This cheesy one pot chili mac and cheese is the perfectly delicious hearty recipe for dinner!
This easy, hearty chili mac and cheese is a great addition to your family’s dinner rotation. Most items you will have in your pantry and already have on hand.
All the ingredients go together perfectly and is ready and on the table in 30 minutes.
Usually when I am preparing recipes, I like them to not only be delicious but also super quick and easy to put together. All made on the stovetop in one-skillet. This recipe combines a simple blend of spice and ingredients that knock this it out of the park!
Pasta recipes like this are perfect when you need a satisfying meal without a lot of work. Chili mac uses pantry ingredients to spice up a beloved, classic meal. Once your family tries this chili mac recipe, you’ll be making it on repeat!
The great thing about this recipe, is that you can customize with ingredients you may prefer. Check out the substitutions and variations below to customize it to your liking. For example, many people like beans in their chili and you can do that with this recipe.
Chili Mac Ingredients
- 1 tablespoon virgin olive oil
- ½ cup diced yellow onion
- 1 pound ground beef
- 2 tbsp chili powder
- 1 (10-ounce) can Rotel tomatoes
- 3 ounces tomato paste
- 3 cups water
- 1 1/2 cups elbow macaroni
- 2 cups shredded cheddar cheese
How to make Chili Mac in a Skillet
Heat oil in a large skillet over medium heat. Sauté the onion until soft and translucent.
Add ground beef and cook until the meat is no longer pink. Drain any grease.
Add chili powder, Rotel tomatoes (including juice), tomato paste, and water. Bring the mixture to a boil.
Add the macaroni and heat to a boil. Reduce heat to a simmer and cover with a lid. Cook for 10 minutes until the pasta is cooked all the way through.
Stir in ½ cup of the cheese. Sprinkle the remaining cheese over the top and put the lid back on the pan and let it sit for 2 to 3 minutes until the cheese has melted. Enjoy!
Substitutions and Variations
MEAT: Ground pork or turkey would be a good substitute for beef.
BEANS: Red kidney beans would be a great addition if you prefer.
TOMATOES: Regular diced tomatoes would also work as a substitution to Rotel.
VEGETABLES: Bell peppers would be a great addition or even more onion if you like.
CHEESE: Mild or sharp cheddar cheese is usually what is used in the recipe, but you could try other varieties.
Storage Options
Store any leftovers in the fridge for three to four days or a month in the freezer.
If you like this dish, you may also like Instant Pot Taco Tortellini Pasta, or Instant Pot Taco Mac.
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Chili Mac
This cheesy one pot chili mac and cheese is the perfectly delicious hearty recipe for dinner!
Ingredients
- 1 tablespoon virgin olive oil
- ½ cup diced yellow onion
- 1 pound ground beef
- 2 tbsp chili powder
- 1 (10-ounce) can Rotel tomatoes
- 3 ounces tomato paste
- 3 cups water
- 1 1/2 cups elbow macaroni
- 2 cups shredded cheddar cheese
Instructions
1. Heat oil in a large skillet over medium heat. Sauté the onion until soft and translucent.
2. Add ground beef and cook until the meat is no longer pink. Drain any grease.
3. Add chili powder, Rotel tomatoes (including juice), tomato paste, and water. Bring the mixture to a boil.
4. Add the macaroni and heat to a boil. Reduce heat to a simmer and cover with a lid. Cook for 10 minutes until the pasta is cooked all the way through.
5. Stir in ½ cup of the cheese. Sprinkle the remaining cheese over the top and put the lid back on the pan and let it sit for 2 to 3 minutes until the cheese has melted. Enjoy!
