one pot chili mac and cheese
Two favorite comfort foods come together in this super easy, on-pot dish that the whole family will go crazy for! You can substitute 3/4 cup each of white and red kidney beans, drained and rinsed if you don't care for the chili and pinto beans OR a combination of 2 of your favorites including black beans. You can also substitute 14.5 oz of diced tomatoes and green chilies for a different taste option as well.
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yield
4 serving(s)
prep time
10 Min
cook time
20 Min
method
Stove Top
Ingredients For one pot chili mac and cheese
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1 Tbspolive oil
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2 clovegarlic, minced
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1onion, diced
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8 ozground beef
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4 cchicken broth
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1 can(14.5 oz) tomatoes, diced
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3/4 ccanned chili beans
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3/4 ccanned pinto beans
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2 tspchili powder
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1 1/2 tspcumin
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kosher salt and freshly ground pepper, to tast
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10 ozuncooked elbow macaroni or pasta
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3/4 ccheddar cheese, shredded
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2 Tbspfresh parsley leaves, chopped
How To Make one pot chili mac and cheese
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1Heat olive oil in a large skillet or Dutch oven over medium high heat. Add garlic, onion and ground beef and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat.
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2Stir in chicken broth, tomatoes, beans, chili powder and cumin; season with salt and pepper to taste. Bring to a simmer and stir in pasta. Bring to a boil; cover, reduce heat and simmer until pasta is cooked through, about 13-15 minutes.
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3Remove from heat. Top with cheese and cover until melted, about 2 minutes.
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4Serve immediately, garnished with parsley, if desired.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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