The Baker Chick

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One Pot Chili Mac and Cheese

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One Pot Chili Mac and Cheese

You guys there isn’t much to say about this meal. It is simple. It is easy. It can be thrown together in no time and it is good. Like most comfort food, it is cozy and homey and delicious. Best of all- the whole family will love it. I’m basing this statement on how quickly Hugo devoured his portion, asking for “more more more!” in sign language, and also the report from my neighbor that her 4 and 2 year olds ate every bite. (They just had a new baby so I gave them some too, another perk of the meal- it freezes and travels well!)

One Pot Chili Mac and Cheese

I just can’t get enough of these simple, one-pot dinners. They make my life so easy. I can spend a short amount of time prepping a meal that will feed us for days. And when Hugo loves something this much, I feel extra relieved that I have him taken care of for a meal or two.

Like most meals of this nature, there really is a lot of room left for your own interpretation. I used ground turkey, but of course beef, chicken or just extra beans instead are all fine. You could use more peppers, more beans, or leave those things out. I think of the recipe as a great base meal, wonderful as is, that you should feel free to tweak here and there based on your own preferences. This is definitely a new family favorite- I hope you like it too!

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One Pot Chili Mac and Cheese
Yield: 10-12 servings
 
Ingredients
  • 1 large onion, small diced
  • 2 tablespoons of chili powder
  • 2 tablespoons of cumin
  • 1 tablespoon of spoked paprika
  • 2 cloves of garlic, minced
  • 2 lbs ground turkey (beef or chicken would work too)
  • 2 bell peppers, small diced
  • 1 15 oz can of black beans, rinsed and drained
  • 2 15 oz cans of tomato sauce
  • 16 oz of elblow macaroni
  • 2 cups of shredded cheese (we used cheddar and some jack)
Instructions
  1. In a large pot or dutch oven heat 2 tablespoons of oil on medium high until hot. Add the onions and spices, and cook for 3-5 minutes until soft. Add the peppers and garlic, and cook for a couple minutes more, or until the onions are starting to brown and the garlic is fragrant.
  2. Add the ground turkey. Break apart with a spoon and cook, stirring frequently, until all the meat is cooked through.
  3. Into the pot add the beans, tomato sauce, 4 cups of water and the macaroni. Raise heat to high, and bring to a boil. Once boiling, reduce to a simmer and cook for 8-12 minutes, or until the macaroni is cooked.
  4. Stir in the cheese until melted. Enjoy!

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Comments

  5. Thank you for this on a cold, raw Wisconsin Day. I will try it with quinoa instead of pasta. Can’t wait!

    Reply

  8. I really like hearty, one pot meals, so when I came across this recipe for ‘one pot chili mac and cheese, I knew I had to try it! So last night I surprised my husband with this new dish. The recipe above yields 10 to 12 servings, so I cut the recipe in half as there were just 2 of us eating this. I love how the elbow macaroni just cooks in the pot with everything else. No need to boil pasta separately.

    This dish is so yummy, and the combination of chili and mac and cheese really works well together! My husband loved it, so this recipe is a keeper. I served cornbread on the side to round out the dish.

    Reply

  10. To freeze it, do you just cook the entire recipe and freeze it in portion sizes that work for me? I just wasn’t sure how the noodles would do being frozen. Looks like a wonderful recipe!!

    Reply

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