It's no secret that I LOVE a good Chili but what I LOVE even more is a good homemade Mac & Cheese. This One Pot Chili Mac and Cheese recipe combines my two absolute favorite dishes. The final result is a slightly cheesy Chili with Pasta.
Not only is this Chili Mac & Cheese absolutely delicious, but you can also make the whole thing in just one pot! This recipe makes enough food for a big family or leftovers for a couple of days.
An alternative to using chicken broth is Better Than Bouillon. I often use it when I don't have broth on-hand.
🐄 How to Handle Raw Beef
Thaw raw ground beef on a plate on the lowest shelf of the refrigerator, to avoid drip onto other foods.
Keep raw and ready-to-eat meats separate.
Wash hands thoroughly before and after handling raw ground beef. Wash cutting boards, bowls, and utensils used to prepare raw ground beef with hot soapy water and rinse well.
Use separate plates to carry raw ground beef patties to the cooking area and cooked patties to the serving area.
Use a Thermometer to ensure Ground Beef Reaches the Safely Cooked Internal Temperature of 160°F.
For more great recipes like this one, I suggest you check these recipes out:
📋 What Ingredients do I need
You will need the following ingredients to make this Mac and Cheese recipe: Olive Oil, Lean Ground Beef, Yellow Onion, Garlic Cloves, Cayenne Pepper, Ground Cumin, Chili Powder, Ground Black Pepper, Salt, Black Beans, Red Kidney Beans, Tomatoes, Low Sodium Chicken Broth, Pasta, Cheddar Cheese and Parsley.
🥣 How to Make this One Pot Chili Mac and Cheese
In a large saucepan or Dutch oven, heat the olive oil over medium-high heat. Add the ground beef and cook until no longer pink.
Since you are using extra lean ground beef there is no need to drain the fat, but if you are using fatter ground beef, drain whatever fat there is.
Stir in the diced onions and minced garlic and cook for about 3 minutes or until the onions soften and becomes translucent and the garlic is aromatic.
Add the cayenne pepper, cumin, chili powder, salt and pepper, and stir. Add the black beans, kidney beans, tomatoes, chicken broth, and elbow pasta. Stir everything together and bring to a boil.
Turn down the heat to a simmer, cover the pot and cook for 9 to 12 minutes or until the macaroni is cooked.
Stir in 1 cup of the shredded cheese, then sprinkle the remaining cheddar cheese over the top. Cover the pot for about 1 minute just until the cheese melts.
Garnish with fresh parsley if desired.
One Pot Chili Mac and Cheese
Ingredients
- 1 Tbsp Olive Oil
- 1 lbs Lean Ground Beef
- 1 Large Yellow Onion, Diced
- 3 Garlic Cloves
- ¼ Tsp Cayenne Pepper
- 1 Tsp Ground Cumin
- 1 Tbsp Chili Powder
- 1 Tsp Ground Black Pepper
- 1 Tsp Salt
- 1 Cup Black Beans, Drained & Rinsed
- 1 Cup Red Kidney Beans, Drained & Rinsed
- 26 oz Tomatoes, Diced
- 4 Cups Low Sodium Chicken Broth
- 10 oz Pasta
- 2 Cups Cheddar Cheese, Shredded
- 2 Tbsp Dried Parsley Flakes
Instructions
- In a large sauce pan or Dutch oven, heat the olive oil over medium high heat. Add the ground beef and cook until no longer pink.
- Since you are using extra lean ground beef there is no need to drain the fat, but if you are using fatter ground beef, drain whatever fat there is.
- Stir in the diced onions and minced garlic and cook for about 3 minutes or until the onions softens and becomes translucent and the garlic is aromatic.
- Add the cayenne pepper, cumin, chili powder, salt and pepper and stir. Add the black beans, kidney beans, tomatoes, chicken broth and elbow pasta. Stir everything together and bring to a boil.
- Turn down the heat to a simmer, cover the pot and cook for 9 to 12 minutes or until the macaroni is cooked.
- Stir in 1 cup of the shredded cheese, then sprinkle the remaining cheddar cheese over the top. Cover the pot for about 1 minute just until the cheese melts.
- Garnish with fresh parsley if desired.
Notes
Nutrition
Nutritional information provided for this recipe is based on 1 serving. This information is an estimate and may vary based on several factors. If nutritional information is important to you and your diet, please verify this recipe with a Registered Dietitian.
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