One Pot Chili Mac
Chili mac and cheese is the best of both comfort foods in one pot. Hearty ground beef chili, tender noodles, and plenty of cheese, all made with simple pantry staples.
Ingredients
- 1 pound lean ground beef
- 1 cup onion , finely chopped
- ½ cup red bell pepper , chopped
- 3 garlic cloves , minced
- 4 Tablespons chili seasoning
- 15 ounces crushed tomatoes
- 14.5 ounces diced tomatoes
- 2 cups low-sodium beef broth
- 1 Tablespoon Worcestershire sauce
- 15 ounce dark red kidney beans , drained and rinsed
- 2 cups elbow pasta
- 2 cups cheddar cheese , shredded
- salt and pepper , to taste
Garnish: Chopped cilantro
Instructions
- Brown ground beef. To a large pot, add 1 pound of ground beef and cook over medium-high heat until the beef begins to brown.
- Saute veggies. Add 1 cup onions and 1/2 cup red bell peppers and continue to cook until the beef has fully browned and the vegetables are softened. Drain any grease, then add the 3 minced garlic cloves and 4 Tablespoons chili seasoning. Cook for another minute.
- Simmer. Add 1 can crushed tomatoes, 1 can diced tomatoes, 2 cups beef broth, 1 Tablespoon Worcestershire sauce, and 1 can kidney beans. Stir until combined and allow to come to a light simmer over medium heat.
- Add pasta. Stir in 2 cups elbow pasta making sure that the pasta is covered by the liquid. Cover and cook for 10-12 minutes, or until the pasta is al dente, while continuing to stir occasionally.
- Stir in cheese. Add 1 cup of shredded cheddar cheese and fully incorporate it into the pasta. Season with salt and pepper to taste.
- Finish and serve. Sprinkle the remaining 1 cup of cheddar cheese over the top of the chili mac, cover the pot with a lid, and remove from heat. Leave the lid on until the cheese melts. Serve warm with a garnish of finely chopped cilantro.
Notes
Chili seasoning: Either homemade chili seasoning or a 1.25 ounce chili packet work.
Storage: Store in the refrigerator in an airtight container for up to 3 days.
To freeze: Cool completely then store in the freezer up to 3 months. If you plan to freeze, only cook noodles to al dente so they don't get mushy when thawed.
Nutrition
Calories: 580kcal, Carbohydrates: 64g, Protein: 41g, Fat: 18g, Saturated Fat: 9g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 0.3g, Cholesterol: 85mg, Sodium: 678mg, Potassium: 1286mg, Fiber: 10g, Sugar: 8g, Vitamin A: 1330IU, Vitamin C: 32mg, Calcium: 362mg, Iron: 7mg
Nutrition provided is an estimate. It will vary based on specific ingredients used.
