One Pot Chili Mac and Cheese
A comforting dish that combines the heartiness of chili with the creamy goodness of macaroni, all made in one pot for easy clean-up.
Servings: 4 servings
Equipment
- Large Pot or Dutch Oven
Ingredients
Ingredients
- 1 tablespoon Olive oil
- 2 cloves Garlic, minced
- 1 medium Onion, diced
- 8 ounces Ground beef
- 4 cups Chicken broth
- 1 14.5-ounce can Diced tomatoes
- 3/4 cup Canned white kidney beans, drained and rinsed
- 3/4 cup Canned kidney beans, drained and rinsed
- 2 teaspoons Chili powder
- 1 1/2 teaspoons Cumin
- to taste Kosher salt and freshly ground black pepper
- 10 ounces Elbow macaroni
- 3/4 cup Shredded cheddar cheese
- 2 tablespoons Chopped fresh parsley leaves
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the diced onion and sauté for about 2-3 minutes until softened and fragrant.
- Add the minced garlic and cook for another 30 seconds, stirring constantly so it doesn’t burn.
- Add the ground beef to the pot. Cook, breaking up the meat with a spoon, until browned throughout and no longer pink, about 4-5 minutes.
- Drain any excess fat from the pot.
- Stir in the chicken broth, diced tomatoes (with their juices), both types of beans, chili powder, cumin, and a pinch of salt and pepper. Mix well to combine.
- Add in the elbow macaroni and stir everything together. Bring the mixture to a gentle boil, then reduce the heat and simmer uncovered.
- Let the pasta cook, stirring occasionally, until the noodles are tender and most of the liquid has absorbed, about 12-15 minutes.
- Once the pasta is cooked and the chili is thickened, remove from the heat. Stir in the shredded cheddar cheese until melted and creamy.
- Taste and adjust seasoning with more salt and pepper if needed.
- Sprinkle with fresh parsley before serving. Serve hot and enjoy!
Notes
This dish is perfect for leftovers and can be stored in an airtight container for up to four days in the refrigerator.