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Our single serving Chili Mac is a flavorful combination of hearty chili and tender macaroni, all cooked together in one pot. Packed with ground beef, beans, and spices, and topped with a sprinkle of cheese, this comforting dish delivers bold, satisfying flavors in just 25 minutes. Perfectly portioned, it’s an ideal choice for a delicious, freshly made meal.
Pair your chili mac with a warm slice of cornbread for dipping, a zesty Mexican street corn salad, and a dollop of sour cream for a cool, tangy finish. For added freshness, top it with fresh avocado slices.
Looking for more inspiration? Check out our collection of single serving side dishes for even more delicious pairing options!
Why You’ll Love This Recipe
- Quick: Ready in under 30 minutes.
- One-Pot Meal: Minimal cleanup makes it easy to prepare.
- Flexible: Works with both meat and plant-based protein options.
- Customizable: Adjust the spice level to suit your taste.
- Balanced: High in protein and fiber for a satisfying meal.
- Easily Scaled: Perfect for one, but doubles effortlessly to serve two.
Chili mac combines the best of two classics: rich, flavorful chili and tender macaroni. Our single serving chili mac is made with ground beef, colorful vegetables, and a choice of beans (or skip them entirely). Tossed with hearty spices and cheesy pasta, it’s comfort food at its finest.
In our recipe, every ingredient is perfectly portioned for one, ensuring you get all the bold flavors without any leftovers. Whether you like it mild or spicy, with extra cheese or topped with crunchy tortilla chips, this dish is easy to customize and guaranteed to satisfy.
Ingredients
If you have any ingredients leftover from this small batch chili mac recipe, check out our Leftover Ingredients Recipe Finder.
- Ground Meat: Use lean beef, turkey, chicken, or pork. For a vegetarian option, skip the meat and add extra beans. Extra ground meat works great in recipes like Sheet Pan Lasagna, Shepherd’s Pie, or mini Meatloaf.
- Onions & Red Bell Peppers: Add sweetness and color. Green bell peppers work as a substitute. Use leftover peppers and onions in Pepper Steak or Stuffed Peppers.
- Garlic: Adds flavor. If fresh isn’t available, substitute with 1/8 teaspoon of garlic powder.
- Spices: Cumin, salt, and chili powder create warmth and depth. Adjust to taste.
- Broth: I use low-sodium chicken broth to control salt levels. Vegetable broth is a good alternative. Taste and adjust seasoning if needed. Leftover broth is perfect for Broccoli Casserole or Lentil Stew.
- Olive Oil: Used for sautéing.
- Beans: Canned red beans, rinsed and drained. Black, garbanzo, or great northern beans work too. Leftover beans are great in Chili or Red Beans and Rice.
- Pasta: Use 2 ounces (about ½ cup / 57g) of uncooked elbow macaroni or any small pasta. Extra pasta is perfect for Macaroni Salad, Mac and Cheese, or Tuna Casserole.
- Parmesan Cheese: A sprinkle of shredded Parmesan adds flavor. Cheddar or vegan cheese are also great options.
Recipe Variations
Chili Mac is versatile and can be customized to suit your preferences:
- No Beans: Skip the beans if you prefer chili mac without them—no other adjustments needed.
- Spicy Chili Mac: Add extra chili powder or chopped jalapeños for a kick of heat.
- Mexican-Inspired: Mix in taco seasoning and top with pepper jack cheese for a flavorful twist.
- Add Vegetables: Toss in vegetables like broccoli florets or mushrooms to use what you have on hand.
- Dairy-Free: Simply leave out the Parmesan cheese for a dairy-free option.
How To Make Chili Mac
These step-by-step photos and instructions help you visualize how to make this one pot chili mac recipe. See the recipe box below for ingredient amounts and full recipe instructions.
- Heat olive oil in a 10-inch skillet over medium-high heat. Add the onions and peppers, and cook, stirring occasionally, for about 4 minutes until tender.
Pro Tip: Fresh onions and garlic are key to great chili. They add a depth of flavor that dried versions can’t match.
- Stir in the chopped garlic and tomato paste, cooking for 1 minute while stirring frequently.
Pro Tip: Tomato paste in a tube lasts longer in the fridge than canned. You can also freeze leftover paste in ice cube trays and store the cubes in a zip-top bag in the freezer.
- Add the ground beef to the skillet, breaking it up as it cooks. Stir occasionally and cook for about 5 minutes until the beef is browned and no longer pink.
Pro Tip: Use ground beef with 85-90% lean for the best flavor and texture. A bit of fat adds richness and keeps the meat moist.
