Easy To Make, Easy To Eat
Everyone has a family chili recipe it seems, but for those of you who wish to branch out and try a new one…this post is for you! This One-Pot Chili Mac is a hearty and comforting meal that will leave your family with full bellies and smiling faces.
I love to make chili, and I’ll be the first to admit that no two chili versions are ever the same in my house. But, that’s what I love about this classic meal. You can truly add as many or as little ingredients as you wish, and it will still turn out delicious.
You can use this recipe as is, or tinker with it and make it your own! Either way, your family will have a blast making it and eating it.
Jump to RecipeWho Can Help?
Kid-Friendly Prep Tasks
Toddlers (Ages 2–3)
- Ingredient Exploration: Let them touch, smell, and name veggies like onions or garlic (before cutting).
- Cheese Duty: Help sprinkle shredded cheese at the end.
- Toppings Team: Place sour cream or cilantro on finished bowls with a spoon.
Preschoolers (Ages 4–5)
- Measuring Ingredients: Scoop out spices, tomato sauce, or broth using measuring cups/spoons.
- Stirring Help: Stir the uncooked macaroni into the pot with guidance.
- Cheese Mixer: Mix shredded cheese into the pasta when it’s cool enough.
Elementary-Age Kids (6+)
- Onion Duty (with supervision): Peel and help dice onions with a kid-safe knife.
- Spice Blending: Measure and mix spices together before adding.
- Cooking Assistant: Help stir ingredients while simmering, staying safe from steam and hot splatters.
Bonus Tips
- Give each child a “job title” like Cheese Boss, Spice Mixer, or Stir Captain. This will build pride and ownership as your child contributes to the meal.
- Use plastic or silicone tools for better grip and safety.
- Create a visual step chart for early readers or those with unique abilities!
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One-Pot Chili Mac
This hearty one-pot chili mac combines the bold flavors of chili with the comfort of cheesy pasta. It’s a weeknight winner that satisfies kids and adults alike.
Ingredients
Method
- Heat olive oil in a large pot over medium heat. Sauté onion until soft, about 5 minutes. Add garlic and cook for 1 minute.
- Add ground beef and cook until browned. Drain excess fat if needed.
- Stir in cumin, chili powder, paprika, cayenne, salt, and sugar. Cook for 1 minute to toast the spices.
- Add diced tomatoes, tomato sauce, broth, and tomato paste. Stir well.
- Bring to a boil, then add macaroni. Reduce heat to medium-low and simmer uncovered for 10–12 minutes, stirring occasionally, until pasta is tender.
- Stir in shredded cheese until melted and creamy.
- Serve hot with your favorite toppings!
Notes
Ingredient Alternatives
- Ground beef: Swap with ground turkey, chicken, or plant-based crumbles for a lighter or vegetarian version.
- Mexican cheese blend: Use cheddar, Monterey Jack, or dairy-free cheese.
- Beef broth: Substitute with vegetable broth for a vegetarian twist.
- Elbow macaroni: Try whole wheat pasta or gluten-free pasta for dietary needs.