One Pot Chili Mac and Cheese

5 from 1 vote

Hearty chili and rich mac 'n' cheese collide in this one pot chili mac and cheese that comes together in only 40 minutes with a handful of ingredients!

Prep Time 20

Cook Time 20

Total Time 40

Servings servings

Calories 556kcal

Ingredients

1 tablespoon vegetable oil
1 small yellow onion, finely chopped
1 lb ground turkey (or ground beef)
2 medium cloves garlic, minced
2 teaspoons chili powder
1 teaspoon ground cumin
1/2 teaspoon ground paprika
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) diced tomatoes, drained
1-3/4 cups 2% or skim milk
2 cups water
1/4 cup heavy whipping cream
1 lb pasta (elbow, cavatappi, etc)
1 cup shredded cheddar cheese
1 cup shredded pepper jack cheese
Salt and pepper to taste

Instructions

Heat a Dutch oven or a medium pot over medium-high heat. Add oil and swirl to coat bottom of pan. Add onion and ground turkey and brown until turkey is no longer pink. Add garlic, chili powder, cumin, and paprika and cook 1 minute until fragrant.
Reduce heat to medium and add black beans, tomatoes, milk, water, whipping cream, and pasta. Bring to a low simmer over medium heat, then reduce heat to medium-low and allow to simmer 8-10 minutes until most of liquid is evaporated and pasta is tender.
Remove pasta from heat and stir in cheeses until melted. Season mac and cheese with salt and pepper to taste and serve immediately while warm. Enjoy!

Notes

Storing Instructions

Store mac and cheese in refrigerator up to 6 days.

Nutrition