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Chili Mac and Cheese
by Jack Sykes
serves: 8
  Chili mac and cheese in one pot. Super easy and so tasty!
Ingredients:
  1 tbsp   olive oil
  1 ea   small white onion diced
  3 ea   garlic cloves minced
  1 lb   lean ground beef
  4 cups   beef broth
  1 can   Petite Diced Tomatoes, drained
  2 cans   Pinto Beans
  2 tsp   Cumin
  1 tbsp   Chili Powder
    Salt and Pepper to taste
  10 oz   Uncooked Elbow Pasta
  2 cups   Shredded Cheddar Cheese
  1/4 cup   Fresh Parsley, chopped
Directions:
  1. In a large saucepan over medium high heat add the olive oil, followed by the onion, cooking until softened, around 3 minutes. Add the garlic and cook for an additional minute, then add the ground beef, breaking it into small pieces until completely browned, around 4 minutes. Drain excess fat.
2. Add the beef broth, tomatoes, and beans, as well as the cumin, chili powder, salt and pepper. Bring pot to a simmer then stir in pasta. Return to a boil; cover, reduce heat and simmer until pasta is cooked through, about 12-15 minutes.
3.Remove pot from heat, top with cheese and re-cover until melted, about 3 minutes.
4.Serve immediately, garnished with the fresh parsley.