This Skinny One Pot Chili Mac and Cheese is a skinny version of a classic Chili Mac recipe-which combines two great comfort foods-Chili and Mac and Cheese. This is a quick and easy dish the entire family will love! 

THIS POST IS SPONSORED BY LAURAS LEAN, ALL OPINIONS ARE 100% MY OWN.   

 I’ve teamed up with Carusele to participate in the LaurasLean campaign, to make this Skinny One Pot Chili Mac and Cheese using Laura’s 96% Lean Ground Beef.

What makes Laura’s Lean Beef different than other brands of beef?

 Unlike most other “natural” beef, Laura’s Lean product is a “Never Ever” offering, meaning their protein is sourced from suppliers that raise their cattle without ever using added hormones or antibiotics and are always vegetarian fed.

 Laura’s 96% Lean Beef is certified through the American Heart Association heart check program and meets USDA standards for “Extra Lean?”  That means each 4 oz. serving of Laura’s Lean contains less than 10 grams of fat, 4.5 grams or less of saturated fat, and less than 95 mg of cholesterol per 100 grams serving. 

Where can I find Laura’s Lean ground beef, patties or plant-based burgers?

Find Laura’s Lean ground beef or plant-based products near you using the Store Locator HERE.

What ingredients do I need to make this Skinny One Pot Mac and Cheese?

• Laura’s Lean 96% ground beef
• Dry elbow macaroni (I use Barilla Plus elbows or whole wheat)
• Small onion, chopped
• Garlic cloves or 1 Tbsp, minced
• Tomato sauce
• Dark red kidney beans, drained
• Diced fire roasted green chilies
• Diced petite tomatoes, undrained
• Chili powder 
• Cumin
• Salt
• Black pepper
• Shredded reduced fat cheese ( I use Velveeta shreds) 
• Green onions, fat free sour cream or plain yogurt, or additional cheese for garnish

How do I make this Skinny One Pot Chili Mac and Cheese?

Fill a large 5-quart Dutch oven or stockpot with water and cook macaroni according to package directions. Drain and set pasta aside.

Return pot to stove on medium-high heat. Spray the Dutch oven or stockpot with non stick cooking spray. Add the ground beef and cook for about 5 minutes, breaking up the meat with a spatula. Once meat is cooked, drain excessive liquid, if needed.

Add onion and garlic. Cook onions and garlic until onions are soft.

Add tomato sauce, tomatoes, green chilies, kidney beans, chili powder, cumin, salt, and pepper. Bring to a simmer, occasionally stirring. Cook for about 15 minutes.

Combine the cooked pasta and cheese to the meat and beans. Cook for another minute or until well combined and the cheese is melted. 

Serve with your favorite toppings such as: fat free sour cream, sliced onions, or additional cheese for additional points.

Ingredients:

• 2 lbs. Laura’s Lean 96% ground beef 
• 8 oz. dry elbow macaroni (I use Barilla Plus elbows or whole wheat)
• 1 small onion, chopped
• 3 garlic cloves or 1 Tbsp, minced
• 2 (15 oz.) cans tomato sauce
• 1 can (16 oz.) dark red kidney beans, drained
• 1 can (4 oz.) diced fire roasted green chilies
• 1 can (14.5 oz.) diced petite tomatoes, undrained
• 1 and 1/2  tsp chili powder 
• 1 tsp cumin
• 1 tsp salt
• 1/4 tsp black pepper
• 1 cup shredded reduced fat cheese ( I use Velveeta shreds) 
• Green onions, fat free sour cream or plain yogurt, or additional cheese for garnish

Directions:

1. Fill a large 5-quart Dutch oven or stockpot with water and cook macaroni according to package directions. Drain and set pasta aside.
2. Return pot to stove on medium-high heat. Spray the Dutch oven or stockpot with non stick cooking spray. Add the ground beef and cook for about 5 minutes, breaking up the meat with a spatula. Once meat is cooked, drain excessive liquid, if needed.
3. Add onion and garlic. Cook onions and garlic until onions are soft.
4. Add tomato sauce, tomatoes, green chilies, kidney beans, chili powder, cumin, salt, and pepper. Bring to a simmer, occasionally stirring. Cook for about 15 minutes.
5. Combine the cooked pasta and cheese to the meat and beans. Cook for another minute or until well combined and the cheese is melted. 
6. Serve with your favorite toppings such as: fat free sour cream, sliced onions, or additional cheese for additional points.

