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One Pot Chili Mac and Cheese

Course Dinner
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes


  • 1 Tbsp Olive Oil
  • 1 Small White Onion finely diced
  • 3 Garlic Cloves minced
  • 1 lb Lean Ground Beef
  • 4 C Beef Broth
  • 1 Can Petite Diced Tomatoes drained
  • 1 Can Red Kidney Beans drained and rinsed
  • 1 Can Cannellini Beans drained and rinsed
  • 2 tsp Cumin
  • 1 Tbsp Chili Powder
  • Kosher Salt to taste
  • Pepper to taste
  • 10 oz Uncooked Elbow Pasta
  • 2 C Shredded Cheese
  • ΒΌ C Fresh Parsley chopped


  • In a large saucepan over medium high heat add the olive oil, followed by the onion, cooking until softened, around 3 minutes. Add the garlic and cook for an additional minute, then add the ground beef, breaking it into small pieces until completely browned, around 4 minutes. Drain excess fat.
  • Add the beef broth, tomatoes, and beans, as well as the cumin, chili powder, salt and pepper. Bring pot to a simmer then stir in pasta. Return to a boil; cover, reduce heat and simmer until pasta is cooked through, about 12-15 minutes.
  • Remove pot from heat, top with cheese and re-cover until melted, about 3 minutes.
  • Serve immediately, garnished with the fresh parsley.