Chili Mac 'n Cheese

Hearty, cheesy, and oh so delicious! This comforting one pot chili mac and cheese is packed full of flavor and ready to go in just 30 minutes!

Ingredients

  • 1 tbsp. olive oil

  • 1 anaheim pepper

  • 4 cloves garlic, minced

  • 1 lb. ground beef

  • 1 tbsp. chili powder

  • ½ tsp. paprika

  • 1 ½ tsp. ground cumin

  • ½ tsp. coriander

  • ½ tsp. salt

  • ½ tsp. ground black pepper

  • 2 tbsp. tomato paste

  • 1 (14.5 oz.) can pinto (or black) beans, drained and rinsed

  • 1 (14.5 oz.) kidney beans, drained and rinsed

  • 4 cups or 1 (32 oz.) box chicken broth, divided

  • ½ lb. dry elbow macaroni noodles

  • ½ cup light sour cream

  • ½ cup milk

  • 2 oz. cream cheese

  • 1 cup shredded [smoked] cheddar cheese, divided

Directions

  • Add olive oil to a Dutch­oven or large stock pot set over medium high heat

  • When the oil is hot, add pepper, cook about 4 minutes

  • Add garlic and cook until fragrant

  • Add ground beef and cook until browned

  • Sprinkle in chili powder, paprika, cumin, coriander, salt and pepper

  • Continue cooking for approx. 1-2 minutes

  • Add tomato paste and beans

  • Pour in chicken broth and bring to a boil

  • Stir in macaroni noodles and cover; simmer until pasta is al dente

  • In a separate small saucepan, set over medium-low heat

  • Combine sour cream, milk, cream cheese

  • Whisk until smooth

  • Remove from heat

  • Whisk in ¾ cup of shredded cheddar cheese

  • Pour into large stock pot

  • Stir until combined

  • Top with remaining cheese and cover with lid until melted