Description
This hearty Chili Mac and Cheese recipe combines the comforting creaminess of mac and cheese with a flavorful chili twist. Ground beef, kidney beans, tomatoes, and a blend of spices are simmered together with elbow macaroni, then topped with melted cheddar cheese for a satisfying one-pot meal that’s perfect for busy weeknights.
Ingredients
Scale
Meat and Vegetables
- 1 pound ground beef
- 1 medium onion, chopped
- 3 cloves garlic, minced
Spices and Seasonings
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon salt
- ½ teaspoon black pepper
Canned Goods
- 1 can (14.5 ounces) diced tomatoes, with juices
- 1 can (8 ounces) tomato sauce
- 1 can (15 ounces) kidney beans, drained and rinsed
Others
- 2 cups elbow macaroni, uncooked
- 2½ cups beef broth
- 2 cups shredded cheddar cheese, divided
- 2 tablespoons chopped fresh parsley or cilantro (optional)
Instructions
- Brown the Ground Beef: Heat a large pot or Dutch oven over medium-high heat. Add the ground beef and cook until browned, breaking it up as it cooks. Drain excess fat to keep the dish from becoming greasy.
- Sauté Onion and Garlic: Add chopped onion to the pot and sauté for 3 to 4 minutes until softened and translucent. Stir in minced garlic and cook for an additional 30 seconds to release its aroma.
- Add Spices: Sprinkle in chili powder, ground cumin, salt, and black pepper. Stir well to evenly coat the meat and vegetables with the spices, which builds the dish’s signature chili flavor.
- Add Tomatoes, Sauce, and Beans: Pour in the diced tomatoes with their juices, tomato sauce, and drained kidney beans. Stir everything together to combine the ingredients.
- Add Broth and Macaroni: Stir in the beef broth and uncooked elbow macaroni. Bring the mixture to a boil, ensuring the pasta starts cooking in the flavorful liquid.
- Simmer the Chili Mac: Reduce heat to medium-low, cover the pot, and let it simmer for 10 to 12 minutes. Stir occasionally to prevent sticking and cook until the macaroni is tender and the sauce thickens.
- Incorporate Cheese: Stir in 1 cup of shredded cheddar cheese until fully melted into the mixture, making the dish creamy and cheesy.
- Melt Extra Cheese on Top: Sprinkle the remaining 1 cup of cheddar cheese over the top. Cover the pot again and let it sit for 2 to 3 minutes off the heat so the cheese melts smoothly over the dish.
- Garnish and Serve: If desired, sprinkle chopped fresh parsley or cilantro on top for a fresh touch. Serve hot and enjoy this comforting chili mac and cheese meal.
Notes
- Drain excess fat after browning the beef to avoid greasy chili mac.
- Stir occasionally during simmering to prevent macaroni from sticking to the bottom.
- Use fresh parsley or cilantro to brighten the dish with an herbaceous finish.
- For a spicier version, add diced jalapeños or extra chili powder.
- Leftovers store well in the refrigerator for 3-4 days and reheat gently on the stovetop or microwave.
