Chili Mac & Cheese
This easy one-pot meal combines two family favorites – chili and mac & cheese – for a flavorful and hearty dish.
Servings 6
Equipment
- Extra large skillet or large pot
Ingredients
- 1 tablespoon canola oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 pound lean ground beef
- 1 (15-ounce) can fire-roasted diced tomatoes
- 1 (15-ounce) can kidney beans, drained and rinsed
- 1 tablespoon chili powder
- 2 teaspoons cumin
- 1/4 teaspoon cayenne pepper
- 3 1/4 cups low-sodium chicken broth
- 12 ounces orecchiette pasta (or shells)
- 2 cups shredded cheddar cheese
- Chopped chives for garnish, if desired
Instructions
- In very large skillet, heat oil over medium heat. Add onion and cook until tender, about 5 minutes.
- Add garlic and stir until fragrant, about 1 minute.
- Add ground beef and cook until no longer pink, about 5 minutes. Drain excess fat.
- Return the pan to heat and add tomatoes, beans, seasonings, chicken broth, and pasta. Bring to a simmer, and cook until pasta is al dente, about 14-15 minutes.
- Remove pan from heat and stir in shredded cheddar, until just melted.
- Garnish with chives, if desired, and serve.
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