Your New Favorite One-Pot Wonder: Cheesy Chili Mac

Hey friends, Beau here from Feastical! Let’s talk about that magical moment when you stare into your pantry, your stomach is rumbling, and you need something good. Not just “open-a-can” good, but a soul-warming, crowd-pleasing, “wow-did-you-really-make-this?” kind of good. You want comfort, but you also want flavor that packs a punch. You crave something hearty, but you absolutely do not crave a mountain of dirty dishes afterward.

Sound familiar? I’ve been there more times than I can count. That’s why I’m so ridiculously excited to share this recipe with you today. We’re taking two of the greatest comfort foods of all time—creamy, dreamy mac and cheese and robust, spicy chili—and smashing them together into one glorious, life-changing pot. This isn’t just any chili mac; this is my ultimate, Cheesy Chili Mac, designed to be heartier, cheesier, and more flavorful than any version you’ve tried before. We’re talking tender pasta and savory beef swimming in a rich, tomato-y chili sauce, all hugged by a ridiculous amount of melted Monterey Jack and cheddar cheese. It’s the culinary equivalent of your favorite cozy sweater, and I promise, it’s about to become your new weeknight hero.

The Night That Called for Chili Mac

This recipe has a special place in my heart because it was born from a classic “Collier Family Chaos” evening. Picture it: a rainy Tuesday, my nephew’s entire soccer team unexpectedly landed at our house after practice, and my sister called with a “help, I need to feed an army in 30 minutes” plea. The cupboards were… interesting. We had ground beef, some pasta, a few cans of beans and tomatoes, and a whole lot of cheese. In a moment of pure, hungry inspiration, I decided to throw caution (and every ingredient) to the wind and just make one giant pot of everything.

The smell alone brought everyone into the kitchen. That sizzle of beef and onions meeting chili powder and cumin is basically a dinner bell. When I lifted the lid after the pasta had cooked, the sight of that bubbling, cheesy, incredible-smelling concoction was met with a chorus of “Whoa!” We served it up with some crusty bread, and the sound that followed was the best sound a home cook can hear: complete and total silence, broken only by the happy scraping of forks against bowls. It was a hit. It was a triumph. And it immediately earned a permanent spot in our family recipe rotation.

Gathering Your Flavor Arsenal

Here’s everything you’ll need to create this masterpiece. I’ve included some of my favorite chef-y insights and swaps to make this recipe truly your own.

• 2 lbs Lean Ground Beef: I like an 85/15 blend for great flavor without too much excess grease. For a twist, try ground turkey or a plant-based ground “meat”!
• 2 Medium Onions, diced: The sweet, savory base of our dish. No onions? A tablespoon of onion powder can work in a pinch.
• 3 tbsp Chili Powder: This is our flavor backbone! Adjust up or down based on your heat tolerance.
• 1 tbsp Cumin: That warm, earthy, unmistakable chili flavor. Don’t skip it!
• 1 tsp Salt: Essential for making all the other flavors pop.
• 2 tbsp Granulated Garlic: Quick, easy, and delivers consistent garlicky goodness. Fresh minced garlic works beautifully too—use about 6 cloves.
• 2 tbsp Brown Sugar: Our secret weapon! It doesn’t make it sweet, just perfectly balances the acidity of the tomatoes.
• 1 tsp Smoked Paprika (the Feastical twist!): This is my “pro move” ingredient. It adds a subtle, smoky depth that makes people go, “What is that amazing flavor?”
• 30 oz Tomato Sauce & 28 oz Diced Tomatoes: This combo gives us a perfect saucy base with little bursts of tomato texture. Fire-roasted diced tomatoes are a fantastic upgrade here.
• 4 cups Beef Broth: This is our cooking liquid for the pasta, infusing it with beefy flavor. Low-sodium is best so you can control the salt.
• 16 oz Elbow Macaroni: The classic choice! Its little tubes are perfect for trapping all that cheesy, meaty goodness.
• 2 cups Frozen Corn: Adds a pop of sweetness and color. No need to thaw!
• 8 oz Diced Green Chilies: These are mild and add a fantastic tangy flavor, not heat. They’re a game-changer.
• 1 (15 oz) can Black Beans, drained: For extra fiber, protein, and heartiness. Kidney or pinto beans are great substitutes.
• 3 cups Monterey Jack Cheese & 3 cups Cheddar Cheese, shredded: The star of the show! I always shred my own—it melts so much creamier than the pre-shredded stuff, which has anti-caking agents. A sharp cheddar gives the best flavor punch.

