One Pot Chili Mac N Cheese

  • 1 tablespoon olive oil
  • 1/2 green pepper (diced)
  • 2 cloves garlic, minced
  • 1 onion, diced
  • 2 lbs ground beef
  • 5 cups chicken broth
  • 3/4 cup milk
  • 1 (14.5-ounce) can diced tomatoes
  • 15 ounce canned white kidney beans, drained and rinsed
  • 15 ounce canned kidney beans, drained and rinsed
  • 2 -1/2 teaspoons chili powder
  • 2 teaspoon cumin
  • Kosher salt and freshly ground black pepper, to taste
  • 16 ounces elbow macaroni ( I used Protein Pasta)
  • 3/4 cup shredded cheddar cheese
  • 5 oz of Velvetta Cheese

DIRECTIONS:

  1. Heat olive oil in a large skillet or Dutch oven over medium high heat. Add garlic, onion, pepper and ground beef, and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat.
  2. 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. Then add milk and Velvetta, stir until thick and melted.
  3. Remove from heat. Top with sharp cheese and cover until melted, about 2 minutes.