This delicious chili mac and cheese with ground beef, diced tomatoes, rich tomato sauce, chili beans and spices is cooked all in one pot--including the macaroni!
Preparation Time
10 mins
Cooking Time
20 mins
Total Time
30 mins
Calories
463 Calories
Recipe Instructions
Step 1
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.
Step 2
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.
Step 3
Remove from heat. Stir in the cheese and parsley. Serve immediately, garnished with additional cheese and parsley, if desired.
Ingredients
1 pound lean ground beef
¼ cup chopped fresh parsley
3 cloves garlic, minced
salt and ground black pepper to taste
2 cups low-sodium chicken broth
¾ cup shredded Cheddar cheese
1 teaspoon chili powder
1 (10 ounce) can diced tomatoes with green chile peppers
1 tablespoon extra virgin olive oil
1 ½ cups uncooked elbow macaroni
1 teaspoon cumin
1 medium sweet onion, diced small
2 cups Ragu® Old World Style® Traditional Pasta Sauce
