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One Pot Chili Mac & Cheese


1 tablespoon olive oil

2 cloves garlic, minced

1 onion, diced

8 ounces ground beef

4 cups chicken broth

1 (14.5-ounce) can diced tomatoes

3/4 cup canned white kidney beans, drained and rinsed

3/4 cup canned kidney beans, drained and rinsed

2 teaspoons chili powder

1 1/2 teaspoon cumin

Kosher salt and freshly ground black pepper, to taste

10 ounces elbows pasta

3/4 cup shredded cheddar cheese

2 tablespoons chopped fresh parsley leaves


Heat olive oil in a large skillet or Dutch oven over medium high heat. Add garlic, onion and ground beef, and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat.

Stir in chicken broth, tomatoes, beans, chili powder and cumin; season with salt and pepper, to taste. Bring to a simmer and stir in pasta. Bring to a boil; cover, reduce heat and simmer until pasta is cooked through, about 13-15 minutes.

Remove from heat. Top with cheese and cover until melted, about 2 minutes.

Serve immediately, garnished with parsley, if desired.


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