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One Pot Chili Macaroni & Cheese


  • 3/4 pound ground chuck
  • 1 onion diced
  • 3-4 cloves garlic minced
  • 4 cups chicken broth
  • 1 14.5 oz can diced tomatoes with green chiles
  • 1 1/2 cups kidney beans drained & rinsed (white or regular or a mix)
  • 2 teaspoons chili powder
  • 2 teaspoons cumin
  • salt & pepper to taste
  • 10 oz uncooked elbow noodles
  • 2 cups shredded cheddar cheese or sub your favorite cheese
  • chopped parsley leaves to garnish optional


  • Brown the ground chuck, onion, & garlic in a large pot. Drain off any excess grease.
  • Add in the chicken broth, diced tomatoes, kidney beans, chili powder, cumin, salt, & pepper. Stir in the elbow noodles. Bring to a boil; cover & reduce the heat to low. Cook for about 15 minutes, or until the noodles are cooked through.
  • Stir in the shredded cheese until melted. Season with salt & pepper if needed. Garnish with chopped fresh parsley, if desired.