Description
A hearty and comforting one-pot meal that combines the flavors of chili with creamy mac and cheese. This easy-to-make dish is perfect for a quick and satisfying family dinner.
Ingredients
Scale
For the Chili:
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 can (15 ounces) diced tomatoes
- 1 can (8 ounces) tomato sauce
- 2 cups beef broth
- 1 can (15 ounces) kidney beans, drained and rinsed
For the Mac and Cheese:
- 2 cups elbow macaroni, uncooked
- 2 cups shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- Chopped green onions or parsley for garnish (optional)
Instructions
- Prepare the Chili: In a large pot, heat olive oil and brown the ground beef. Add onion, garlic, chili powder, cumin, paprika, salt, and pepper. Stir in diced tomatoes, tomato sauce, beef broth, and kidney beans.
- Cook the Pasta: Add macaroni to the pot, bring to a boil, then simmer for 10–12 minutes until pasta is tender.
- Finish the Dish: Remove from heat and stir in cheddar and Monterey Jack cheese until melted. Garnish with green onions or parsley.
Notes
- For added spice, include a diced jalapeño with the onions or hot sauce to taste.
- Substitute ground turkey or plant-based meat for a lighter version.
- Leftovers store well in the fridge for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 480
- Sugar: 6 g
- Sodium: 780 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 75 mg
