One-Pot Chili Mac and Cheese
One-Pot Chili Mac and Cheese
Ingredients
- 1 tablespoon olive oil
- 1 pound ground beef, 80/20 lean
- 1 yellow onion, chopped
- 2 cloves garlic, minced
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 1 can diced tomatoes, 14.5 ounce, undrained
- 1 can tomato sauce, 8 ounce
- 3 cups beef broth
- 2 cups elbow macaroni, uncooked
- 1 can kidney beans, 15 ounce, rinsed and drained
- 2 cups cheddar cheese, shredded
- 1/4 cup sour cream, for garnish
- 2 tablespoons fresh cilantro, chopped, for garnish
Instructions
- 1
Heat olive oil in a large pot or Dutch oven over medium-high heat. Add ground beef and cook, breaking it apart with a spoon, until browned, about 5-7 minutes. Drain any excess grease.
⏱️ 7 min
- 2
Add chopped onion to the pot and cook until softened, about 3-5 minutes.
⏱️ 5 min
- 3
Stir in minced garlic, chili powder, cumin, smoked paprika, dried oregano, salt, and black pepper. Cook for 1 minute more, stirring constantly, until fragrant.
⏱️ 1 min
- 4
Pour in the diced tomatoes (undrained), tomato sauce, and beef broth. Bring the mixture to a simmer.
⏱️ 5 min
- 5
Add the uncooked elbow macaroni to the pot. Stir well to ensure the pasta is submerged. Bring back to a simmer, then reduce heat to medium-low, cover, and cook for 10-12 minutes, or until pasta is al dente, stirring occasionally to prevent sticking.
⏱️ 12 min
- 6
Stir in the rinsed and drained kidney beans. Remove the pot from the heat.
⏱️ 1 min
- 7
Add the shredded cheddar cheese to the pot and stir until completely melted and creamy.
⏱️ 2 min
- 8
Serve hot in bowls, garnished with a dollop of sour cream and fresh chopped cilantro.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
One-Pot Chili Mac and Cheese
- 1 tablespoon olive oil
- 1 pound ground beef, 80/20 lean
- 1 yellow onion, chopped
- 2 cloves garlic, minced
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 1 can diced tomatoes, 14.5 ounce, undrained
- 1 can tomato sauce, 8 ounce
- 3 cups beef broth
- 2 cups elbow macaroni, uncooked
- 1 can kidney beans, 15 ounce, rinsed and drained
- 2 cups cheddar cheese, shredded
- 1/4 cup sour cream, for garnish
- 2 tablespoons fresh cilantro, chopped, for garnish
Instructions
- 1
Heat olive oil in a large pot or Dutch oven over medium-high heat. Add ground beef and cook, breaking it apart with a spoon, until browned, about 5-7 minutes. Drain any excess grease.
⏱️ 7 min - 2
Add chopped onion to the pot and cook until softened, about 3-5 minutes.
⏱️ 5 min - 3
Stir in minced garlic, chili powder, cumin, smoked paprika, dried oregano, salt, and black pepper. Cook for 1 minute more, stirring constantly, until fragrant.
⏱️ 1 min - 4
Pour in the diced tomatoes (undrained), tomato sauce, and beef broth. Bring the mixture to a simmer.
⏱️ 5 min - 5
Add the uncooked elbow macaroni to the pot. Stir well to ensure the pasta is submerged. Bring back to a simmer, then reduce heat to medium-low, cover, and cook for 10-12 minutes, or until pasta is al dente, stirring occasionally to prevent sticking.
⏱️ 12 min - 6
Stir in the rinsed and drained kidney beans. Remove the pot from the heat.
⏱️ 1 min - 7
Add the shredded cheddar cheese to the pot and stir until completely melted and creamy.
⏱️ 2 min - 8
Serve hot in bowls, garnished with a dollop of sour cream and fresh chopped cilantro.
⏱️ 2 min