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- 1 pound elbow macaroni - 1 tablespoon olive oil - 1 medium onion, diced - 2 cloves garlic, minced - 1 bell pepper (red or green), diced - 1 pound ground turkey or beef - 1 can (15 oz) kidney beans, drained and rinsed - 1 can (15 oz) diced tomatoes with green chilies - 2 cups chicken or vegetable broth - 1 tablespoon chili powder - 1 teaspoon cumin - 1 teaspoon smoked paprika - 1 cup heavy cream - 1 cup shredded cheddar cheese (plus more for topping) - Salt and pepper to taste - Chopped parsley or cilantro for garnish These ingredients create a rich and hearty dish. The elbow macaroni serves as the base, while the ground turkey or beef adds protein. You can choose turkey for a lighter option or beef for a richer taste. The diced tomatoes bring a nice acidity to balance the creaminess. If you can't find kidney beans, black beans work great too. The spices, like chili powder and cumin, give depth and warmth to the dish. Don't skip on the heavy cream and cheddar cheese; they make the chili mac creamy and delicious. You can top your chili mac with extra shredded cheese for a cheesy finish. Some people love adding sliced jalapeños for a spicy kick. You could also sprinkle crushed tortilla chips for crunch. Mix-ins can elevate the dish further. Consider adding corn for sweetness or diced zucchini for extra veggies. If you enjoy a smoky flavor, smoked sausage would be a tasty addition. These options let you personalize the dish to your taste. Enjoy experimenting! First, grab a large pot. Heat 1 tablespoon of olive oil over medium heat. Add 1 medium diced onion and 1 diced bell pepper. Sauté these for about 3-4 minutes. You want the onion to turn soft and see-through. Next, add 2 minced garlic cloves and cook for another minute. This step makes the dish smell amazing! Then, add 1 pound of ground turkey or beef. Cook until it turns brown. Break it up with your spoon as it cooks. If there is extra fat, drain it. Now, mix in 1 tablespoon of chili powder, 1 teaspoon of cumin, and 1 teaspoon of smoked paprika. Add salt and pepper to taste. Stir until the meat is coated with the spices. This will give it rich flavor. Pour in 2 cups of chicken or vegetable broth, then add 1 can of diced tomatoes with green chilies and 1 can of kidney beans. Stir everything together until well combined. Now, add 1 pound of elbow macaroni into the pot. Make sure it is fully covered by the liquid. Bring the pot to a boil. Once it boils, reduce the heat to low. Cover the pot and let it simmer for 10-12 minutes. Stir it occasionally. The macaroni should be cooked al dente, which means it has a little bite to it. After the macaroni is cooked, add 1 cup of heavy cream and 1 cup of shredded cheddar cheese. Stir until everything melts together and becomes creamy. Taste the chili mac and adjust the seasoning if needed. If it seems too thick, add a splash of broth to loosen it up. Serve it hot and top with extra cheddar cheese and chopped parsley or cilantro. Enjoy your creamy one-pot chili mac! You can make this dish even better by swapping some ingredients. Here are a few ideas: - Proteins: Use ground chicken or a plant-based meat for a lighter option. - Dairy: If you want less fat, try using half-and-half or a plant-based cream. Making a one-pot meal is fun and easy. Here are some tips to help you succeed: - Best Practices: Always heat the pot before adding oil. This helps the food cook evenly. - Prevent Sticking: Stir often while cooking. This keeps the pasta from sticking to the bottom. If you notice it starting to stick, add a bit more broth. {{image_2}} You can change the protein in your chili mac to fit your needs. For a vegetarian option, skip the meat. Use extra beans or lentils instead. These add protein and fiber. You can also try crumbled tofu or tempeh for a hearty texture. If you prefer meat, ground turkey or beef are great choices. Ground chicken works well too. For a twist, use chorizo for a spicy kick. Keep in mind, different meats may change the cooking time slightly. To adjust the flavors, play with the spices. If you want a milder taste, use less chili powder. You can add more cumin for earthiness. If you like a smoky flavor, increase the smoked paprika. For heat, try adding cayenne pepper or diced jalapeños. If you want it extra smoky, add some chipotle peppers in adobo sauce. Always taste as you go. This helps you find the right balance for your taste buds. To keep your Creamy One-Pot Chili Mac fresh, store it in the fridge. Use an airtight container. This way, it stays tasty for about three to four days. If you want to save it longer, freezing works great too. Just place the mac in a freezer-safe container. It can last for up to three months in the freezer. Be sure to label it with the date for easy tracking. Reheating is simple and quick. The best method is to use the stove. Add the Chili Mac to a pot and heat it over low. Stir often to keep it from sticking. You can also add a splash of broth or cream for extra moisture. This helps keep the texture creamy. If you use the microwave, heat it in short bursts. Stir between each burst to heat evenly. To boost the flavors, sprinkle in some extra cheese or spices while reheating. It brings the dish back to life, making it just as good as the first serving! I love using sharp cheddar cheese for this dish. It adds a rich flavor that balances the spices. You can also try pepper jack cheese for a little kick. Cream cheese can make it super creamy, too. Just remember to mix it in well when you add the heavy cream. Each cheese changes the taste, so feel free to experiment! Yes, you can use gluten-free pasta! Look for types made from rice or corn. They work well in this dish. Just check the cooking time, as gluten-free pasta may cook faster. Stir it often to keep it from sticking together. Add a little more broth if needed, since gluten-free pasta absorbs more liquid. Want to spice things up? You have options! Add diced jalapeños when you sauté the veggies. You can also sprinkle in some cayenne pepper or red pepper flakes while it simmers. For a smoky flavor, add chipotle powder. Taste as you go to get your perfect heat level. Enjoy the extra kick! This blog covered everything you need to make a creamy one-pot chili mac. We looked at key ingredients, optional add-ins, and step-by-step instructions. You learned tips to ensure perfect texture and flavor. We also discussed ingredient swaps and flavorful variations. Finally, I shared storage tips and answers to common questions. Now, you have the tools to create your perfect dish. Get cooking and enjoy every bite!

