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Satisfy your craving for comfort food with our quick and easy single serving Chili Mac recipe. This comforting dish combines the hearty flavors of chili with the beloved texture of macaroni, all in a convenient one-pot meal that’s ready in just 25 minutes. Perfect for busy weeknights or any time you’re in need of a comforting meal without the hassle, this Chili Mac recipe is sure to become a go-to for those moments when only something satisfying will do.
We recommend pairing your chili mac with a warm slice of cornbread for dipping, a refreshing Mexican street corn salad, and a dollop of cool sour cream. To add some creamy richness, top it all off with sliced avocado. Want more ideas? We have a whole collection of delicious single serving side dishes you can explore!
Why You’ll Love This Recipe
- Fast: Ready in less than 30 minutes.
- Easy: Made in one pot for easy cleanup.
- Versatile: Options for meat and plant-based proteins.
- Customizable: Tweak the spice levels to your liking.
- Nutritious: Packed with protein and fiber for a balanced meal.
- Recipe doubles well: This single serving chili mac is ideal for serving one person. If you’d like to make chili mac for two, simply double the ingredient amounts.
What Is Chili Mac?
Think of chili mac as the ultimate comfort food – a delicious mashup of hearty chili and classic macaroni. Our single serving recipe makes this favorite extra special. It’s packed with savory ground beef and veggies, your choice of red or black beans (or none at all!), familiar spices, and perfectly cheesy pasta. Get ready for a satisfying, flavor-packed meal!
Ingredients
If you have any ingredients leftover from this one pot chili mac recipe, check out our Leftover Ingredients Recipe Finder.
- Ground Meat: Choose from lean beef, turkey, chicken, or pork. For vegetarian chili mac, skip the meat and add extra beans. If you’ve got extra ground meat, consider using it in Sheet Pan Lasagna, Shepherd’s Pie, or a mini Meatloaf.
- Onions & Red Bell Peppers: They add sweetness and color. Green bell peppers are a great alternative. Use leftover bell peppers and onions in Pepper Steak or Stuffed Peppers.
- Garlic: It boosts flavor. If fresh isn’t available, 1/8 teaspoon of garlic powder works too.
- Spices: Use cumin, salt, and chili powder for warmth. Adjust these to suit your taste.
- Broth: I use low-sodium chicken broth to manage salt levels. If using regular broth, consider reducing added salt. Always taste and adjust seasoning at the end. Vegetable broth is a fine substitute. Use leftover broth in Broccoli Casserole or Lentil Stew.
- Olive Oil: For sautéing. Canola or vegetable oil are good alternatives.
- Beans: I use canned red beans, rinsed and drained. Black, garbanzo, or great northern beans are also suitable. Leftover beans can be added to Chili.
- Pasta: Use 2 ounces (57g) of uncooked elbow macaroni, about ½ cup, or any small pasta shape. Extra pasta can be used to make Macaroni Salad, Mac and Cheese, or Tuna Casserole.
- Parmesan Cheese: I enjoy a sprinkle of shredded Parmesan on top. Cheddar or a vegan option also works well.
Recipe Variations
Chili Mac is easy to adapt to different tastes and dietary needs. Spice it up with these variations:
- No Beans: If you like your chili without beans, leave them out. Keep the rest of the recipe the same.
- Go Spicy: Add a little extra chili powder or some freshly chopped jalapeños.
- Mexican Chili Mac: Make a Mexican-inspired version by adding pepper jack cheese and taco seasoning.
- Use Different Vegetables: Add in other vegetables that you may have on hand like broccoli florets or mushrooms.
- Make A Dairy-Free Chili Mac: This is easy to do by simply leaving out the Parmesan cheese topping.
How To Make Chili Mac
These step-by-step photos and instructions help you visualize how to make a small batch of chili mac. See the recipe box below for ingredient amounts and full recipe instructions.
- Heat the olive oil in a 10-inch skillet over medium-high heat. Add the onions and peppers and cook, stirring occasionally for 4 minutes until tender.
Pro Tip: I believe the secret ingredient to good chili is fresh onions – but also garlic too. Technically, these are two ingredients but they seem to go hand in hand in so many good recipes. Freshly chopped onions and garlic add a depth of flavor that dried versions can’t match.
- Add chopped garlic and tomato paste and cook, stirring frequently for 1 minute.
