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.
prep time
10 Min
cook time
20 Min
method
Stove Top
yield
4 serving(s)
Ingredients
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 - onion, diced
- 8 ounces ground beef
- 4 cups chicken broth
- 1 can (14.5 oz) tomatoes, diced
- 3/4 cup canned chili beans
- 3/4 cup canned pinto beans
- 2 teaspoons chili powder
- 1 1/2 teaspoons cumin
- - kosher salt and freshly ground pepper, to tast
- 10 ounces uncooked elbow macaroni or pasta
- 3/4 cup cheddar cheese, shredded
- 2 tablespoons fresh parsley leaves, chopped
How To Make one pot chili mac and cheese
-
Step 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.
-
Step 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.
-
Step 3Remove from heat. Top with cheese and cover until melted, about 2 minutes.
-
Step 4Serve immediately, garnished with parsley, if desired.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Tag:
#Quick & Easy
Ingredient:
Beef
Culture:
American
Category:
Casseroles
Method:
Stove Top
Keyword:
#comfort-food
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