One-Pot Chili Mac and Cheese for a Cozy Weeknight Dinner
This comforting dish combines the hearty flavors of chili with creamy mac and cheese, perfect for busy weeknights.
Equipment
- Large Pot
Ingredients
Ingredients
- 2 cups Elbow Macaroni Or any pasta shape you prefer.
- 1 pound Ground Turkey or Chicken Adds protein and makes the dish filling.
- 2 tablespoons Chili Powder Enhances the spiciness of the dish.
- 1 can (14.5 oz) Diced Tomatoes Provides acidity and moisture.
- 2 cups Shredded Cheddar Cheese For creaminess and flavor.
- 1 medium Onion, finely chopped Adds sweetness and depth.
- 2 cloves Garlic, minced Provides a fragrant aroma.
- 3 cups Chicken Broth Adds richness and helps cook the pasta.
- 1 tablespoon Olive Oil For sautéing the onions and garlic.
- Salt and Pepper To taste.
- Optional Toppings Chopped green onions, jalapeños, or sour cream.
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion and sauté for 3-4 minutes until translucent.
- Add minced garlic and cook for an additional minute.
- Add ground turkey or chicken, breaking it apart, and cook until no longer pink, about 5-7 minutes.
- Sprinkle in chili powder, salt, and pepper. Stir well and cook for 2 minutes.
- Add diced tomatoes and chicken broth. Stir well and bring to a gentle boil.
- Add elbow macaroni, stir to combine, cover, and reduce heat to simmer.
- Cook pasta for 10-12 minutes, stirring occasionally, until al dente.
- Remove from heat and stir in shredded cheddar cheese until melted.
- Taste and adjust seasoning if necessary.
- Serve immediately, garnished with optional toppings.
Notes
Leftovers can be stored in an airtight container for up to 3 days. Reheat with a splash of broth if needed.