Description
This hearty Chili Mac and Cheese combines tender elbow macaroni with a flavorful chili made from ground beef, tomatoes, beans, and spices, all smothered in melted cheddar cheese. Perfect for an easy weeknight dinner ready in just 35 minutes, this comforting dish blends the best of chili and classic mac and cheese into one satisfying meal.
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
Pasta and Broth
- 2 cups elbow macaroni, uncooked
- 2½ cups beef broth
Cheese and Garnish
- 2 cups shredded cheddar cheese, divided
- 2 tablespoons chopped fresh parsley or cilantro (optional)
Instructions
- Brown the 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 any excess fat to keep the dish from being greasy.
- Sauté Onion and Garlic: Add the chopped onion to the pot and sauté for 3–4 minutes until softened. Then stir in the minced garlic and cook for an additional 30 seconds to release its aroma.
- Add Spices: Sprinkle in the chili powder, cumin, salt, and black pepper. Stir well to coat the meat and onion mixture evenly with the spices.
- Add Tomatoes, Sauce, and Beans: Pour in the diced tomatoes along with their juices, tomato sauce, and kidney beans. Stir everything together to combine the flavors.
- Add Broth and Macaroni: Pour in the beef broth and stir in the uncooked elbow macaroni. Mix well and bring the mixture to a boil.
- Simmer: Reduce the heat to medium-low, cover the pot, and let it simmer for 10–12 minutes. Stir occasionally until the macaroni is tender and the sauce has thickened nicely.
- Stir in Cheese: Add 1 cup of the shredded cheddar cheese to the pot and stir until melted and fully incorporated into the chili mac.
- Top with Remaining Cheese: Sprinkle the remaining cheese evenly over the surface, then cover the pot again and let it sit for 2–3 minutes off the heat to allow the cheese on top to melt.
- Garnish and Serve: Optionally sprinkle with chopped fresh parsley or cilantro for a burst of color and freshness. Serve the chili mac and cheese hot for a comforting meal.
Notes
- Use lean ground beef to reduce fat content.
- For a spicier dish, add a pinch of cayenne pepper or hot sauce.
- You can substitute ground turkey for beef for a lighter version.
- Make sure to stir occasionally during simmering to prevent macaroni from sticking to the pot.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