Let’s Get Cooking: Your One-Pot Journey to Glory

Grab your biggest, heaviest-bottomed pot or Dutch oven. This is our one-pot wonder vehicle, and we’re about to take it for a ride. Follow these steps, and you really can’t go wrong.

1. Brown the Beef & Onions: Crank your heat to medium and add the ground beef and diced onions to the pot. Use your spoon or a spatula to break up the meat as it cooks. We’re looking for a nice, even brown here, no pink left! Once it’s done, carefully drain off any excess fat. Chef’s Hack: Draining the fat is key for a sauce that’s not greasy. I like to tilt the pot and use a spoon to scoop it out, or you can carefully pour it into an old can.
2. Bloom the Spices: This is the most important step for a rich, deep flavor! Add the chili powder, cumin, salt, granulated garlic, brown sugar, and that magical smoked paprika right into the hot beef and onions. Stir it constantly for about 60 seconds. You’ll smell the spices becoming incredibly fragrant—this is called “blooming,” and it wakes up their essential oils, making your entire dish taste a million times better.
3. Create the Saucy Base: Now, pour in the tomato sauce, diced tomatoes (with their juices!), beef broth, frozen corn, diced green chilies, and drained black beans. Give it all one big, enthusiastic stir. Bring this glorious mixture to a rolling boil. You’ll know it’s ready when big bubbles are breaking the surface.
4. Cook the Pasta: Stir in the entire box of elbow macaroni. Make sure every piece gets submerged in that lovely liquid. Now, reduce the heat to a gentle simmer (that’s a light bubbling), pop the lid on, and let it work its magic for 12-15 minutes. Stir it once or twice halfway through to prevent any sticking. The pasta should be perfectly al dente—tender but with a little bite. Chef’s Hack: Don’t peek too often! Keeping the lid on traps the steam and heat, which is what cooks the pasta perfectly.
5. The Big Cheese Melt: Turn off the heat! This is crucial. Removing the pot from the heat before adding the cheese prevents it from getting greasy or seizing up. Now, sprinkle in all that beautiful shredded Monterey Jack and cheddar cheese. Stir slowly and watch as it melts into the most incredible, creamy, cheesy sauce that coats every single bite.
6. The Final Rest: I know it’s tempting to dive right in, but patience, young grasshopper! Let the chili mac rest, with the lid on, for about 5 minutes off the heat. This allows the sauce to thicken up perfectly and the flavors to fully mingle and get to know each other.

How to Serve It Up Feastical-Style

Okay, the moment of truth! Ladle that steaming, cheesy goodness into big, comfortable bowls. This dish is a complete meal in a bowl, but I love to dress it up with a few fun toppings to make it extra special. Set up a little “toppings bar” and let everyone customize their own bowl!

• A dollop of cool sour cream or Greek yogurt to cut through the richness.
• A sprinkle of fresh, chopped cilantro or green onions for a bright, fresh finish.
• Some sliced jalapeños for my heat-seeking friends.
• A handful of tortilla chips for that perfect satisfying crunch.
• A squeeze of fresh lime juice to make all the flavors sing.

And on the side? A simple green salad or some warm, buttery cornbread is absolutely perfection. It’s the ultimate comfort food feast.

