One-Pot Tex-Mex Chili Mac

There's something magical about the moment when you dump an entire meal into one pot and walk away, only to return to something that tastes like it simmered for hours. That's the promise of this Tex-Mex chili mac, a dish I stumbled into on a Tuesday night when I had exactly 35 minutes, three hungry people, and absolutely no patience for complicated cooking. The combination feels almost accidental, like someone forgot whether they were making chili or mac and cheese and just decided both were good ideas. What surprised me most was how the cheese melted right into those pockets of pasta, creating these little pools of comfort that made everyone at the table go quiet for just a moment.

I made this for my sister's family after she mentioned her kids were tired of the usual weeknight rotation, and watching them request seconds—and then thirds—told me everything I needed to know. My niece even asked if we could put it in her lunchbox the next day, which in kid language means it actually won. That's when a recipe stops being just food and becomes something you know you'll make again and again.

Ingredients

• Elbow macaroni (2 cups, uncooked): Use the regular kind, not whole wheat, because it holds onto sauce better and cooks to that perfect tender texture without turning mushy in the broth.
• Olive oil (1 tablespoon): Just enough to start building flavor without making things greasy; it's the foundation of the whole pot.
• Yellow onion (1 medium, diced): Dice it small because it needs to soften quickly and distribute sweetness throughout, not sit there in chunks.
• Garlic (2 cloves, minced): Don't skip the mincing step—you want it to disappear into the broth and season everything evenly.
• Red bell pepper (1, diced): It stays slightly tender and adds a natural sweetness that balances the chili powder perfectly.
• Frozen or canned corn (1 cup, drained if canned): Frozen actually works better here because it thaws into the hot liquid and doesn't make things watery; plus it tastes fresher.
• Black beans (1 can, 15 oz, rinsed and drained): Rinsing them removes the starchy liquid that would make your chili mac gummy instead of silky.
• Diced tomatoes with juice (1 can, 14.5 oz): The juice matters as much as the tomatoes—it becomes part of your cooking liquid and carries acid and flavor.
• Vegetable or chicken broth (2 cups): Broth is your secret weapon here because it cooks the pasta while infusing it with everything else at the same time.
• Chili powder (2 tablespoons): This is the main flavor note, so taste as you go and adjust if your particular brand runs bitter or mild.
• Ground cumin (1 teaspoon): It adds earthiness without screaming cumin if you don't overdo it; start with three quarters if you're sensitive to it.
• Smoked paprika (1 teaspoon): This is what makes it feel Tex-Mex instead of just regular chili; don't substitute regular paprika.
• Dried oregano (1/2 teaspoon): A little goes a long way, and it ties the whole thing together without being obvious.
• Salt and black pepper (1/2 teaspoon salt, 1/4 teaspoon pepper, plus more to taste): Start with these amounts and always taste before serving because every broth brand tastes different.
• Cayenne pepper (1/8 teaspoon, optional): Only add this if your household appreciates heat; it sneaks up on you, so less is more.
• Shredded cheddar or Mexican blend cheese (1 1/2 cups): Mexican blend has peppers in it which is nice, but cheddar's straightforward comfort works too; buy pre-shredded to save five minutes you'll appreciate.
• Green onions, cilantro, jalapeños, sour cream (optional garnishes): These aren't fancy additions—they're the difference between a good weeknight meal and one that feels a little special.

Instructions

Heat and soften:

Pour olive oil into your pot over medium heat and let it shimmer for about thirty seconds before adding onion. You'll know it's ready when the onion immediately starts to smell sweet and begins turning translucent at the edges, which takes about two to three minutes.

Build your base:

Add minced garlic and diced bell pepper, stirring constantly for two minutes so the garlic doesn't brown but the pepper starts to soften. This is the moment when your kitchen smells like it means business.

Combine everything:

Dump in corn, black beans, and canned tomatoes with all their juice, stirring until everything's coated and combined. The mixture might look loose, but trust it.

Bring it to a boil:

Pour in your broth and let the whole pot come to a gentle boil; you'll see bigger bubbles breaking the surface after about three minutes. This is when you know the liquid is hot enough to cook the pasta properly.

