Chili Mac
Chili Mac and Cheese is the comforting family favorite that cooks in ONE pot in under 30 Minutes! Readers call it, "so good and so flipping quick!," "Definitely a keeper" and "this was a thumbs up by all." So, next time you need a quick, easy, DELICIOUS recipe, look no further than this Chili Mac!
Servings 6 servings
Ingredients
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 1 pound lean ground beef
- 1 red bell pepper, chopped (optional)
- 4-6 garlic cloves, minced
- 1 1/2 tablespoons chili powder
- 1 1/2 tsp EACH smoked paprika, ground cumin
- 1 teaspoon salt
- 1/2 tsp EACH dried oregano, ground mustard
- 1/4 teaspoon pepper
- 1 28 oz. can crushed tomatoes
- 1 15 oz. can fire roasted diced tomatoes, not drained
- 1 15 oz. can kidney beans rinsed and drained
- 1 tablespoon brown sugar
- 1 teaspoon mesquite liquid smoke (optional)
- 3 1/2 cups reduced sodium chicken broth
- 12 ounces uncooked elbow macaroni
ADD LATER
- 2 oz. block cream cheese, cubed, very soft
- 2 1/2 cups freshly shredded sharp cheddar cheese, divided
- fresh parsley for garnish (optional)
Instructions
- Preheat oven to 400 degrees F.
- Heat olive oil in a large Dutch oven medium-high heat. Add onions and cook 3 minutes. Add meat and cook until browned, crumbling as you cook. Add bell pepper, garlic and seasonings and sauté 1 minute.
- Stir in crushed tomatoes, diced tomatoes, kidney beans, sugar and liquid smoke, followed by the chicken broth.
- Cover, and bring to a simmer, then add the pasta. Cover and simmer for 5 minutes, stirring frequently and replacing the lid so the bottom doesn't burn. After 5 minutes, remove the lid and continue to simmer for a few minutes, stirring often, just until the pasta is al dente. Taste the pasta often as it reaches the end of cooking to ensure you don’t overcook it.
- Turn stove off but leave pot on the burner. Stir in the cream cheese until melted followed by 1 1/2 cups cheddar a handful at a time, until melted. Taste and season with salt and pepper to taste (I like more salt) and/or cayenne or hot sauce for spicier.
- Top the pasta evenly with 1 cup remaining cheddar. Bake, uncovered, for 5 minutes, or until the cheese is melted. Garnish with fresh parsley and serve immediately.