Description
Hearty chili and creamy mac and cheese in one pot? Yes, please! This easy weeknight dinner is ready in under 30 minutes.
Ingredients
Units
Scale
- 1 lbs (454 g) ground beef
- 0.5 cups (118 ml) chopped onion
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp paprika
- 0.5 tsp kosher salt
- 2.5 cups (592 ml) chicken or beef broth
- 8 ounces (227 g) shell pasta
- 1 can (411 g) diced tomatoes
- 1 can (227 g) tomato sauce
- 2 cups (474 ml) shredded cheddar cheese
- 1 tbsp chopped parsley
Instructions
- Brown ground beef, onion, chili powder, cumin, paprika, and salt in a large skillet.
- Add broth, pasta, and diced tomatoes with their juices and tomato sauce. Bring to a boil.
- Cook for 12 minutes, or until pasta is al dente.
- Reduce heat to medium. Stir in 1 1/2 cups of cheese until melted and a sauce forms.
- Top with the remaining 1/2 cup of cheese and chopped parsley.
Notes
- For a spicier chili, add a pinch of cayenne pepper or a few dashes of your favorite hot sauce.
- To make this dish vegetarian, substitute the ground beef with 1 (15-ounce) can of drained and rinsed kidney beans or lentils.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop or in the microwave.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Category: Main Course
- Method: One-Pot
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 450
- Sugar: 5
- Sodium: 800
- Fat: 25
- Saturated Fat: 12
- Unsaturated Fat: 10
- Carbohydrates: 45
- Fiber: 4
- Protein: 25
- Cholesterol: 70