This easy one pot chili mac and cheese recipe is hearty, flavorful, and on the table within 45 minutes.
Course Main
Cuisine American
Prep Time 15 minutesminutes
Cook Time 25 minutesminutes
Total Time 40 minutesminutes
Servings 8
Author Pam - For the Love of Cooking
Equipment
Large Dutch Oven or Heavy Bottomed Pot
Ingredients
Chili Mac and Cheese:
1tbspolive oil
1yellow oniondiced
1red bell pepperdiced
2clovesof garlicminced
1lbof ground beef
2tsppaprika
2tspcumin
1½tsponion powder
1tspgarlic powder
1tspdried oregano
½tspcayenne pepper
Sea salt and freshly cracked pepperto taste
2½cupsof beef brothchicken broth will also work
1(28 oz) can of crushed tomatoes
1(14 oz) can of kidney beans, drained & rinsed
8ozelbow macaroni
1cupsharp cheddarshredded
1cupMonterey Jack cheeseshredded
¼cupcilantrofinely chopped
Serving Options:
Green onions
Sour cream
Shredded cheese
Hot sauce
Instructions
Heat the olive oil in a large Dutch oven or heavy bottomed pot over medium-high heat. Add the onion and bell pepper and cook, stirring occasionally, for 4-5 minutes, until softened and translucent.
Add the ground beef and cook, breaking up the meat into crumbles, for 3-4 minutes, or until browned.
Add the minced garlic, paprika, cumin, onion powder, garlic powder, oregano, cayenne pepper, sea salt, and freshly cracked black pepper, to taste; and cook, stirring constantly, for 1 minute.
Add the beef broth, crushed tomatoes, kidney beans, and elbow pasta and bring to a simmer, then reduce heat to medium.
Cover with a lid and cook for 12 minutes, or until the macaroni is al dente. Side Note: The pasta will finish cooking and further absorb the sauce while it sits.
Turn the stove off, but leave the pot on the burner. Stir through half of the cheese and half of the cilantro, a little at a time. Taste and adjust season if needed.
Top with the remaining half of the cheese, cover with the lid, and leave until the cheese melts, about 2-3 minutes, so the sauce can further absorb into the pasta and will become thickened.
Sprinkle the remaining half of the cilantro on top and serve with green onions, sour cream, shredded cheese, and hot sauce, if desired. Enjoy.