Our Favorite Recipes: One Pot Chili Mac and Cheese

30 minutes is all it takes to make this dreamy, creamy one pot chili mac and cheese! The combination of chili and mac and cheese is one that no one can resist.

INGREDIENTS

1 tablespoon olive oil

8 ounces ground beef

1 onion, diced

3 cloves garlic, minced

4 cups chicken broth

1 (14.5-ounce) can diced tomatoes

¾ cup canned white kidney beans, drained and rinsed

¾ cup canned kidney beans, drained and rinsed

2 teaspoons chili powder

1 ½ teaspoon cumin

Kosher salt and freshly ground black pepper, to taste

10 ounces elbow macaroni

¾ cup shredded cheddar cheese

2 tablespoons chopped fresh parsley leaves

PREPARATION

1. Heat olive oil in a large stockpot or Dutch oven over medium high heat. Add ground beef and onion, and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat.
2. Stir in garlic until fragrant, about 1 minute.
3. Stir in chicken broth, tomatoes, beans, chili powder and cumin; season with salt and pepper, to taste.
4. Stir in pasta. Bring to a boil; cover, reduce heat and simmer until pasta is cooked through, about 13-15 minutes.
5. Remove from heat. Top with cheese and cover until melted, about 2 minutes.
6. Serve immediately, garnished with parsley, if desired.

Recipe from Damn Delicious

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