One pot Chili Mac and Cheese

This Chili Mac and cheese has the comfort of a classic mac and cheese , and also the flavours of chili.

Course Main Course

Prep Time 15

Cook Time 35

Servings servings

Calories 596kcal

Heat olive oil in a dutch oven over medium heat. Add ground beef and cook it until no longer pink for about 4-5 minutes. Drain the fat if any.
Stir in chopped onion and garlic. Saute for 3-4 minutes. The meat will brown further.
Next, add tomato pasta, cumin powder, chilli powder, smoked paprika, oregano and pepper. Saute for 1-2 minutes.
Add drained kidney beans, tomatoes, and chicken stock. Give it a mix. Season it with salt, beef stock powder, brown sugar, and Worcestershire Sauce. Stir everything together and bring it to a boil. Turn down the heat to a simmer, cover the pot and cook for about 5-6 minutes. ( ref note - 1)
Remove the lid, give the meat sauce a stir. Stir in elbow pasta, cover, lower the flame and cook for 8-10 minutes. Stir in half way through once, to avoid it getting stuck at the bottom.
When the pasta is al dente, stir in half of the cheese and sprinkle the rest on top. Cover and let it rest for 5-6 minutes.
Garnish with jalapeno slices, cilantro. Serve with more cheese, sour cream etc.

Simmering the sauce before adding pasta is optional. But if time permits, I would highly suggest simmering, as it develops flavor ( just like meat sauce).