Description
A hearty and comforting one-pot meal combining classic chili flavors with creamy macaroni and cheese.
Ingredients
- 1 tbsp olive oil
- 1 lb lean ground beef
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 (15 oz) can tomato sauce
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 (15 oz) can kidney beans, rinsed and drained
- 1 (15 oz) can black beans, rinsed and drained
- 1 (1.25 oz) packet chili seasoning (or 2-3 tbsp homemade chili powder blend)
- 1 cup beef broth
- 1/2 tsp salt
- 1/4 tsp black pepper
- 8 oz elbow macaroni, uncooked
- 2 cups shredded cheddar cheese
- Optional toppings: sour cream, chopped green onions, extra shredded cheese
Instructions
- Heat olive oil in a large pot or Dutch oven over medium-high heat. Add ground beef and chopped onion. Cook, breaking up the meat, until browned and onion is softened, about 6-8 minutes. Drain any excess fat.
- Add minced garlic and cook for 1 minute more until fragrant.
- Stir in tomato sauce, diced tomatoes, kidney beans, black beans, chili seasoning, beef broth, salt, and pepper. Bring to a simmer.
- Add the uncooked elbow macaroni to the pot. Stir well to ensure macaroni is submerged in the liquid.
- Reduce heat to medium-low, cover, and simmer for 15-20 minutes, stirring occasionally, or until macaroni is al dente and most of the liquid has been absorbed. If it becomes too dry before macaroni is cooked, add a little more beef broth or water.
- Remove from heat. Stir in the shredded cheddar cheese until melted and creamy.
- Serve hot, garnished with optional toppings like sour cream, green onions, or extra cheese.
Notes
- For a vegetarian version, substitute the ground beef with plant-based crumbles or extra beans.
- Adjust the amount of chili seasoning to control the spice level.
- If you prefer a creamier sauce, you can add 1/4 cup of milk or evaporated milk along with the cheese.