One-Pot Chili Mac and Cheese

Simple enough to make as a weekday meal, and yummy enough to make every week.


  • 1 tablespoon olive oil
  • 1/2 cup yellow onion
  • 1 pound ground beef
  • 1 tablespoon garlic, minced
  • 2 tablespoons chili powder
  • 1 tablespoon smoked paprika
  • 1 tablespoon tomato paste
  • 1 (14 ounces) can diced tomatoes, drained
  • 1 (4 ounces) can fire roasted green chiles
  • 1 1/2 cups water
  • 1 1/2 cups whole milk
  • 8 ounces medium shell pasta
  • 4 ounces cream cheese, cut into cubes
  • 2 cups sharp shredded cheddar cheese
  • Kosher salt and freshly ground black pepper, to taste
  • Garnish with chopped cilantro (optional)


  1. Heat olive oil in a large skillet over medium-high heat. Add onion, ground beef and garlic, and sauté until beef is browned and onion is tender. Season with salt and pepper, and stir in the chili powder, smoked paprika, and tomato paste, and toast for 1-2 more minutes, until fragrant.
  2. Add tomatoes, chiles, water and milk and bring to a simmer. Stir in the pasta and cook uncovered for 10-12 minutes, until pasta is cooked and liquid has reduced down.
  3. Toss in the cubed cream cheese and cheddar and stir until melted. Sprinkle with green onions before serving.