Description
Description A comforting one-pot dish that combines creamy mac and cheese with a spicy chili twist, perfect for busy weeknights.
Ingredients
- 2 tbsp olive oil
- 1 lb ground beef, turkey, or plant-based crumbles
- 1 small onion, diced
- 3 cloves garlic, minced
- 2 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- Salt and pepper to taste
- 1 (15 oz) can diced tomatoes, undrained
- 1 (15 oz) can black or kidney beans, drained and rinsed
- 2 cups beef or vegetable broth
- 2 cups uncooked elbow macaroni
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- For garnish: Sour cream, green onions, jalapeños, crushed tortilla chips, or avocado slices
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Instructions
- Heat olive oil in a large pot over medium-high heat. Add ground meat and cook until browned. Drain excess fat.
- Add diced onion and sauté for 5-7 minutes until soft. Stir in minced garlic and cook for 1 minute.
- Add chili powder, ground cumin, smoked paprika, salt, and pepper, and toast for 1 minute.
- Mix in diced tomatoes and drained beans. Combine well.
- Pour in broth and bring to a simmer. Stir in uncooked macaroni and ensure it’s submerged.
- Reduce heat, cover, and simmer for 10-12 minutes until pasta is al dente, stirring occasionally.
- Stir in cheddar and Monterey Jack cheese until creamy. Adjust seasoning as needed, and serve with garnishes.
Notes
- Notes
- For extra creaminess, add a splash of cream or half-and-half along with the cheese.