Description
A comforting and easy one-pot meal combining the flavors of chili and mac and cheese.
Ingredients
- 1 pound ground beef
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 (15 ounce) can kidney beans, drained and rinsed
- 1 (15 ounce) can diced tomatoes, undrained
- 1 (10 ounce) can Rotel (diced tomatoes and green chilies), undrained
- 1 cup beef broth
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon cayenne pepper (optional)
- Salt and black pepper to taste
- 8 ounces elbow macaroni
- 1 cup shredded cheddar cheese
- 1/2 cup milk
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, Rotel, beef broth, chili powder, cumin, and cayenne pepper (if using). Season with salt and black pepper.
- Bring the mixture to a boil, then stir in the elbow macaroni.
- Reduce heat to low, cover, and simmer for 15-20 minutes, or until the macaroni is tender, stirring occasionally to prevent sticking.
- Stir in the shredded cheddar cheese and milk until the cheese is melted and the sauce is creamy.
- Serve hot.
Notes
- For a spicier chili mac, add more cayenne pepper or a pinch of red pepper flakes.
- You can substitute other types of beans like black beans or pinto beans.
- Add other vegetables like corn or bell peppers for extra flavor and nutrition.
- Top with your favorite chili toppings like sour cream, chopped green onions, or jalapeños.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: One-Pot
- Cuisine: American