Description
A quick and easy one-pot meal combining savory chili with creamy macaroni and cheese. Perfect for a busy weeknight dinner that the whole family will love.
Ingredients
Scale
- 1 pound ground beef
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 (15 ounce) can kidney beans, drained and rinsed
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 (8 ounce) can tomato sauce
- 1 cup beef broth
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 8 ounces elbow macaroni
- 1 cup shredded cheddar cheese
Instructions
- In a large pot or Dutch oven, brown the ground beef over medium-high heat. Drain off any excess grease.
- Add the chopped onion and cook until softened, about 5 minutes.
- Stir in the minced garlic and cook for 1 minute more until fragrant.
- Add the kidney beans, diced tomatoes, tomato sauce, beef broth, chili powder, cumin, salt, and pepper. Stir to combine.
- Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 10 minutes.
- Stir in the elbow macaroni.
- Cover and cook for another 10-12 minutes, or until the macaroni is tender, stirring occasionally to prevent sticking.
- Remove from heat and stir in the shredded cheddar cheese until melted and creamy.
- Serve hot.
Notes
- For a spicier kick, add a pinch of cayenne pepper or a diced jalapeño when adding the other seasonings.
- You can substitute ground turkey or chicken for the ground beef.
- Top with your favorite chili toppings like sour cream, shredded cheese, or green onions.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: One-Pot
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 8g
- Sodium: 950mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 80mg