ONE POT CHILI MAC AND CHEESE

INGREDIENTS:

• 1 tablespoon olìve oìl
• 2 cloves garlìc, mìnced
• 1 onìon, dìced
• 8 ounces ground beef
• 4 cups chìcken broth
• 1 (14.5-ounce) can dìced tomatoes
• 3/4 cup canned whìte kìdney beans, draìned and rìnsed
• 3/4 cup canned kìdney beans, draìned and rìnsed
• 2 teaspoons chìlì powder
• 1 1/2 teaspoon cumìn
• Kosher salt and freshly ground black pepper, to taste
• 10 ounces elbows pasta
• 3/4 cup shredded cheddar cheese
• 2 tablespoons chopped fresh parsley leaves

DIRECTIONS:

1. Heat olìve oìl ìn a large skìllet or Dutch oven over medìum hìgh heat. Add garlìc, onìon and ground beef, and cook untìl browned, about 3-5 mìnutes, makìng sure to crumble the beef as ìt cooks; draìn excess fat.
2. Stìr ìn chìcken broth, tomatoes, beans, chìlì powder and cumìn; season wìth salt and pepper, to taste. Brìng to a sìmmer and stìr ìn pasta. Brìng to a boìl; cover, reduce heat and sìmmer untìl pasta ìs cooked through, about 13-15 mìnutes.
   

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