One Pot Chili Mac Casserole

One Pot Chili Mac Casserole

This chili mac casserole is the ultimate weeknight comfort food! It brings together hearty chili and creamy macaroni and cheese in under 30 minutes for a cozy meal the whole family will love.

Course dinner, Main, Main Course, Main dish

Cuisine American

Diet Low Salt

Prep Time 10

Cook Time 17

Total Time 27

Servings servings

Calories 641kcal

Author Jessy Freimann

Equipment

Ingredients

2 teaspoons olive oil
¾ cup diced onion
½ cup diced red bell pepper
1 pound ground beef
2 teaspoons chili powder
1 teaspoon ground cumin
½ teaspoon sweet paprika
1 teaspoon kosher salt
¼ teaspoon ground black pepper
14.5 ounces petite diced tomatoes canned and undrained
14.5 ounces pinto beans canned- drained and rinsed
2 cups chicken broth
1 cup milk
1 ½ cups elbow macaroni uncooked
2 cups sharp cheddar cheese, shredded and divided
2 green onions, sliced- garnish

Instructions

Heat oil in a large sauté pan over medium high heat.
Add onions and peppers and saute for 4 minutes, stirring often.
Add ground beef and sauté until brown, breaking up as it cooks. Drain if needed.
Stir in chili powder, cumin, paprika, salt and pepper and cook for 2 minutes.
Add petite diced tomatoes, pinto beans, broth, milk and macaroni to the pot and stir to combine. Bring to a boil.
Once boil, reduce heat to medium low and cover. Cook for around 12 minutes stirring periodically to prevent sticking.
Uncover and stir in 1 ½ cups shredded cheddar. Top evenly with remaining shredded cheddar.
Cover and turn off heat. Leave covered for a few minutes until cheese is fully melted. Serve immediately topped with sliced green onion.

Video

Notes

Break up the beef as it cooks. A wooden spoon works great when crumbling it into smaller pieces.

Check your pasta early. Every brand cooks differently, so start tasting at the 11-minute mark and cook longer if needed.

Melt the cheese off the heat. That gooey finish is what takes this simple recipe for chili macaroni from good to downright irresistible.

Sneak in extra veggies. Zucchini, corn, or mushrooms all blend in nicely and boost the nutrition without changing the flavor too much.

Ingredients to prep ahead- Chop the onion and pepper, drain and rinse the beans, and shred the cheese.

Leftovers and storage- Keep in the fridge for up to 4 days, and reheat with a splash of broth or milk. Freezing isn’t recommended since the pasta and cheese can lose their texture.

Nutrition