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.