One pot and only 30 minutes get comfort food with the great taste of chili in cheesy mac and cheese. Two of the tastes of your favorites come together for a quick and easy weeknight dinner.
Introduction
I love a good mac and cheese, but sometimes even the best mac and cheese can be a bit boring. I decided to kick it up a little by adding some chili tastes.
I started with browning and spicing meat, added milk, and tomatoes to the same pan along with uncooked pasta and simmered until the pasta was done. Then add the cheese.
A great use of 30 minutes.
My Rating
It is a little more complicated than that. I have two plus servings, and it was a 4 for me. The wife pronounced this as "not her thing" but finished her serving. So four plus 3 is seven divided by two is three and a half. I will use four.
📋Ingredients
The Meat
I used standard 80/20 ground beef but you can use leaner or even ground turkey. There is so much flavor with the spices and RoTel nobody will know.
The Pasta
A smaller standard pasta works well for this recipe. The cooking time will be the standard time or a bit longer. Cook until the pasta is tender.
The RoTel and Spices
This makes a 5/10 spiciness as written if you add the RoTel instead of just drained tomatoes. Most of the heat is from the RoTel.
You can use a can of drained diced tomatoes to replace the RoTel. This will be a bit bland and you might want to up the chili powder by a teaspoon.
❄️Storage
Good stored airtight for 2-3 days in the refrigerator. Good frozen for 2-3 months.
Reheats well in the microwave.
📖30-Minute Casseroles
🖼️Step-by-Step Instructions
Use diced tomatoes or RoTel.
Chop one small onion.
Start browning meat over medium-high heat in a large pan. I used a 12 inch cast iron chicken fryer. Add the chopped onion.
Add spices, two teaspoon chili powder, one teaspoon garlic powder, ½ teaspoon cumin, ½ teaspoon salt and ½ teaspoon pepper.
After the meat is browned and onion translucent, drain fat.
Add 2 ½ cup milk along with a 14 oz can of diced tomatoes drained or a can of Rotel undrained. Bring to a boil, add two cups of uncooked dry pasta.
Lower to simmer and cover. Cook until pasta is tender. This will vary by pasta type but will generally be 12-15 minutes.
Remove from heat and add 2 cups of cheese of your choice. Mix well and serve.
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📖 Recipe
One-Pot Chili Mac and Cheese
Tap to leave a Rating
Ingredients
- 1 pound ground beef
- 1 onion - small
- 2 teaspoons chili powder
- 1 teaspoon garlic powder
- ½ teaspoon cumin
- ½ teaspoon salt
- ½ teaspoon pepper
- 14 oz diced tomatoes - drained or substitute 1 can of RoTel
- 2 ½ cups milk
- 2 cups dry pasta
- 2 cups cheese of your choice
Instructions
- Chop one small onion.
- Start browning meat over medium-high heat in a large pan. I used a 12 inch cast iron chicken fryer. Add the onion also.
- Add two teaspoon chili powder, one teaspoon garlic powder, ½ teaspoon cumin, ½ teaspoon salt, and ½ teaspoon pepper.
- After the meat is browned and onion translucent, drain the fat.
- Add 2 ½ cup milk along with a 14 oz can of diced tomatoes drained or a can of Rotel undrained. Bring to a boil, add two cups of uncooked dry pasta. Lower to simmer and cover.
- Cook until pasta is tender. This will vary by pasta type but usually 12-15 minutes.
- Remove from heat and add two cups of cheese of your choice. Mix in well and serve.
Recipe Notes
Pro TIps
- You can use ground turkey if you want.
- The RoTel will kick the heat up some. It is optional.
- If you want more of a baked casserole dish, cover the top with some cheese at the end and place under a broiler for a few minutes.
- Good refrigerated for 2-3 days and frozen for 2-3 months.
TO ADJUST THE RECIPE SIZE:
You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.
Nutrition
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Editor's Note: Originally Published September 28, 2015. Updated with expanded options, refreshed photos, and a table of contents to help navigation.
Sandra Beathard
Have you tried this recipe using Velveeta vs shredded cheese?
If so, what was the difference (good or bad) in taste -- your Chili Mac recipe reads delicious.
Thanks.
Sandra B
DrDan
I have not been repeating this recipe since it reminds my wife of school lunches. The recipe is written for shredded cheese of any type. I personally like velvet and it would be fine. Do about 2 cups shredded or 8 oz by wt.
Jane Arkell
This looks like a really excellent "comfort food "go-to"....the recipe itself lends itself to so many changes, add-ons, etc. I LOVE the pictures of your Goldens...we have two boys (womb) mates and have just turned 5 - They all seem to have that same look. Thanks for all of the good recipes. I just discovered your page...I definitely will be back.
Chris
Maybe this is just dude food, because I think I'd love this.