Ultimate One-Pot Chili Mac & Cheese Heaven!
Savor this ultimate one-pot chili mac & cheese, featuring hearty ground beef, tomatoes, and bell peppers for pure comfort.
Ingredients
- 1 tbsp olive oil
- 2 garlic cloves (, minced)
- 1 onion (, finely chopped)
- 1 red capsicum / bell pepper (, chopped)
- 500 g / 1 lb ground beef (mince)
- 800 g / 28 oz crushed canned tomato
- 420 g / 14 oz can red kidney beans (, drained)
- 2 1/2 cups (625 ml) beef broth
- 250 g / 8 oz elbow macaroni pasta ((elbow pasta), uncooked)
- 2 cups (200g) shredded cheese (cheddar, Monterey Jack, tasty cheese)
Instructions
- Heat olive oil in a large pot over high heat. Add garlic and onion, cook for 1 minute until fragrant. Add red capsicum and cook until the onion is translucent.
- Add ground beef and cook, breaking it up with a spoon as you go.
- Once the beef is browned, add crushed tomatoes, kidney beans, beef broth, and uncooked macaroni. Stir well and bring to a simmer.
- Reduce heat to medium, cover, and cook for 12 minutes, stirring occasionally, until the macaroni is al dente and the sauce has thickened.
- Turn the stove OFF. Stir in half of the shredded cheese until melted and the mixture is saucy. Season with salt and pepper to taste.
- Top with the remaining cheese, put the lid back on, and let it sit for 2 minutes until the cheese is fully melted. Serve immediately, garnished with fresh cilantro if desired.
Notes
- For a thicker sauce, let it simmer uncovered for an extra 2-3 minutes before adding cheese.
- You can substitute ground turkey or chicken for beef.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- You can substitute ground turkey or chicken for beef.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.