Add the pasta and spices:

Stir in your dry macaroni along with all the spices: chili powder, cumin, paprika, oregano, salt, pepper, and cayenne if you're using it. Give everything a good stir so the pasta separates and the spices distribute evenly instead of settling at the bottom.

Simmer gently:

Turn the heat down to low, cover the pot with a lid, and let it cook for ten to twelve minutes, stirring occasionally so nothing sticks to the bottom. The pasta will absorb the liquid while cooking, and you'll notice the pot getting quieter and thicker as you stir.

Melt the cheese:

Remove the lid, sprinkle cheese evenly over the surface so it melts in about two to three minutes under the lid again. Resist the urge to stir it in immediately—let it get a little melty and slightly golden before mixing through.

Serve and finish:

Spoon into bowls and top with whatever garnishes you've got: green onions, fresh cilantro, jalapeños, or a dollop of sour cream. The cold sour cream against the hot chili mac is actually the moment that makes it feel restaurant-quality.

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There was a moment when my friend's daughter asked for the recipe because she wanted to make it for her college roommates, and I realized this isn't just a weeknight shortcut—it's becoming something people genuinely want to share. That's when you know a recipe has earned its place in your regular rotation.

How to Make It Heartier

If you're cooking for people who need meat at the center of their plate, brown half a pound of ground beef or turkey with the onion before you add anything else, breaking it up as it cooks and letting it sit until it's golden. The meat releases its own fat and creates a deeper flavor base, and nobody will miss the richness that comes from that extra step. It adds maybe five minutes to your total time but transforms the whole feeling of the dish.

Flexibility and Swaps

Black beans are wonderful, but pinto or kidney beans work just as well if that's what you have in your pantry, and honestly, the recipe doesn't care. The same goes for cheese—vegan cheese melts fine, or you can skip it entirely and nobody will complain if you've seasoned everything properly. Sometimes I add a splash of hot sauce right at the end, right before the cheese goes on, and it changes the whole personality of the pot.

Timing and Temperature

The entire process from first heat to eating takes exactly thirty-five minutes, which means you can start this recipe when people walk in the door and have it on the table before they get restless. The key is not turning up the heat to rush it; a gentle simmer cooks the pasta evenly without making the broth evaporate too fast and leaving you with mush. Always taste before serving because broth brands vary wildly in saltiness, and that final adjustment takes ten seconds but makes all the difference.

• If your pasta looks al dente after ten minutes instead of twelve, pull it off the heat—it keeps cooking slightly as everything cools.
• Serve it in shallow bowls rather than deep ones so the cheese topping stays visible and impressive instead of sinking into liquid.
• Leftovers keep for three days in the fridge and actually taste better the next day once all those flavors have had time to get to know each other.

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This recipe exists because good food doesn't need to be complicated, and the best meals are the ones that let you spend time with people instead of stuck in the kitchen. Make this, feed it to someone you like, and watch what happens next.

Recipe FAQs

→ Can I make this ahead of time?

Yes, this reheats beautifully. Store in an airtight container in the refrigerator for up to 4 days. The pasta will continue absorbing liquid, so add a splash of broth or water when reheating.

→ What type of pasta works best?

Elbow macaroni is ideal because its shape holds onto the cheesy sauce well. Shells, rotini, or penne also work if that's what you have on hand.

→ Can I freeze this dish?

You can freeze it, though the pasta texture may soften slightly. Freeze without the cheese topping and add fresh cheese when reheating for best results.

→ How can I make it spicier?

Increase the cayenne pepper, add diced jalapeños with the vegetables, or use pepper jack cheese in the topping. A dash of hot sauce before serving also works well.

→ Is this suitable for meal prep?

Absolutely. Portion into individual containers for easy lunches throughout the week. Each serving provides balanced protein, carbs, and vegetables.

→ What can I serve with this?

It's quite filling on its own, but tortilla chips, a simple green salad, or warm cornbread make nice sides. Guacamole or extra salsa also complement the Tex-Mex flavors.