Chili Mac

Name: Chili Mac
Prep time: 15 min
Total time: 15 min
Yield: 6 servings
Ingredients: 1 tbsp Canola Oil; 1 large White Onion, chopped; 3 clove Garlic, minced; 1 lb Beef, ground; 1 (15-oz.) can fire-roasted tomatoes, diced; 1 (15-oz.) can kidney beans, drained rinsed; 1 tbsp Chili Powder; 2 tsp cumin; 0.25 tsp Ground Cayenne Pepper; 3 cup Low Sodium Chicken Broth; 12 oz pasta, such as orecchiette or shells; 2 cup cheddar, shredded; Kosher Salt; Chives, freshly chopped for garnish

This chili mac and cheese takes two comfort food classics and turns them into cheesy, creamy one-pot dinner.

Brooke1999

Prep15 min

Total15 min

Servings6

Difficultyeasy

Dinner / Supper

Ingredients

1 tbspCanola Oil
1 largeWhite Onion, chopped
3 cloveGarlic, minced
1 lbBeef, ground
1(15-oz.) can fire-roasted tomatoes, diced
1(15-oz.) can kidney beans, drained rinsed
1 tbspChili Powder
2 tspcumin
0.25 tspGround Cayenne Pepper
3 cupLow Sodium Chicken Broth
12 ozpasta, such as orecchiette or shells
2 cupcheddar, shredded
Kosher Salt
Chives, freshly chopped for garnish

Instructions

1
In a large pot over medium heat, heat oil. Add onion and cook until tender, then add garlic and stir until fragrant, 1 minute. Add ground beef and cook until no longer pink, about 5 minutes. Drain fat.
2
Return pot to heat and add diced tomatoes, kidney beans, chili powder, cumin, cayenne, chicken broth, and pasta and bring to a simmer. Simmer until pasta is al dente, 10 to 15 minutes.
3
Remove from heat and stir in cheddar until just melted. Taste and season with salt to taste.
4
Garnish with chives and serve.