YOU GUYS. We need to talk about this one‑pot pasta.
Yes — one pot. Everything comes together in a single pot and it’s unbelievably delicious.
I can’t even count how many times I’ve made this in the last six months. It’s probably around 20. Twenty. It’s become a go-to.
Fun fact: Eddie isn’t obsessed with it, which surprises me because I love it. When I first made it during pregnancy it became one of my cravings. The other craving was a Pittsburgh‑style salad topped with French fries — strange, but that craving stuck too.
I first adapted a version of Amy’s easy chili mac while pregnant. At the time I liked beans in chili, but I realized I preferred this without beans and wondered whether I could make it all in one pot — dry pasta included. That curiosity led to this recipe.
About Eddie: he thought I meant chili poured over cooked pasta, not a combined one‑pot pasta. He expected to spoon chili over his noodles, so when he got this instead he labeled it “not chili pasta” and never warmed to it. So yes, this dish is unfairly judged in our house.
Personally, I find chili spooned over pasta to be sort of bland unless it’s loaded with cheese — and this is all about the cheese. It’s rich, comforting, and satisfies like nothing else.
Confession: in a very tired moment recently I ate it like nachos — scooping the pasta with tortilla chips. Pasta nachos. Surprisingly amazing.
I’ve wanted to make another one‑pot pasta for a long time. Years ago I shared a mushroom and Swiss chard version that’s still a favorite. The idea of tossing dry pasta and all the ingredients into a pot and finishing with a full, saucy meal is still kind of magical to me.
This version is true comfort food: quick, full of flavor, and easy to customize. I often use whole wheat elbow noodles, but any small pasta works — I used cute macaroni noodles from Trader Joe’s for a fun change.
I love it.
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One Pot Chili Cheese Pasta
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Ingredients
- 1 tablespoon olive oil
- 1 sweet onion, diced
- 2 garlic cloves, minced
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 pound lean ground beef (93% lean suggested)
- 2 tablespoons tomato paste
- 1 tablespoon chili powder
- 2 teaspoons smoked paprika
- 1/2 teaspoon ground cumin
- 1 (14-ounce) can fire‑roasted tomatoes
- 1 (4-ounce) can diced green chiles
- 2 1/2 cups low‑sodium beef or chicken stock (or water)
- 8 ounces elbow noodles
- 6 ounces white cheddar, freshly grated
- 3 green onions, thinly sliced
- Sour cream, for serving (optional)
Instructions
- Heat a large pot over medium‑low and add the olive oil. Stir in the onion, garlic, salt, and pepper. Cook until the onion softens, about 5 minutes.
- Add the ground beef and use a wooden spoon to break it up. Cook, stirring often, until browned, about 6–8 minutes. If needed, increase the heat briefly to cook off excess fat.
- Stir in the tomato paste, chili powder, smoked paprika, and cumin and cook for another 5 minutes, stirring often.
- Pour in the fire‑roasted tomatoes, diced green chiles, and stock (or water). Add the pasta, bring to a simmer, then cover and cook 10–15 minutes, stirring occasionally. The pasta should absorb the liquid and become tender; keep the heat moderate to prevent sticking.
- When the liquid is absorbed and the pasta is cooked, stir in the shredded cheddar. Taste and adjust seasoning if needed.
- Serve immediately with sliced green onions and dollops of sour cream if desired.
Notes
[inspired by Amy’s chili mac]
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Favorite ever.