One Pot Chili Mac and Cheese

Ingredients

1 tablespoon extra-virgin olive oil

3 cloves garlic, minced

1 medium sweet onion, diced small

1 pound lean ground beef

salt and pepper

2 cups low sodium chicken broth

2 cups Traditional or Marinara pasta sauce

1 can (10 ounce) mild diced tomatoes with mild green chilis

1 can (16 ounce) mild chili beans (do not drain or rinse)

1 teaspoon chili powder

1 teaspoon cumin

1 1/2 cups uncooked elbow macaroni pasta

3/4 cup shredded cheddar cheese

1/4 cup chopped fresh parsley

Directions

1. Heat olive oil in a large Dutch oven or pot over medium-high. Add onion, garlic, and beef; cook until browned, breaking up into crumbles, stirring frequently, about 3 minutes. Season with salt and pepper to taste. Drain excess fat.
2. Stir in chicken broth, pasta sauce, diced tomatoes with mild green chilis, beans, chili powder, and cumin. Season with a bit more 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, stirring once near the end to prevent sticking.
3. Remove from heat. Stir in the cheese and parsley. Serve immediately, garnished with additional cheese and parsley, if desired.