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Chili mac is exactly what it sounds like: chili and macaroni and cheese in the same pot. Ground beef, beans and tomatoes simmer in a chili-spiced broth, the macaroni cooks right in it, and a big handful of cheddar goes in at the end.
One pound of ground beef feeds six here, because the pasta and beans do a lot of the filling. That’s a useful trick when beef prices are high: let the meat flavor the pot and let cheaper ingredients stretch it.
Everything cooks in one Dutch oven or large pot in about 40 minutes.
Ingredients and Swaps
- Ground beef: Lean ground beef means less fat to drain. Ground turkey works too.
- Chili seasoning: One packet, or make your own: 1 tablespoon chili powder, 1 teaspoon cumin, ½ teaspoon each of garlic powder, onion powder, paprika and salt.
- Beans: Kidney beans are the classic. Pinto or black beans are fine.
- Macaroni: Elbow macaroni or another small shape like shells.
- Cheese: Sharp cheddar has the most flavor. Shred it from a block so it melts smoothly.
Tips for the Best Chili Mac
- Brown the beef well. Let it sit in the pot and get some color before you break it up. That’s where a lot of the flavor comes from.
- Stir while it simmers. Macaroni sinks and sticks, so stir every few minutes.
- Stop at just tender. The pasta keeps cooking in the hot sauce after you turn off the heat.
- Add the cheese off the heat. It melts into the sauce without turning greasy.
Prices are from Walmart’s and ALDI’s websites for stores in Columbus, Ohio, checked in October 2026. Ohio’s grocery prices are within about 1% of the national average, so you may pay more or less depending on where you live, and prices change often. Here’s how we price our recipes.
Cost: Ingredients – $13.07 from Walmart, $11.92 from ALDI · Per Serving – $1.99 to $2.18
One-Pot Chili Mac
Ingredients
Method
- Cook the ground beef in a Dutch oven or large pot over medium-high heat for 6–8 minutes, breaking it up, until browned. Drain off the excess fat.
- Add the onion and cook for 3–4 minutes, until soft. Stir in the garlic and cook for 30 seconds.
- Stir in the chili seasoning, beans, tomatoes with their juices, broth and macaroni. Bring to a boil.
- Reduce the heat and simmer uncovered for 12–15 minutes, stirring often, until the macaroni is tender and the sauce has thickened.
- Remove from the heat and stir in the cheese until melted. Let stand for 5 minutes before serving.
Notes
- Add a diced jalapeño with the onion for heat.
- Ground turkey can replace the beef.
- If the pot looks dry before the pasta is tender, add a splash of broth.
What to Serve with Chili Mac
Top bowls with sour cream, sliced green onions or crushed tortilla chips. A square of Cornbread on the side is hard to beat. For more ways to make a pound of ground beef go further, see 10 Ways to Stretch Ground Beef into Multiple Meals.
Storage and Freezing
- Refrigerate in an airtight container for up to 4 days.
- Reheat on the stove or in the microwave with a splash of broth or water, since the pasta soaks up the sauce.
- Freeze for up to 3 months. The macaroni will be softer after thawing, but the flavor holds up.
Chili Mac Questions
Is chili mac spicy?
With a mild chili seasoning it’s very kid-friendly. Add diced jalapeño, hot sauce or a pinch of cayenne if you want more heat.
Can I make it without beans?
Yes. Leave them out, or replace them with a cup of corn.
Can I make it vegetarian?
Yes. Skip the beef, use two cans of beans and vegetable broth, and start by cooking the onion in a tablespoon of oil.
