One Pot Chili Mac And Cheese

Good evening foodies and bloggers! This entry is coming a little later than I would have liked. You know how I said yesterday that everyone but my husband and son were illness free? Well that still stands, but my husband has taken a sharp turn. He feels even worse than he did yesterday. I've had to take my son to the doctor's and keep a close eye on my husband. It's been crazy to say the least, so tonight we will be making a rather easy dinner. It requires 1 pot and a few delicious ingredients. Grab those aprons and I'll meet you in the kitchen!

One Pot Chili Mac And Cheese

Yields 4 Servings

You will need:

• 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
• 1.5 teaspoons cumin
• Kosher salt and freshly ground black pepper, to taste
• 10 ounces uncooked elbows pasta
• 3/4 cup shredded cheddar cheese
• 2 tablespoons chopped fresh parsley leaves

Ready?

1. Heat olive oil in a large skillet or Dutch oven over medium high heat. 
2. Add garlic, onion and ground beef, and cook until browned, about 3 to 5 minutes, making sure to crumble the beef as it cooks; drain excess fat.
3. Stir in chicken broth, tomatoes, beans, chili powder and cumin; season with salt and pepper, to taste. 
4. Bring to a simmer and stir in pasta. 
5. Bring to a boil; cover, reduce heat and simmer until pasta is cooked through, about 13 to 15 minutes.
6. Remove from heat. 
7. Top with cheese and cover until melted, about 2 minutes.
8. Serve immediately, garnished with parsley, if desired.
9. Enjoy!

Thank you for joining me tonight. I hope you enjoy this super simple meal. I'll be back tomorrow, possibly with a dessert recipe, or maybe even a breakfast recipe. I'm not sure yet, but stick around to find out! Have a great evening, and happy blogging!

~Mandie