Easy One-Pot Chili Mac

An insanely delicious one-pot pasta full of everything you love about mac and cheese… and chili. All tossed together and cooked in one delicious pot. This one is perfect for every occasion!

By Cheeky Kitchen


Ingredient List
  • Small check mark in a circle icon 2 boxes (6 oz. each) Annie's™ organic homegrown macaroni & cheese
  • Small check mark in a circle icon 1 lb ground beef, browned
  • Small check mark in a circle icon 1 can (18.5 oz) Progresso™ Heart Healthy Southwest Style Black Bean & Vegetable
  • Small check mark in a circle icon 1 can (14.5 oz) Muir Glen™ organic fire roasted petite diced tomatoes
  • Small check mark in a circle icon 3/4 cup water
  • Small check mark in a circle icon 2 cups Cheddar Jack cheese
  • Small check mark in a circle icon 1/4 cup fresh chopped cilantro
  • Small check mark in a circle icon 1/4 cup green onions, diced
  • Small check mark in a circle icon 1/2 serrano or jalapeño pepper, seeded and sliced thin (optional)
Preparation
  1. Preheat oven to 450°F. In a large (3.2 quart or larger) nonstick Dutch oven, combine the pasta and cheese sauce packets from macaroni and cheese boxes with browned ground beef, vegetable soup, tomatoes, water and 1 cup cheese.
  2. Cover and cook on stovetop over medium-high heat for 10 minutes, stirring every few minutes. Sprinkle with remaining cheese.
  3. Transfer to oven, cooking 5-7 minutes, or until cheese is melted and bubbly. Top with sour cream, cilantro, green onions and jalapeno or serrano slices, if desired. Remove and spoon into bowls.