one-pot chili mac and cheese

Ingredients

• Servings: 6
• 1 tablespoon extra virgin olive oil
• 1 medium sweet onion, diced small
• 3 cloves garlic, minced
• 1 pound lean ground beef
• 2 cups low-sodium chicken broth
• 2 cups ragu® old world style® traditional pasta sauce
• 1 (10 ounce) can diced tomatoes with green chile peppers
• 1 (16 ounce) can mild chili beans, undrained
• 1 teaspoon chili powder
• 1 teaspoon cumin
• salt and ground black pepper to taste
• 1 1/2 cups uncooked elbow macaroni
• 3/4 cup shredded cheddar cheese
• 1/4 cup chopped fresh parsley

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 30 mins


• heat olive oil in a large dutch oven or pot over medium-high heat. add onion, garlic, and beef. stirring frequently, cook until meat is browned and crumbly, about 3 minutes. drain excess fat.
• stir in chicken broth, ragu® sauce, diced tomatoes with mild green chilies, beans, chili powder, and cumin. season with salt and pepper, to taste. bring to a boil and stir in pasta; cover, reduce heat to a simmer and cook until pasta is al dente, about 14 minutes.
• remove from heat. stir in the cheese and parsley. serve immediately, garnished with additional cheese and parsley, if desired.