- Pour in the broth, beans, cumin, salt, and chili powder, and bring the mixture to a boil. Reduce the heat to medium-low, add the pasta, and cover the skillet with a lid.
- Cook for about 15 minutes, stirring occasionally, until the pasta is tender.
- Transfer the chili mac to a bowl, top with Parmesan cheese, and enjoy immediately.
Expert Tips
- Prepare Before Cooking: Read through the recipe and ingredient notes first, and gather all your ingredients before you start. This recipe comes together quickly.
- Drain Excess Fat: If using ground beef with higher fat content, drain the fat after browning the meat.
- Add Heat: For spicier chili mac, include chopped jalapeños or a pinch of chili flakes.
- Extra Cheese: Stir in shredded cheddar or pepper jack cheese for a richer, cheesier dish.
- Toppings: Finish with crushed tortilla chips for crunch, or add a dollop of sour cream and chopped green onions for extra flavor.
Frequently Asked Questions
Simply omit the ground beef, use vegetable broth, and add extra beans or a plant-based meat substitute.
Add chopped jalapeños, chili flakes, or a dash of hot sauce to kick up the heat.
Absolutely! Small pasta shapes like shells, penne, or rotini are great substitutes for elbow macaroni.
Yes! To make chili mac for two, just double the ingredients to make two servings.
Store leftover chili mac in an airtight container in the refrigerator for up to four days.
To reheat, use one of these methods:
Stovetop: Warm in a skillet over medium heat, stirring occasionally until heated through.
Microwave: Heat in a microwave-safe dish, stirring halfway through, until fully warmed.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve tried this single serving chili mac recipe or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
If you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!
Chili Mac For One
Equipment
Ingredients
- 1 tablespoon olive oil
- ¼ cup chopped onions
- ¼ cup chopped red bell peppers
- 1 clove garlic -minced
- 1 teaspoon tomato paste
- 4 ounces lean ground beef
- ¾ cup low sodium chicken broth
- ¼ cup canned red beans -rinsed and drained
- ½ teaspoon ground cumin
- ¼ teaspoon kosher salt
- ⅛ teaspoon chili powder
- ½ cup dried elbow macaroni (2 ounces/57g)
- 1 tablespoon shredded Parmesan cheese
Instructions
- Heat olive oil in a 10-inch skillet over medium-high heat. Add the onions and peppers, and cook, stirring occasionally, for about 4 minutes until tender.
- Stir in the chopped garlic and tomato paste, cooking for 1 minute while stirring frequently.
- Add the ground beef to the skillet, breaking it up as it cooks. Stir occasionally and cook for about 5 minutes until the beef is browned and no longer pink.
- Pour in the broth, beans, cumin, salt, and chili powder, and bring the mixture to a boil. Reduce the heat to medium-low, add the pasta, and cover the skillet with a lid.
- Cook for about 15 minutes, stirring occasionally, until the pasta is tender.
- Transfer the chili mac to a bowl, top with Parmesan cheese, and serve immediately.
Notes
- Prepare Before Cooking: Read through the recipe and ingredient notes first, and gather all your ingredients before you start. This recipe comes together quickly.
- Drain Excess Fat: If using ground beef with higher fat content, drain the fat after browning the meat.
- Add Heat: For spicier chili mac, include chopped jalapeños or a pinch of chili flakes.
- Extra Cheese: Stir in shredded cheddar or pepper jack cheese for a richer, cheesier dish.
- Toppings: Finish with crushed tortilla chips for crunch, or add a dollop of sour cream and chopped green onions for extra flavor.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Delicious and yummy – perfect comfort food. Could have had a second smaller bowl for lunch the next day… but gobbled it all up.
Great recipe! Thanks!
I’ve been having a craving for chili with macaroni and this looked like it might hit the spot. It was absolutely delicious! I added a little more chili powder and cooked the macaroni separately — but other than that, it was wonderful. It was so good, I think I’m going to make it again tomorrow. Exceptionally yummy!
I’m so happy you enjoyed the Chili Mac, thank you so much for your feedback.
I’ve been having a craving for chili with macaroni and this looked like it might hit the spot. It was absolutely delicious! I added a little more chili powder and cooked the macaroni separately — but other than that, it was wonderful. It was so good, I think I’m going to make it again tomorrow. Exceptionally yummy!
I made this recipe tonight and was delighted that I did. It came together quickly, and the taste hit the spot. The only change I made was to use less salt. (I am trying to cut back on salt). I plan to use the left-over beans in Your Red Bean and Rice recipe.
I like this with plenty of cheddar cheese instead of parmesan. I double the recipe for my husband and I and then we have 1 serving left over for lunch the next day.
Terrific recipe.