Description
This recipe combines hearty chili with creamy macaroni and cheese for a satisfying one-pot meal. It’s perfect for using leftover chili or making a fresh batch.
Ingredients
Scale
- 1 pound ground beef or turkey
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 (15 ounce) can crushed tomatoes
- 1 (15 ounce) can kidney beans, drained and rinsed
- 1 (15 ounce) can black beans, drained and rinsed
- 1 packet chili seasoning mix
- 2 cups elbow macaroni
- 4 cups chicken or beef broth
- 2 cups shredded cheddar cheese
- 1/2 cup milk
- Salt and pepper to taste
Instructions
- In a large pot or Dutch oven, brown the ground beef 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 crushed tomatoes, kidney beans, black beans, and chili seasoning. Bring to a simmer and cook for 10 minutes. This is your chili base.
- Add the elbow macaroni and broth to the pot with the chili. Stir well.
- Bring the mixture to a boil, then reduce heat to medium-low, cover, and simmer for 10-12 minutes, or until the macaroni is tender, stirring occasionally to prevent sticking.
- Once the macaroni is cooked, remove the pot from the heat. Stir in the shredded cheddar cheese and milk until the cheese is fully melted and the sauce is creamy.
- Taste and adjust seasoning with salt and pepper as needed.
- Serve hot and enjoy your delicious Chili Mac and Cheese!
Notes
- For extra spice, add a pinch of red pepper flakes with the chili seasoning.
- Top with your favorite chili toppings like sour cream, green onions, or jalapeños.
- This recipe is great for meal prep; portion into containers for easy lunches.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: One-Pot
- Cuisine: American
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 550
- Sugar: 7g
- Sodium: 980mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 50g
- Fiber: 8g
- Protein: 35g
- Cholesterol: 90mg