This one pot chili mac & cheese is super simple and delicious. I combined two classic recipes for one fabulous dinner!
Course Soups, Stews & Chilis
Cuisine American, Tex Mex
Keyword beef, cheddar, cheese, chili, one pot meal, pasta, pinto beans, red kidney beans
Prep Time 10mins
Cook Time 35mins
Total Time 45mins
Author Laurie McNamara
FOR THE CHILI MAC:
1cupdiced white onion
1/8teaspooncayenneor more to taste
1cupred kidney beansdrained and rinsed
1cuppinto beansdrained and rinsed
1(28 ounce) cancrushed fire roasted tomatoes
1(8 ounce) cantomato sauce
3cupslow-sodium chicken broth
1/2cupshredded sharp cheddar cheese
1½shredded colby jack cheese
1tablespoonfinely mince fresh parsley
Heat the olive oil in a large Dutch oven over medium heat. Add in the onion and cook until softened, about 5 minutes. Once soft, add in the garlic and cook 1 to 2 minutes.
Add in the ground chuck, break into small crumbles and cook thoroughly until no longer pink. Drain all the fat and discard. Season the meat with chili powder, salt, sugar, cumin, celery salt and cayenne. Add in the beans, fire roasted tomatoes and tomato sauce.
Measure out the 3 cups of broth and add to the tomato cans, swirling the cans to get any sauce still clinging to the sides before adding to the chili.
Bring the chili to a boil and add in the elbow macaroni. Cover, reduce heat to low and let the chili simmer for 14 minutes or until the pasta is al dente.
Stir in a heaping 1/2 cup of grated sharp cheddar cheese and sprinkle the colby jack over top of the chili-mac. Cover and let the heat melt the cheese.
Serve with a sprinkle of chopped fresh parsley and sliced green onions.
Serve in to bowls and top with sour cream, hot sauce and green onions.