Two delicious recipes come together in this chili mac & cheese made in one pot to reduce clean up and perfect for weeknight dinner.
Comfort food is my favorite. Especially now that this fall is turning into winter and the days are getting shorter and colder.
I woke up today to 40° weather!
I’m not ready!
But I do have to say that foods like this chili mac & cheese will make handling this winter much easier.
That and the fact that I literally only have to live through 2 more snowy winters until we are moving back south – hopefully, if everything goes according to plan.
It better go according to plan. haha
Chili mac has been a staple in our house for years. My mom makes her version of chili and she always makes it the same way.
Me, I’m more of a mix-it-up kind of girl and like to try the many different ways of chili.
It only made sense to make a dedicated chili mac because I usually always add cheese to my chili anyway. So does the hubby.
And hot sauce. And sour cream. And probably whatever else he can load on top. There’s really no wrong way to eat chili.
- 1 1/2 lbs ground beef
- 2 cloves garlic minced
- 1 yellow onion diced
- 4 cups chicken broth
- 1 (14.5 oz) can diced tomatoes
- 1 (15 oz) can white kidney beans drained
- 1 (15 oz) can red kidney beans drained
- 2 tsp chili powder
- 1 tsp ground cumin
- 16 oz pasta
- 1 cup shredded cheddar cheese
- In a large stockpot, add ground beef, minced garlic, and onion and cook over medium-high heat until meat is browned, cooked through, and onions are slightly translucent.
- Add chicken broth, tomatoes, beans, chili powder, and cumin. Bring to simmer and stir in uncooked pasta; bringing back to boil.
- Cover and reduce heat to low; simmer for 15-20 minutes or until pasta is cooked through.
- Remove from heat, stir in cheddar cheese, and recover letting cheese melt for 2-3 minutes.
- Serve immediately, topped with extra cheese and sour cream, if desired.