Description
A hearty one-pot comfort dish combining the smoky spice of chili with creamy macaroni and cheese, perfect for quick weeknight dinners.
Ingredients
Scale
- 1 tablespoon olive oil or avocado oil
- 1 pound lean ground beef (90% lean)
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 cups beef broth
- 1 (14-ounce) can diced tomatoes
- 1 (8-ounce) can tomato sauce
- 1 cup canned kidney or pinto beans, drained and rinsed
- 2 cups uncooked elbow macaroni
- 1 ½ cups shredded cheddar cheese
- Optional: diced bell peppers, cayenne, green onions, sour cream
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add diced onion and cook until softened, about 3 minutes. Stir in garlic and cook briefly.
- Add ground beef, breaking it apart as it cooks, until browned and no longer pink.
- Stir in chili powder, cumin, smoked paprika, salt, and pepper.
- Add diced tomatoes, tomato sauce, and beef broth. Bring to a simmer.
- Stir in macaroni and beans, cover, and cook until pasta is tender, about 10 minutes.
- Remove from heat and stir in shredded cheddar cheese until melted and creamy.
- Serve hot with your favorite garnishes such as green onions, sour cream, or jalapeños.
Notes
- Store leftovers in an airtight container for up to 4 days.
- Add a splash of broth when reheating to keep the sauce creamy.
- For meal prep, cook the chili base ahead and add pasta just before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: One Pot
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 7
- Sodium: 820
- Fat: 24
- Saturated Fat: 10
- Unsaturated Fat: 11
- Trans Fat: 0.5
- Carbohydrates: 42
- Fiber: 5
- Protein: 32
- Cholesterol: 95