One Pot Chili Mac and Cheese - Hearty Food Ideas
When I think about the perfect side dishes to accompany my one pot chili mac and cheese, a few classic options come to mind. A simple green salad with a zesty vinaigrette balances the richness of the mac and cheese beautifully. Toss in some cherry tomatoes and sliced cucumbers for a refreshing touch.
For those who crave a bit of crunch, garlic bread is a hit. I mean, who doesn’t love buttery, toasted bread? You could even sprinkle some herbs or cheese on top for extra flavor. If you want to venture into the realm of appetizers, nachos are a fun choice. Load up corn chips with jalapeños, sour cream, and guacamole, and you’ve got yourself a fiesta.
Servings 6
Calories 768kcal
Ingredients
Main Ingredients:
- 2 cups shredded cheese 200 g) cheddar, Monterey Jack, or your favorites
- 1 red bell pepper chopped
- 250 g elbow macaroni 8 oz, uncooked
- 1 tablespoon olive oil
- 500 g lean ground beef 1 lb, or your choice of protein
- 420 g can red kidney beans 14 oz, drained and rinsed
- 2 garlic cloves minced
- 2 1/2 cups beef broth 625 ml, chicken broth works too
- 800 g crushed canned tomatoes 28 oz
- 1/4 cup fresh cilantro chopped, for garnish
Spices (Homemade Chili Powder):
- 1/4 teaspoon black pepper
- 2 teaspoons paprika powder
- 1 1/2 teaspoons onion powder sub garlic powder if preferred
- 1/2 teaspoon cayenne pepper or chili powder adjust to taste
- 2 teaspoons cumin powder
- 1 1/4 teaspoons salt
- 1 teaspoon dried oregano
Instructions
Step 1: Sauté the Beef and Veggies
- In a large pot, heat the olive oil over medium heat. Add the finely chopped onion and minced garlic, stirring until they are fragrant and soft, about two to three minutes. Then, toss in the ground beef. I usually break it up with a spatula and cook it until it is brown, which takes about five minutes.
Step 2: Add the Spices and Peppers
- Once the beef is browned, it’s time to kick things up a notch. Sprinkle in the homemade chili powder spices: cumin, paprika, cayenne pepper, black pepper, salt, onion powder, and dried oregano. Mix well. Add the chopped bell pepper and continue sautéing for another 3 minutes until the pepper softens.
Step 3: Pour in the Tomatoes and Broth
- Next, add the crushed tomatoes and beef broth into the pot. Bring the mixture to a boil. Don't be shy. Stir it up, ensuring that all the flavors blend harmoniously.
Step 4: Stir in the Pasta
- Once it reaches a boil, it's time to add that macaroni. Stir it in and reduce the heat to a simmer. Cover the pot and let it cook for about 8-10 minutes until the pasta is tender and most of the liquid is absorbed. Give it a stir every few minutes to prevent sticking.
Step 5: Add the Beans and Cheese
- After the pasta is cooked, gently fold in the drained kidney beans. Then, let’s get cheesy! Add the shredded cheese, a bit at a time. Stir until it is completely melted and creamy.
Step 6: Serve and Garnish
- Remove the pot from the heat and sprinkle fresh cilantro on top. Serve this comforting chili mac and cheese hot! It’s easy to dish out the portions, and believe me, everyone will be coming back for seconds.
Notes
- Cheese: I love using a blend of cheeses for depth of flavor. They melt differently and provide that gooeyness that everyone loves.
- Ground Beef: Leaner beef allows for a healthier option, but you could easily swap it for turkey, chicken, or a meat substitute for a plant-based version.
- Bell Pepper: The sweetness balances nicely with the spicy components. You could use yellow or green peppers, but I find red to be the most flavorful.
- Canned Tomatoes: A base of crushed tomatoes adds acidity and depth. You can use diced tomatoes if you prefer chunks in your dish.
- Kidney Beans: Adding beans increases the protein and fiber content, making the meal more satisfying.