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!
Ingredients
- Extra virgin olive oil: 1 Tbsp
- medium sweet onion, diced small: 1 piece
- garlic: 3 clove (minced)
- lean ground beef: 1 pound
- low-sodium chicken broth: 2 cups
- Ragu® Old World Style® Traditional Pasta Sauce: 2 cups
- tomatoes with green Chili peppers: 1 can (10 ounce can, diced)
- mild chili beans, undrained: 1 can (16 ounce can)
- chili powder: 1 tsp
- cumin: 1 tsp
- salt and ground black pepper: (to taste)
- ½ cups uncooked elbow macaroni: 1 piece
- cheddar cheese: 0.75 cup (shredded)
- fresh parsley: 0.25 cup (chopped)
Metric Conversion
Stages of cooking
-
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.
