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chili mac and cheese

One-Pot Chili Mac and Cheese

5 from 1 vote
Hearty chili mac and cheese cooked in one pot for easy cleanup. The pasta absorbs the seasoned broth beautifully. I love making this rich dish on busy weeknights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 people
Course: dinner
Cuisine: American
Calories: 520
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 pound lean ground beef Drain excess fat
  • 1 tablespoon chili powder Adjust to heat preference
  • 1 teaspoon ground cumin For earthy depth
  • 15 ounces crushed tomatoes Canned
  • 3 cups beef broth Creates the sauce base
  • 12 ounces elbow macaroni Uncooked
  • 2 cups sharp cheddar cheese Freshly grated

Equipment

  • 1 large skillet For cooking the entire meal
  • 1 Cheese grater For shredding block cheese
  • 1 Measuring cups To measure broth and cheese
  • 1 Measuring spoons To measure spices

Method
 

  1. Brown the ground beef in a large skillet over medium heat to build a flavorful base until no pink remains.
    browning lean ground beef for chili mac and cheese
  2. Stir the chili powder and cumin into the meat to bloom the spices until very fragrant.
    stirring chili powder and cumin into ground beef
  3. Pour in the beef broth, crushed tomatoes, and macaroni, simmering gently to cook the pasta until tender.
  4. Remove the skillet from the heat to prevent separation and gently fold in the cheddar cheese until smooth.

Nutrition

Serving: 300gCalories: 520kcalCarbohydrates: 48gProtein: 32gFat: 22gSaturated Fat: 11gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 8gCholesterol: 85mgSodium: 650mgPotassium: 450mgFiber: 4gSugar: 5gVitamin A: 15IUVitamin C: 10mgCalcium: 30mgIron: 15mg

Notes

Store leftovers in an airtight container up to 4 days; add a splash of milk when reheating. Always grate your own block cheese for the smoothest texture.

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