One-Pot Chili Mac
Chili and mac and cheese in one pot. My son calls it “the best dinner.” I’m not arguing with him because he’s right. This is what happens when two galley favorites get combined — ground beef chili wit
Ingredients
- 1 pound ground beef (80/20)
- 1 medium onion (diced)
- 3 cloves garlic (minced)
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1 (15-ounce) can diced tomatoes
- 1 (8-ounce) can tomato sauce
- 2 cups beef broth
- 8 ounces elbow macaroni (uncooked)
- 1.5 cups shredded cheddar cheese
- salt and pepper
Toppings
- sour cream
- extra cheese
- sliced green onions
- hot sauce
Method
Step 1: Brown the beef
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In a large deep skillet or Dutch oven over medium-high heat, cook the ground beef and onion together, breaking the beef into crumbles as it cooks. About 6-7 minutes until browned and the onion is soft. Drain excess fat if needed.
Step 2: Build the sauce
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Add garlic, chili powder, cumin, smoked paprika, and garlic powder. Stir and cook for 30 seconds until fragrant — blooming the spices in the fat intensifies their flavor. Add the diced tomatoes with their juices, tomato sauce, and beef broth. Stir to combine.
Step 3: Cook the pasta
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Bring the sauce to a simmer, then add the uncooked macaroni. Stir well — the pasta tends to stick to the bottom if you ignore it. Cover and simmer for 10-12 minutes, stirring every 2-3 minutes, until the macaroni is tender and has absorbed most of the liquid. The sauce should be thick and saucy, not soupy.
Step 4: Add the cheese
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Remove from heat. Stir in 1 cup of the cheddar until melted and creamy. Sprinkle the remaining 1/2 cup on top, cover for a minute to let it melt. Serve with your choice of toppings.
Off the Galley Mike
Mike — Off The Galley
Six years as a Navy cook on submarines and destroyers, feeding 130 sailors from a galley the size of your bathroom. Now I cook the same big-flavor, no-nonsense food for my family of four — and share every recipe here. No culinary school. No fancy plating. Just real food that works, tested on the toughest critics afloat and the pickiest ones at home.
One-Pot Chili Mac — Two Favorites Combined Because Why Not
Chili and mac and cheese in one pot. My son calls it “the best dinner.” I’m not arguing with him because he’s right. This is what happens when two galley favorites get combined — ground beef chili with bold spices meets cheesy macaroni, all cooked together in one pot so the pasta absorbs every bit of flavor from the sauce. It’s better than either dish on its own, which sounds impossible until you try it.
On the boat, this was one of those meals that started by accident. Someone in the galley made chili and mac and cheese for the same meal, and guys started mixing them together on their plates. Eventually we just started making it as one dish. Efficiency and deliciousness in a single pot — that’s Navy cooking at its best.
Why One Pot Matters
The pasta cooks directly in the chili sauce, which means it absorbs the tomato, beef, and spice flavors as it cooks. You don’t boil the macaroni separately in bland water and then combine — the noodles become part of the chili. This also means one pot to wash, which matters on a weeknight more than most people admit.
Ingredients
1 pound ground beef (80/20), 1 medium onion (diced), 3 cloves garlic (minced), 1 tablespoon chili powder, 1 teaspoon cumin, 1 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1 (15-ounce) can diced tomatoes, 1 (8-ounce) can tomato sauce, 2 cups beef broth, 8 ounces elbow macaroni (uncooked), 1.5 cups shredded cheddar cheese, salt and pepper.
Toppings: sour cream, extra cheese, sliced green onions, hot sauce.
How to Make It
1
1Brown the beef
In a large deep skillet or Dutch oven over medium-high heat, cook the ground beef and onion together, breaking the beef into crumbles as it cooks. About 6-7 minutes until browned and the onion is soft. Drain excess fat if needed.
2
2Build the sauce
Add garlic, chili powder, cumin, smoked paprika, and garlic powder. Stir and cook for 30 seconds until fragrant — blooming the spices in the fat intensifies their flavor. Add the diced tomatoes with their juices, tomato sauce, and beef broth. Stir to combine.
3
3Cook the pasta
Bring the sauce to a simmer, then add the uncooked macaroni. Stir well — the pasta tends to stick to the bottom if you ignore it. Cover and simmer for 10-12 minutes, stirring every 2-3 minutes, until the macaroni is tender and has absorbed most of the liquid. The sauce should be thick and saucy, not soupy.
