Easy One Pot Chili Mac
This cozy one pot meal brings together the best of hearty chili and creamy mac and cheese in one simple dish.
recipesbynani.comChili Mac is a total classic in my kitchen because it is so easy to put together on a busy weeknight. It combines savory ground beef and beans with tender pasta in a way that feels like a big warm hug.
My favorite thing about this recipe is that everything cooks right in the same pan. If you have any leftovers, they taste even better the next day after the flavors have had time to settle together.
🧺 Ingredients
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 can diced tomatoes, 14 ounces
- 2 cups beef broth
- 1 cup tomato sauce
- 8 ounces elbow macaroni, uncooked
- 1 can kidney beans, drained and rinsed
- 1.5 cups shredded cheddar cheese
- Salt and pepper to taste
👩🍳Instructions
- 1
Heat the olive oil in a large pot or deep skillet over medium high heat.
- 2
Add the ground beef and onion to the pot. Cook until the beef is browned and the onion is soft, then drain any excess fat.
- 3
Stir in the garlic, chili powder, and cumin. Cook for about one minute until fragrant.
- 4
Pour in the diced tomatoes, beef broth, tomato sauce, and the uncooked macaroni. Stir everything well to combine.
- 5
Bring the mixture to a gentle boil, then turn the heat down to low. Cover the pot and let it simmer for about 10 to 12 minutes, or until the pasta is tender.
- 6
Stir in the kidney beans and cook for two more minutes until heated through.
- 7
Remove the pot from the heat and stir in the shredded cheddar cheese until it is melted and creamy. Season with salt and pepper before serving.
💡 Tips
Serve this topped with a dollop of sour cream, fresh cilantro, or sliced green onions for extra flavor. You can store any leftovers in an airtight container in the fridge for up to three days.
Made this recipe? Let us know how it went.
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