This one pot chili mac and cheese only takes about 20 minutes to make! I make it all the time for weeknight dinners or family parties, because both children and adults LOVE it.
Prep Time:10 minutes
Cook Time:10 minutes
Total Time:20 minutes
1 pound Ground Beef
2 Tbl Olive Oil
1 Red Onion (chopped)
1 Poblano Chili (seeded and chopped)
1 1/2 tsp Sea Salt
1 1/2 tsp Garlic Powder
1 tsp Onion Powder
2 tsp Chili Powder
1 tsp Cumin
1 – 14 ounce can Fire-roasted Diced Tomatoes
1 can Kidney or Red Beans
4 cups Beef Broth
10 ounces Macaroni Noodles
2 cups Cheddar or Monterey Jack Cheese (shredded)
2 Tbl Parsley (chopped)
Heat a large pot to medium/high. Add the ground beef and cook, breaking up into small pieces.
Add the olive oil, onion, chili, salt, garlic powder, onion powder, chili powder, and cumin to the beef and saute for 4-5 minutes, or until onion and chili have softened.
Add the beans, tomatoes, beef broth, and macaroni noodles to the pot. Stir to combine and then cover the pot with a lid. Reduce the heat to medium and cook for about 10 minutes, stirring contents every minute or two, until the noodles are al dente.
Remove from heat and sprinkle the top of the chili mac with the shredded cheese and parsley. Cover until service to allow the cheese to melt.