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Easy One-Pot Chili Mac

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  • Prep 5 min
  • Total 25 min
  • Servings 8
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An insanely delicious one-pot pasta full of everything you love about mac and cheese… and chili. All tossed together and cooked in one delicious pot. This one is perfect for every occasion!
Updated Nov 23, 2016
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  • 2 boxes (6 oz. each) Annie's™ organic homegrown macaroni & cheese
  • 1 lb ground beef, browned
  • 1 can (18.5 oz) Progresso™ Heart Healthy Southwest Style Black Bean & Vegetable
  • 1 can (14.5 oz) Muir Glen™ organic fire roasted petite diced tomatoes
  • 3/4 cup water
  • 2 cups Cheddar Jack cheese
  • 1/4 cup fresh chopped cilantro
  • 1/4 cup green onions, diced
  • 1/2 serrano or jalapeño pepper, seeded and sliced thin (optional)


  • 1
    Preheat oven to 450°F. In a large (3.2 quart or larger) nonstick Dutch oven, combine the pasta and cheese sauce packets from macaroni and cheese boxes with browned ground beef, vegetable soup, tomatoes, water and 1 cup cheese.
  • 2
    Cover and cook on stovetop over medium-high heat for 10 minutes, stirring every few minutes. Sprinkle with remaining cheese.
  • 3
    Transfer to oven, cooking 5-7 minutes, or until cheese is melted and bubbly. Top with sour cream, cilantro, green onions and jalapeno or serrano slices, if desired. Remove and spoon into bowls.

Expert Tips

  • tip 1
    Instead of ground beef, you can use an equal amount of ground sausage, sliced sausage, ground turkey, etc.

Nutrition Information

No nutrition information available for this recipe
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