This One Pot Chili Mac has been my go-to for hectic weeknights and impromptu get-togethers for years. I first improvised this combination on a rainy evening when the pantry had only a box of macaroni, a can of tomato sauce, and a pound of ground beef. The result was unexpectedly comforting: savory beef, a gently spiced tomato gravy, and pasta that soaks up flavor as it cooks. It is the kind of meal that warms the kitchen and fills plates quickly, and within minutes the whole family gathers around the table.

What makes this version special is the balance between bold chili flavors and the creamy finish from the cheddar. The technique of cooking the pasta directly in the sauce concentrates flavor, and the small amount of flour helps the sauce cling to each noodle without becoming gluey. I love that it comes together in a single deep skillet or Dutch oven — fewer dishes, more time to enjoy the meal. Every time I make it, my partner insists on extra cheddar and the kids ask for seconds, which is proof that comfort food can also be a crowd-pleaser.

Ingredients

• Yellow onion (1 medium): Dice finely so it melts into the sauce and becomes sweet when sautéed. I prefer Vidalia or a sweet yellow for milder flavor.
• Garlic (2 cloves): Mince or grate for even distribution. Fresh garlic provides a bright note that garlic powder cannot fully replace.
• Olive oil (1 tablespoon): Use extra-virgin for flavor when sautéing; it helps the onion soften without burning.
• Ground beef (1 pound): 80/20 or 85/15 yields rich flavor. If you want leaner results, choose 90/10 and add a splash of beef broth for richness.
• All-purpose flour (2 tablespoons): Lightly coats the meat to thicken the tomato-beef liquid into a clingy gravy instead of a thin broth.
• Chili powder (1 tablespoon): This is the primary seasoning and brings a warm chili flavor; adjust to taste.
• Smoked paprika (1/2 teaspoon): Adds gentle smokiness; optional but recommended for depth.
• Garlic powder (1/2 teaspoon) and dried oregano (1/2 teaspoon): Rounds out the spice profile and adds herbaceous notes.
• Tomato sauce (8 ounces): One small can; I often use Hunt's or Muir Glen for reliable flavor and texture.
• Beef broth (3 cups): Use low-sodium if you’re watching sodium and adjust seasoning at the end.
• Uncooked elbow macaroni (8 ounces / 1/2 pound): Elbow or small shapes work best so they cook evenly in the sauce.
• Shredded cheddar (1 cup): Sharp cheddar melts into a creamy finish; reserve half to melt through and half to sprinkle on top.

Instructions

Prep the aromatics: Dice 1 medium yellow onion and mince 2 cloves garlic. Heat a large deep skillet or 4 to 5-quart Dutch oven over medium heat, add 1 tablespoon olive oil, and sauté the onion and garlic until the onion is soft and translucent, about 5 minutes. Watch closely to avoid browning the garlic, which will turn bitter. Brown the beef: Add 1 pound ground beef to the skillet and break it up with a wooden spoon. Cook until no pink remains, roughly 6 to 8 minutes. If your beef is high in fat, tilt the pan and spoon off excess fat or carefully drain to reduce greasiness while keeping flavor. Build the flavor base: Sprinkle 2 tablespoons all-purpose flour, 1 tablespoon chili powder, 1/2 teaspoon smoked paprika, 1/2 teaspoon garlic powder, and 1/2 teaspoon dried oregano over the cooked beef and onions. Cook and stir for about 2 minutes to cook out the raw flour taste and toast the spices slightly — this step deepens the overall flavor. Add liquids and pasta: Pour in 8 ounces tomato sauce and 3 cups beef broth, scraping the bottom of the skillet to deglaze and lift any browned bits. Stir in 8 ounces uncooked macaroni so the pasta is submerged in the liquid. Increase heat to medium-high and bring to a full boil. Simmer until tender: Once boiling, stir quickly to loosen any pasta stuck to the bottom, reduce heat to medium-low, cover, and simmer for about 10 minutes. Stir every few minutes to ensure even cooking and prevent sticking. The pasta is done when tender and the liquid has reduced to a thick red gravy. Finish with cheese: Stir half of the 1 cup shredded cheddar into the hot sauce until melted for a creamy texture. Sprinkle the remaining cheese on top, cover the pan, turn off the heat, and let residual heat melt the top layer for 2 to 3 minutes before serving.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, portion the chili mac into freezer-safe containers or heavy-duty freezer bags and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop over low heat, adding a splash of beef broth or milk to revive creaminess, stirring frequently. When reheating in the microwave, cover the container and heat in 45 second bursts, stirring between intervals to avoid hot spots and keep the cheese from separating.

Ingredient Substitutions

If you prefer leaner meat, substitute ground turkey or chicken and increase broth by 1/4 cup to maintain richness. For a vegetarian version, use plant-based crumbles or cooked lentils and swap beef broth for vegetable broth. To make it gluten-free, use a 1:1 gluten-free flour for the thickening step and choose gluten-free elbow pasta. Swap cheddar with a dairy-free melting cheese for a lactose-free option, but be aware flavor and melt may vary. Beans like black beans or kidney beans can be stirred in for extra fiber and bulk.

Serving Suggestions

Serve the chili mac with a crisp green salad and a simple vinaigrette to cut through the richness. Top with fresh cilantro, sliced green onions, or a dollop of sour cream for brightness. For a heartier meal, place spoonfuls in oven-safe bowls, top with extra cheese and breadcrumbs, and broil for 2 to 3 minutes until golden. Cornbread or warm dinner rolls are perfect sidekicks for soaking up the sauce, and pickled jalapeños add a lively kick for those who like heat.

Cultural Background

This comfort dish blends classic American comfort-food traditions: skillet mac and cheese and chili-style seasoned beef. Variants of meat-and-pasta across American home cooking trace back to practical, one-pot meals that stretch ingredients and feed families with minimal fuss. The addition of chili spices elevates the simple pasta into a heartier, spiced dinner that nods to regional chili influences without becoming a deep Texas-style chili. It’s an approachable hybrid that celebrates convenience and flavor.

Seasonal Adaptations

In winter, swap smoked paprika for a pinch of cayenne and finish with a spoonful of roasted red pepper for warmth. In summer, brighten the dish with diced fresh tomatoes and corn kernels added in the last few minutes of simmering. For holiday gatherings, add a splash of Worcestershire sauce and a teaspoon of ground cumin to deepen the savory profile. Lighter seasonal versions can incorporate zucchini ribbons or spinach stirred in at the end for freshness.

Meal Prep Tips

To meal-prep, cook the recipe through the point of finishing the cheese, then divide into portion-sized containers while still slightly underdone. Refrigerate up to 4 days or freeze. When ready to eat, reheat and add a splash of beef broth and stir until the pasta reaches the right tenderness. If making ahead for a weeknight, brown the beef and store components separately: cooked beef in one container, dry pasta in another, and sauce in a third; combine and simmer for 8 to 10 minutes to finish.

In the end, this one-pot meal is about comfort, speed, and a little bit of nostalgia. It’s forgiving, adaptable, and consistently good — the kind of dish you’ll find yourself returning to again and again.