One Pot Chili Mac & Cheese
You can make this with or without beans. If you really like beans, you can double the amount of beans. Adjust the amount of cheese to your preference.
Servings: 8 servings
Calories: 404kcal
Ingredients
- 8 oz. (227 g) Elbow Macaroni Pasta , uncooked
- 1 Tablespoon (15 ml) Olive Oil
- 1 pound (4534 g) ground Beef
- 1 small Onion , diced
- 4 cloves Garlic , minced
- 30 oz. (850 g) Tomato sauce , (two 15 oz. cans or @ 4 cups) crushed, diced or regular
- 15 oz. (425 g) canned Beans (black, pinto, cannellini, etc…), drained and rinsed
- 2 Tablespoons (30 ml) Chili Powder
- 2 teaspoons (10 ml) ground Cumin
- 1/2 teaspoon (2.5 ml) dried Oregano leaves
- Kosher Salt , to taste
- fresh cracked Black Pepper
- 1-2 cups (113-226 g) grated Cheddar Cheese
Optional Toppings:
- Additional cheese
- sour cream
- red onions
- green onions
Instructions
- Bring a large pot of water to a boil. Season well with salt. Add 8 oz. pasta and cook until al dente, usually about 8-12 minutes or according to package directions. Drain and set pasta aside.
- Return pot to stove on medium-high heat. Add the 1 Tablespoon olive oil, then add the 1 lb. ground beef. Break up beef into small chunks and cook until browned. Add the diced onion and minced garlic. Cook onions and garlic until fragrant and soft.
- Add 30 oz. (@4 cups) tomato sauce, 15 oz. canned beans, 2 Tablespoons chili powder, 2 teaspoons cumin and 1/2 teaspoon dried oregano leaves. Bring to a simmer, give it a good even stir and lower heat to continue simmering. Cook for about 15 minutes. Season with salt and pepper.
- Stir the cooked pasta and 1-2 cups of cheese into the chili. Cook for another minute or so until the pasta is warmed through and cheese is melted. Serve with your favorite toppings.
Nutrition
Calories: 404kcal | Carbohydrates: 38g | Protein: 22g | Fat: 19g | Saturated Fat: 8g | Cholesterol: 55mg | Sodium: 855mg | Potassium: 787mg | Fiber: 6g | Sugar: 7g | Vitamin A: 1201IU | Vitamin C: 9mg | Calcium: 165mg | Iron: 4mg