One-Pot Chili Mac & CheeseCan’t decide on chili or mac & cheese to warm you on a cold night? Why settle for just one classic comfort food when the folks at Annie’s have the solution with this inviting recipe, offering the perfect combination of these two favorites. Add your own selection of peppers to control the level of heat, top with a dollop of sour cream and enjoy!


2 boxes (6 oz. each) Annie’s organic classic mac & cheese
1 lb ground beef, browned
1 can (18.5 oz) Black Bean Soup
1 can (14.5 oz) organic diced tomatoes
3/4 cup water
2 cups Cheddar Jack cheese
1/4 cup fresh chopped organic cilantro
1/4 cup green onions, diced
1/2 serrano or jalapeño pepper, seeded and sliced thin (optional)


Preheat oven to 450°F. In a large (3.2 quart or larger) nonstick Dutch oven, combine the pasta and cheese sauce packets from macaroni and cheese boxes with browned ground beef, bean soup, tomatoes, water and 1 cup cheese. Cover and cook on stovetop over medium-high heat for 10 minutes, stirring every few minutes. Sprinkle with remaining cheese. Transfer to oven, cooking 5-7 minutes, or until cheese is melted and bubbly. Top with sour cream, cilantro, green onions and jalapeno or serrano slices, if desired.
Remove and spoon into bowls.

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