One-Pot Chili Mac and Cheese
This One-Pot Chili Mac and Cheese is the perfect cheesy recipe for lazy Sundays or a weeknight dinner. It requires minimal prep and is ready in just 30 minutes and combines two of the BEST comfort foods around!
Servings: 10 people
Heat the oil in a large deep pan or pot on medium-high heat. Add the ground beef to the pan and break it up with a spatula.
Cook for 5 to 7 minutes, stirring frequently until beef is browned and cooked through and then drain the juice from the beef.
Add the seasonings, beef broth, water, and tomatoes to the pot and bring to a boil. Once boiling, add in uncooked elbow macaroni and cook covered for 8-10 minutes, stirring occasionally, until macaroni is tender.
Add in the cream cheese, I like to use my spatula to break it into smaller pieces as I add it so it melts faster. You could also cube it up before adding.
Once the cream cheese has melted, add in the milk, lime juice, and shredded cheese and stir until the cheddar cheese has fully melted.
Remove from heat and serve hot. Garnish with parsley or cilantro.
- If using a Smoked Paprika, start with 1/2 teaspoon and work your way up from there as this can be a very potent seasoning.
- If you prefer your chili mac a little looser or you add additional ingredients and find that they have caused the pasta to dry out a bit, add an additional 1/2 cup of milk.
Calories: 516kcal | Carbohydrates: 42g | Protein: 23g | Fat: 28g | Saturated Fat: 15g | Cholesterol: 82mg | Sodium: 775mg | Potassium: 571mg | Fiber: 3g | Sugar: 6g | Vitamin A: 940IU | Vitamin C: 7.8mg | Calcium: 250mg | Iron: 3.1mg