Make It Your Own: Delicious Twists & Swaps

One of the best things about this recipe is its flexibility. Play with it! Here are a few of my favorite variations:

• Spicy Fiesta: Kick up the heat by using Pepper Jack cheese instead of Monterey Jack and adding a teaspoon of chipotle powder with the other spices.
• BBQ Lover’s Dream: Swap the chili powder for your favorite BBQ seasoning blend and use a smoky BBQ sauce in place of half the tomato sauce. Stir in some cooked, shredded chicken instead of beef for a whole new vibe.
• Tex-Mex Taco Mac: Use a packet of taco seasoning instead of the individual spices, and swap the black beans for a can of rinsed kidney beans. Top with crushed tortilla chips and a drizzle of ranch!
• Vegetarian Delight: Easy! Simply omit the ground beef and use an extra can of black beans or pinto beans. Use vegetable broth instead of beef broth. You’ll still get a super satisfying and hearty meal.
• Gluten-Free Goodness: This recipe adapts beautifully. Just use your favorite gluten-free elbow pasta (like those made from brown rice or quinoa) and ensure your beef broth is certified gluten-free.

A Few More Thoughts from My Kitchen

This recipe has evolved so much since that first chaotic Tuesday night. I started adding the smoked paprika after a happy accident when I grabbed the wrong jar, and it was the best mistake I ever made. The brown sugar was my grandma’s old trick for her famous chili, and it works like a charm here, too.

One funny story: I once accidentally used a whole can of chipotle peppers in adobo instead of the mild green chilies. Let’s just say we needed a fire hose and about a gallon of milk on standby. We still ate it, but we were sweating! So, learn from my mistakes and double-check your cans. The beauty of cooking is that even the “oops” moments can lead to something delicious (or at least, a really good story).

Your Questions, Answered!

Q: My sauce seems a bit thin. How can I thicken it up?
A: No worries! The easiest fix is to let it rest for a few more minutes with the lid off—the pasta will continue to absorb the liquid. If it’s still too thin, mix a tablespoon of cornstarch with two tablespoons of cold water to make a slurry, stir it in, and let it simmer for a minute or two. It will thicken right up!

Q: Can I make this in a slow cooker?
A: Absolutely! Brown the beef and onions with the spices on the stove first (this step is important for flavor!). Then, transfer everything except the pasta and cheese to your slow cooker. Cook on LOW for 6-7 hours or HIGH for 3-4. About 20 minutes before serving, stir in the dry macaroni and cook on HIGH until tender. Then, turn off the heat and stir in the cheese.

Q: How do the leftovers hold up?
A: They’re fantastic! Store them in an airtight container in the fridge for up to 4 days. The pasta will absorb more liquid, so when you reheat it, add a splash of beef broth or water to loosen it up again. It reheats beautifully on the stove or in the microwave.

Q: My cheese got a little stringy and clumpy. What happened?
A: This usually happens if the heat is too high when you add the cheese. Always remember to remove the pot from the heat completely before stirring in your shredded cheese. Also, grating your own cheese from a block (instead of using pre-shredded) makes a world of difference in achieving a smooth, creamy melt.

Let’s Talk Nourishment

While this Cheesy Chili Mac is the epitome of comfort food, it’s also packed with real, wholesome ingredients that actually fuel your body. The lean ground beef provides a powerful punch of protein and iron, essential for keeping you full and energized. The black beans and tomatoes are fantastic sources of fiber and vitamins, and using a whole-grain pasta can bump up the fiber content even more. The cheese, besides being utterly delicious, adds calcium and more protein. It’s a balanced, hearty meal that proves comfort food can be both soul-satisfying and nourishing. Remember, it’s all about balance and enjoying the food that makes you feel good, inside and out!

Cheesy Chili Mac

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• Author: BeauCollier

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Description

Hey friends! Let’s talk comfort food magic. This Cheesy Chili Mac combines creamy, dreamy mac and cheese with hearty, flavorful chili—all in one pot. It’s quick, easy, and ridiculously delicious, making it the perfect weeknight dinner for busy nights or hungry crowds.

