Description
A cozy, flavorful one‑pot mash‑up of chili and creamy mac and cheese, ready in about 20 minutes—perfect for easy comfort food.
Ingredients
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- 1 tbsp olive oil
- 2 cloves garlic, minced
- 1 onion, diced
- 1.5 lb ground beef
- kosher salt & black pepper, to taste
- 4.5 cups low‑sodium chicken stock
- 1 (10 oz) can Rotel
- 1 (16 oz) can chili beans in mild sauce (undrained)
- 2 tsp chili powder
- 1 1/2 tsp cumin
- 1 tsp Cajun seasoning
- 1/2 tsp chili pepper flakes
- 10 oz elbow macaroni
- 4 oz cubed Velveeta
- 1 1/2 cups shredded cheddar cheese
Instructions
- Heat oil in a large pot and sauté onion, garlic and ground beef until browned; season with salt & pepper.
- Drain excess fat.
- Add chicken stock, Rotel, chili beans, spices and macaroni; stir to combine and ensure pasta is submerged.
- Bring to a gentle boil, cover, reduce heat to medium‑low and simmer until pasta is cooked, about 15 min.
- Stir in Velveeta and cheddar until smooth and creamy.
- Let rest for a few minutes to thicken before serving.
Notes
- Refrigerate leftovers in an airtight container for up to 4 days, or freeze up to 3 months.
- If omitting spices, allow mixture to thicken, taste, then adjust seasoning as needed.
- Leftovers develop extra flavor overnight.
Nutrition
- Serving Size: 1 serving (⅛ of recipe)
- Calories: 566
- Sugar: 7 g
- Sodium: 1773 mg
- Fat: 32 g
- Saturated Fat: 13 g
- Unsaturated Fat: 13 g
- Trans Fat: 1 g
- Carbohydrates: 29 g
- Fiber: 3 g
- Protein: 40 g
- Cholesterol: 124 mg