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Lighter One-Pot Beef Chili Mac 'n' Cheese
Made entirely in ONE pot and lighter on the calories, this hearty beef chili mac 'n' cheese is going to quickly become the most-requested dinner in your house!
Servings 6 -8 servings
- 1 lb lean ground beef
- 1 medium onion finely chopped
- 1 medium bell pepper diced
- 3 cloves garlic minced
- 1 can 15 oz black beans, drained
- 1 can 15 oz diced tomatoes, undrained
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 4 cups chicken broth
- 12 oz uncooked elbow pasta
- 1-1/2 cups shredded cheddar cheese
- Salt and pepper to taste
- 2 tablespoons minced fresh parsley
In a dutch oven or large skillet over medium-high heat, brown beef with onion, pepper, and garlic until beef is no longer pink and veggies are tender. Add black beans, diced tomatoes, chili power, and cumin. Bring to a simmer then add chicken broth and pasta.
Bring pasta to a simmer then reduce heat and simmer covered on medium heat 15-20 minutes until most of the liquid is evaporated and pasta is tender. Stir in cheese until melted and season with salt and pepper to taste. Sprinkle mac 'n' cheese with parsley and serve immediately. Enjoy!