One Pot Chili Mac and Cheese
Ingredients:
1 lb ground beef (or turkey for a lighter version)
1 small onion, diced
2 cloves garlic, minced
1 (15 oz) can chili beans (or kidney beans, drained and rinsed)
1 (10 oz) can diced tomatoes with green chilies (like Ro*Tel)
1 (6 oz) can tomato paste
1 tbsp chili powder
1 tsp cumin
1/2 tsp smoked paprika (optional)
Salt and pepper, to taste
2 cups elbow macaroni (uncooked)
3 cups chicken broth (or beef broth)
1 1/2 cups shredded sharp cheddar cheese
1/2 cup shredded mozzarella cheese
1/4 cup heavy cream (optional, for extra creaminess)
Fresh cilantro or green onions for garnish (optional)
Instructions:
Cook the Ground Meat:
In a large pot or Dutch oven, heat a little oil over medium heat. Add the ground beef (or turkey), diced onion, and garlic. Cook, breaking the meat apart with a spoon, until the meat is browned and the onion is soft (about 5-7 minutes).
Season and Add the Beans:
Stir in the chili powder, cumin, smoked paprika, salt, and pepper. Mix well to coat the meat and onions in the spices.
Add the chili beans, diced tomatoes with green chilies, and tomato paste. Stir to combine.
Add the Pasta and Broth:
Pour in the chicken broth and uncooked macaroni. Stir everything together and bring the mixture to a boil.
Simmer the Chili Mac:
Reduce the heat to low, cover the pot, and simmer for about 10-12 minutes, or until the pasta is tender and most of the liquid has been absorbed. Stir occasionally to prevent sticking.
Make it Creamy and Cheesy:
Once the pasta is cooked, stir in the shredded cheddar and mozzarella cheeses. Add the heavy cream (if using) and mix until everything is melted and creamy. Adjust seasoning to taste, adding more salt, pepper, or chili powder if desired.
Serve:
Ladle the chili mac and cheese into bowls and garnish with fresh cilantro or chopped green onions, if desired.