Chili Mac and Cheese

Ingredients:

  • 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
  • ¾ cup canned white kidney beans (drained and rinsed)
  • ¾ cup canned kidney beans (drained and rinsed)
  • 2 teaspoons chili powder
  • 1½ teaspoons cumin
  • Kosher salt and freshly ground black pepper to taste
  • 10 ounces elbows pasta
  • ¾ cup cheddar cheese (shredded)
  • 2 tablespoons fresh parsley leaves (chopped)

Directions

Heat olive oil in a large skillet or Dutch oven over medium high heat. Add garlic, onion and ground beef, and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat.

Stir in chicken broth, tomatoes, beans, chili powder and cumin; season with salt and pepper, to taste. Bring to a simmer and stir in pasta. Bring to a boil; cover, reduce heat and simmer until pasta is cooked through, about 13-15 minutes.

Remove from heat. Top with cheese and cover until melted, about 2 minutes.

Serve immediately, garnished with parsley, if desired.

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