Chili Mac and Cheese combines two classic comfort foods into one easy, satisfying dinner. This one-pot recipe combines seasoned ground beef, tomatoes, kidney beans, elbow pasta, and plenty of cheddar cheese for a hearty meal that’s ready in about 30 minutes. It has the familiar flavors of chili con carne with the creamy, cheesy comfort of macaroni and cheese.
The beauty of this easy chili mac and cheese recipe is that everything cooks together in one skillet or Dutch oven, including the pasta. After browning the beef with onion and garlic, add the tomatoes, beans, chicken broth, chili powder, and cumin. The pasta cooks directly in the flavorful broth, absorbing the chili seasoning as it becomes tender. Once the pasta is cooked, remove the pan from the heat, add shredded cheddar, and cover until the cheese melts.
This makes Chili Mac and Cheese an excellent choice when you want a filling 30-minute dinner without a lot of dishes to wash. Serve this with some broiled Cheesy Garlic Bread, homemade Ciabatta Bread or some crusty French Bread . Add in a garden fresh salad to make a perfect family meal. Not quite what you are looking for? Try easy pasta recipes. You can also customize the recipe with extra chili powder for more heat, different types of beans, additional cheese, or your favorite chili toppings.
Since the recipe serves four, it’s a practical weeknight meal for a family and can easily be doubled when you’re feeding a crowd. If you’re looking for an inexpensive, comforting dinner that combines pantry staples with ground beef and cheese, this one-pot chili mac deserves a spot in your regular rotation.
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Chili Mac and Cheese
Chili Mac and Cheese – Two favorite comfort foods come together in this easy, 30 min one-pot meal that the whole family will love! Tastes like Chilli Con Carne – with the added cheesy goodness of Mac ‘n Cheese!
Serve this with some crusty French Bread, Cheesy Garlic Bread or homemade Ciabatta Bread. Add in a garden fresh salad and what a perfect meal.
- Total Time: :30
- Yield: 4 1x
Ingredients
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 onion, diced
- 8 ounces ground beef
- 4 cups chicken broth
- 1 (14.5-ounce) can diced tomatoes
- 3/4 cup canned white kidney beans, drained and rinsed
- 3/4 cup canned kidney beans, drained and rinsed
- 2 teaspoons chili powder
- 1 1/2 teaspoon cumin
- Kosher salt and freshly ground black pepper, to taste
- 10 ounces elbows pasta
- 3/4 cup shredded cheddar cheese
- 2 tablespoons chopped fresh parsley leaves
Instructions
- Heat olive oil in a large skillet or Dutch oven over medium high heat. Add garlic, onion and ground beef, and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat.
- Stir in chicken broth, tomatoes, beans, chili powder and cumin; season with salt and pepper, to taste. Bring to a simmer and stir in pasta. Bring to a boil; cover, reduce heat and simmer until pasta is cooked through, about 13-15 minutes.
- Remove from heat. Top with cheese and cover until melted, about 2 minutes.
- Serve immediately, garnished with parsley, if desired.
- Prep Time: :10
- Cook Time: :20
- Category: Entree
- Method: Stove Top