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Ingredients

Adjust Servings:
1 Tbsp Olive Oil
1 lbs Lean Ground Beef
1 Large Diced Yellow Onion
3 Minced Garlic Cloves
1/4 Tsp Cayenne Pepper
1 Tsp Ground Cumin
1 Tbsp Chili Powder
1 Tsp Black Pepper
1 Tsp Salt
1 Cup Drained & Rinsed Black Beans
1 Cup Drained & Rinsed Red Kidney Beans
26 oz Diced Tomatoes
4 Cups Low Sodium Chicken Broth
10 oz Pasta
2 Cups Shredded Cheddar Cheese
2 Tbso Parsley Optional
 
Any nutritional information provided on this site is an estimate and will vary based on cooking methods and brands of ingredients used. If nutritional information is important to you and your diet, please verify this recipe with your nutritionist.
 

One Pot Chili Mac & Cheese

with beans

Posted By Chef Rodney on September 15th, 2018 under Gourmet Mac & Cheese
 

Grilled cheese and tomato soup is the ultimate comfort meal.

— Ina Garten
  • 30 min
  • Serves 10
  • Easy
  • (1 votes, avg. 5 out of 5)

Ingredients

 
It’s no secret that I LOVE a good Chili but what I LOVE even more is a good homemade Mac & Cheese. This 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, you can make the whole thing in just one pot! This recipe makes enough food for a big family or leftovers for a couple of days.

 

How to Make this Recipe

1
Done

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.

2
Done

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.

3
Done

Add the cayenne pepper, cumin, chilli 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.

4
Done

Turn down the heat to a simmer, cover the pot and cook for 9 to 12 minutes or until the macaroni is cooked.

5
Done

Stir in 1 cup of the shredded cheese, then sprinkle the remaining cheddar choeese over the top. Cover the pot for about 1 minute just until the cheese melts.

6
Done

Garnish with fresh parsley if desired.

Chef's Notes

Garnishing this dish with Parsley is totally optional. I have more Parsley in my garden than I know what to do with so I decided to dress this dish up a little.
 
 
 

Reviews for this Recipe

Average Rating:
(5)
Total Reviews: 1
Sharon

This recipe is so easy to make and is to die for. It is comfort food for one of those chilly nights while you are sitting by the fire. My kids are just crazy about it. Will be one of those recipes that I will make often.

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