Save to Pinterest There's something about a one-pot meal that just works on a Tuesday evening when everyone's hungry and nobody wants to wait. I discovered this particular combination while standing in my kitchen, staring at a half-empty pantry and thinking there had to be something better than the usual suspects. Chili and mac and cheese felt like they were meant to meet, and when I stirred that golden cheese over the bubbling pot, my kid appeared from upstairs asking what smelled so good. That's when I knew I'd stumbled onto something worth keeping.
I made this for a potluck once, worried it might be too casual for the occasion, but it disappeared faster than everything else on the table. Someone asked for the recipe while holding their empty plate, and I remember thinking that's the highest compliment a home cook can get. Now I make it whenever we need something that feeds a crowd without the fuss.
Ingredients
- Elbow macaroni: Two cups uncooked is the right amount to soak up all the spiced broth without turning into mush; I learned the hard way that overstuffing makes it gluey.
- Olive oil: Just one tablespoon is enough to get everything sizzling without making the finished dish feel heavy.
- Yellow onion and garlic: One medium onion and two cloves build the flavor foundation, and dicing them fine means they almost disappear into the background instead of being chunky.
- Red bell pepper: One pepper adds sweetness and a pop of color; I always use red because it feels more Tex-Mex than green.
- Frozen or canned corn: One cup frozen works beautifully because it thaws right into the pot, while canned is fine if you drain it well so you don't end up with a watery finish.
- Black beans: One can rinsed and drained prevents that starchy liquid from diluting everything you're building.
- Diced tomatoes with juices: One can provides acidity and body, and I keep the juices because they become part of the cooking liquid.
- Vegetable or chicken broth: Two cups is the exact amount to cook the pasta and create sauce without leaving you with soup.
- Chili powder: Two tablespoons is bold enough to announce itself without being aggressive; start here and adjust if your palette leans spicier.
- Ground cumin: One teaspoon gives that warm, slightly earthy note that makes people wonder what's making this taste so good.
- Smoked paprika: One teaspoon adds depth and a whisper of smokiness that makes it feel fancier than the ingredient list suggests.
- Dried oregano: Half a teaspoon keeps things herbaceous without tasting medicinal or overpowering the other spices.
- Salt and pepper: Start with half a teaspoon salt and quarter teaspoon pepper, then taste and adjust at the end because the cheese adds its own saltiness.
- Cayenne pepper: One-eighth teaspoon is optional and gentle, so include it if your crowd likes heat or skip it if you're cooking for people who prefer their meals mild.
- Shredded cheddar or Mexican blend cheese: One and a half cups is the magic number that melts into creamy pools without feeling excessive; I use a mix of both sometimes for extra flavor.
- Fresh garnishes: Green onions, cilantro, jalapeños, and sour cream are all optional, but they transform the dish from simple comfort food into something people want to take a picture of.
Instructions
- Start with heat and aromatics:
- In a large pot over medium heat, warm your olive oil until it shimmers slightly, then add the diced onion and let it soften for two to three minutes, stirring every so often so it doesn't brown. You'll know it's ready when it turns translucent and smells sweet instead of sharp.
- Build the flavor layer:
- Stir in the minced garlic and red bell pepper, cooking for another two minutes until everything smells incredible and the garlic loses that raw edge. Don't walk away from the stove here; this is when the magic starts happening.
- Add the vegetables and beans:
- Pour in the corn, black beans, and diced tomatoes with their juices, stirring everything together so the tomato juice coats the bottom of the pot. This is your moment to check that everything looks balanced and colorful.
- Bring it to a boil:
- Pour in the broth and turn the heat up slightly until you see gentle bubbles breaking the surface; this takes about three minutes.
- Combine pasta and spices:
- Stir in the uncooked macaroni along with the chili powder, cumin, smoked paprika, oregano, salt, black pepper, and cayenne if you're using it, making sure the pasta isn't clumped and everything is evenly distributed. The mixture will look a bit soupy at this point, which is exactly right.
