One-Pot Chili Con Queso Mac and Cheese: Your Ultimate 30-Minute Weeknight Delight
Get ready for a culinary revelation that’s about to become your family’s new favorite: Chili con Queso Mac and Cheese. Imagine the irresistible allure of creamy, cheesy macaroni combined with the bold, savory flavors of a southwestern chili, all brought together in a single pot in just 30 minutes. This isn’t just mac and cheese; it’s a hearty, flavor-packed experience, where every strand of pasta is coated in a rich, spiced, meaty sauce, making for a truly unforgettable meal that satisfies both your taste buds and your craving for ultimate comfort food. Say goodbye to complicated recipes and multiple dirty dishes – this one-pot wonder is designed for ease, speed, and maximum deliciousness, proving that incredible flavor doesn’t have to mean endless effort.
Yes, you read that right – Chili Con Queso Mac and Cheese, right here, ready to invade your personal space with its tantalizing aroma and irresistible charm. And honestly, you won’t mind one bit, because this big ol’ pot of gooey goodness is impossible to resist. Should you somehow manage to, I’d be more than happy to devour the entire thing myself – don’t even think for a second that I wouldn’t! This incredibly simple yet profoundly flavorful pasta dish takes only 30 minutes from start to finish, requiring just one pot, which translates to minimal cleanup and maximum enjoyment. Imagine the nostalgic comfort of a homemade version of hamburger helper, elevated with the creamy indulgence of mac and cheese, all swimming in a vibrant, spiced chili con queso sauce. It’s truly comfort food at its finest, bursting with authentic Southwestern flavors that will have everyone reaching for seconds.
There’s something truly magical about a meal that delivers so much flavor without demanding hours in the kitchen. As the week winds down, and the promise of a sunny weekend finally emerges after what feels like an eternity of cloudy days, the idea of an easy, satisfying meal becomes even more appealing. The sun’s warm embrace after a long stretch reminds us of the simple pleasures in life, much like this fuss-free recipe. Whether you have grand plans for the weekend, like tackling an exciting room escape game with friends (which, for an amateur detective like myself, is an absolute guilty pleasure – I always solve the mystery of who ate the last slice of pie!), or simply plan to relax, this Chili Con Queso Mac and Cheese fits perfectly into any schedule. It’s the kind of meal that allows you to spend less time cooking and more time enjoying the moments that matter, all while indulging in a dish that feels incredibly special.
Let’s Dive into This Incredible One-Pot Recipe
Before we get to the how-to, let’s talk about the star of the show: chili con queso. For those unfamiliar, chili con queso is that iconic, warm, melty cheese dip often served with a generous basket of tortilla chips at Mexican restaurants. It’s typically a creamy blend of cheeses, often spiked with fire-roasted tomatoes, green chiles (like the beloved Hatch chiles), and a medley of aromatic spices. It’s a dish so deeply satisfying, many of us could happily make a meal out of it alone! Now, imagine infusing that rich, spicy, and utterly addictive flavor profile into a classic macaroni and cheese. That’s precisely the magic we’re creating today.
This ingenious one-pot pasta recipe brilliantly combines three beloved culinary classics into one phenomenal 30-minute dinner:
- **Chili Con Queso:** The creamy, spicy, cheesy base that brings all the vibrant Southwestern flavor.
- **Seasoned Ground Beef:** Reminiscent of the hearty, satisfying texture and taste of “Hamburger Helper,” but made from scratch with fresh ingredients and robust seasonings.
- **Macaroni and Cheese:** The ultimate comfort food, with tender pasta enveloped in a luxurious cheese sauce.
While this recipe draws inspiration from culinary greats like Rachael Ray, who often features fantastic pasta bakes, my version takes the convenience factor to an entirely new level. Traditional pasta bakes might involve cooking components separately and then finishing in the oven for that bubbly, golden crust. However, my adaptation simplifies the entire process, allowing all the cooking to happen right on your stovetop. This means less waiting around for the oven to preheat, fewer dishes to wash, and a delicious meal on the table in just 30 minutes, without compromising on taste or that desirable melty, gooey texture. It’s macaroni and cheese supercharged with flavorful ground beef and an irresistible spicy chili cheese sauce – a dish that undeniably appeals to everyone, especially those who appreciate robust, straightforward flavors. My husband, for instance, absolutely devoured it, making it clear that sometimes, the simpler, heartier foods in life are truly the most satisfying.
Crafting Your One-Pot Chili Con Queso Mac and Cheese
Let’s walk through the steps to create this incredible dish. It all begins by building a solid flavor foundation. In a large pot or Dutch oven, heat just one tablespoon of olive oil over medium-high heat. Add your chopped onions and minced garlic, letting them sauté until fragrant and slightly softened. Then, introduce the ground beef, breaking it apart with a spoon as it cooks. This browning process takes only about 3-5 minutes, ensuring the beef develops a rich, savory depth. Once thoroughly browned, it’s crucial to drain any excess grease from the pan. This step is key for a cleaner flavor and to prevent the final dish from being overly oily. Trust me, you won’t need that extra grease.
Now, for the explosion of Southwestern flavor! This is where we transform our ground beef mixture into something truly special. Incorporate all your favorite seasonings: smoky ground cumin, fragrant ground coriander, a generous helping of chili powder for warmth and depth, and for a personal touch with a kick, a tablespoon or two of sriracha – adjust to your preferred spice level. Next, stir in a 14.5 oz can of fire-roasted tomatoes, which add a wonderful smoky sweetness, and a 4 oz can of diced hatch chilies for that authentic Southwestern zest. Don’t forget to season the mixture generously with salt and freshly ground black pepper to taste, ensuring every layer of flavor is perfectly balanced.
