Go Back
–+ servings
freshly made chili mac and cheese in a Dutch oven.
Print Recipe Add to Collection
4.43 from 292 votes

Chili Mac and Cheese

This Chili Mac and Cheese is two great comfort foods all in one! Delicious and hearty, quick and comforting, perfect dinner for back to school and ready in under 30 minutes and in just one pot.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Dinner, Main Course
Cuisine: American
Keyword: chili mac and cheese, one pot chili mac and cheese, one pot recipes
Servings: 8
Calories: 496kcal

Equipment

Ingredients

  • 1 tablespoon olive oil
  • 1 pound ground beef extra lean
  • 1 large onion chopped
  • 3 cloves garlic minced
  • ¼ teaspoon cayenne pepper
  • 1 teaspoon cumin ground
  • 1 tablespoon chili powder
  • 1 teaspoon black pepper ground
  • 1 teaspoon salt
  • 1 cup black beans drained and rinsed
  • 1 cup kidney beans drained and rinsed
  • 26 ounces diced tomatoes (1 can)
  • 4 cups chicken broth low sodium, or beef broth
  • 10 ounces elbow pasta uncooked
  • 2 cups cheddar cheese shredded
  • 2 tablespoons parsley chopped
US Customary - Metric

Instructions

  • In a large sauce pan or dutch oven, heat the olive oil over medium high heat. Add the ground beef and cook until no longer pink. Since I'm using extra lean ground beef there's no need to drain the fat, but if you're using fatter ground beef, drain whatever fat there is. 
  • Stir in the onion and garlic and cook for about 3 minutes or until the onion softens and becomes translucent and the garlic is aromatic.
  • Add the cayenne pepper, cumin, chili powder, salt and pepper and stir. Add the black beans, kidney beans, tomatoes, chicken broth and elbow pasta. Stir everything together and bring to a boil. Turn down the heat to a simmer, cover the pot and cook for about 9 to 12 minutes or until the elbow macaroni is cooked.
  • Stir in 1 cup of the shredded cheese then sprinkle the remaining cheddar cheese over the top. Cover the pot for about 1 minute just until the cheese melts. 
  • Garnish with fresh parsley and serve.

Video

Notes

  1. Drain the fat. If you are using ground meat with a higher fat content you need to drain the fat once the beef is browned to prevent the dish from having a greasy taste and texture.
  2. Don’t overcook the macaroni. Check the elbow macaroni after 9 minutes of cooking. You want the pasta to be cooked but not turn to mush when you stir in the cheese.
  3. Make it spicier. If you want to up the level of heat add some diced jalapeños or chipotles in adobo when you sauté the onions with the ground beef.
  4. Pasta: The elbow macaroni can be replaced with any shape pasta.
  5. Leftovers: Store in an airtight container and keep refrigerated for up to 4 days. If freezing allow the dish to fully cool in a shallow container before placing in the freezer for up to 3 months.

Nutrition

Serving: 1serving | Calories: 496kcal | Carbohydrates: 44g | Protein: 26g | Fat: 23g | Saturated Fat: 10g | Cholesterol: 69mg | Sodium: 964mg | Potassium: 753mg | Fiber: 6g | Sugar: 4g | Vitamin A: 790IU | Vitamin C: 20mg | Calcium: 282mg | Iron: 4.4mg