One Pot Chili Mac and Cheese

Julie Prior

By
@dominicksnana

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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Rating:

Comments:

Serves:

4

Prep:

10 Min

Cook:

20 Min

Method:

Stove Top

Ingredients

1 Tbsp
olive oil
2 clove
garlic, minced
1
onion, diced
8 oz
ground beef
4 c
chicken broth
1 can(s)
(14.5 oz) tomatoes, diced
3/4 c
canned chili beans
3/4 c
canned pinto beans
2 tsp
chili powder
1 1/2 tsp
cumin
kosher salt and freshly ground pepper, to tast
10 oz
uncooked elbow macaroni or pasta
3/4 c
cheddar cheese, shredded
2 Tbsp
fresh parsley leaves, chopped

Directions Step-By-Step

1
Heat 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.
2
Stir 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.
3
Remove from heat. Top with cheese and cover until melted, about 2 minutes.
4
Serve immediately, garnished with parsley, if desired.

About this Recipe

Course/Dish: Casseroles
Main Ingredient: Beef
Regional Style: American
Other Tag: Quick & Easy
Hashtag: #comfort-food