A comforting and hearty one-pot dish combining the flavors of chili with the creaminess of mac and cheese. Perfect for a quick and satisfying meal.
Preparation time
10min
Cooking time
30min
Ingredients
6 Servings
- 500 ml beef broth
- 200 grams cheddar cheese
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 400 grams diced tomatoes
- 250 grams elbow macaroni
- 2 cloves garlic
- 450 grams ground beef
- 400 grams kidney beans
- 1 tablespoon olive oil
- 1 onion
- 0.5 teaspoon pepper
- 1 teaspoon salt
- 200 grams tomato sauce
Directions
Step 1
Heat olive oil in a large pot over medium heat.
Step 2
Add ground beef and cook until browned, about 5-7 minutes. Drain excess fat.
Step 3
Stir in diced onion and cook until softened, about 3-4 minutes.
Step 4
Add minced garlic, chili powder, and cumin. Cook for about 1 minute until fragrant.
Step 5
Pour in diced tomatoes, tomato sauce, kidney beans, and beef broth. Stir to combine.
Step 6
Add elbow macaroni and bring to a boil. Reduce heat and simmer until pasta is cooked, about 12-15 minutes.
Step 7
Stir in shredded cheddar cheese until melted and well combined.
Step 8
Season with salt and pepper to taste. Serve hot.