One-Pot Chili Mac
A cozy and comforting dish that combines rich chili flavors with creamy mac and cheese, perfect for family gatherings or cozy nights in.
Ingredients
Main Ingredients
- 1 pound ground beef or turkey For a leaner option, use ground chicken.
- 1 medium onion, diced Feel free to swap with shallots for a sweeter touch.
- 2 cloves garlic, minced Add more for extra flavor.
- 1 can (15 oz) kidney beans, drained and rinsed Swap with black beans for a different flavor.
- 1 can (14.5 oz) diced tomatoes Fresh tomatoes can be used as an alternative.
- 2 cups beef or vegetable broth Use low-sodium for a healthier option.
- 2 cups macaroni pasta Any short pasta works; whole wheat is a healthier option.
- 2 tablespoons chili powder Adjust according to desired spiciness.
- 1 teaspoon cumin A warm spice to enhance flavors.
- Salt and pepper to taste Seasoning is key!
- 1 cup shredded cheddar cheese This brings the dish together with melty goodness.
Instructions
Preparation
- In a large pot over medium heat, add a splash of olive oil. Once hot, add the diced onion and sauté until translucent and fragrant, about 3-4 minutes. Stir in the minced garlic; cook for about 1 minute until caramelized.
- Add ground beef or turkey to the pot. Break apart with a spatula and cook until browned, about 5-7 minutes.
- Sprinkle in the chili powder and cumin, and season liberally with salt and pepper. Toast spices for about 1 minute.
- Stir in kidney beans, diced tomatoes (with juice), and broth. Bring to a gentle simmer.
- Add macaroni, ensuring it’s submerged in the broth. Cover and cook for about 10-12 minutes, or until the pasta is tender.
- Remove the pot from heat and stir in the shredded cheese until melted and creamy.
- Ladle into bowls and serve warm, optionally topped with parsley or a dollop of sour cream.
Notes
For variations, substitute the meat with vegetables for a vegetarian option, add diced jalapeños for spice, or mix in cream cheese for creaminess. Store leftovers in an airtight container in the fridge for up to 4 days and reheat with a splash of broth.