Creamy One-Pot Chili Mac

Satisfy your cravings with this creamy one-pot chili mac extravaganza! This delicious recipe combines elbow macaroni, ground turkey, and kidney beans in a rich, cheesy sauce that’s ready in just 30 minutes. Perfect for a cozy family dinner, this dish is both comforting and easy to make. Dive into this scrumptious recipe and see how simple it is to whip up a crowd-pleasing meal. Click through to explore the full recipe and start cooking!
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Ingredients
  

1 pound elbow macaroni

1 tablespoon olive oil

1 medium onion, diced

2 cloves garlic, minced

1 bell pepper (red or green), diced

1 pound ground turkey or beef

1 can (15 oz) kidney beans, drained and rinsed

1 can (15 oz) diced tomatoes with green chilies

2 cups chicken or vegetable broth

1 tablespoon chili powder

1 teaspoon cumin

1 teaspoon smoked paprika

1 cup heavy cream

1 cup shredded cheddar cheese (plus more for topping)

Salt and pepper to taste

Chopped parsley or cilantro for garnish

Instructions
 

In a large pot, heat the olive oil over medium heat. Add the diced onion and bell pepper, sautéing until the onion becomes translucent, about 3-4 minutes.

    Stir in the minced garlic and cook for another 1 minute until fragrant.

      Add the ground turkey or beef into the pot, cooking until browned and fully cooked, breaking it up as it cooks.

        Drain excess fat if necessary, then add the chili powder, cumin, smoked paprika, salt, and pepper. Mix until the meat is well-coated with the spices.

          Pour in the chicken or vegetable broth, followed by the diced tomatoes with green chilies and kidney beans. Stir all the ingredients until combined.

            Add the elbow macaroni into the pot, ensuring fully submerged in the liquid. Bring everything to a boil.

              Once boiling, reduce the heat to low, cover, and let it simmer for about 10-12 minutes, stirring occasionally until the macaroni is cooked al dente.

                Once the macaroni is cooked, stir in the heavy cream and cheddar cheese until melted and creamy.

                  Taste and adjust seasoning with more salt and pepper if needed. If it’s too thick, add a splash more broth.

                    Serve hot, garnished with extra cheddar cheese and chopped parsley or cilantro on top.

                      Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 6