This recipe has it all: it’s easy to make, only has one pot to clean up, is ready in about 30 minutes and it’s delicious! Use our One Pot Chili Mac and Cheese recipe to quickly put a filling dinner on the table that both kids and adults will love. This recipe turns out a dish with just a bit of kick, but can easily be modified to be spicier. Some ideas include: substituting meat from LGCM’s Southwest Bratwurst for the ground beef, using the “hot” version of diced tomatoes with chilies, adding a few drops of hot sauce to the mixture or adding more chili seasoning. What are your ideas for customizing this recipe? Let us know in the comments below!
- .5 lb(s) Leahy’s Angus Ground Beef
- 1 Yellow Onion (diced)
- 1 Red Bell Pepper (diced)
- 2 clove(s) Garlic (minced)
- 12 oz Elbow Macaroni
- 10 oz Diced Tomatoes with Green Chilies
- 2 cup(s) Water
- 2 cup(s) Cheddar Cheese (shredded)
- 2 Tbsp Chili Seasoning (choose your favorite)
- 1 Tbsp Vegetable Oil
- Parsley (chopped)
- Bacon (for garnish)
Add the oil to a large skillet and heat to medium high heat. Once hot, add the onion and garlic and cook until soft. Once soft, add ground beef and cook until the ground beef is browned and crumbled. Drain excess fat.
Add elbow macaroni, diced tomatoes with chilies, diced red pepper, water and chili seasoning. Mix together and bring to a boil. Once boil, reduce to a simmer, cover and let cook for 12 minutes.
After 12 minutes, check to see if the pasta is soft. If it is not, cover the dish again and cook until soft. Once the pasta is soft, stir in the cheddar cheese. Cover and cook over low heat until cheese is melted.
When cheese is melted, remove from heat and serve hot. Garnish with freshly chopped parsley and chopped bacon bits. Enjoy!