Makes 8 ( 1 and 1/4 cup) servings

5-8 PersonalPoints™ per serving

*This number shows the PersonalPoints™ range. The points will vary based on your individualized plan. 

How do I know how many points this is on my WW individualized plan? 

Click the link below to go to the recipe builder. You’ll first need to sign into your WW account and then the recipe builder will upload. Be sure to edit the recipe with any ingredients that you use that are different. The recipe builder is the most accurate way to create, obtain, and track the Personal Points on your individualized plan. 

*The recipe builder link only works for WW members located in the United States. If you are located outside of the United States, you’ll need to access the WW app manually to create the recipe in the recipe builder. 

Continue to Content

Yield: 8

Skinny One Pot Chili Mac and Cheese

Print

This Skinny One Pot Chili Mac and Cheese is a skinny version of a classic Chili Mac recipe-which combines two great comfort foods-Chili and Mac N' Cheese. This is a quick and easy dish that the entire family will love! 

Author: thepounddropper.com

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Ingredients

• 2 lbs. Laura’s Lean 96% ground beef 
• 8 oz. dry elbow macaroni (I use Barilla Plus elbows or whole wheat)
• 1 small onion, chopped
• 3 garlic cloves or 1 Tbsp, minced
• 2 (15 oz.) cans tomato sauce
• 1 can (16 oz.) dark red kidney beans, drained
• 1 can (4 oz.) diced fire roasted green chilies
• 1 can (14.5 oz.) diced petite tomatoes, undrained
• 1 and 1/2  tsp chili powder 
• 1 tsp cumin
• 1 tsp salt
• 1/4 tsp black pepper
• 1 cup shredded reduced fat cheese ( I use Velveeta shreds) 
• Green onions, fat free sour cream or plain yogurt, or additional cheese for garnish

Instructions

1. Fill a large 5-quart Dutch oven or stockpot with water and cook macaroni according to package directions. Drain and set pasta aside.
2. Return pot to stove on medium-high heat. Spray the Dutch oven or stockpot with non stick cooking spray. Add the ground beef and cook for about 5 minutes, breaking up the meat with a spatula. Once meat is cooked, drain excessive liquid, if needed.
3. Add onion and garlic. Cook onions and garlic until onions are soft.
4. Add tomato sauce, tomatoes, green chilies, kidney beans, chili powder, cumin, salt, and pepper. Bring to a simmer, occasionally stirring. Cook for about 15 minutes.
5. Combine the cooked pasta and cheese to the meat and beans. Cook for another minute or until well combined and the cheese is melted. 
6. Serve with your favorite toppings such as: fat free sour cream, sliced onions, or additional cheese.

Servings: Makes 8 ( 1 and 1/4 cup) servings

5-8 PersonalPoints™ per serving

*This number shows the PersonalPoints™ range. The points will vary based on your individualized plan.

Notes

Smartpoints: GREEN 7 SmartPoints per serving BLUE:: 6 SmartPoints per servings PURPLE: 4 SmartPoints per serving if using whole wheat elbow noodles or 6 Smartpoints per serving if using regualr elbows

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  CLICK FOR WW PERSONAL POINTS
• 
  Tomato Sauce with Natural Sea Salt
• 
  Ortega Diced Green Chiles, Mild, 4 oz (Pack of 12)
• 
  Hunt's 100% Natural Diced Tomatoes 
• 
  Bush's Best Dark Red Kidney Beans (3 pack)
• 
  Barilla Whole Grain Pasta, Elbows, 16 Ounce (Pack of 8)
• 
  McCormick Ground Cumin, 4.5 oz
• 
  Tasty 5Qt Dutch Oven with Lid - Diamond Non-Stick, Copper

Nutrition Information:

Yield:

8
Amount Per Serving: Calories: 347Total Fat: 6gCholesterol: 60mgSodium: 785mgCarbohydrates: 48gNet Carbohydrates: 40gFiber: 8gSugar: 3gProtein: 36g