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Ingredients

• 2 lbs lean ground beef (85/15 blend, or swap for turkey/plant-based)

• 2 medium onions, diced

• 3 tbsp chili powder

• 1 tbsp cumin

• 1 tsp salt

• 2 tbsp granulated garlic (or 6 cloves fresh, minced)

• 2 tbsp brown sugar

• 1 tsp smoked paprika (optional but amazing)

• 30 oz tomato sauce

• 28 oz diced tomatoes (fire-roasted optional)

• 4 cups beef broth (low-sodium preferred)

• 16 oz elbow macaroni

• 2 cups frozen corn

• 8 oz diced green chilies (mild)

• 1 (15 oz) can black beans, drained

• 3 cups Monterey Jack cheese, shredded

• 3 cups cheddar cheese, shredded

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Instructions

1. Brown the beef & onions: Cook over medium heat until beef is browned. Drain excess fat.

2. Bloom the spices: Stir in chili powder, cumin, salt, granulated garlic, brown sugar, and smoked paprika for 1 minute until fragrant.

3. Add liquids & veggies: Pour in tomato sauce, diced tomatoes, beef broth, corn, green chilies, and black beans. Stir and bring to a rolling boil.

4. Cook the pasta: Add macaroni, reduce to a gentle simmer, cover, and cook 12–15 minutes, stirring occasionally, until pasta is al dente.

5. Add the cheese: Remove from heat and stir in Monterey Jack and cheddar until smooth and creamy.

6. Let it rest: Cover and let stand for 5 minutes to thicken the sauce.

Notes

• Toppings bar: Sour cream, cilantro, green onions, jalapeños, tortilla chips, or lime juice.

• Spicy twist: Use Pepper Jack and add chipotle powder.

• BBQ flavor: Replace chili powder with BBQ seasoning and add BBQ sauce. Swap beef for shredded chicken.

• Vegetarian option: Skip beef, add extra beans, and use vegetable broth.

• Gluten-free: Use gluten-free pasta and broth.

Nutrition

• Calories: 540Cal Per Serving
• Carbohydrates: 48 g
• Protein: 32 g

Dig In & Enjoy!

And there you have it, friends! My ultimate, no-fuss, one-pot Cheesy Chili Mac. It’s the recipe I turn to when I need to feed a crowd, when I’m craving something deeply comforting, or when I just want to make an ordinary Tuesday feel a little more special.

I hope this recipe finds its way into your kitchen and becomes a trusted friend, just like it is in mine. Cooking should be fun, approachable, and always end with a happy, full belly. So, give it a try, make it your own, and be sure to tag me @Feastical or use the hashtag #FeasticalFeast so I can see your beautiful creations! Now, go forth and create something delicious.

Final Thoughts: Your New Go-To Recipe is Served

Well, friends, we’ve reached the end of our one-pot journey, and I am so genuinely thrilled for you to try this. This Cheesy Chili Mac is more than just a recipe to me; it’s a reminder that the best meals aren’t always the most complicated ones. They’re the ones that bring people together, that turn a chaotic evening into a cherished memory, and that leave you feeling satisfied and happy, not stressed about a messy kitchen.

It’s a recipe built for real life—for busy weeknights, for feeding hungry crowds, and for those nights when you just need a big, warm, cheesy hug in a bowl. It’s forgiving, flexible, and downright delicious.

I hope this recipe becomes a canvas for your own culinary adventures. Tweak the spices, try a new cheese, load it up with your favorite toppings—make it yours. Most of all, I hope it brings as much joy and comfort to your table as it has to mine.

Prep Time: 10 mins | Cook Time: 25 mins | Total Time: 35 mins

Course: Main Course | Cuisine: American | Keyword: cheesy chili mac, one pot meal, comfort food, easy dinner, family meal, beef and pasta

Servings: 8 | Calories per serving (approx.): 480 | Protein: 30g | Carbs: 38g | Fat: 24g