One Pot Chili Mac and Cheese

• servings: 4 servings
• active time: 10 minutes
• total time: 30 minutes

Ingredients

1 tablespoon olive oil

8 ounces ground beef

1 onion (diced)

3 cloves garlic (minced)

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 elbow macaroni

3/4 cup shredded cheddar cheese

2 tablespoons chopped fresh parsley leaves

Directions

Heat olive oil in a large stockpot or Dutch oven over medium high heat. Add ground beef and onion, and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat.

Stir in garlic until fragrant, about 1 minute.

Stir in chicken broth, tomatoes, beans, chili powder and cumin; season with salt and pepper, to taste.

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, garnished with parsley, if desired.