Chili Mac & Cheese



  • 1 Tablespoon canola oil
  • 1 large white onion, chopped
  • 3 cloves garlic, minced
  • 1 lb. ground beef
  • 1 15-oz. can fire-roasted diced tomatoes
  • 1 15-oz. can kidney beans
  • 1 Tablespoon  chili powder
  • 1 Tablespoon cumin
  • 1 teaspoon cayenne pepper
  • 3 cups low-sodium chicken broth
  • 12 oz. pasta, such as orecchiette or shells
  • 2 cups shredded Cheddar
  • Chopped chives, for garnish

Chili Mac & Cheese


  1. In a large pot over medium heat, heat oil.
  2. Add onion and cook until tender, then add garlic and stir until fragrant, 1 minute.
  3. Add ground beef and cook until no longer pink, about 5 minutes.
  4. Drain fat.
  5. Add diced tomatoes, kidney beans, chili powder, cumin, cayenne pepper, chicken broth, and pasta and bring to a simmer.
  6. Simmer until pasta is al dente, 14 to 15 minutes.
  7. Remove from heat and stir in cheddar until just melted.
  8. Garnish with chives and serve.

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