One Pot Chili Mac And Cheese
Chili mac and cheese is a delicious and satisfying dish that combines the flavors of chili and macaroni and cheese in one pot. This hearty meal is not only incredibly comforting but also very easy to make. With just a few simple ingredients, you can have a warm and cheesy bowl of goodness on your table in no time.
One pot chili mac and cheese is a fantastic choice for those seeking a comforting and flavorful meal without much hassle. The combination of tender pasta, meaty chili, and gooey cheese is simply irresistible. Plus, the fact that it can be prepared in just one pot means less cleanup afterward. So, whether it’s a chilly winter evening or a casual gathering with friends, this dish is sure to impress everyone. Enjoy!
One Pot Chili Mac And Cheese
One pot for the ultimate combo of comfort foods with chili wrapped up in mac and cheese.
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Ingredients
- 1 tbsp olive oil
- 2 garlic cloves minced
- 1 onion finely chopped
- 1 red bell pepper chopped
- 1 lb ground beef
- 28 oz crushed or diced canned tomato
- 4 oz can red kidney beans drained
- 2 1/2 cups beef broth chicken broth can be substituted
- 8 oz 1 1/2 cup elbow macaroni pasta. uncooked
- 2 cups shredded cheese cheddar, monterey jack
- SPICES HOMEMADE CHILI POWDER:
- ▢1 tsp cayenne pepper or pure chilli powder adjust spiciness to taste (Note 1)
- ▢2 tsp paprika powder
- ▢2 tsp cumin powder
- ▢1 1/2 tsp onion powder can sub garlic powder
- ▢1 tsp dried oregano
- ▢1/2 tsp black pepper
- ▢1 1/4 tsp salt
Instructions
- Heat oil in large pot over high heat. Add garlic and onion, cook for 1 minute. Then add capsicum and cook until onion is translucent.
- Add beef and cook, breaking it up as you go.
- Once the beef turns from red to brown, add remaining ingredients except cheese. Stir, bring to simmer, then turn the heat down to medium.
- Cover and cook for 12 minutes or until the macaroni is al dente, meaning just cooked, still a tiny bit on the firm side. It should be saucy but not tons of liquid (see video).
- Turn the stove OFF but leave the pot on the stove. Stir through half the cheese – it should be a bit saucy. Adjust salt and pepper to taste. Top with remaining cheese, put the lid back on and leave until the cheese melts – about 2 minutes (sauce will absorb further during this period).
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