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One Pot Chili Mac and Cheese

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A hearty and delicious one-pot chili mac and cheese combining the bold flavors of chili with the creamy comfort of mac and cheese. Perfect for busy weeknights or cozy comfort food cravings.

Ingredients

Units Scale
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 pound ground beef
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon paprika
  • 1/4 teaspoon cayenne pepper (optional)
  • Salt and pepper, to taste
  • 1 (15 oz) can diced tomatoes
  • 1 (8 oz) can tomato sauce
  • 2 cups beef broth
  • 1 (15 oz) can kidney beans, drained and rinsed
  • 2 cups elbow macaroni (uncooked)
  • 2 cups shredded cheddar cheese
  • 1/4 cup chopped fresh parsley or green onions (optional garnish)

Instructions

  1. Heat olive oil in a large pot over medium heat. Add diced onion and cook until softened, about 3-4 minutes. Stir in garlic and cook for another 30 seconds.
  2. Add ground beef to the pot and cook until browned. Drain excess fat if necessary.
  3. Season with chili powder, cumin, paprika, cayenne (if using), salt, and pepper. Stir to combine.
  4. Add diced tomatoes, tomato sauce, beef broth, kidney beans, and elbow macaroni. Stir well to combine.
  5. Bring to a boil, then reduce heat to a simmer. Cover and cook for about 12-15 minutes, stirring occasionally, until pasta is cooked through.
  6. Remove from heat and stir in shredded cheddar cheese until melted and creamy.
  7. Garnish with fresh parsley or green onions if desired. Serve hot.

Notes

  • Use ground turkey or chicken for a leaner option.
  • Adjust spice levels to taste by varying the amount of cayenne pepper.
  • Store leftovers in an airtight container for up to 3 days in the refrigerator.

Nutrition

Find it online: https://easy-tapas-recipes.com/one-pot-chili-mac-and-cheese/