Cheesy One-Pot Chili Mac

$- 1 pound elbow macaroni - 1 pound ground beef or turkey - 1 can kidney beans, rinsed and drained - 1 can diced tomatoes with green chilies - 2 cups beef broth - 1 medium onion, chopped - 2 cloves garlic, minced - 1 bell pepper, diced (any color) - 2 tablespoons chili powder - 1 teaspoon cumin - 1 cup shredded cheddar cheese - 1/2 cup sour cream - Fresh cilantro or green onions for garnish In this recipe, I use elbow macaroni as the base. It cooks well and absorbs flavors. You can choose ground beef for richness or turkey for a lighter taste. Kidney beans add protein and fiber, while diced tomatoes with green chilies bring spice and freshness. The beef broth adds depth to the flavors. For vegetables, I like using onion, garlic, and bell pepper. They give the dish a great aroma and taste. Seasonings play a big role here. Chili powder adds warmth, while cumin gives an earthy note. Lastly, we finish with cheddar cheese and sour cream for creaminess. Fresh herbs like cilantro or green onions make it look and taste bright. This mix of ingredients makes a simple yet hearty meal that anyone can enjoy. - Heat 1 tablespoon of olive oil in a large pot over medium heat. - Add 1 medium chopped onion. Sauté for about 3 minutes until softened. - Add 2 minced garlic cloves and 1 diced bell pepper. Cook for 2 more minutes until fragrant. - Increase the heat to medium-high. Add 1 pound of ground beef or turkey. - Cook the meat, breaking it up with a spoon, until browned, about 5-7 minutes. - Drain any excess fat from the pot. - Stir in 1 can of kidney beans and 1 can of diced tomatoes with their juices. - Pour in 2 cups of beef broth. Add 2 tablespoons of chili powder, 1 teaspoon of cumin, and salt and pepper to taste. - Bring this mixture to a simmer. - Once simmering, add 1 pound of elbow macaroni, stirring to combine. - Cover the pot and reduce the heat to medium-low. Cook for about 10-12 minutes. Stir occasionally until the pasta is tender and has absorbed some liquid. - Remove the pot from heat. Stir in 1 cup of shredded cheddar cheese and 1/2 cup of sour cream. - Mix until well combined and the cheese melts. Taste and adjust seasoning as needed. - Serve warm, garnished with fresh cilantro or sliced green onions. - Using fresh ingredients: Fresh ingredients make a big difference in taste. Use fresh onions, garlic, and bell peppers. They add bright flavors that dried or canned options cannot match. Fresh produce also keeps your meal healthy and colorful. - Adjusting spices to taste: Everyone has different spice levels. Start with the basic chili powder and cumin. Taste your dish as you go. If you want more heat, add more chili powder or even some fresh jalapeños. You can always add more, but you can't take it out! - How to incorporate additional dairy options: For a creamier texture, add more sour cream or even cream cheese. Stir it in with the cheese until well combined. This extra creaminess makes every spoonful delightful. - Flavorful garnishing suggestions: Garnishes not only look good but also add flavor. Fresh cilantro or sliced green onions work great. You can also sprinkle extra cheese on top before serving. It melts slightly and adds richness. - Preventing overcooked macaroni: To keep your macaroni from getting mushy, stir it often while it cooks. Check it a minute or two early to see if it's done. The pasta should be al dente, which means it still has a little bite. - Ensuring the right consistency: If your chili mac seems too thick, add a bit more broth or water to loosen it up. If it’s too runny, let it simmer longer with the lid off. This helps thicken your dish and intensifies the flavors. {{image_2}} You can easily change the protein in this dish. Instead of ground beef, try ground turkey. It gives a lighter taste but keeps that hearty feel. If you want a vegetarian option, use lentils or mushrooms. Both add a great texture and flavor. Want some heat? Add jalapeños to the mix. They bring a nice kick. You can also stir in hot sauce for more spice. If you need a milder version, skip the spice and use sweet bell peppers. Kids will enjoy a version that is not too hot. If you need gluten-free pasta, use rice or corn pasta instead of elbow macaroni. It works just as well. You can also switch beans. Black beans or pinto beans are tasty choices too. Add more veggies like zucchini or corn for extra flavor and nutrition. To store leftovers, let the chili mac cool first. Place it in an airtight container. Glass or plastic containers work well. Make sure to close the lids tightly. It can stay fresh in the fridge for up to 3-4 days. You can freeze Cheesy One-Pot Chili Mac for later. Use a freezer-safe container or a heavy-duty freezer bag. Press out as much air as you can before sealing. This dish can last in the freezer for about 2-3 months. When you want to eat it, thaw it overnight in the fridge. Reheat it on the stove or in the microwave until it is warm. In the fridge, Cheesy One-Pot Chili Mac is good for 3-4 days. If it starts to smell sour or looks off, throw it out. Check for any mold or discoloration. These are signs that it has spoiled. Always trust your senses when deciding to eat leftovers. Yes, you can make this dish ahead. To prep, cook the chili mac as usual. Let it cool completely. Then, store it in an airtight container in the fridge. You can keep it for up to three days. When you’re ready to eat, just reheat it on the stove or in the microwave. Add a splash of broth to keep it moist while reheating. To make this dish vegetarian, swap the ground beef for a meat alternative like lentils or mushrooms. Use vegetable broth instead of beef broth. For a vegan version, also replace the cheese and sour cream with plant-based options. Nutritional yeast is a great cheese substitute, giving a cheesy flavor without dairy. Use coconut yogurt or cashew cream as a sour cream substitute. Absolutely! You can use any cheese you like. Pepper jack adds a nice kick. Monterey Jack or gouda also work well for a milder taste. If you're avoiding dairy, try vegan shredded cheese. Just note that some might not melt as well as traditional cheese. This dish pairs well with a simple side salad. Try a green salad with lettuce, tomatoes, and cucumbers. Cornbread is another great choice, adding a sweet contrast to the savory chili mac. For a crunchy touch, serve tortilla chips on the side. They add a fun texture and flavor. This article explored the tasty world of Cheesy One-Pot Chili Mac. We covered key ingredients, including elbow macaroni, ground beef, and spices. I provided step-by-step instructions for preparing this dish with easy tips to enhance flavor and texture. We also discussed storage tips and variations for proteins and spice levels. This dish fits many tastes, making it a great dinner option. Enjoy making it your own!$

