Description
A quick and easy one-pot dish that combines the flavors of chili with creamy mac and cheese for an irresistible meal.
Ingredients
Scale
- 1 pound ground beef
- 1 onion, diced
- 2 cloves garlic, minced
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (14.5 oz) diced tomatoes
- 2 cups beef broth
- 2 cups uncooked elbow macaroni
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 2 cups shredded cheddar cheese
- Salt and pepper to taste
Instructions
- In a large pot, brown the ground beef over medium heat until no longer pink; drain excess fat.
- Add diced onion and minced garlic to the pot and cook until softened, about 3-4 minutes.
- Stir in kidney beans, diced tomatoes, beef broth, uncooked macaroni, chili powder, and cumin. Bring to a boil.
- Reduce heat to low, cover, and simmer for 12-15 minutes, or until macaroni is tender, stirring occasionally.
- Remove from heat and stir in shredded cheddar cheese until melted and creamy. Season with salt and pepper to taste.
- Serve hot and enjoy!
Notes
For a spicier version, add diced jalapeños or a dash of hot sauce. Leftovers can be refrigerated for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Main Course
- Cuisine: American
Nutrition
- Calories: 450
- Sugar: 5g
- Fat: 22g
- Carbohydrates: 35g
- Protein: 28g