I love a good bowl of chili, and I love a good bowl of mac and cheese. When you put them together, you get something totally different but just as good! This simple-but-delicious one-pot dish calls for ingredients I always have on hand, is ready in less than half an hour, and makes a full meal all by itself. Sure, you could serve a salad on the side, but I prefer a second helping of this instead! You could easily sneak in some green peppers or zucchini if you really want some extra veggies.
Chili Mac
Cook time: 20 min
Serves 6
1 lb ground beef
1 onion, diced
4 cloves garlic, minced
4 cups chicken broth
1 (14.5-oz) can diced tomatoes (I used Italian seasoned)
1 (14.5-oz) can kidney beans, drained and rinsed
2 (8 oz) cans tomato sauce
4 tsp chili powder (or to taste)
1 1/2 tsp cumin
Salt and pepper, to taste
8 ounces elbow pasta
1 cup shredded cheddar cheese (plus more for topping, if desired)
Season ground beef and onion with salt and pepper. Cook in large pot until beef is browned, about 3-5 minutes. Add in garlic and cook 1 minute more. Drain off excess fat.
Stir in chicken broth, tomatoes, beans, tomato sauce, chili powder and cumin. Season to taste with salt and pepper. 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. Add a little water if mixture gets too dry.
Stir in cheese until melted. Sprinkle each serving with additional cheese, if desired.
