One-Pot Chili Mac n Cheese

By KitchenGnome

I love to blend my traditional Maine roots and millennial imagination. I have a serious sweet tooth, an Audible addiction, and I'm always up for exploring new places!

Ingredients

• 2 2 2 tablespoons canola or vegetable oil
• 1 1 1 lb ground beef
• 2 2 2 teaspoons chili powder
• 1 1 1 teaspoon garlic powder
• 1 1 1 teaspoon paprika*
• 1 1 1 teaspoon ground cumin
• 1 1 1 teaspoon mustard powder
• 1 1 1 teaspoon kosher salt
• 1/2 1/2 1/2 teaspoon ground black pepper
• 2 2 2 cups beef broth
• 1 1 1 cup water
• 28 28 can 28 oz. can Petite Diced Tomatoes with Green Chile, undrained
• 16 16 16 oz. elbow macaroni, uncooked
• 8 8 8 oz. cream cheese
• 1/2 1/2 1/2 cup whole milk*
• 1 1 1 tablespoon lime juice
• 2 2 2 cups shredded sharp cheddar cheese

Preparation

Step 1

Heat the oil in a large deep pan or pot on medium-high heat. Add the ground beef to the pan and break it up with a spatula.

Cook for 5 to 7 minutes, stirring frequently until beef is browned and cooked through and then drain the juice from the beef.

Add the seasonings, beef broth, water, and tomatoes to the pot and bring to a boil. Once boiling, add in uncooked elbow macaroni and cook covered for 8-10 minutes, stirring occasionally, until macaroni is tender.

Add in the cream cheese, I like to use my spatula to break it into smaller pieces as I add it so it melts faster. You could also cube it up before adding.

Once the cream cheese has melted, add in the milk, lime juice, and shredded cheese and stir until the cheddar cheese has fully melted.

Remove from heat and serve hot. Garnish with parsley or cilantro.