One Pot Chili Mac
Ground beef chili with beans and tomatoes and macaroni cooked right in the pot, finished with plenty of melted Colby Jack cheese.
Ingredients
Main Ingredients
- 1.5 lb ground beef
- 1 large onion diced
- 15.5 oz chili beans 1 can, undrained
- 14.5 oz petite diced tomatoes 1 can, undrained
- 8 oz tomato sauce 1 can
- 1.25 oz chili seasoning mix 1 packet
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp garlic powder
- ½ tsp ground cumin
- 1 cup milk
- 1.5 cups small elbow macaroni uncooked
- 8 oz Colby Jack cheese shredded and divided
Instructions
Cooking
- Season the ground beef and onion with the salt and pepper and cook in a large, deep pot over medium-high heat, breaking up the meat, until no pink remains (160°F/71°C). Drain the fat and return the beef to the pot.
- Stir in the chili beans, diced tomatoes, tomato sauce, chili seasoning, garlic powder, cumin, and milk. Bring to a boil, then stir in the macaroni.
- Reduce the heat to low, cover, and cook 12 to 15 minutes, stirring every few minutes, until the macaroni is tender and the sauce has thickened.
- Turn off the heat and stir in half of the cheese until melted. Sprinkle the rest on top, cover, and let sit 5 minutes. Serve hot.
Notes
Nutrition values are an estimate per serving, based on 8 servings. Shred the cheese from a block for the smoothest melt. Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months.