Chili Mac
This yummy, cheesy one pot chili mac and cheese is the perfect hearty recipe for dinner!
Servings: 6
Calories: 520kcal
Ingredients
- 1 tablespoon canola oil
- ½ cup diced yellow onion
- 1 pound ground beef
- 1 packet chili seasoning
- 10 ounces Rotel tomatoes
- 3 ounces tomato paste (½ of a small can)
- 2 cups water
- 1½ cups elbow macaroni
- 2 cups sharp cheddar cheese, grated
Instructions
- Heat oil in a 12-inch skillet over medium heat. Sauté the onion in the skillet until soft and translucent.
- Add ground beef and cook until the meat is no longer pink.
- Drain any excess fat.
- Add chili seasoning and stir to distribute.
- Add the Rotel tomatoes (including juice), tomato paste, and water. Bring the mixture to a boil.
- Add the macaroni noodles, continuing to heat until everything is boiling. Reduce heat to a simmer and cover with a lid. Cook for 10 minutes until the pasta is cooked all the way through.
- Remove from heat. Stir in ½ cup of the cheese to distribute evenly.
- Spread the remaining cheese over the top and place the lid back onto the pan and let it sit for 2 to 3 minutes until the cheese has all melted.
- Serve warm.
Video
Notes
- The Rotel tomatoes add a little spice, but you can also use diced canned tomatoes.
- If you use ground beef with higher fat content, it’s a good idea to drain the excess fat after cooking the meat. The added fat will make the dish greasy. You could also use a ground turkey or ground chicken in the recipe.
- Make sure to add the noodles to the mix uncooked.
- Top each bowl with more cheese and your favorite chili toppings once you serve it.
Nutrition
Calories: 520kcal | Carbohydrates: 33g | Protein: 28g | Fat: 31g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 93mg | Sodium: 408mg | Potassium: 575mg | Fiber: 2g | Sugar: 5g | Vitamin A: 731IU | Vitamin C: 8mg | Calcium: 318mg | Iron: 3mg