Chili Mac & Cheese

Category Lunch Dinner Sides Kid Friendly Smoke Game Day

Servings 6

Prep Time 10 minutes

Cook Time 25 minutes

Your two favorite comfort foods collide in this easy and decadent Chili Mac and Cheese. Made in just one pot and finished to perfection on the pellet grill, this creamy, gooey concoction will be loved by family and friends alike. Perfect for tailgating or a hearty weeknight meal when the temperature drops.

Author:
Pit Boss Kitchen

Ingredients

4 Cups Beef Stock

2 Tbsp Chopped Fresh Parsley Leaves

1 1/2 Tsp Cumin

8 oz Ground Beef

Freshly Ground Black Pepper

Kosher Salt

1 Onion, Diced

3/4 Cup Shredded Cheddar Cheese

2 Tsp Chili Powder

2 Cloves Garlic, Minced

10 oz. Elbow Macaroni / Noodles

3/4 Cup Kidney Beans, Drained and Rinsed

1 Tbsp Olive Oil

1 Tbsp Pit Boss Sweet Heat Rub

1 (14.5-ounce) Tomatoes, Canned and Diced

Special Tools

Pit Boss Cast Iron Dutch Oven

Directions

Fire up your Pit Boss pellet grill to Smoke with the lid open until a fire is established (about 5 minutes). Preheat to 350°F. If you're using a gas or charcoal grill, set it up for medium heat.
Heat olive oil in Dutch oven or cast iron pan over medium-high heat. Add garlic, onion and ground beef, and cook until browned, about 3-5 minutes. Break up the beef as it cooks with a large wooden spoon or fork.
Stir in beef broth, tomatoes, beans, Pit Boss Sweet Heat Rub, chili powder and cumin. Add salt and pepper to taste. Bring to a simmer and stir in pasta.
Transfer pot to the preheated grill and cover. Cook until pasta is cooked through, about 15-20 minutes. Remove from heat and top generously with shredded cheese, replace the cover to allow cheese to melt, about 2 minutes. Garnish with fresh parsley and serve immediately!