Happy Wednesday! We are currently in the middle of our second week of half term (last week was one kid, and this week is the other) so things have been a bit crazy. The good news is that we have had warmer weather this week than we have had in ages! We’ve been skipping our jackets, wearing shoes without socks, and playing in the park. It has been brilliant!
Despite the warmer weather, we’re still not quite out of the winter woods and it is still nice to settle in to a cosy dinner in the evenings. This recipe is perfect for that!
I made a few adjustments to the original (less meat and cheese, more pasta and veg) and it was still easy, yummy, and nutritious. Everything I want in a recipe. 😀 I will definitely make this again soon!
One-pot Chili Mac & CheesePrint Recipe
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 onion, diced or grated
- 250 g beef mince
- 3 frozen spinach cubes* or three handfuls of fresh spinach
- 1000ml (4 cups) beef broth
- 2 400g (11oz) cans diced tomatoes
- 2 cans kidney beans
- 1 teaspoon chili powder (add more for adults later if desired)
- 1 teaspoon ground cumin
- salt and pepper to taste
- 500g (17.5 oz) pasta (something small: macaroni, elbow, orecchiette, etc)
- garnish: cheddar cheese
Heat olive oil in a large pot or Dutch Oven over medium heat.
Once olive oil is hot, add onion, garlic, and beef until cooked through.
Stir in tomatoes, beans, broth, chili powder, cumin, and salt to taste.
Bring to a simmer and stir in pasta.
Bring to a boil then reduce heat and simmer until pasta is cooked through.
Once ready, add the frozen or fresh spinach and stir until melted/wilted.
Garnish with grated cheese.
This is super soupy at first, but as the pasta absorbs water it will thicken up. Keep simmering until it reaches the consistency seen below.
*I used these.
I realise this isn’t the most beautiful looking meal, but trust me on this one! It is worth a try!