One Pot Chili Mac and Cheese
Total Time
30 minutes
Prep Time
10 minutes
Cook Time
20 minutes
Rating
4.9 out of 5 stars
(122)
Ingredients
4 servings
- 1 tablespoon olive oil
- 8 ounces ground beef
- 1 onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 (14.5-ounce) can diced tomatoes
- ¾ cup canned white kidney beans, drained and rinsed
- ¾ cup canned kidney beans, drained and rinsed
- 2 teaspoons chili powder
- 1 ½ teaspoon cumin
- Kosher salt and freshly ground black pepper, to taste
- 10 ounces elbow macaroni
- ¾ cup shredded cheddar cheese
- 2 tablespoons chopped fresh parsley leaves
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Preparation
Step 1
Heat olive oil in a large stockpot or Dutch oven over medium high heat. Add ground beef and onion, and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat.
Step 2
Stir in garlic until fragrant, about 1 minute.
Step 3
Stir in chicken broth, tomatoes, beans, chili powder, and cumin; season with salt and pepper, to taste.
Step 4
Stir in pasta. Bring to a boil; cover, reduce heat and simmer until pasta is cooked through, about 13-15 minutes.
Step 5
Remove from heat. Top with cheese and cover until melted, about 2 minutes.
Step 6
Serve immediately, garnished with parsley, if desired.
Step 7
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Chef's notes
This dish combines two favorite comfort foods into a delicious one-pot meal.
Perfect for a quick and easy weeknight dinner.
