Easy One Pot Chili Mac

I’d been making chili and mac and cheese separately for years before I realized this one pot chili mac recipe just handles both at once. It’s not revolutionary but it works. You brown meat with onions, dump in tomatoes and spices, then cook the pasta right in the sauce so everything gets coated.

Why You’ll Love This Recipe

• You’re using one dutch oven start to finish
• The pasta soaks up all that seasoned tomato liquid instead of plain water, which makes every bite taste like something
• Baking soda cuts the acid from canned tomatoes without adding sugar, and the fizzing reaction is honestly kind of fun to watch
• It makes eight servings so you can eat it twice this week or freeze half
• Cheese melts into the hot pasta off the heat so it gets creamy without clumping
• The whole thing takes 35 minutes and most of that is just simmering while you stand there

The Story Behind This Recipe

I tested this last Tuesday after work because I had ground meat thawing and a can of beans I kept moving around the pantry. My usual move is chili one night, pasta another night, but I was tired and didn’t want to plan two meals.

So I just kept adding things to the same pot. The onions caramelized while I changed out of my work clothes. I noticed the meat stays more tender if you don’t fully brown it before the sauce goes in, which I’d never thought about with chili mac specifically.

The baking soda trick came from an old tomato sauce recipe but it works here too—takes that sharp canned tomato edge down.

What You Need

You need 1 pound of ground meat and it doesn’t really matter if it’s beef or turkey. I used beef because that’s what I had thawing but turkey works fine if you want less fat. One onion, diced however you normally dice an onion—mine was medium-sized and I just chopped it into small pieces while the pot was heating up.

For the tomato base you’re looking at 1 can of tomato sauce, 1 can of diced tomatoes, 2 tablespoons of tomato paste, and 1 cup of water. The paste thickens everything and adds that concentrated tomato flavor that canned sauce alone doesn’t quite give you. Don’t skip the water or your chili mac will end up too thick and the pasta won’t cook right.

Seasonings are whatever you’d normally put in chili—I used chili powder, cumin, garlic powder and some salt. But keep the 1/2 teaspoon of baking soda separate because that goes in later after everything simmers. It’s not optional, it actually changes how the sauce tastes.

Then 1 can of beans, drained and rinsed. I had kidney beans but pinto or black beans work. You need 1 1/2 cups of elbow macaroni, the dry kind straight from the box. And 1 cup of shredded cheese for stirring in at the end, plus extra if you want it on top when you serve.

How to Make One Pot Chili Mac

Heat your dutch oven over medium and add the diced onions first with nothing else in there. Let them cook slowly, stirring every few minutes until they go translucent and start getting golden at the edges. This took me maybe 5 minutes but I wasn’t timing it.

Drop the 1 pound of ground meat right on top of those onions. Break it up with your spoon and let it brown, but you don’t need to cook it all the way through. Some pink is fine because it’ll finish cooking in the sauce and honestly it stays more tender that way.

Add all your seasonings except the baking soda—I dumped in about 2 tablespoons of chili powder, 1 tablespoon cumin, 1 teaspoon garlic powder and some salt. Stir it around for 1 to 2 minutes so the spices toast a little in the meat fat. You’ll smell it change, get more fragrant and deeper.

Pour in the can of tomato sauce, the can of diced tomatoes with all their juice, 1 cup of water, and 2 tablespoons of tomato paste. Stir everything together and bring it up to a simmer, then turn the heat down to medium-low. Let it bubble gently for 10 minutes uncovered. The sauce will thicken up some and the whole pot starts smelling like chili.

Now add the 1/2 teaspoon of baking soda. The pot will fizz up like a science experiment—just keep stirring over medium heat until it calms down. That’s the acid in the tomatoes reacting with the soda and it takes the sharp edge off without making anything taste sweet or weird.

Drain and rinse your can of beans, then add those and the 1 1/2 cups of elbow macaroni straight into the pot. Keep the heat at a low simmer and let it cook for 8 to 10 minutes until the pasta’s tender but still has a little bite. Stir it every couple minutes so the pasta doesn’t stick to the bottom. I noticed the pasta absorbs the seasoned liquid instead of plain water and that’s what makes this taste different from regular mac and cheese with chili on top.

Pull the pot off the heat and sprinkle 1 cup of shredded cheese over everything. Let it sit there for a minute so the heat melts it, then stir it in. The cheese gets creamy and coats all the pasta without turning into a clumpy mess because the pot’s not actively cooking anymore.

What I Did Wrong the First Time

I added the baking soda while the heat was too high and the whole thing bubbled over onto my stovetop. It fizzes a lot more than you’d think from half a teaspoon. Now I turn the burner down to medium before I add it and keep my spoon moving the whole time it’s reacting. Also I thought I could skip draining the beans to save time but the extra liquid made everything too soupy and I had to simmer it longer to thicken it back up.

