Description
One-pot Chili Mac is the ultimate comfort food mashup — rich, meaty chili meets creamy mac and cheese in a single pan. At Dreaem, we love how this recipe brings big flavor and easy cleanup together for the perfect weeknight dinner.
Ingredients
Scale
- 1 lb ground beef
- 1 small yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 (14-ounce) can diced tomatoes
- 1 (8-ounce) can tomato sauce
- 1 (15-ounce) can dark red kidney beans, drained and rinsed
- 2½–3 cups low-sodium beef broth
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- ½ teaspoon smoked paprika
- ½ teaspoon dried oregano
- ¼ teaspoon ground cayenne pepper
- 2 cups elbow macaroni
- Salt and pepper to taste
- 2 cups shredded cheddar cheese
Instructions
-
- Brown the beef: In a large pot or Dutch oven, cook the ground beef over medium heat. Halfway through, add the chopped onion and continue cooking until the beef is browned and the onion is tender.
- Add garlic: Stir in the minced garlic and cook for about 1 minute, until fragrant. Drain any excess grease.
- Simmer the base: Add diced tomatoes, tomato sauce, kidney beans, beef broth, and all the seasonings. Bring to a gentle boil.
- Cook the pasta: Stir in the macaroni, reduce heat, and simmer until the noodles are tender (about 10 minutes).
- Finish and serve: Season with salt and pepper. Sprinkle cheddar on top, cover, and let melt. Garnish with fresh parsley if desired.
Notes
- Add cream for richness.
- Use other beans or cheeses if preferred.
- Refrigerate up to 4 days; freeze up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 540g
- Sodium: 820mg
- Fat: 23g
- Carbohydrates: 45g
- Fiber: 7g
- Protein: 34g