One Pot Chili Mac And Cheese Food

ONE-POT CHILI MAC AND CHEESE

One-Pot Chili Mac and Cheese image

Enjoy your favorite chili mac recipe, but keep the dishes easier than ever. With only one pan to wash, One-Pot Chili Mac and Cheese is hard to beat! Try it for dinner tonight and keep leftovers of your One-Pot Chili Mac and Cheese on hand for lunch the next day.

Provided by My Food and Family

Categories Home

Time 40m

Yield 6 servings, 1 cup each

Number Of Ingredients 8

Ingredients

1 lb. extra-lean ground beef
1 onion, chopped
3 cloves garlic, minced
2 Tbsp. (about 1/2 of 1 oz. pkt.) TACO BELL® Taco Seasoning Mix
2 cans (14.5 oz. each) diced tomatoes, undrained
1 can (15.5 oz.) kidney beans, rinsed
2 cups elbow macaroni, uncooked
1 cup KRAFT Mexican Style Finely Shredded Four Cheese

Steps:

Brown meat with onions and garlic in large deep skillet on medium-high heat. Add taco seasoning mix; cook and stir 3 min.
Add tomatoes and beans; mix well. Bring just to boil, stirring frequently. Stir in macaroni; return to boil. Cover; simmer on medium-low heat 15 min. or until macaroni is tender, stirring occasionally. Remove from heat.
Top with cheese. Let stand, covered, 2 min. or until cheese starts to melt.

Nutrition Facts : Calories 340, Fat 11 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 65 mg, Sodium 600 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 27 g

ONE-POT CHILI MAC AND CHEESE

One-Pot Chili Mac and Cheese image

This delicious chili mac and cheese with ground beef, diced tomatoes, rich tomato sauce, chili beans and spices is cooked all in one pot--including the macaroni!

Provided by RAGÚ®

Categories Trusted Brands: Recipes and Tips Ragu®

Time 30m

Yield 6

Number Of Ingredients 14

Ingredients

1 tablespoon extra virgin olive oil
1 medium sweet onion, diced small
3 cloves garlic, minced
1 pound lean ground beef
2 cups low-sodium chicken broth
2 cups Ragu® Old World Style® Traditional Pasta Sauce
1 (10 ounce) can diced tomatoes with green chile peppers
1 (16 ounce) can mild chili beans, undrained
1 teaspoon chili powder
1 teaspoon cumin
salt and ground black pepper to taste
1 ½ cups uncooked elbow macaroni
¾ cup shredded Cheddar cheese
¼ cup chopped fresh parsley

Steps:

Heat olive oil in a large Dutch oven or pot over medium-high heat. Add onion, garlic, and beef. Stirring frequently, cook until meat is browned and crumbly, about 3 minutes. Drain excess fat.
Stir in chicken broth, Ragu® sauce, diced tomatoes with mild green chilies, beans, chili powder, and cumin. Season with salt and pepper, to taste. Bring to a boil and stir in pasta; cover, reduce heat to a simmer and cook until pasta is al dente, about 14 minutes.
Remove from heat. Stir in the cheese and parsley. Serve immediately, garnished with additional cheese and parsley, if desired.

Nutrition Facts : Calories 462.9 calories, Carbohydrate 45.9 g, Cholesterol 66 mg, Fat 19.2 g, Fiber 7.1 g, Protein 28.5 g, SaturatedFat 7.4 g, Sodium 1232.5 mg, Sugar 7.8 g

CHILI MAC AND CHEESE

Chili Mac and Cheese image

Provided by Trisha Yearwood

Categories main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 23

Ingredients

Kosher salt and black pepper
2 cups (8 ounces) macaroni
2 tablespoons vegetable oil
1 small red onion, chopped
3 cloves garlic, minced
1/2 red bell pepper, chopped
8 ounces lean ground beef
2 teaspoons chili powder
1 1/2 teaspoons cumin
1 teaspoon paprika
1/2 teaspoon dried oregano
One 15-ounce can kidney beans, undrained
One 14.5-ounce can diced tomatoes, undrained
2 tablespoons tomato paste
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups milk
4 ounces cream cheese
2 cups shredded sharp Cheddar, plus extra for garnish
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
3 green onions, chopped
Corn chips, such as Tostitos Scoops, for serving

Steps:

Preheat the oven to 400 degrees F.
Bring a large pot of water to a boil. Add some salt and then the macaroni. Cook to al dente according to the package directions. Drain and hold until the cheese sauce is ready.
Heat the oil in a medium pot over medium heat. Add the red onions and cook, covered, until soft, a couple of minutes. Add the garlic and bell peppers and cook an additional 2 to 5 minutes, being careful not to burn the garlic. Add the ground beef and sprinkle with salt and pepper; cook until browned, stirring to break up the beef into small pieces. Add the chili powder, cumin, paprika and oregano, and cook until the spices are fragrant. Add the beans and their liquid, the tomatoes and their juices, and the tomato paste; simmer for 5 to 10 minutes.
In a separate saucepot, melt the butter over low heat. Add the flour and cook, whisking, for 1 minute. Whisk in the milk, raise the heat to high, and bring the mixture to a boil; cook, whisking, until thickened. Removing from the heat and whisk in the cream cheese, Cheddar, mustard, Worcestershire and some salt and pepper. Pour the pasta into the cheese sauce and stir to combine.
Mix the chili into the macaroni and cheese. Transfer to a serving bowl and top with additional Cheddar and the green onions. Serve with corn chips.

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