The entire notion of using one pot to cook an entire meal makes me do a happy dance in anticipation of the quick clean-up. Nothing ruins a meal for the cook like a looming pile of dirty dishes, a kitchen in total disarray and the knowledge that an hour’s work awaits.

For those of you thinking that there is an awful lot of broth added, remember that your noodles are actually cooking to perfection in that broth. They will absorb most of it, swelling and turning this dish from what starts out looking like soup into an actual casserole. Don’t let the soupy look in the beginning fool you, this is a bona-fide mac & cheese dish.

 

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 white kidney beans, drained and rinsed

3/4 cup canned kidney beans, drained and rinsed

2 teaspoons chili powder

1 1/2 teaspoon cumin

Kosher salt and freshly ground black pepper, to taste

10 ounces elbows pasta

3/4 cup shredded cheddar cheese

2 tablespoons chopped fresh parsley leaves

 

INSTRUCTIONS

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.

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Quick Tip:  To avoid having your casserole turn into mush, especially if you have leftovers, just cook the pasta to the al dente level, which will take 8-10 minutes.

Recipe and image courtesy of Chung-Ah at Damn Delicious