One Pot Chili Mac and Cheese
A warm and comforting dish featuring a delightful mix of spicy chili and creamy cheese, perfect for busy weeknights or cozy family dinners.
Ingredients
For the Chili Mac
- 1 lb ground beef or turkey A lean protein source for added flavor. Substitute with lentils or mushrooms for vegetarian.
- 1 medium onion, diced Forms the fragrant base.
- 3 cloves garlic, minced Brings aromatic allure.
- 1 can (15 oz) kidney beans, drained and rinsed Adds texture and protein.
- 1 can (14 oz) diced tomatoes Adds depth to the chili base.
- 2 cups chicken or vegetable broth The liquid that ties everything together.
- 2 cups elbow macaroni Choose whole wheat for an extra health boost.
- 2 cups shredded cheese (cheddar or a blend) Makes everything delightfully gooey.
- 2 tablespoons chili powder Key spice for warmth.
- 1 teaspoon cumin Adds smoky flavor depth.
- to taste salt and pepper Essential for flavor.
Instructions
Preparation
- In a large pot, cook the ground meat over medium heat until browned.
- Add the diced onion and garlic, and sauté until the onion is soft.
- Stir in the chili powder, cumin, salt, and pepper to bloom the spices.
- Pour in the diced tomatoes and broth, scraping the bottom of the pot.
- Bring the mixture to a boil, add elbow macaroni, then reduce heat and cover.
- Let it simmer until the pasta is al dente, about 8-10 minutes.
- Remove from heat and stir in the shredded cheese until melted.
- Serve warm in bowls, topped with optional garnishes.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to three days. You can also freeze it for up to three months. When reheating, add a splash of broth to restore creaminess.