Description
This recipe combines hearty chili with creamy mac and cheese. It is a comforting one-pot meal that brings together two classic favorites.
Ingredients
Scale
- 1 pound ground beef or turkey
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 (15-ounce) can kidney beans, drained and rinsed
- 1 (15-ounce) can diced tomatoes, undrained
- 1 (8-ounce) can tomato sauce
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3 cups elbow macaroni, uncooked
- 4 cups chicken or beef broth
- 2 cups shredded cheddar cheese
- 1/2 cup milk
Instructions
- Brown the ground meat in a large pot or Dutch oven over medium heat. Drain any excess fat.
- Add the chopped onion and minced garlic to the pot. Cook until the onion is softened, about 5 minutes.
- Stir in the kidney beans, diced tomatoes, tomato sauce, chili powder, cumin, salt, and pepper. Bring to a simmer.
- Add the uncooked macaroni and broth to the pot. Stir well.
- Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the macaroni is tender and most of the liquid is absorbed. Stir occasionally to prevent sticking.
- Remove from heat. Stir in the shredded cheddar cheese and milk until the cheese is melted and the sauce is creamy.
- Serve hot and enjoy.
Notes
- You can use leftover chili for this recipe. Add about 4 cups of cooked chili to the pot, then add the macaroni and broth and proceed with the recipe. You may need to adjust the amount of broth depending on the consistency of your chili.
- For a spicier kick, add a pinch of cayenne pepper or a chopped jalapeño with the onion.
- Garnish with sour cream, green onions, or extra shredded cheese.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 7g
- Sodium: 850mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0.5g
- Carbohydrates: 45g
- Fiber: 7g
- Protein: 30g
- Cholesterol: 70mg