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Shared By Racheldawson

One Pot Chili Mac and Cheese


  • 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
  • 3/4 Cup canned white kidney beans, drained and rinsed
  • 3/4 Cup canned kidney beans, drained and rinsed
  • 2 Teaspoons chili powder
  • 1 1/2 Teaspoon cumin
  • Kosher salt and freshly ground black pepper, to taste
  • 10 Ounces elbows pasta
  • 3/4 Cup shredded cheddar cheese
  • 2 Tablespoons chopped fresh parsley leaves


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, make 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, garnish with parsley, if desired.

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