- Simmer until tender:
- Reduce the heat to a gentle simmer, cover the pot, and cook for ten to twelve minutes, stirring occasionally so the pasta doesn't stick to the bottom. The pasta will absorb the liquid gradually, and you'll know it's done when you can bite through it easily and most of the liquid has been absorbed but it's not dry.
- Finish with melted cheese:
- Remove the lid and scatter the shredded cheese evenly over the top, then cover again for two to three minutes just until the cheese melts into creamy, gooey pockets. Don't skip this covered step; it helps the cheese distribute and melt without starting to brown.
- Serve and garnish:
- Ladle into bowls while it's hot and let everyone add their own toppings; I've found that people love choosing their own garnishes, whether that's a handful of green onions, fresh cilantro, sliced jalapeños, or a dollop of sour cream. This makes it feel interactive and personal.
Save to Pinterest I watched my picky eater actually ask for seconds, which almost never happens with anything that isn't pizza, and I realized this dish does something special. It's comfortable enough to feel like home, but interesting enough that it doesn't taste like the fifth time eating the same thing.
Making It Your Own
The beauty of this recipe is that it bends easily to whatever you have or whatever sounds good. I've made it with ground turkey browned at the start, which adds richness and makes it feel more like a traditional chili mac, and I've left the meat out for vegetarian nights without anything feeling like it's missing. The spice blend is forgiving too—if cumin isn't your thing, swap it for a teaspoon of garlic powder instead, or lean into the heat with more cayenne if that's your preference. Once you make it once, you'll start playing with it, which is exactly when recipes stop feeling like instructions and start feeling like something you own.
Timing and Flexibility
The thirty-five minute total time assumes you're starting from scratch, which is genuinely how long this takes, but most of that is hands-off cooking. You can dice your vegetables while the onion softens, so you're not standing around waiting, and once everything is in the pot, you can read or help with homework or do whatever without babysitting. The cheese melting step at the end is what stops this from being something you can make hours in advance, but if you're planning to reheat it later, let it cool slightly, store it without the cheese, and add the cheese topping fresh when you warm it through the next day.
Serving Suggestions and Sides
This is honestly complete enough to stand alone as a full meal, but I've learned that adding something crunchy on the side takes it from good to memorable. Tortilla chips scattered on the table let everyone add their own crunch, and a simple green salad with lime vinaigrette cuts through the richness without feeling like you're eating health food. Some people swear by a side of cornbread, which makes sense both flavor-wise and texture-wise, while others just want hot sauce on hand to customize their own heat level. A cold drink that's slightly sweet or spicy, like ginger ale with lime or a mild michelada, pairs unexpectedly well and keeps the whole meal feeling fresh.
- Tortilla chips crumbled on top add texture and nostalgia, plus they're already sitting in most people's pantries.
- A squeeze of fresh lime juice at the very end brightens everything without making it feel heavy or stuck in one flavor.
- Make it ahead through the simmering step and add cheese fresh right before serving so it stays melted and beautiful.
Save to Pinterest This is the kind of recipe that becomes a regular in your rotation without you really planning for it. Make it once and you'll find yourself craving it again, maybe a month later on another Tuesday when the pantry is half-empty and everyone's hungry.
Recipe Questions & Answers
- → Can I add meat to this chili mac?
Yes, brown ½ pound of ground beef or turkey with the onion before adding other vegetables for a heartier version with extra protein.
- → Is this suitable for vegetarians?
Use vegetable broth instead of chicken broth to make this completely vegetarian. The combination of beans and pasta already provides plenty of protein.
- → How do I make it vegan?
Use vegetable broth and replace the cheddar with plant-based cheese, or simply omit the cheese entirely for a dairy-free version.
- → Can I make this ahead of time?
This dish reheats beautifully. Store in an airtight container in the refrigerator for up to 4 days and warm on the stovetop with a splash of broth to restore creaminess.
- → What other beans work well?
Pinto beans or kidney beans make excellent substitutes for black beans, maintaining the hearty texture and Tex-Mex profile.
- → Can I use different pasta shapes?
Shell pasta, rotini, or penne work great, though elbows are traditional. Just adjust cooking time slightly as different shapes may cook at different rates.