With the aromatic foundation and robust seasonings in place, it’s time to add the liquids. Pour in two cups of milk and 1 3/4 cups of chicken broth. Give everything a good stir to combine all the ingredients thoroughly. Bring this flavorful mixture to a gentle simmer, allowing the spices to meld and the liquids to heat through, preparing for the star of any mac and cheese – the pasta itself.
Now for the magic moment: add 12 ounces of elbow macaroni directly into the pot. Increase the heat to bring the mixture to a full boil, then immediately reduce the heat to medium-low. Cover the pot with a lid and allow the pasta to cook until it’s perfectly al dente, absorbing all those incredible flavors. This usually takes between 13-15 minutes, but keep an eye on it – mine took exactly 15 minutes. Once the pasta is cooked, stir in ¼ cup of fresh chopped cilantro and ¼ cup of fresh chopped parsley, along with one cup of your chosen cheese (cheddar or Colby Jack work wonderfully). Give it a good stir to ensure everything is well combined and the cheese starts to melt into the sauce. Finally, remove the pot from the heat, top the pasta with the remaining two cups of cheese, and cover the pot with the lid. Let it sit for 3-5 minutes; the residual heat will work wonders, melting the cheese into a gloriously gooey, stringy blanket over your mac and cheese – truly the stuff dreams are made of!
Serving Suggestions and Enjoying Your Creation
To truly elevate this Chili Con Queso Mac and Cheese, I love to serve it with a simple garnish of fresh chopped scallions and an extra handful of fresh cilantro. These fresh additions provide a bright, zesty contrast to the rich, creamy pasta. For an extra layer of texture and flavor, consider adding a dollop of sour cream or Greek yogurt, a sprinkle of crispy bacon bits, or some sliced jalapeños for an additional kick. This dish is hearty enough to be a complete meal on its own, but it also pairs beautifully with a simple green salad for a lighter side. The beauty of this recipe lies not only in its ease and speed but also in its versatility and crowd-pleasing appeal.
Thirty minutes. That’s all it takes, from the moment you start chopping to the moment you’re dishing out spoonfuls of this deliciousness. It’s funny to think it probably took me twice as long just to come up with the perfect name for this flavorful pasta dinner! This weekend, make those 30 minutes count by trying out this incredibly simple and satisfying recipe. I absolutely can’t wait to see your beautiful Chili Con Queso Mac and Cheese creations. Snap a picture and either tweet it to me or hashtag it on Instagram with #littlespicejar. The joy I get from seeing the delicious food you’ve made is truly immeasurable!
Say CHEESE and have a fantastic, flavorful weekend, everyone!
One Pot Chili Con Queso Mac and Cheese
5 minutes
25 minutes
30 minutes
This incredible one-pot Chili Con Queso Mac and Cheese brings together the best of three worlds: creamy mac and cheese, savory seasoned ground beef reminiscent of hamburger helper, and the bold, spicy flavors of a classic chili con queso dip. Ready in just 30 minutes, this recipe is perfect for a quick weeknight dinner or a satisfying family meal. The macaroni cooks directly in the flavorful sauce, ensuring every bite is rich, cheesy, and utterly delicious. It’s a truly effortless comfort food experience!
Ingredients
- 1 tablespoon olive oil
- 1 pound lean ground beef
- 4-5 cloves garlic, minced (adjust to your preference)
- 1 medium onion, chopped
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 tablespoon chili powder
- 1-2 tablespoons sriracha (optional, for an extra kick)
- 1 (14.5 oz) can fire roasted tomatoes, undrained
- 1 (4 oz) can diced hatch chilies, undrained
- 2 cups milk (whole or 2% recommended for creaminess)
- 1 3/4 cup chicken broth (or vegetable broth)
- Salt and freshly ground black pepper to taste
- 12 ounces elbow macaroni (or other small pasta shape)
- 1/4 cup fresh cilantro, chopped, plus more for garnish
- 1/4 cup fresh parsley, chopped
- 3 cups shredded cheddar or Colby Jack cheese (or a blend)
Instructions
- Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the chopped onions, minced garlic, and ground beef. Cook, breaking up the beef with a spoon, until it is thoroughly browned, approximately 3-5 minutes. Once cooked, carefully drain any excess grease from the pan.
- To the pot, add the ground cumin, coriander, chili powder, and sriracha (if using). Stir well to combine these spices with the beef and aromatics. Next, add the fire-roasted tomatoes (undrained) and the diced hatch chilies (undrained). Pour in the milk and chicken broth. Season generously with salt and pepper to taste, then stir everything together until well combined. Bring the mixture to a gentle simmer.
- Stir in the uncooked elbow macaroni. Increase the heat to bring the mixture to a full boil. Once boiling, reduce the heat to medium-low, cover the pot with a lid, and simmer until the pasta is cooked through and tender, absorbing most of the liquid. This will typically take about 13-15 minutes (mine took exactly 15 minutes). Stir occasionally to prevent sticking.
- Once the pasta is cooked, remove the pot from the heat. Stir in the fresh chopped cilantro, parsley, and 1 cup of the shredded cheese until melted and fully incorporated into the sauce.
- Top the pasta with the remaining 2 cups of shredded cheese. Cover the pot with the lid again and let it sit for 3-5 minutes. The residual heat will beautifully melt the cheese into a gooey, irresistible layer. Serve warm, garnished with additional chopped scallions and cilantro, if desired. Enjoy your delicious one-pot meal!
Notes
- This recipe is inspired by and slightly adapted from a concept by Rachael Ray.
- For a milder flavor, you can reduce or omit the sriracha.
- Feel free to experiment with different cheeses like Monterey Jack or a Mexican blend for varying flavor profiles.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of milk or broth to restore creaminess.
Have you made this recipe?
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