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Easy One-Pot Chili Mac and Cheese (Best 30-Minute Recipe)

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This Easy One-Pot Chili Mac and Cheese is a quick, comforting weeknight dinner that combines hearty chili with creamy mac and cheese, all made in one pot in under 30 minutes.

Ingredients

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  • 1 tablespoon olive oil
  • 1 pound ground beef (80/20 works best)
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika (optional)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 can (15 ounces) diced tomatoes, undrained
  • 1 can (8 ounces) tomato sauce
  • 2 cups beef broth, low-sodium
  • 8 ounces elbow macaroni (about 2 cups uncooked)
  • 1 cup shredded sharp cheddar cheese
  • 1/2 cup shredded Monterey Jack cheese
  • 1/4 cup heavy cream or whole milk
  • Optional toppings: chopped green onions, sour cream, fresh cilantro, extra shredded cheese

Instructions

  1. Brown the beef. Place your Dutch oven over medium-high heat and add the olive oil. Once it shimmers, add the ground beef. Break it apart with your wooden spoon and let it cook undisturbed for about 3 minutes, then start stirring. Cook until no longer pink, about 5-6 minutes. If there’s a lot of excess fat, spoon most of it out, leaving about 1 tablespoon in the pot for flavor.
  2. Sauté the aromatics. Add the diced onion to the pot with the beef. Cook for 3-4 minutes, stirring occasionally, until the onion softens and turns translucent. Add the minced garlic and cook for 30 seconds more—just until fragrant.
  3. Add the spices. Sprinkle the chili powder, cumin, smoked paprika, salt, and pepper over the beef and onion mixture. Stir well to coat everything evenly. Let it cook for about 30 seconds to toast the spices.
  4. Pour in the liquids. Add the undrained diced tomatoes, tomato sauce, and beef broth. Stir everything together, scraping up any browned bits from the bottom of the pot.
  5. Add the pasta. Stir in the elbow macaroni, making sure it’s submerged in the liquid. Bring the mixture to a boil, then reduce the heat to medium-low. Cover the pot with a lid and let it simmer for 10-12 minutes, stirring once halfway through to prevent sticking. The pasta should be tender but still have a slight bite.
  6. Check the pasta. After 10 minutes, give it a taste. If the pasta is cooked to your liking and most of the liquid has been absorbed, you’re ready for the next step. If it’s still too firm, cover and cook for another 2-3 minutes. If the mixture looks dry before the pasta is done, add a splash more broth or water.
  7. Add the cheese and cream. Remove the pot from the heat. Sprinkle the shredded cheddar and Monterey Jack over the top, then drizzle in the heavy cream. Stir gently but thoroughly until the cheese is completely melted and the sauce is creamy and smooth.
  8. Taste and adjust. Give it a final taste and add more salt, pepper, or chili powder if needed.
  9. Serve immediately. Ladle the chili mac into bowls and top with your favorite garnishes.

Notes

For a spicier version, add a diced jalapeño along with the onion, or stir in a pinch of cayenne pepper with the chili powder. For a milder version, use mild cheddar and skip the smoked paprika. This recipe is forgiving—adjust the spices to your family’s taste. Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months. Reheat on the stovetop with a splash of milk or broth.

Nutrition

Keywords: chili mac and cheese, one-pot meal, 30-minute dinner, ground beef recipe, comfort food, easy weeknight dinner

Find it online: https://cookluma.com/easy-one-pot-chili-mac-and-cheese-best-30-minute-recipe/