4
4Add the cheese
Remove from heat. Stir in 1 cup of the cheddar until melted and creamy. Sprinkle the remaining 1/2 cup on top, cover for a minute to let it melt. Serve with your choice of toppings.
The Spice Balance
The chili powder and cumin give this dish its character — don’t skimp. Smoked paprika adds depth without heat. If you want more kick, add a diced jalapeño with the onion or stir in a teaspoon of cayenne with the spices. If your kids are sensitive to spice, you can reduce the chili powder to 2 teaspoons and skip the cayenne entirely. The cheese mellows everything out anyway.
Pasta Tips
Elbow macaroni is traditional and works best because the hollow tubes trap sauce inside. Other short pastas like shells, rotini, or penne work too — just adjust cooking time based on the package. The key is stirring every few minutes. One-pot pastas love to stick to the bottom of the pan, especially as the liquid reduces. Keep stirring and you’ll be fine.
What to Serve With It
This is a complete meal on its own, but cornbread on the side is always the right call. A simple salad adds freshness that cuts through the richness. Tortilla chips and guacamole turn it into a Tex-Mex spread.
This recipe pairs well with classic chili for a chili night — one pot of traditional chili for the purists, one pot of chili mac for the rest of us.
Storage
Leftovers keep in the fridge for 3-4 days. The pasta will absorb more liquid overnight, so add a splash of broth when reheating. Reheats well in the microwave or on the stovetop over low heat. For freezing, slightly undercook the pasta and freeze for up to 3 months.
The Kid-Approved Factor
I’ve tested a lot of recipes on my kids, and this one has the highest approval rating of anything I’ve ever made. Higher than pizza, higher than chicken nuggets, higher than pancakes. My son asks for “the chili noodles” by name, which in our house means I’ve achieved permanent rotation status. The cheese makes kids who normally reject anything with visible vegetables eat the entire bowl without complaint. The tomatoes and onion basically disappear into the sauce, and the spice level with regular chili powder is warm but not hot.
The Grown-Up Version
For the adults at the table, load up the toppings. Sour cream, diced jalapeños, hot sauce, pickled onions, crushed tortilla chips, a squeeze of lime. The base recipe is crowd-pleasing and mild by design, but the topping bar is where you make it yours. I personally add a healthy shake of hot sauce and a dollop of sour cream to every bowl.
Better Than the Box
Let’s address the elephant in the room — yes, this tastes like a grown-up version of Hamburger Helper Chili Mac. And that’s exactly the point. The boxed version was comfort food for a generation of kids, and this homemade version delivers the same satisfaction with real ingredients, better cheese, and spices you actually control. It takes maybe 5 extra minutes compared to the box, costs about the same, and the flavor difference is enormous.
Frequently Asked Questions
Can I add beans?
Absolutely. A can of kidney beans or pinto beans, drained and rinsed, adds protein and makes it even more filling. Add them with the tomatoes.
Can I use ground turkey?
Yes. Ground turkey is leaner, so the flavor will be milder. Add an extra tablespoon of tomato paste for depth, and consider using chicken broth instead of beef broth.
My pasta is still hard but the liquid is gone — what happened?
Not enough liquid. Add another 1/2 cup of broth, stir, cover, and continue cooking. Different pasta brands absorb different amounts of liquid.
The Potluck Champion
Chili mac is one of the best potluck dishes because it transports well, holds temperature in a slow cooker, serves a crowd cheaply, and appeals to virtually everyone. Make a double batch in a Dutch oven, transfer to a slow cooker on “warm,” and bring it with a stack of bowls and spoons. One batch feeds 8-10 people for about $15 total. There’s never any left.
Protein Variations
Beyond ground beef: ground turkey works well with a bit more seasoning to compensate for less fat. Ground pork adds richness. A 50/50 blend of beef and pork is excellent. Diced smoked sausage adds smoky depth without needing a smoker. Vegetarian: skip the meat entirely and add an extra can of beans (black, pinto, or kidney) for protein. The pasta and chili sauce carry enough flavor that the meat is optional.
More From Off The Galley
Classic Meatloaf · Chicken And Dumplings · Beef Pot Roast · Biscuits And Gravy · Greek Yogurt Ranch