One Pot Chili Mac and Cheese One Pot Pasta Meals
I make this on nights when the sink should stay empty and the table should fill fast. One Pot Pasta Meals fit that mood. This bowl gives tender pasta, warm chili spice, and slow melt cheese in one cozy scoop. You stir once and the kitchen smells like game night won early.
We start with ground beef or turkey, onion, and garlic, then drop in tomatoes, beans, and elbow pasta. The pasta cooks right in the pot so every bite drinks up the broth. If you love one pot pasta recipes and Pasta Meals, this one checks the box for food recipes pasta with real weeknight speed.
I keep this on rotation for Easy One Pot Meals when time feels short. Friends ask for seconds, kids ask for cheese, and we all sit a bit longer. One pot meals keep life simple, and One Pot Meals like this make dinner feel easy to get right.
Servings: 6 servings
Ingredients
- 1 lb ground beef or turkey use plant based crumbles for a vegetarian version
- 1 small onion diced
- 3 cloves garlic minced
- 2 cups uncooked elbow macaroni
- 1 can 15 oz diced tomatoes undrained
- 1 can 15 oz black or kidney beans drained and rinsed
- 2 cups beef or vegetable broth
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 2 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- Salt and black pepper to taste
- Optional toppings chopped scallions sliced jalapeno sour cream
Instructions
- Set a large deep pot over medium heat. Add the beef or turkey. Break it up and cook until browned, about 5 to 7 minutes. Spoon off extra fat if needed.
- Add the onion and cook until it softens, about 3 minutes. Stir in the garlic for 30 seconds until fragrant.
- Sprinkle in chili powder cumin and smoked paprika. Stir so the spices coat the meat.
- Pour in the diced tomatoes with juices and the broth. Stir in the beans and the dry elbow macaroni. Season with a pinch of salt and a few grinds of pepper.
- Bring to a steady simmer. Cover and cook, stirring once or twice, until the pasta is just tender, about 10 minutes. If the pot looks dry splash in a little more broth or water.
- Turn off the heat. Stir in the cheddar and Monterey Jack until creamy and smooth.
- Taste and adjust salt and pepper. Let the pot rest for 2 minutes to thicken. Serve hot with scallions jalapeno and a small spoon of sour cream if you like.