Satisfy your cravings with this delicious Cheesy One-Pot Chili Mac recipe! This hearty dish combines elbow macaroni, ground beef, and spicy flavors for a comforting meal that's perfect for weeknight dinners. Ready in just 30 minutes, it's an easy, all-in-one dish your family will love. Click through to explore the full recipe and tips to make your chili mac even creamier and cheesier! Don't miss out on this cheesy goodness!

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Ingredients

1 pound elbow macaroni

1 tablespoon olive oil

1 medium onion, chopped

2 cloves garlic, minced

1 bell pepper, diced (any color)

1 pound ground beef (or turkey for a lighter option)

1 can (15 oz) kidney beans, rinsed and drained

1 can (15 oz) diced tomatoes with green chilies

2 cups beef broth

2 tablespoons chili powder

1 teaspoon cumin

Salt and pepper to taste

1 cup shredded cheddar cheese

1/2 cup sour cream (for a creamier finish)

Fresh cilantro or green onions for garnish

Instructions

In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 3 minutes until softened.

Add the minced garlic and diced bell pepper, cooking for another 2 minutes until fragrant.

Increase the heat to medium-high and add the ground beef to the pot. Cook, breaking it up with a wooden spoon, until browned and cooked through (about 5-7 minutes). Drain any excess fat.

Stir in the kidney beans, diced tomatoes (with their juices), beef broth, chili powder, cumin, and salt and pepper. Bring the mixture to a simmer.

Once simmering, add the elbow macaroni, stirring to combine. Cover and reduce the heat to medium-low. Cook for about 10-12 minutes, stirring occasionally, until the pasta is tender and has absorbed some of the liquid.

Remove the pot from heat and stir in the shredded cheddar cheese and sour cream, mixing until well combined and the cheese is melted.

Taste and adjust seasoning with additional salt, pepper, or chili powder if needed.

Serve warm, garnished with fresh cilantro or sliced green onions.

Prep Time, Total Time, Servings: 15 mins | 30 mins | 6 servings