Description
A comforting one-pot dish that combines creamy mac and cheese with a spicy chili twist, perfect for busy weeknights.
Ingredients
Scale
- 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
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
For extra creaminess, add a splash of cream or half-and-half along with the cheese.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 8g
- Protein: 32g
- Cholesterol: 70mg
Keywords: Chili Mac, Comfort Food, One Pot Meal