Description
A hearty and comforting one-pot chili mac and cheese combining ground beef, kidney beans, tangy tomatoes, and creamy cheddar cheese, simmered with elbow macaroni for a deliciously cheesy meal perfect for weeknight dinners.
Ingredients
Scale
Meat and Vegetables
- 1 pound ground beef
- 1 medium onion, chopped
- 3 cloves garlic, minced
Spices and Seasonings
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon salt
- ½ teaspoon black pepper
Canned Goods and Liquids
- 1 can (14.5 ounces) diced tomatoes, with juices
- 1 can (8 ounces) tomato sauce
- 1 can (15 ounces) kidney beans, drained and rinsed
- 2½ cups beef broth
Pasta and Cheese
- 2 cups elbow macaroni, uncooked
- 2 cups shredded cheddar cheese, divided
Garnish
- 2 tablespoons chopped fresh parsley or cilantro (optional)
Instructions
- Brown the ground beef: Heat a large pot or Dutch oven over medium-high heat. Add the ground beef and cook until browned, breaking it up as it cooks. Drain any excess fat from the pot.
- Sauté onion and garlic: Add the chopped onion to the pot and sauté for 3 to 4 minutes until softened. Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
- Add spices: Sprinkle in the chili powder, ground cumin, salt, and black pepper. Stir well to evenly coat the meat and vegetables with the spices.
- Add tomatoes, tomato sauce, and beans: Pour in the diced tomatoes with their juices, the tomato sauce, and the drained kidney beans. Stir everything together to combine.
- Add broth and macaroni: Pour in the beef broth and add the uncooked elbow macaroni. Stir the mixture, then bring it to a boil over medium-high heat.
- Simmer the chili mac: Once boiling, reduce the heat to medium-low. Cover the pot and let it simmer for 10 to 12 minutes, stirring occasionally until the pasta is tender and the sauce has thickened.
- Incorporate cheese: Stir in 1 cup of shredded cheddar cheese until it melts smoothly into the chili mac.
- Melt remaining cheese: Sprinkle the remaining shredded cheddar cheese over the top of the mac and cheese. Cover the pot and let it sit for 2 to 3 minutes off the heat to allow the cheese to melt.
- Garnish and serve: Garnish with chopped fresh parsley or cilantro if desired. Serve the chili mac and cheese hot for a comforting meal.
Notes
- For a spicier dish, add a pinch of cayenne pepper or chopped jalapeños when adding spices.
- Beans can be substituted or omitted according to preference.
- Using a Dutch oven or heavy-bottom pot helps prevent the dish from sticking or burning during simmering.
- Leftovers reheat well and the dish thickens; add a splash of broth when reheating to loosen consistency.
- For a vegetarian version, replace ground beef with plant-based crumbles and use vegetable broth.
