ONE POT CHILLI MAC AND CHEESE
This One Pot Chilli Mac and Cheese is a quick and amazingly easy recipe with minimal prep time involved, and because it’s all in one pot, there is minimal washing up and cleaning too what more could you ask for!
It is such a customizable recipe too, so if you want to swap out any of the ingredients for another that you have in the pantry or if you want to get some more veggies in then try them out, it will still be a delicious one pot wonder.
STORAGE: ONE POT CHILLI MAC AND CHEESE
FRIDGE: Place in an airtight container and store in the fridge for up to 3-5 days.
FREEZER: Place in an airtight container and store in the freezer for up to 6 months.
REHEATING: ONE POT CHILLI MAC AND CHEESE
OVEN: Place in an ovenproof dish and cover, cook at 350F/180C for 15-20 minutes
MICROWAVE: Place in a microwave dish and cook on full power for 3-4 minutes.
ONE POT CHILLI MAC AND CHEESE RECIPE
INGREDIENTS
1 Tbsp Olive Oil
2 Garlic Cloves (chopped)
1 Yellow Onion (diced)
8 oz Ground Beef
4 Cups Chicken Broth
1 Can Diced Tomatoes
3/4 Cup Canned White Kidney Beans
3/4 Cup Canned Kidney Beans
2 tsp Chilli Powder
1 1/2 tsp Cumin
10 oz Elbow Pasta (macaroni)
3/4 Cup Shredded Cheese
INSTRUCTIONS
1. Heat 1 Tbsp of olive oil in a large frypan/skillet.
2. Add the 2 cloves of chopped garlic and 1 diced yellow onion and 8oz of ground beef.
3. Break up the ground beef, stir to mix up the ingredients, cook until the ground beef is browned and fully cooked and the onions are softened.
4. Pour 4 cups of chicken broth over the meat, next add the canned tomatoes, white kidney beans, kidney beans, chili powder and cumin.
5. Stir well to fully mix together all the ingredients, bring to a simmer.
6. Add 10oz of elbow pasta (macaroni), stir well again and bring to a boil.
7. Cover with a lid and simmer for 10 minutes, until the elbow pasta (macaroni) is softened and cooked.
8. Remove the lid and scatter the shredded cheese over the top, place the lid on again and cook until the cheese has melted.
EQUIPMENT
TIME
PREP TIME: 10 Minutes
TOTAL TIME: 20 Minutes
NUTRITIONAL VALUE
Fat: 4.7g
Protein: 19.4g
Total Carbs: 24.2g
Calories: 216 Calories
ONE POT CHILLI MAC AND CHEESE
Equipment
- Frypan/Skillet
Ingredients
- 1 Tbsp Olive Oil
- 2 Garlic Cloves chopped
- 1 Yellow Onion diced
- 8 oz Ground Beef
- 4 Cups Chicken Broth
- 1 Can Diced Tomatoes
- 3/4 Cup Canned White Kidney Beans
- 3/4 Cup Canned Kidney Beans
- 2 tsp Chilli Powder
- 1 1/2 tsp Cumin
- 10 oz Elbow Pasta macaroni
- 3/4 Cup Shredded Cheese
Instructions
- Heat 1 Tbsp of olive oil in a large frypan/skillet.
- Add the 2 cloves of chopped garlic and 1 diced yellow onion and 8oz of ground beef.
- Break up the ground beef, stir to mix up the ingredients, cook until the ground beef is browned and fully cooked and the onions are softened.
- Pour 4 cups of chicken broth over the meat, next add the canned tomatoes, white kidney beans, kidney beans, chili powder and cumin.
- Stir well to fully mix together all the ingredients, bring to a simmer.
- Add 10oz of elbow pasta (macaroni), stir well again and bring to a boil.
- Cover with a lid and simmer for 10 minutes, until the elbow pasta (macaroni) is softened and cooked.
- Remove the lid and scatter the shredded cheese over the top, place the lid on again and cook until the cheese has melted.
