The beef browns in the pot while the onion softens, and a minute with the chili powder and cumin turns the whole kitchen warm and savory. I like that the macaroni cooks right in the tomato-and-beef broth; there’s no second pot to wash, and the pasta picks up the chili flavor as it softens. Grandma’s One-Pot Chili Mac with Ground Beef lands somewhere between a cozy bowl of chili and a saucy mac and cheese, with kidney beans tucked into every serving.
The pasta goes in dry, so the liquid needs to do two jobs: cook the elbows and become a thick sauce. I keep the pot uncovered and stir often while it simmers. The cheese goes in after the pot comes off the heat, which helps it melt smoothly instead of turning oily. After a short rest, the sauce clings to the macaroni, and every spoonful has beef, beans, tomato, and cheddar.
Kitchen Note
Use a 5- to 6-quart Dutch oven so the macaroni has room to move as it simmers. A crowded pot makes it harder for the pasta to cook evenly without catching on the bottom.
Save Grandma’s One-Pot Chili Mac with Ground Beef for a cozy dinner with tender elbows, kidney beans, and cheddar in every bowl.
Why the Macaroni Belongs in the Chili, Not in a Separate Pot
Cooking the elbows directly in the tomato-and-broth mixture does more than save a dish. As the pasta cooks, it releases starch into the liquid, giving the chili a thicker, more cohesive sauce. If you boil the macaroni separately and drain it, that starch goes down the sink; the pasta and chili meet only at the end, instead of turning into one saucy dish.
The balance of liquid matters here. The broth gives the dry pasta enough to absorb, while the undrained diced tomatoes contribute their own juice. Simmering uncovered lets some liquid evaporate as the elbows soften, so the sauce thickens without needing a separate roux or another thickener. Stirring often keeps pasta from settling in one spot and helps you notice when the sauce is getting close. It may look a little loose before the macaroni is tender; the pasta still needs that liquid, and the sauce continues to settle as it rests. Keep the pot uncovered so the mixture reduces instead of trapping extra steam.
What the Beef, Tomatoes, and Cheddar Each Bring to the Pot
- Ground beef — The 85% lean beef browns well and leaves enough fat to carry the onion and spices. If there’s a pool of excess fat after browning, drain it; leaving too much behind can make the tomato sauce feel greasy.
- Onion and garlic — Yellow onion turns sweet and soft as it cooks with the beef, while fresh minced garlic adds a sharper aroma. White onion can replace yellow if that’s what you have; it brings a slightly more pungent edge. Jarred minced garlic works in a pinch, though fresh has a brighter bite.
- Chili powder, cumin, and tomato paste — Chili powder supplies the familiar chili seasoning, cumin gives it an earthy note, and tomato paste deepens the tomato flavor. Chili powder blends vary in heat, so the brand you use affects how mild or spicy the pot tastes. If you’re out of tomato paste, leave it out rather than adding extra tomato sauce; extra sauce adds liquid without the same concentrated flavor.
- Canned tomatoes and tomato sauce — Keep the diced tomatoes undrained; their juice is part of the cooking liquid. Fire-roasted diced tomatoes can replace regular diced tomatoes in the same can size for a smokier result, while plain tomato sauce keeps the base smooth.
- Beef broth, macaroni, and kidney beans — Beef broth reinforces the savory base, and low-sodium beef broth is a straightforward substitute if you prefer a less salty finish. Elbow macaroni cooks into the sauce and gives it the right familiar shape. Drain and rinse the kidney beans so their canning liquid doesn’t cloud the tomato broth.
- Sharp cheddar — Sharp cheddar brings a tangy, savory finish that stands up to the chili seasoning. A block of cheddar that you shred yourself usually melts more smoothly than pre-shredded cheese, which is coated to keep the shreds separate.
Brown the Beef First, Then Let the Elbows Thicken the Chili
Soften the Onion While the Beef Browns
Set a 5- to 6-quart Dutch oven over medium-high heat and add the ground beef and diced onion. Cook for 7 to 8 minutes, breaking the beef into small pieces as it browns, until the onion has softened. Don’t rush the browning; the beef should lose its raw look and develop browned spots. Drain excess fat if needed before moving on.
Give the Spices a Minute in the Pot
Stir in the minced garlic, chili powder, cumin, salt, pepper, and tomato paste. Cook for 1 minute, stirring so the garlic and spices coat the beef and onion rather than sticking in one patch. The paste will darken slightly and the spices will smell fragrant. Keep them moving; garlic can turn bitter if it scorches.
Simmer the Pasta Until Tender
Stir in the undrained diced tomatoes, tomato sauce, beef broth, elbow macaroni, and drained, rinsed kidney beans, then bring the mixture to a boil. Reduce the heat to medium-low and simmer uncovered for 12 to 15 minutes, stirring often. Look for steady, gentle bubbling rather than a hard boil. The macaroni should be tender and the sauce should have thickened; if the pasta is still firm, keep cooking until it reaches that cue.
Melt the Cheddar Off the Heat
Remove the Dutch oven from the heat before stirring in the shredded sharp cheddar. Stir until the cheese has melted through the chili mac. Adding it over direct heat can make the cheese oily instead of smooth, so let the residual warmth do the work. Rest the pot for 5 minutes before serving.
Three Practical Ways to Adapt This One-Pot Chili Mac
Use Ground Turkey for a Lighter Pot
Replace the ground beef with the same amount of ground turkey and brown it with the onion. Turkey has a milder flavor and less richness, but it works with the chili spices, beans, and cheddar. Drain excess fat only if you see it pooling in the pot.
Make It Vegetarian with Plant-Based Crumbles
Swap in plant-based ground crumbles for the beef and vegetable broth for the beef broth. Brown the crumbles according to their package guidance, then continue with the onion, seasonings, tomatoes, pasta, beans, and cheese. The crumbles are usually less juicy than beef, while the beans keep the bowls hearty.
Make It Gluten-Free with Elbow Pasta
Use gluten-free elbow macaroni in place of regular elbows. Different brands soften at different rates, and gluten-free pasta can break down more easily in a simmer, so check it as it cooks and stir gently. The finished sauce may be a little less cohesive.
Storage and Reheating
- Refrigerator: Refrigerate in an airtight container within 2 hours and use within 3 to 4 days. The macaroni will continue to absorb sauce, so leftovers will be thicker.
- Freezer: Freeze in airtight portions for up to 2 to 3 months. The pasta may soften after thawing, but the chili mac still freezes well.
- Reheating: Warm gently on the stovetop or in the microwave, stirring as it heats. Add a splash of beef broth if the sauce has tightened, and heat leftovers to 165°F; high heat can make the cheese greasy.
Questions That Come Up When Making Chili Mac
Grandma's One-Pot Chili Mac with Ground Beef
Ingredients
Equipment
Method
- In a 5- to 6-quart Dutch oven over medium-high heat, cook the ground beef and onion for 7 to 8 minutes, breaking up the beef, until browned and the onion is softened.
- Drain excess fat if needed.
- Stir in the garlic, chili powder, cumin, salt, pepper, and tomato paste.
- Cook for 1 minute.
- Stir in the diced tomatoes, tomato sauce, beef broth, macaroni, and kidney beans.
- Bring the mixture to a boil.
- Reduce the heat to medium-low and simmer uncovered for 12 to 15 minutes, stirring often, until the macaroni is tender and the sauce has thickened.
- Remove the pot from the heat.
- Stir in the cheddar until melted.
- Let the chili mac rest for 5 minutes before serving.