One Pot Chili Mac and Cheese
A comforting and easy dish that combines savory chili and gooey mac and cheese in one pot, perfect for family gatherings or busy weeknights.
Ingredients
Main Ingredients
- 1 tablespoon olive oil For sautéing your vegetables and adding a rich flavor base.
- 1 medium onion, chopped Fresh onion adds depth; you could also use shallots for a sweeter flavor.
- 2 cloves garlic, minced Fresh garlic infuses the dish with warmth and depth.
- 1 pound ground beef or turkey Opt for lean meat for a slightly healthier option; plant-based crumbles work well too.
- 1 can (15 oz) diced tomatoes Fire-roasted style adds an extra layer of flavor.
- 2 cups beef or vegetable broth Homemade broth can elevate the taste, but store-bought works fine.
- 2 cups elbow macaroni The classic choice here; gluten-free pasta can be used if needed.
- 2 cups shredded cheddar cheese Sharp cheddar creates a flavorful kick; feel free to mix with Monterey Jack for a creamy texture.
- 2 tablespoons chili powder Adjust to your spice preference—smoked paprika is a wonderful twist.
- to taste Salt and pepper Essential seasoning to bring out all the flavors.
- to garnish Chopped green onions or cilantro Fresh herbs add brightness and color at the end.
Instructions
Cooking Instructions
- In a large pot or Dutch oven, heat the olive oil over medium heat. You want it to shimmer, not smoke.
- Add the chopped onion and sauté for about 5 minutes until soft and translucent. Toss in the minced garlic and let it cook for another minute.
- Increase the heat slightly, add the ground meat, and cook until browned.
- Stir in the chili powder, salt, and pepper, cooking for another minute to allow those spices to bloom.
- Pour in the diced tomatoes and broth, and stir to combine.
- Increase the heat and bring the mixture to a gentle boil.
- Stir in the elbow macaroni, reduce heat, and let simmer for about 10-12 minutes until the pasta is cooked and the sauce thickens.
- Remove from heat, sprinkle in the shredded cheese, and stir until it’s melted and creamy.
- Divide among bowls, and don’t forget the green onions or cilantro on top!
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. You can also freeze portions for up to 2 months. When reheating, add a splash of milk or broth to restore its creamy consistency.