Easy One Pot Chili Mac

By Emma

Prep:

10 min

Cook:

25 min

Total:

35 min

Servings:

8 servings

Ingredients

• 1 large dutch oven or heavy pot
• 1 onion, diced
• 1 pound ground meat
• seasonings (not including baking soda)
• 1 can tomato sauce
• 1 can diced tomatoes
• 1 cup water
• 2 tablespoons tomato paste
• 1/2 teaspoon baking soda
• 1 can beans, drained and rinsed
• 1 1/2 cups elbow macaroni
• 1 cup shredded cheese plus extra for topping

Method

1. 1 Start by heating your dutch oven over medium heat and toss in the diced onions. Cook them slowly, stirring occasionally until they turn translucent and just start to caramelize, releasing a sweet aroma and turning golden at the edges.
2. 2 Add the ground meat directly on top of the onions. Break it up with your spoon and brown it, but don’t worry if some pink remains at this stage. The meat will finish cooking with the sauce.
3. 3 Next, sprinkle in all the seasonings except for the baking soda. Stir constantly to toast the spices lightly, about 1 to 2 minutes. You’ll notice a fragrant lift as the spices bloom in the fat.
4. 4 Pour in the tomato sauce, diced tomatoes with juice, water, and tomato paste. Stir everything together until combined, then bring the mixture to a gentle simmer over medium-low heat.
5. 5 Let it cook uncovered for about 10 minutes. You want to see tiny bubbles rising slowly and the sauce thickening slightly while the flavors start to meld.
6. 6 Now stir in the baking soda carefully. The sauce will fizz and bubble up noticeably—that’s the acid reacting with the soda to tame the tomato’s sharpness. Keep stirring over medium heat until the bubbling subsides.
7. 7 Add the drained beans and elbow macaroni directly into the pot. Lower the heat slightly and let it simmer until the pasta reaches al dente—tender with a bit of bite—this usually takes around 8 to 10 minutes. Give it occasional stirs to keep pasta from sticking.
8. 8 Remove the pot from heat and immediately sprinkle the shredded cheese over the top. Let it melt into the hot chili mac, then stir once or twice to create a creamy, cheesy finish.
9. 9 Dish up the chili mac into bowls and top with additional cheese if you like. The mild smoky aroma mixed with melted cheese guarantees this bowl will disappear fast.

Nutritional information

Calories

494

Protein

39g

Carbs

46g

Fat

17g

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Tips for the Best One Pot Chili Mac

Use a wooden spoon to stir instead of metal because it scrapes the bottom better and you can hear if pasta’s sticking down there. The sound changes when things start to catch. I switched halfway through my first batch and it made a difference.

If your pot seems too dry when the pasta goes in, add water by the quarter cup instead of dumping more liquid all at once. Too much and you’re waiting forever for it to thicken back up. I added maybe another half cup but I was watching it the whole time.

The cheese melts smoother if you shred it yourself from a block instead of buying pre-shredded. The pre-shredded stuff has that coating to keep it from clumping in the bag and it doesn’t melt as creamy. I noticed this when I ran out of block cheese and had to use bagged—it worked but the texture was slightly grainy.

Stir the pot every two minutes once the macaroni’s in there. Not constantly but regularly. The pasta releases starch and wants to settle on the bottom where it’ll burn if you ignore it.

Serving Ideas

I put hot sauce on mine because I like the vinegar tang against all that cheese. Fritos on top add crunch and salt without any extra work.

Cornbread on the side soaks up the sauce if you make it a little soupier by adding extra water at the end. Or just eat it with saltines straight from the sleeve if you’re tired and don’t want to bake anything.

Sour cream stirred in right before eating cools it down and adds this tangy richness that cuts through the meat and tomato. A spoonful per bowl is enough.

Variations

You can swap the elbow macaroni for shells or rotini and they’ll catch more sauce in their shapes. Cooking time stays about the same but check at 8 minutes because some shapes cook faster. I haven’t tried it yet but my friend does shells and says it’s better.

Adding a diced bell pepper with the onions gives it more vegetable bulk without changing the flavor much. Green bell pepper works or red if you want it slightly sweeter.

For spicier chili mac throw in a diced jalapeño when you’re browning the meat or add cayenne with your other seasonings. I’d start with a quarter teaspoon of cayenne because you can always add more at the table but you can’t take it back out.

Turkey instead of beef makes it leaner but you might need to add a tablespoon of oil when you’re cooking the onions since turkey doesn’t render as much fat.

FAQ

Can I use ground chicken instead of beef or turkey?
Yeah but it’s drier than both so add a little olive oil to the pot first. Ground chicken doesn’t have much fat and the whole thing can end up kind of dry and bland if you don’t compensate. Season it heavier too.

Do I have to use a dutch oven or will a regular pot work?
A heavy-bottomed pot works fine as long as it holds at least 5 quarts. You need the room for everything to bubble without spilling over when you add the baking soda. I wouldn’t use a thin pot because the bottom might scorch.

