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30-Minute One-Pot Chili Mac with Sharp Cheddar

One-pot chili mac combines ground beef, kidney beans, tomatoes, and elbow macaroni in a savory broth, then finishes with melted sharp cheddar. The macaroni simmers right in the Dutch oven until tender and the sauce thickens.
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Prep Time 5 minutes
Cook Time 23 minutes
Resting 2 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 530
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 1 lb ground beef 85% lean
  • 1 yellow onion medium, diced
  • 2 cloves garlic minced
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 1 can (15 oz) kidney beans drained and rinsed
  • 1 can (14.5 oz) diced tomatoes with their juices
  • 3 cups low-sodium beef broth
  • 8 oz elbow macaroni
  • 8 oz sharp cheddar cheese shredded

Equipment

  • 1 5-quart Dutch oven

Method
 

  1. Heat the olive oil in a 5-quart Dutch oven over medium-high heat.
  2. Add the ground beef and cook for 5–6 minutes, breaking it into small pieces, until browned and it reaches 160°F.
  3. Add the onion and cook for 3–4 minutes, stirring, until softened.
  4. Add the garlic, chili powder, cumin, salt, and pepper and stir for 30 seconds.
  5. Stir in the kidney beans, tomatoes with their juices, beef broth, and macaroni.
  6. Bring to a boil over high heat, about 3–4 minutes.
  7. Reduce the heat to medium-low and simmer uncovered for 9–12 minutes, stirring frequently, until the macaroni is tender and the sauce has thickened.
  8. Remove the pot from the heat and stir in the cheddar until melted.
  9. Let stand for 2 minutes before serving.

Notes

For the best texture, stir frequently while the macaroni simmers so it cooks evenly and does not stick. Refrigerate leftovers for up to 3 days; freezing is not recommended because the macaroni can soften. For a gluten-free option, use gluten-free elbow macaroni.