One Pot Chili Mac and Cheese

Photo by Jessica s.
Adapted from damndelicious.net

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from damndelicious.net

Ingredients

  • 1

    tablespoon olive oil

  • campaignIcon

  • 2

    cloves garlic, minced

  • 1

    onion, diced

  • 8

    ounces ground beef

  • 4

    cups chicken broth

  • 1

    (14.5-ounce) can diced tomatoes

  • 3/4

    cup canned white kidney beans, drained and rinsed

  • 3/4

    cup canned kidney beans, drained and rinsed

  • 2

    teaspoons chili powder

  • 1 1/2

    teaspoon cumin

  • Kosher salt and freshly ground black pepper, to taste

  • 10

    ounces uncooked elbows pasta

  • 3/4

    cup shredded cheddar cheese

  • 2

    tablespoons chopped fresh parsley leaves

Directions

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

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