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This single serving chili mac is a flavorful mix of ground meat, tender pasta, beans, and bold spices all cooked in one pan. It’s cheesy, hearty, and ready in less than 30 minutes, making it a quick and satisfying meal for one.
Featured Comment
“I made this recipe tonight and was delighted that I did. It came together quickly, and the taste hit the spot.”
– Ray
Why You’ll Love This Recipe
- Fast: Ready in under 30 minutes.
- One-Pot: Easy cleanup.
- Satisfying: High in protein and fiber.
- Scalable: Make one or double to make chili mac for two.
What I love most about this simple chili mac is how it brings the best of two comfort food classics together in one bowl. You get the bold, spiced flavor of chili mixed with tender, cheesy pasta for a meal that’s hearty, flavorful, and so satisfying.
It’s the kind of recipe I turn to when I want something quick, filling, and full of flavor every single time.
Enjoy on its own or serve with small batch cornbread, single serving Mexican street corn salad, or guacamole for one and homemade tortilla chips.
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 version, leave out the meat and add more beans. Extra meat can be used in a small sheet pan lasagna, single serving shepherd’s pie, or mini meatloaf.
- Onions & Red Bell Peppers: Add sweetness and color. Green bell peppers work too. Use leftovers in single serving pepper steak or single serving stuffed peppers.
- Garlic: Use 1 clove, minced. If using garlic powder, add 1/8 teaspoon.
- Broth: I use low-sodium chicken broth for better control of salt. Vegetable broth works too. Taste and adjust seasoning if needed. Use leftovers in mini broccoli casserole or single serving lentil stew.
- Beans: Use canned red beans, rinsed and drained. Black, garbanzo, or great northern beans are good substitutes. Leftovers can go into single serving chili or red beans and rice for one.
- Pasta: Use 2 ounces (about ½ cup) uncooked elbow macaroni or other small pasta. Leftover pasta is great in single serving macaroni salad, mac and cheese for one, or single serving tuna casserole.
See recipe card below for a full list of ingredients and measurements.
Recipe Variations
Customize your easy chili mac with these easy variations:
- No Beans: Skip the beans and add a little extra meat or pasta to keep it hearty.
- Spicy: Add more chili powder or chopped jalapeños for extra heat.
- Mexican-Inspired: Use homemade taco seasoning and top with pepper jack cheese.
- Add Vegetables: Stir in broccoli, mushrooms, or other vegetables you may have.
How To Make Chili Mac
These photos and instructions help you visualize how to make this one pot chili mac recipe. See the recipe card below for ingredient amounts and full recipe instructions.
- In a 10-inch skillet, heat olive oil over medium-high heat. Add onions and peppers and cook for 4 minutes, stirring occasionally, until tender.
- Stir in garlic and tomato paste. Cook for 1 minute, stirring often.
- Add ground beef. Cook for 5 minutes, breaking it up as it cooks, until browned and no longer pink.
- Stir in broth, beans, cumin, salt, and chili powder. Bring to a boil.
- Reduce heat to medium-low. Add pasta, cover, and cook for 15 minutes, stirring occasionally, until pasta is tender.
- Spoon into a bowl, top with Parmesan, and serve.
Expert Tips
- Prep First: Read the recipe and gather ingredients before cooking. It comes together fast.
- Drain Fat: If using high-fat ground beef, drain excess fat after browning.
- Cheesy Boost: Stir in cheddar or pepper jack for extra richness.
- Toppings: Try crushed tortilla chips, sour cream, or chopped green onions.
Frequently Asked Questions
Yes, simply skip the ground meat and add extra beans or vegetables for a meatless version.
This recipe is made for one serving, but if you double it and have leftovers, store in an airtight container in the fridge for up to 3 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.
Elbow macaroni works best, but any small pasta like shells or rotini will work too.
Yes! To make chili mac for two, just double the ingredients to make two servings.
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
- In a 10-inch skillet, heat olive oil over medium-high heat. Add onions and peppers and cook for 4 minutes, stirring occasionally, until tender.
- Stir in garlic and tomato paste. Cook for 1 minute, stirring often.
- Add ground beef. Cook for 5 minutes, breaking it up as it cooks, until browned and no longer pink.
- Stir in broth, beans, cumin, salt, and chili powder. Bring to a boil.
- Reduce heat to medium-low. Add pasta, cover, and cook for 15 minutes, stirring occasionally, until pasta is tender.
- Spoon into a bowl, top with Parmesan, and serve.
Notes
- Prep First: Read the recipe and gather ingredients before cooking. It comes together fast.
- Drain Fat: If using high-fat ground beef, drain excess fat after browning.
- Cheesy Boost: Stir in cheddar or pepper jack for extra richness.
- Toppings: Try crushed tortilla chips, sour cream, or 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.
This pasta dish was really good!! I topped mine with shred cheese, avocado and a dollop of sour cream. Will make again.
Thank you so much! I’m glad you enjoyed it and I’m so happy to hear you’ll be making it again.
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.