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One Pot Chili Cheese Mac Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 149 reviews
  • Author: Bara
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 6 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American

Description

This One Pot Chili Cheese Mac combines the hearty flavors of chili with creamy macaroni and cheese, all cooked together in a single pot for an easy and comforting meal. Ground beef is browned with spices and peppers, then simmered with tomatoes, broth, and pasta before being finished with melty cheeses and baked to perfection.

Ingredients

Meat and Vegetables

  • 1 pound ground beef (or ground chicken)
  • 1 yellow onion, chopped
  • 1 poblano pepper, seeded and chopped

Spices and Seasonings

  • 1 tablespoon chili powder
  • 2 teaspoons garlic powder
  • 2 teaspoons smoked paprika
  • 1 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper
  • salt and black pepper, to taste

Canned and Liquid Ingredients

  • 1 can (28 ounces) crushed fire-roasted tomatoes
  • 1/4 cup tomato paste
  • 1 can (4 ounces) diced green chilies
  • 2-3 cups chicken or beef broth
  • 2 cups water

Pasta and Cheese

  • 1 pound short cut pasta
  • 1/4 cup hot sauce
  • 2 ounces cream cheese, at room temperature
  • 2 cups shredded melty cheese (such as colby, cheddar, pepper jack)

Garnish

  • Green onions, chopped
  • Cilantro, chopped

Instructions

  1. Brown the Meat and Sauté Vegetables: Preheat the oven to 425° F. In a large pot over medium-high heat, add the ground beef and chopped onion. Season with salt and black pepper. Brown the meat thoroughly while breaking it up with a spoon until cooked through and the onions soften.
  2. Add Spices and Peppers: Stir in the chopped poblano pepper, chili powder, garlic powder, smoked paprika, ground cumin, and cayenne pepper. Cook the mixture for about 5 minutes until the spices are fragrant and well combined with the meat and vegetables.
  3. Add Tomato Ingredients and Broth: Mix in the crushed fire-roasted tomatoes, tomato paste, and diced green chilies. Pour in 2 cups of broth and 2 cups of water, then season with additional salt if needed. Stir everything together to combine.
  4. Cook the Pasta: Add the short cut pasta directly into the pot. Bring the mixture to a boil over medium-high heat, then reduce to a simmer. Cook the pasta uncovered for about 10 minutes, stirring frequently, until the pasta is al dente and the liquid has thickened to a creamy consistency.
  5. Incorporate Cheese and Hot Sauce: Stir in the hot sauce, cream cheese, and half of the shredded melty cheese. Cook for a few more minutes, stirring, until the cream cheese has melted and the sauce is creamy.
  6. Bake to Melt Cheese: Remove the pot from the heat. Sprinkle the remaining shredded cheese evenly on top. Transfer the pot to the preheated oven and bake for 5-10 minutes until the cheese on top is fully melted and bubbly.
  7. Serve: Divide the chili cheese mac among bowls. Garnish with chopped green onions and cilantro before serving for a fresh, vibrant finish.

Notes

  • Ground chicken can be substituted for ground beef for a lighter option.
  • Adjust the cayenne pepper and hot sauce to control the heat level according to your preference.
  • Using fire-roasted tomatoes adds a smoky depth to the dish, but plain crushed tomatoes can be used if unavailable.
  • Short cut pasta such as elbow macaroni, shells, or cavatappi works best in this recipe.
  • For a creamier texture, add a splash more broth or water while cooking the pasta if it looks dry.
  • Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop or microwave.

Find it online: https://yumbara.com/one-pot-chili-cheese-mac-recipe/