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Easy One-Pot Cheesy Chili Mac

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A quick and comforting one-pot meal combining chili spices, beans, tomatoes, and macaroni, topped with a creamy cheddar cheese sauce.

Ingredients

Scale
  • 450 g ground beef (or substitute)
  • 300 g dry elbow macaroni
  • 750 ml beef broth
  • 120 ml milk
  • 200 g shredded sharp cheddar
  • 400 g diced tomatoes
  • 420 g kidney beans, drained
  • 2 tbsp chili powder
  • 1 tsp cumin
  • 1 tsp paprika
  • a pinch of cayenne
  • 1 medium chopped onion
  • 2 cloves minced garlic
  • 30 g butter
  • 30 g flour

Instructions

  1. Heat a large skillet or Dutch oven over medium-high heat, add ground beef and cook until browned, about 6-8 minutes.
  2. Drain excess fat if desired, add chopped onion and minced garlic, cook until softened, about 3-4 minutes.
  3. Sprinkle in chili powder, cumin, paprika, cayenne, plus salt and pepper, stirring to coat.
  4. Pour in beef broth, diced tomatoes, and kidney beans, stirring to combine.
  5. Stir in uncooked elbow macaroni, bring to a gentle boil, reduce to medium-low, cover and simmer for 10-12 minutes, stirring occasionally.
  6. In a separate pan, melt butter, whisk in flour and cook to form a roux, then slowly whisk in milk and cook until thickened, about 3 minutes.
  7. Remove from heat and stir in shredded cheddar until melted and smooth.
  8. Pour cheese sauce into the chili mac mixture, stir thoroughly to combine and let sit on low heat before serving hot.

Notes

Store leftovers in airtight containers in the refrigerator for up to 4 days, or freeze for up to 3 months. Reheat gently with a splash of milk.

Nutrition

Find it online: https://easyumrecipes.com/easy-one-pot-cheesy-chili-mac/