One Pot Chili Mac and Cheese

Ingredients

• 1 pound ground beef (or ground chicken)
• 1 yellow onion, chopped
• 1 poblano pepper, seeded and chopped
• 1 tablespoon chili powder
• 2 teaspoons garlic powder
• 2 teaspoons smoked paprika
• 1 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper
• 1 can (28 ounces) crushed fire-roasted tomatoes
• 1/4 cup tomato paste
• 1 can (4 ounces) diced green chilies
• Salt and black pepper, to taste
• 2-3 cups chicken or beef broth
• 1 pound short cut pasta (e.g., penne, elbow macaroni)
• 1/4 cup hot sauce
• 2 ounces cream cheese, at room temperature
• 2 cups shredded melty cheese (such as colby, cheddar, or pepper jack)
• Green onions and cilantro, for serving

Instructions

1. Preheat Oven & Brown Meat:

   • Preheat the oven to 425°F (220°C).
   • In a large pot over medium-high heat, cook the ground meat and chopped onion. Season with salt and pepper. Brown the meat, breaking it up as it cooks.

2. Add Vegetables & Spices:

   • Add the chopped poblano pepper, chili powder, garlic powder, smoked paprika, ground cumin, and cayenne pepper. Cook for 5 minutes until fragrant.
   • Stir in the crushed fire-roasted tomatoes, tomato paste, and diced green chilies. Pour in the chicken or beef broth, then add 2 cups of water. Season with salt.

3. Cook Pasta:

   • Bring the mixture to a boil over medium-high heat. Add the short cut pasta and cook for 10 minutes, stirring often, until the pasta is al dente.
   • Stir in the hot sauce, cream cheese, and half of the shredded cheese. Continue to cook until the mixture is creamy and well combined.

4. Bake & Serve:

   • Remove the pot from heat. Top the pasta with the remaining shredded cheese.
   • Transfer to the preheated oven and bake for 5-10 minutes, until the cheese is melted and bubbly.
   • Serve the pasta in bowls, garnished with green onions and cilantro.

Enjoy your creamy, cheesy, and spicy pasta dish!