One-Pot Chili Mac and Cheese

This American dinner recipe combines authentic flavors with modern cooking techniques. Ready in 35 minutes, serves 6 people. Serve hot in wide bowls garnished with fresh diced scallions or cilantro. A side of roasted green beans or a mixed green salad with vinaigrette …

Cuisine: American Type: Dinner Time: 35 min Servings: 6 Calories: 473 per serving
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Nutrition Information

Each serving contains approximately 473 calories and 37.0g of protein. Macronutrients include 61.0g carbohydrates and 9.0g fats per serving.

Per Serving

Calories
473
Protein
37.0g
Carbohydrates
61.0g
Fats
9.0g

Total

Calories
2838
Protein
222.0g
Carbohydrates
366.0g
Fats
54.0g

Ingredients

This recipe requires 13 ingredients. All ingredients are commonly available at grocery stores.

  • 1.0 lb Extra Lean Ground Beef (96% Lean)
    crumbled
  • 12.0 oz Whole Wheat Elbow Macaroni
    uncooked
  • 1.0 tbsp Olive Oil
    extra virgin
  • 1.0 whole Yellow Onion
    finely diced
  • 1.0 whole Red Bell Pepper
    cored and finely diced
  • 3.0 clove Garlic
    minced
  • 1.0 tbsp Chili Powder
    mild blend
  • 1.0 tsp Ground Cumin
    dried
  • 15.0 oz Dark Red Kidney Beans
    low sodium, drained and rinsed
  • 14.5 oz Diced Tomatoes
    no salt added, undrained
  • 3.0 cup Beef Broth
    low sodium
  • 1.0 cup Sharp Cheddar Cheese
    reduced fat, shredded
  • 2.0 whole Green Onions
    thinly sliced

Instructions

Follow these 6 steps to prepare this dish. Each step includes detailed instructions for best results.

1. Mise en Place & Organization

  1. Gather equipment: Large Dutch oven or heavy soup pot, chef's knife, cutting board, colander, can opener, and measuring cups.
  2. Dice 1 yellow onion (150g) and 1 red bell pepper (150g). Mince 3 garlic cloves (15g).
  3. Open and drain 15 oz kidney beans (425g) in a colander, rinsing thoroughly with cold water. Open 14.5 oz diced tomatoes (411g) but do not drain.
  4. Measure out 12 oz whole wheat elbow macaroni (340g), 3 cups beef broth (720ml), 1 tbsp chili powder (8g), and 1 tsp dried cumin (3g).
  5. Measure 1 cup sharp cheddar cheese (113g). If not pre-shredded, grate the cheese now. Slice 2 green onions (30g) for garnish.

2. Sauté Aromatics

  1. Place the Dutch oven on the stove. Add 1 tbsp olive oil (15ml) and heat over medium-high heat.
  2. Add the diced onion and red bell pepper. Sauté until the onion is translucent and peppers soften.
  3. Add the minced garlic and cook while stirring constantly to prevent burning.

3. Brown the Beef

  1. Add 1 lb extra lean ground beef (454g) to the pot.
  2. Break the meat apart with a wooden spoon and cook until fully browned and no pink remains.
  3. Stir in the chili powder and cumin, cooking briefly to toast the spices and enhance flavor.

4. Combine & Boil

  1. Pour in the 3 cups beef broth (720ml), undrained diced tomatoes, and rinsed kidney beans.
  2. Stir in the uncooked macaroni. Ensure the pasta is submerged in the liquid as much as possible.
  3. Increase heat to high and bring the mixture to a rolling boil.

5. Simmer Pasta

  1. Reduce heat to medium-low to maintain a gentle simmer and cover the pot with a lid.
  2. Simmer covered until the macaroni is tender (al dente).
  3. Remove lid and stir occasionally during the simmer to prevent pasta from sticking to the bottom.

6. Finish & Serve

  1. Remove the pot from the heat.
  2. Gradually stir in the 1 cup cheddar cheese (113g) until melted and creamy.
  3. Garnish with sliced green onions and serve immediately.

Plating

  1. Select wide, shallow pasta bowls to accommodate the hearty texture while allowing the steam to rise.
  2. Ladle the chili mac into the center of the warm bowl, mounding it slightly in the middle rather than spreading it flat to create height and visual appeal.
  3. Use a clean cloth or paper towel to wipe the rim of the bowl, removing any sauce drips or splatters for a clean, professional finish.
  4. Garnish by scattering the fresh green onions and a small pinch of reserved shredded cheddar centrally over the mound to add a vibrant pop of color and fresh texture.

Family Beverage

Sparkling water infused with cucumber and lime slices, or unsweetened iced herbal tea with a splash of orange juice.

Alcohol Beverage

A medium-bodied Zinfandel or a crisp amber ale pairs excellently with the savory chili flavors.

Serving Suggestions

Serve hot in wide bowls garnished with fresh diced scallions or cilantro. A side of roasted green beans or a mixed green salad with vinaigrette complements the richness of the dish perfectly.

Notes

Extra lean ground beef is used to significantly reduce saturated fat while maintaining the classic hearty flavor. Whole wheat macaroni increases the fiber content, promoting digestive health and satiety. For an extra vegetable boost, stir in chopped baby spinach or diced bell peppers during the last few minutes of cooking. Using sharp cheddar allows for plenty of flavor with less total cheese volume.

Storage

Allow the dish to cool completely at room temperature, ensuring it is refrigerated within two hours to prevent bacterial growth. Transfer leftovers to an airtight glass or plastic container and store in the refrigerator for up to 3 to 4 days. Note that the whole wheat pasta will absorb more liquid over time, so the consistency will be thicker when cold.

Freezing

Portion the cooled chili mac into individual freezer-safe containers or heavy-duty freezer bags, pressing out as much air as possible to prevent freezer burn. Freeze for up to 3 months. To use, thaw overnight in the refrigerator and reheat gently on the stovetop, adding a splash of beef broth or water to loosen the sauce as the pasta will have absorbed moisture.

Dietary Information

Allergen information: This recipe contains or may contain the following allergens: wheat, gluten, milk, dairy, nightshade. Always check ingredient labels if you have severe allergies.

Dietary considerations: Consult the nutrition information above for detailed macronutrient breakdown. This recipe can be modified to accommodate various dietary preferences.

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