Chili mac and cheese is comfort food at its finest. A love child of a hearty beef chili and a cheesy macaroni casserole, this dinner comes together in just one pot in 30 minutes. Yeah, it's definitely a keeper.
To start you'll need to make your chili base — ground beef, onion, garlic, spices (cayenne, cumin, chili powder), beans (black beans and kidney beans), canned diced tomatoes, and chicken broth — in a large pot. Then you cook your elbow pasta right in the same pot with all the chili! It doesn't get much easier than that, does it?
Although it's not listed in the recipe instructions, if you're making this chili mac in an oven-safe pot like a Dutch oven, you can run the final dish under the broiler to get the cheese nice and golden-brown on top. To me that seems totally worth the tiny extra bit of effort.
This recipe yields eight servings, so you'll also have plenty of leftovers to bring to work for lunch or eat again for dinner later on. That's what I call a win-win!
→ Get the Recipe: One-Pot Chili Mac and Cheese from Jo Cooks