Pro Tip: Look for tomato paste that comes in a tube. You can find it in the same section of your grocery store where cans are found. A tube stays good in the refrigerator for much longer than canned. You can also freeze the leftover paste in ice cube trays. When frozen, pop the cubes out of the tray and store them in a zip-top bag in the freezer.
- Add the ground beef to the pan breaking up the ground beef as it cooks. Cook, stirring occasionally until meat is no longer pink and is starting to brown, 5 minutes.
Pro Tip: The best ground beef for chili has a little bit of fat. I think 85-90% is ideal. The small amount of fat adds richness to the sauce and keeps the meat moist.
- Pour in the broth, beans, cumin, salt, and chili powder and bring to a boil. Reduce the heat to medium-low, add the pasta, and cover the pot with a lid.
- Continue cooking, stirring occasionally for 15 minutes, or until the pasta is tender.
- Transfer to a bowl, top with Parmesan cheese, and enjoy immediately.
Expert Tips
- Read through the entire recipe before beginning. This easy chili mac skillet recipe comes together quickly. Be sure to read through the recipe and the Ingredient Notes and gather your ingredients before starting.
- Drain the fat: If you’re using ground beef with a higher fat content, you will need to drain the fat once the beef has browned.
- Add some heat: If you like chili with a bit of a kick, add chopped jalapeños or dried chili pepper flakes.
- Use extra cheese: Many people love cheesy chili mac so feel free to stir in a handful of shredded cheddar or pepper jack cheese.
- Add a topping: Consider topping your dish with a layer of crushed tortilla chips for a nice crunch or a dollop of sour cream and freshly chopped green onions.
Storing Leftovers
To keep your chili mac fresh, place it in an airtight container and refrigerate for up to four days.
Reheating Options: To enjoy your stored chili mac, you have two convenient methods. Either reheat in a skillet over medium heat, stirring occasionally until fully warmed, or use a microwave for quicker reheating. Both methods work well to revive the flavors and textures of this one-pot wonder.
Frequently Asked Questions
Goulash and chili mac are very similar. Both of these ground beef meals are made in one pot. Goulash does not contain beans.
Combining chili with mac and cheese is a great idea. To make this chili mac more of a cheesy chili mac add plenty of cheese to the chili mac as it heats on the stove. I prefer using sharp cheddar cheese, a blend of cheddar and mozzarella, or monterey jack.
Yes! To make a vegetarian version simply replace the ground beef with a plant-based “meat” or use extra beans. Also, use vegetable broth instead of chicken broth.
Absolutely. Although elbow macaroni is perfect for chili mac, you can use other types of pasta as well. I recommend using small shaped pasta like bowtie, penne, or rotini.
Yes. If you’d like to make a second bowl of chili mac just double the ingredient amounts.
Not recommended, as pasta may get mushy.
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:
For more information on the cooking and baking dishes I use in our “recipes for one”, please visit our FAQ page.
For examples of the dishes used at One Dish Kitchen, please visit our Store page.
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.
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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 the olive oil in a 10-inch skillet over medium-high heat. Add the onions and peppers and cook, stirring occasionally for 4 minutes until tender.
- Add chopped garlic and tomato paste and cook, stirring frequently for 1 minute.
- Add the ground beef to the pan breaking up the ground beef as it cooks. Cook, stirring occasionally until meat is no longer pink and is starting to brown, 5 minutes.
- Pour in the broth, beans, cumin, salt, and chili powder and bring to a boil. Reduce the heat to medium-low, add the pasta, and cover the pot with a lid.
- Continue cooking, stirring occasionally for 15 minutes, or until the pasta is tender.
- Transfer to a bowl, top with Parmesan cheese, and enjoy immediately.
Notes
- Read through the entire recipe before beginning. This easy chili mac skillet recipe comes together quickly. Be sure to read through the recipe and the Ingredient Notes and gather your ingredients before starting.
- Drain the fat: If you’re using ground beef with a higher fat content, you will need to drain the fat once the beef has browned.
- Add some heat: If you like chili with a bit of a kick, add chopped jalapeños or dried chili pepper flakes.
- Use extra cheese: Many people love cheesy chili mac so feel free to stir in a handful of shredded cheddar or pepper jack cheese.
- Add a topping: Consider topping your dish with a layer of crushed tortilla chips for a nice crunch or a dollop of sour cream and freshly chopped green onions.
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.
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.