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One-pot chili mac topped with melted cheddar

One-Pot Chili Mac

Ground beef, beans, tomatoes and macaroni simmered together in a chili-spiced sauce and finished with melted cheddar.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 pound ground beef
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 1 packet chili seasoning about 3 tablespoons
  • 1 can (15 oz) kidney beans drained and rinsed
  • 1 can (14.5 oz) diced tomatoes undrained
  • 2½ cups beef broth
  • 2 cups elbow macaroni about 8 ounces
  • 1½ cups shredded cheddar cheese

Method
 

  1. Cook the ground beef in a Dutch oven or large pot over medium-high heat for 6–8 minutes, breaking it up, until browned. Drain off the excess fat.
  2. Add the onion and cook for 3–4 minutes, until soft. Stir in the garlic and cook for 30 seconds.
  3. Stir in the chili seasoning, beans, tomatoes with their juices, broth and macaroni. Bring to a boil.
  4. Reduce the heat and simmer uncovered for 12–15 minutes, stirring often, until the macaroni is tender and the sauce has thickened.
  5. Remove from the heat and stir in the cheese until melted. Let stand for 5 minutes before serving.

Notes

  • Add a diced jalapeño with the onion for heat.
  • Ground turkey can replace the beef.
  • If the pot looks dry before the pasta is tender, add a splash of broth.