feels hearty without being too heavy. I like the balance of savory beef, tomato, and sharp cheese, with chili powder and cumin bringing warmth rather than overwhelming heat. This is a satisfying six-serving dinner when you want a complete meal without juggling several pots.

Why One-Pot Chili Mac Needs a Simmer, Not a Rolling Boil

In this dish, the macaroni cooks right in the beef broth and tomato mixture instead of in a separate pot of water. As it cooks, the pasta releases starch into the liquid, helping the tomato base cling to the elbows and giving the finished chili mac a cohesive, saucy texture. Drain the pasta in another pot and you lose that useful starch, along with the one-pot advantage.

A hard boil can make the pasta move around too aggressively and cook less evenly, while a steady simmer gives it time to soften as the liquid reduces. Stirring often matters just as much: macaroni settles at the bottom of the pot, where it can stick before the rest is tender. Keep the pot uncovered so excess moisture can evaporate. You’re looking for tender pasta and most of the liquid absorbed, not dry noodles or a bowl of thin broth.

The Ingredients That Keep This Chili Mac Saucy, Not Heavy

• Ground beef — The specified 85% lean beef browns well while keeping the finished pot from feeling greasy. A regular grocery-store package is fine; there’s no need for specialty beef here. Breaking it up as it cooks gives you small, evenly distributed bites rather than a few large clumps.
• Onion, garlic, and spices — Yellow onion softens into the browned beef, while garlic, chili powder, and cumin build the familiar chili flavor. Fresh garlic has a sharper aroma, but a value jar of chili powder and cumin works well; choose spices that still smell fragrant when you open them.
• The tomato base and broth — Tomato paste adds concentrated savory depth, while diced tomatoes bring small pieces and their juices; tomato sauce helps make the base smooth. Standard canned tomatoes and tomato sauce work just as well as premium brands. Beef broth gives the pasta a more savory cooking liquid than water.
• Elbow macaroni and kidney beans — Elbows are small enough to cook evenly in the simmering liquid, and the beans add a soft, hearty contrast. Canned kidney beans are convenient; drain and rinse them so the canning liquid doesn’t carry into the pot. The pasta itself is best kept as elbow macaroni for the texture and timing of this version.
• Sharp cheddar — Its tang cuts through the beef and tomato, so the finished dish tastes balanced rather than flat. A standard block from the dairy case works beautifully; save pricier aged cheddar for a dish where its subtler qualities won’t be mixed into a hearty sauce.

Brown, Simmer, Then Let the Cheddar Melt Off Heat

Brown the Beef and Soften the Onion

Heat the neutral oil in a 6-quart Dutch oven over medium-high heat, then add the ground beef. Break it up as it cooks, until browned and it reaches 160°F, about 6 to 8 minutes. Add the diced onion and stir for about 4 minutes, until softened. If the beef is still in large pieces, break it up before moving on so it distributes through the finished pot.

Let the Spices and Tomato Paste Bloom

Stir in the minced garlic, chili powder, cumin, kosher salt, black pepper, and tomato paste. Cook for 1 minute, stirring so the garlic and spices are spread through the beef instead of sitting in one spot. The mixture should smell fragrant and look evenly coated. Don’t let the garlic scorch; a minute is enough to take away its raw edge.

Build the Tomato-Broth Base

Pour in the beef broth, diced tomatoes with their juices, and tomato sauce. Scrape the bottom of the Dutch oven as you stir, loosening the browned bits into the liquid. Bring the mixture to a boil before adding the pasta and beans. Those browned bits add savory depth, so work the spoon across the bottom rather than leaving them behind.

Simmer the Macaroni and Beans

Stir in the elbow macaroni and drained, rinsed kidney beans, then reduce the heat to maintain a steady simmer. Cook uncovered for 11 to 14 minutes, stirring often, until the pasta is tender and most of the liquid is absorbed. Check the bottom as you stir, since pasta can settle and stick there. If you still see plenty of loose liquid, give the pot the full cooking window while keeping the simmer steady.

Finish with Cheddar

Remove the pot from the heat and stir in the shredded cheddar until melted. The cheese should disappear into the tomato mixture rather than sit in separate clumps. Let the chili mac stand for 3 minutes before serving. That short rest gives the sauce time to settle around the pasta.

Easy Swaps That Change the Pot Without Losing Its Chili Mac Character

Questions That Come Up While This Chili Mac Cooks

One-Pot Chili Mac and Cheese with Ground Beef

One-pot chili mac and cheese with ground beef combines elbow macaroni, kidney beans, and a richly seasoned tomato broth in a single Dutch oven. The pasta simmers until tender, then sharp cheddar melts into a hearty, creamy finish.

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Prep Time 10 minutes mins

Cook Time 27 minutes mins

Standing 3 minutes mins

Total Time 40 minutes mins

Servings: 6 servings

Course: Dinner

Cuisine: American

Calories: 680

Ingredients Equipment Method Notes

Ingredients

  

• 1 tbsp neutral oil
• 1 lb ground beef 85% lean
• 1 yellow onion medium, diced
• 2 cloves garlic minced
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp kosher salt
• 0.25 tsp black pepper
• 2 tbsp tomato paste
• 3 cups beef broth
• 1 can (14.5 oz) diced tomatoes with juices
• 1 can (8 oz) tomato sauce
• 12 oz elbow macaroni
• 1 can (15 oz) kidney beans drained and rinsed
• 2 cups sharp cheddar cheese shredded

Equipment

• 1 6-quart Dutch oven

Method

 

1. Heat the oil in a 6-quart Dutch oven over medium-high heat.
2. Add the ground beef and cook, breaking it up, until browned and it reaches 160°F, about 6 to 8 minutes.
3. Add the onion and cook, stirring, until softened, about 4 minutes.
4. Stir in the garlic, chili powder, cumin, salt, pepper, and tomato paste and cook for 1 minute.
5. Stir in the beef broth, diced tomatoes with their juices, and tomato sauce, scraping up any browned bits.
6. Bring the mixture to a boil.
7. Stir in the macaroni and kidney beans.
8. Reduce the heat to maintain a steady simmer, and cook uncovered for 11 to 14 minutes, stirring often, until the pasta is tender and most of the liquid is absorbed.
9. Remove the pot from the heat and stir in the cheddar until melted.
10. Let stand for 3 minutes before serving.

Notes

For the best texture, stir often while the pasta simmers so it cooks evenly and does not stick. Refrigerate leftovers in an airtight container for 3 to 4 days; freezing is not recommended because the pasta can turn soft. For a gluten-free option, use gluten-free elbow macaroni and follow its package guidance for doneness.