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Chili Mac
Chili Mac is the best one pot weeknight meal! It combines everyone's favorite comfort food recipes: chili and mac and cheese to make a flavorful creamy dinner that's sure to impress the whole family!
Course
dinner, Main, Main Course, Main dish
Cuisine
American
Prep Time
10
minutes
minutes
Cook Time
17
minutes
minutes
Total Time
27
minutes
minutes
Servings
6
servings
Author
Jessy Freimann
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
1
14.5 ounce can
Tuttorosso Petite Diced Tomatoes,
undrained
1
14.5 ounce can
pinto beans,
drained and rinsed
2
cups
chicken broth
1
cup
milk
1 ½
cups
uncooked elbow macaroni
2
cups
shredded sharp cheddar cheese,
divided
2
green onions,
sliced- garnish
Instructions
Heat oil in a large saute pan over medium high heat.
Add onions and peppers and saute for 4 minutes, stirring often.
Add ground beef and saute 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 Tuttorosso 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.
Notes
Pasta brands may vary in cooking time. Taste after 12 minutes and if too chewy, cook a minute or two longer.