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One-Pot Cheesy Chili-Mac

Betty Crocker Kitchens
Updated Jun 28, 2019
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Hearty chili with creamy macaroni and cheese is an unbeatable comfort, and this 100-percent scratch version is the ultimate! Zesty Tex-Mex flavoring, cheddar cheese, green chiles and an extra boost of both chili and garlic powder give this dish deep savory flavor that’s hard to resist. So, put it to the test and see what your family says. If you find it deserves a spot in your permanent dinner rotation, you’ll be glad to know this recipe freezes beautifully!

One-Pot Cheesy Chili-Mac

  • Prep Time 35 min
  • Total 35 min
  • Servings 8
  • Ingredients 17
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Ingredients

  • 1 tablespoon vegetable oil
  • 1 lb ground beef (at least 90% lean)
  • 2 cups diced onions
  • 1 cup diced red bell peppers
  • 1 packet (1 oz) Old El Paso™ Original Taco Seasoning Mix
  • 1 tablespoon chili powder
  • 1 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 2 cups water
  • 1 can (28 oz) Muir Glen™ organic fire roasted crushed tomatoes, undrained
  • 1 can (19 oz) Progresso™ red kidney beans, drained, rinsed
  • 1 can (4 oz) Old El Paso™ Chopped Green Chiles
  • 1/2 lb uncooked elbow macaroni (1 3/4 cups)
  • 2 cups shredded Cheddar cheese (8 oz)
  • Chopped fresh cilantro leaves, if desired
  • Sliced green onions, if desired
  • Hot sauce, if desired
Make With
Old El Paso

Instructions

  • Step 
    1
    In 5-quart Dutch oven, heat oil over medium-high heat. Add beef, onions and bell peppers; cook 6 to 8 minutes, stirring frequently, until beef is cooked through and onions are tender. Stir in taco seasoning mix, chili powder, garlic powder and salt. Stir 30 seconds.
  • Step 
    2
    Stir in water, tomatoes, beans and chiles. Stir in macaroni; heat to boiling over high heat. Reduce heat to medium; cook 10 to 12 minutes, stirring frequently, until macaroni is cooked through. Do not drain.
  • Step 
    3
    Stir in 1 cup of the Cheddar cheese. Serve with remaining cheese, cilantro, green onions and hot sauce.

Nutrition

470 Calories
17g Total Fat
27g Protein
51g Total Carbohydrate
9g Sugars

Tips from the Betty Crocker Kitchens

  • tip 1
    Use 90% lean ground beef in this recipe, and you can skip draining the beef.
  • tip 2
    Like it hot? In addition to serving with hot sauce, sliced pickled jalapeños add a nice perky, acidic heat on top.
  • tip 3
    Sour cream or yogurt and crushed tortilla chips make nice toppings for this chili mac.
  • tip 4
    To Freeze: Divide mixture into 4 portions (about 2 2/3 cups each). Place each portion in freezer container or resealable freezer plastic bag. Label with date. Cover and refrigerate until completely cooled, at least 1 hour. Transfer to freezer; freeze up to 3 months. Tha...
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