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One-Pot Chili Mac

A close-up of a one-pot chili mac dish in a skillet, topped with melted cheddar cheese.
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A quick and easy kid-friendly chili mac made in one skillet, perfect for busy weeknights.

Ingredients

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  • 1 pound ground beef
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 (15 ounce) can chili-ready diced tomatoes, undrained
  • 1 (15 ounce) can kidney beans, rinsed and drained (optional)
  • 1 (10 ounce) can Rotel diced tomatoes and green chilies, undrained
  • 2 cups beef broth
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon cayenne pepper (optional)
  • 8 ounces elbow macaroni
  • 1 cup shredded cheddar cheese
  • Salt and pepper to taste

Instructions

  1. In a large skillet or Dutch oven, brown the ground beef over medium-high heat. Drain off any excess grease.
  2. Add the chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for 1 minute more until fragrant.
  3. Stir in the diced tomatoes, kidney beans (if using), Rotel, beef broth, chili powder, cumin, and cayenne pepper (if using). Bring the mixture to a simmer.
  4. Add the elbow macaroni to the skillet. Stir to combine and ensure the pasta is submerged in the liquid.
  5. Cover the skillet, reduce the heat to medium-low, and simmer for 12-15 minutes, or until the pasta is al dente, stirring occasionally to prevent sticking.
  6. Once the pasta is cooked, remove the skillet from the heat. Stir in the shredded cheddar cheese until melted and creamy.
  7. Season with salt and pepper to taste. Serve hot.

Notes

  • For a milder flavor, omit the cayenne pepper.
  • If you prefer a thicker sauce, you can simmer uncovered for a few extra minutes after the pasta is cooked.
  • This dish is also delicious with shredded Monterey Jack cheese or a blend of cheeses.
  • For a complete meal, serve with a side salad or cornbread.

Nutrition

Find it online: https://recipestokeep.com/one-pot-chili-mac/