One-Pot Tex-Mex Chili Mac

Wednesday nights used to mean scrambling through the pantry, wondering what could possibly satisfy four hungry people in under an hour. Then came the discovery of this one-pot Tex-Mex chili mac—a dish that somehow tastes like someone spent all afternoon cooking, when really you're just stirring everything into one beautiful pot. The magic is in how the pasta absorbs all that spiced tomato broth while the cheese melts into golden pockets of comfort. It's become my go-to when the kitchen timer is ticking and everyone's asking what's for dinner.

I made this for my sister's family on a rainy Saturday, and her eight-year-old asked for seconds before even finishing his first bowl—something that had never happened before. My brother-in-law kept saying how it reminded him of something he'd eaten at a food truck but better, homemade. Watching them eat something I'd made in one pot while chatting about their week made me realize this dish does more than feed people; it creates those quiet moments around the table.

Ingredients

• Elbow macaroni (2 cups uncooked): Use a sturdy pasta shape that holds sauce well and won't turn mushy as it cooks directly in the broth.
• Olive oil (1 tablespoon): Just enough to prevent sticking and build flavor as you sauté the base vegetables.
• Yellow onion (1 medium, diced): This becomes sweet and soft, creating the foundation of every good Tex-Mex dish.
• Garlic (2 cloves, minced): Fresh garlic makes a noticeable difference in brightness; don't skip it or substitute powder.
• Red bell pepper (1, diced): Adds natural sweetness and texture that balances the spices perfectly.
• Frozen or canned sweet corn (1 cup): If using canned, drain it well so you're not adding extra liquid that throws off your ratios.
• Black beans (1 can, rinsed and drained): Rinsing removes excess sodium and starch, keeping the dish from becoming gluey.
• Diced tomatoes with juices (1 can, 14.5 oz): The juices are liquid gold for this one-pot method—don't drain them.
• Vegetable or chicken broth (2 cups): This is your cooking medium and flavor builder; don't use a reduced-sodium version unless you're monitoring salt closely.
• Chili powder (2 tablespoons): The star spice here, giving that authentic Tex-Mex warmth without overwhelming heat.
• Ground cumin (1 teaspoon): Earthy and essential; it ties all the spices together into something cohesive.
• Smoked paprika (1 teaspoon): Adds depth and a subtle smokiness that makes people ask what your secret ingredient is.
• Dried oregano (½ teaspoon): A small amount goes a long way; too much and it tastes medicinal.
• Salt and black pepper (½ teaspoon salt, ¼ teaspoon pepper): Season to taste at the end since the broth and beans already contain sodium.
• Cayenne pepper (⅛ teaspoon, optional): Only if you want heat; some people love it, others skip it entirely.
• Shredded cheddar or Mexican blend cheese (1½ cups): The topping that transforms this into something special; use good quality cheese that actually melts smoothly.
• Green onions, fresh cilantro, jalapeños, sour cream (for garnishing): These optional toppings let everyone customize their bowl and add freshness to each bite.

Instructions

Sauté your aromatics:

Heat olive oil in your pot over medium heat and add diced onion, stirring for about 2–3 minutes until the edges start to turn golden and the kitchen smells amazing. This builds the flavor foundation for everything that comes next.

Layer in garlic and pepper:

Add minced garlic and diced red bell pepper, cooking for another 2 minutes until the garlic becomes fragrant and the pepper softens slightly. You're building complexity here, not rushing.

Add your beans and tomatoes:

Stir in the corn, black beans, and canned tomatoes along with all their juices, mixing gently until everything is distributed evenly throughout the pot. This is where the dish starts to look like what you're actually making.

Pour in the broth:

Add your broth and bring the mixture to a gentle boil over medium-high heat, giving it a minute or two to develop steam and heat through evenly. Don't walk away yet—stay nearby and watch for the bubbling to begin.

Stir in pasta and spices:

Add the uncooked elbow macaroni along with chili powder, cumin, smoked paprika, oregano, salt, black pepper, and cayenne if you're using it. Stir thoroughly so the spices distribute and nothing sticks to the bottom.

Simmer and stir occasionally:

Reduce heat to medium-low, cover the pot, and let it cook for 10–12 minutes, stirring occasionally so the pasta cooks evenly and absorbs the broth. The pasta should be tender but not falling apart, and most of the liquid should be mostly absorbed.

Melt the cheese topper:

Remove the lid, sprinkle shredded cheese evenly across the entire surface, then cover again for 2–3 minutes until it melts into creamy, golden pockets. The residual heat from the pot does all the work here.

Serve and garnish:

Divide into bowls and let everyone add their own toppings—green onions, cilantro, jalapeños, or a cool dollop of sour cream. This is where people make it their own.

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There was a moment while standing at the stove, watching the cheese bubble and melt into the chili mac, when I realized this simple one-pot dinner had become something people actually requested. It's not fancy or complicated, but it's the kind of food that makes people linger at the table a little longer.

Why This One-Pot Method Actually Works

Cooking pasta directly in broth instead of draining it separately means every single strand absorbs all that seasoned liquid, so you get flavor in every bite rather than just a sauce on top. The pasta also releases starch into the broth as it cooks, which naturally thickens everything into a creamy, cohesive dish without needing any cream or roux. It sounds lazy, but it's actually smart cooking—one pot, one set of cleanup, and better texture than traditional chili served over pasta.

Customizing Your Bowl

This dish is incredibly forgiving and flexible because the base flavors are strong enough to handle changes. If you want it heartier, brown some ground beef or turkey with the onions at the very beginning, which adds richness and makes it feel more like a traditional chili. For vegan versions, use a plant-based cheese or skip the cheese entirely and let the bean and corn textures shine instead.

The Toppings That Make All the Difference

While the cheese is technically the topper, the garnishes are what elevate this from weeknight dinner to something people actually get excited about. Fresh cilantro and sliced jalapeños add brightness and heat that cut through the richness, while sour cream cools everything down beautifully. Green onions add a sharp bite that brings the whole bowl into focus.

• Always set out your toppings in separate small bowls so everyone can customize exactly how much of each they want.
• If you're serving kids, keep the jalapeños separate and mild—let people add heat to their own taste.
• Make extra cilantro and green onions; you'll use more than you think, and they make the dish look vibrant and intentional.

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This one-pot Tex-Mex chili mac has become the dish I make when I want everyone to feel cared for without spending the whole evening in the kitchen. It's proof that simple, honest cooking done with intention feeds more than just stomachs.

Recipe FAQs

→ Can I make this ahead of time?

Yes, you can prepare this dish up to 2 days in advance. Store in an airtight container in the refrigerator. Reheat gently on the stovetop with a splash of broth or water to loosen the pasta, as it will continue to absorb liquid.

→ What type of pasta works best?

Elbow macaroni is traditional and holds sauce well in its curves. Shells, cavatappi, or rotini also work beautifully—anything with nooks to catch the cheesy topping and hearty chili flavors.

→ Is this dish spicy?

The heat level is mild to medium, adjustable to your preference. Omit the cayenne pepper for a family-friendly version, or add extra for those who enjoy bold Southwestern flavors.

→ Can I freeze leftovers?

Fresh is best as pasta texture changes when frozen. However, leftovers keep well in the refrigerator for 3-4 days and reheat beautifully on the stovetop or in the microwave.

→ What can I serve with this?

A crisp green salad with lime vinaigrette balances the richness perfectly. Warm tortillas, cornbread, or tortilla chips add complementary crunch and complete the Tex-Mex experience.