One-Pot Tex-Mex Chili Mac (Printable View)

Comforting pasta dish with beans, corn, and melted cheese

# Ingredient List:

→ Pasta

01 - 2 cups elbow macaroni, uncooked

→ Vegetables & Beans

02 - 1 tablespoon olive oil
03 - 1 medium yellow onion, diced
04 - 2 cloves garlic, minced
05 - 1 red bell pepper, diced
06 - 1 cup frozen or canned sweet corn, drained
07 - 1 can (15 ounces) black beans, rinsed and drained
08 - 1 can (14.5 ounces) diced tomatoes with juices

→ Liquids

09 - 2 cups vegetable or chicken broth

→ Spices

10 - 2 tablespoons chili powder
11 - 1 teaspoon ground cumin
12 - 1 teaspoon smoked paprika
13 - ½ teaspoon dried oregano
14 - ½ teaspoon salt, plus more to taste
15 - ¼ teaspoon black pepper
16 - ⅛ teaspoon cayenne pepper, optional for heat

→ Cheese Topping

17 - 1½ cups shredded cheddar or Mexican blend cheese

→ Garnishes

18 - Sliced green onions, optional
19 - Fresh cilantro, optional
20 - Sliced jalapeños, optional
21 - Sour cream, optional

# How to Make:

01 - Heat olive oil in a large pot over medium heat. Add diced onion and sauté for 2 to 3 minutes until softened.
02 - Stir in minced garlic and diced red bell pepper; cook for another 2 minutes until fragrant.
03 - Add corn, black beans, and diced tomatoes with their juices to the pot. Stir thoroughly to combine.
04 - Pour in broth and bring to a gentle boil over medium-high heat.
05 - Stir in macaroni, chili powder, cumin, smoked paprika, oregano, salt, black pepper, and cayenne pepper if using.
06 - Reduce heat to a simmer, cover, and cook for 10 to 12 minutes, stirring occasionally, until pasta reaches al dente texture and most liquid is absorbed.
07 - Remove lid and sprinkle cheese evenly over the surface. Cover again for 2 to 3 minutes until cheese is melted and creamy.
08 - Serve hot, garnished with green onions, cilantro, jalapeños, or a dollop of sour cream as desired.

# Expert Tips:

01 -
  • Everything cooks in one pot, which means minimal cleanup and maximum flavor development as the pasta absorbs all those spices.
  • It's genuinely fast enough for a weeknight but tastes like you've been simmering it all afternoon.
  • The melted cheese on top makes it feel indulgent without being fussy or complicated.
02 -
  • Don't skip the rinsing step with the canned beans—that starchy liquid will cloud your broth and make the dish taste less vibrant than it could be.
  • If your pasta looks dry at the end, you can add a splash more broth, but most of the liquid should be absorbed; if it's soupy, you either overcooked the pasta or didn't let the lid off long enough.
03 -
  • If you're using a Dutch oven, it retains heat beautifully and helps the cheese melt evenly, but any heavy-bottomed pot works just fine.
  • Shredding your own cheese from a block instead of using pre-shredded makes a genuinely noticeable difference in how smoothly and glossily it melts into the dish.
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