Description
This One Pot Chili Mac and Cheese combines two favorite foods in this comforting one-pot meal that the whole family will love! It also takes just 30 minutes to make! Easy, comforting, and satisfying!
Ingredients
Units
Scale
- 1 tablespoon canola oil
- 1 pound ground beef
- 1 large onion, diced
- 1 tablespoon minced garlic
- 2 (14.5-ounce) cans chicken broth
- 2 (14.5-ounce) cans diced tomatoes, undrained
- 1 cup canned white kidney beans, drained and rinsed
- 3/4 cup light red kidney beans, drained and rinsed
- 1 tablespoon chili powder
- 21teaspoon cumin
- 1/4 teaspoon sugar
- 1/2 teaspoon pepper
- 1 teaspoon salt
- 1 1/4 cups elbow macaroni, uncooked
- 1 cup shredded cheddar cheese, freshly shredded from a bar
- 2 tablespoon chopped fresh parsley, optional, or 2 teaspoons of dried
Instructions
- Add the canola oil, ground beef, and diced onion to a large skillet or dutch oven. Cook over medium heat until browned, about 4 minutes. Add the garlic, the last 2 minutes. Remove from the heat, drain the mixture and return back to the heat.
- Add the chicken broth, tomatoes, kidney beans, chili powder, cumin, sugar, pepper, and salt. Bring to a simmer over medium heat. Add the macaroni, bring back to a simmer. Reduce heat to medium-low and cover with a lid. Cook until the macaroni is cooked through, about 13 to 15 minutes.
- Remove from heat. Serve with shredded cheese and also parsley, if desired.
- Refrigerate leftovers for up to 3 days.