Description
A hearty and comforting one-pot meal combining the flavors of chili with creamy mac and cheese for a delicious, easy weeknight dinner.
Ingredients
Units
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- 1 tbsp olive oil
- 1 onion, diced
- 2 garlic cloves, minced
- 500g ground beef
- 1 tbsp chili powder
- 1 tsp cumin
- 1/2 tsp paprika
- Salt and pepper to taste
- 400g canned diced tomatoes
- 2 tbsp tomato paste
- 400ml beef broth
- 200g elbow macaroni
- 400g canned kidney beans, drained and rinsed
- 200g shredded cheddar cheese
- Fresh parsley or green onions for garnish (optional)
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and garlic and sauté until softened.
- Add ground beef and cook until browned. Drain excess fat if necessary.
- Stir in chili powder, cumin, paprika, salt, and pepper.
- Add diced tomatoes, tomato paste, beef broth, and macaroni. Stir to combine.
- Bring to a boil, then reduce heat to a simmer. Cover and cook for about 10-12 minutes, stirring occasionally, until pasta is tender.
- Stir in kidney beans and shredded cheddar cheese. Cook for another 2-3 minutes until cheese is melted and everything is heated through.
- Serve hot, garnished with fresh parsley or green onions if desired.
Notes
- You can substitute ground turkey or chicken for a lighter version.
- Use a mix of cheeses for extra flavor.
- Add chopped jalapeños for a spicy kick.
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 6g
- Sodium: 480mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 32g
- Cholesterol: 75mg