One Pot Chili Mac

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Author — Jennifer

Serves —

One Pot Chili Mac combines the spicy warmth of your favorite chili and the creamy, goodness of mac-n-cheese—all in one mouth-watering meal!

Prep Time 5

Cook Time 15

Total Time 20

Heat a large skillet or saucepan over medium to medium high heat and add the ground beef, yellow onion and minced garlic to the hot skillet.
Cook, stirring often, for 5-7 minutes or until the beef is crumbled and cooked through and the onion is translucent.
Add the chili powder to the beef mixture and mix completely.
Add the Rotel and chili beans to the skillet and stir gently to combine.
Add the water and bring the mixture to a boil.
Once the liquid is boiling, add in the elbow macaroni, stir and cover, lowering the heat to a simmer.
Simmer for 5-6 minutes or until the elbow macaroni are al dente (cooked but still firm).
Cut the velveeta into 1-inch chunks and add to the hot pan. Stir until the velveeta is completely melted and combined with the other ingredients.
Sprinkle with fiesta blend cheese and then remove from the heat.
Garnish with chopped parsley, optional, and serve hot.

Storage:

To Store: This One Pot Chili Mac should be cooled to room temperature before storing in an airtight container. It will keep for up to 4 days in the refrigerator
To Freeze: You can store this dish for up to 3 months in the freezer in a freezer-safe container. Thaw it overnight in the refrigerator before reheating.
To Reheat: Reheat the chili mac on the stovetop or in the microwave for about 3 to 4 minutes.

Tips:

Make this chili mac in a dutch oven or heavy bottomed pot. It will distribute the heat more evenly.
Make sure that the macaroni is fully cooked before removing the pot from the heat.
If making ahead of time, make sure that it is fully cooled before storing.