Description
This One Pot Chili Mac and Cheese is a comforting and hearty dish combining spicy chili flavors with creamy cheese and tender macaroni, all cooked together in a single pot for an easy, satisfying meal perfect for busy weeknights.
Ingredients
Main Ingredients
- 1 tablespoon avocado oil
- 1 pound ground beef
- 1 medium red onion, diced
- 2 cloves garlic, minced
- 1 red bell pepper, diced
Seasonings
- 1 teaspoon salt
- 1/2 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1 teaspoon dried oregano
Liquids and Canned Goods
- 2 (14.5 ounce) cans fire-roasted diced tomatoes
- 3 cups chicken broth or beef broth
- 1 (15 ounce) can red kidney beans, rinsed and drained
Pasta and Cheese
- 2 cups dry elbow macaroni pasta
- 2 cups cheddar cheese
Instructions
- Heat the Oil: Heat 1 tablespoon of avocado oil in a 4-quart Dutch oven or a large pot over medium-high heat until the oil is sizzling, about 1 minute.
- Cook the Ground Beef: Add 1 pound of ground beef and cook for 5-7 minutes, stirring well and breaking the beef into small pieces with a spatula until browned.
- Sauté Aromatics and Vegetables: Add diced red onion, minced garlic, and diced red bell pepper to the pot. Sauté for 2-3 minutes until the vegetables are tender.
- Add Seasonings: Stir in salt, ground cumin, chili powder, smoked paprika, and dried oregano. Mix thoroughly to combine all spices evenly with the meat and vegetables.
- Add Tomatoes, Broth, and Beans: Pour in the fire-roasted diced tomatoes, broth (chicken or beef), and the rinsed and drained kidney beans. Stir well and bring the mixture to a boil, about 5 minutes.
- Cook Pasta: Add 2 cups of dry elbow macaroni and stir to incorporate. Cover the pot with a lid and cook for about 10 minutes, or until the pasta is al dente, stirring occasionally to prevent sticking.
- Add Cheese and Serve: Once the pasta is cooked, stir in 2 cups of cheddar cheese until melted and creamy. Serve hot for a comforting chili mac and cheese meal.
Notes
- You can substitute ground turkey or chicken for ground beef for a lighter version.
- Adjust the chili powder and smoked paprika to control the heat level to your preference.
- If you prefer a creamier texture, add a splash of milk or cream with the cheese at the end.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- Using fire-roasted diced tomatoes adds a smoky depth of flavor to the dish.
