Chili Mac and Cheese

The world’s two most favorite comfort foods come together in one pot for an explosion of the taste buds! This dish is super simple and easy and it warms your stomach. I even like it warmed up the next day after the noodles have soaked in all the flavors.

INGREDIENTS:
1 tablespoon olive oil
2 cloves garlic, minced
1 onion, diced
8 ounces ground beef
4 cups chicken broth
1 (14.5-ounce) can diced tomatoes
3/4 cup canned pinto beans, drained and rinsed
3/4 cup canned kidney beans, drained and rinsed
2 teaspoons chili powder
1 1/2 teaspoon cumin
Salt and freshly ground black pepper, to taste
10 ounces elbow pasta
3/4 cup shredded cheddar cheese (or as much as you want, I won't judge)
2 tablespoons chopped fresh parsley leaves

DIRECTIONS:
 Heat olive oil in a large skillet or Dutch oven over medium high heat. Add garlic, onion and ground beef, and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat.
Stir in chicken broth, tomatoes, beans, chili powder and cumin; season with salt and pepper, to taste. Bring to a simmer and stir in pasta. Bring to a boil; cover, reduce heat and simmer until pasta is cooked through, about 13-15 minutes.
Remove from heat. Top with cheese and cover until melted, about 2 minutes.
Serve immediately, garnished with parsley, if desired.