One Pot Chili Mac with Cheddar

by Thea Miller

We love it when a recipe says one pot, don't you? We love this one piled high with Sharp Cheddar Cheese!

serves 4


1 tablespoon olive oil
2 cloves garlic, minced
1 onion, diced
8 ounces ground beef or ground turkey
4 cups chicken broth
1 14.5-ounce can diced tomatoes or fire-roasted tomatoes
¾ cup canned white kidney beans, drained and rinsed
¾ cup canned kidney beans, drained and rinsed
2 teaspoons chili powder
1 ½ teaspoon cumin
Kosher salt and freshly ground black pepper, to taste
10 ounces Delallo Elbow Macaroni or Shellbows 
¾ cup Shredded Sharp Cheddar, plus more if you're from Wisconsin 
2 tablespoons chopped fresh parsley leaves


Heat olive oil in a large skillet or Dutch oven over mediummedium-high Add garlic, onion and ground beef, and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat.

Stir in chicken broth, tomatoes, beans, chili powder and cumin; season with salt and pepper, to taste. Bring to a simmer and stir in pasta. Bring to a boil; cover, reduce heat and simmer until pasta is cooked through, about 13-15 minutes.
Remove from heat. Top with cheese and cover until melted, about 2 minutes.
Serve immediately, garnished with parsley, if desired.

adapted from damn delicious