What if I don’t have tomato paste?
You can skip it but the sauce will be thinner and less rich. Or use an extra half can of tomato sauce and simmer it a few minutes longer to thicken everything up before the pasta goes in.

Can I make this without the baking soda?
You can but the sauce will taste sharper and more acidic from the canned tomatoes. The baking soda isn’t about texture, it’s about taking that raw tomato edge off. If you skip it consider adding a pinch of sugar instead.

How do I store leftovers and how long do they last?
Put it in an airtight container in the fridge and it’ll keep for 4 days. The pasta soaks up more liquid as it sits so leftovers are thicker than when you first made it. I actually like it better the next day when everything’s had time to settle.

Can I freeze this?
Yeah, freeze it in portions for up to 3 months. It thaws fine but the pasta texture gets a little softer after freezing. I don’t mind it but some people are picky about pasta that’s been frozen.

What’s the best way to reheat chili mac?
Microwave works but add a splash of water and stir halfway through so it heats evenly. On the stovetop add a quarter cup of water or broth and heat it low and slow, stirring often. It’ll dry out if you just blast it with heat.

Can I use a different type of pasta?
Small shapes work best—elbows, shells, ditalini. I wouldn’t use spaghetti or long noodles because they don’t mix in as well and it’s harder to eat. Cooking time might change by a minute or two depending on the shape.

What kind of cheese works best?
Cheddar melts into the sauce and gives it that classic mac and cheese flavor. Monterey jack is milder and creamier. I’ve used a Mexican blend and it was fine. Don’t use mozzarella alone because it gets stringy and weird in this.

Do the beans have to be kidney beans?
No, pinto or black beans work just as well. I’ve even used cannellini when that’s what I had and nobody noticed. Just drain and rinse whatever kind you’re using so the liquid from the can doesn’t make everything too thin.

Why do I need to drain and rinse the beans?
The liquid in canned beans is thick and starchy and it’ll make your sauce goopy if you dump it in. Rinsing gets rid of some of the sodium too. It takes like 30 seconds and makes a difference.

Can I add vegetables to this?
Sure, diced bell peppers or corn work. Add them when you’re browning the meat so they soften. Frozen corn goes in with the beans. I wouldn’t add anything that needs a long cooking time or releases a lot of water like zucchini.

What if my sauce is too thick after adding the pasta?
Add water a quarter cup at a time and let it simmer for another minute until it loosens up. The pasta keeps absorbing liquid as it cooks so you might need to adjust. I’ve added up to half a cup extra when my pot was running dry.

What if my sauce is too thin?
Let it simmer uncovered for a few more minutes so some liquid evaporates. Or add another tablespoon of tomato paste and stir it in. The pasta will thicken things as it cooks too so sometimes you just need to wait.

Can I double this recipe?
You can but you need a really big pot, like 8 quarts minimum. Everything takes longer to come to a simmer when you double it. I’d rather make two separate batches because it’s easier to control.

Do I need to brown the meat completely before adding the sauce?
No and that’s the thing I noticed when I made this—leaving some pink means the meat finishes cooking in the sauce and stays more tender. Fully browned ground beef can get a little tough and dry in a long simmer.

Why does the pot fizz so much when I add baking soda?
The baking soda reacts with the acid in the tomatoes and creates carbon dioxide bubbles. It’s a normal chemical reaction. Just keep stirring and turn the heat down to medium so it doesn’t foam over the sides.

Can I use fresh tomatoes instead of canned?
You’d need about 2 pounds of fresh tomatoes, diced and simmered down with extra water. Canned tomatoes are easier and more consistent. Fresh tomatoes also vary in acidity so the baking soda trick might not work the same way.

What if I don’t have chili powder?
Make your own by mixing cumin, paprika, garlic powder and a pinch of cayenne. It won’t taste exactly the same but it’ll get you close. Or use taco seasoning if that’s what you have but cut back on the salt because it’s already salty.

How do I keep the pasta from sticking to the bottom?
Stir it every couple minutes once it goes in and keep the heat at a low simmer, not a rolling boil. A wooden spoon helps you scrape along the bottom. If it starts to stick anyway add a little more water and stir more often.

Can I make this in an Instant Pot?
I haven’t tried but you’d sauté the onions and meat on the sauté setting, add everything except the cheese, then pressure cook for 4 minutes. Natural release. The timing’s different enough that I can’t promise it’ll work the same.

Is this spicy?
Not really, it’s more savory and rich than hot. If you want heat add cayenne or jalapeños. My chili powder has a little kick but nothing that’d bother most people.

Can I leave out the cheese?
You can but it won’t be as creamy and you lose that mac and cheese element that makes chili mac different from regular chili with pasta. The cheese also helps thicken the sauce when it melts in.

What size can of tomato sauce do I need?
A standard 15-ounce can. If your store only has 8-ounce cans grab two. The diced tomatoes are usually 14.5 ounces and that’s fine, the half-ounce difference doesn’t matter here.