Chili Mac And Cheese (Printable)
Creamy macaroni meets savory chili with seasoned beef, vegetables, and melted cheddar cheese in this satisfying comfort food fusion.
# What You'll Need:
→ Pasta
01 - 8 oz elbow macaroni
→ Meats
02 - 1 lb ground beef
→ Vegetables
03 - 1 small onion, diced
04 - 2 cloves garlic, minced
05 - 1 small red bell pepper, diced
→ Canned Goods
06 - 14 oz can diced tomatoes
07 - 14 oz can kidney beans, drained and rinsed
08 - 2 tbsp tomato paste
→ Dairy
09 - 2 cups shredded cheddar cheese
10 - 1/4 cup milk
→ Spices & Seasonings
11 - 1 tbsp chili powder
12 - 1 tsp ground cumin
13 - 1/2 tsp smoked paprika
14 - 1/2 tsp dried oregano
15 - 1/2 tsp salt, or more to taste
16 - 1/4 tsp black pepper
→ Optional Toppings
17 - Fresh chopped cilantro
18 - Sliced green onions
19 - Extra shredded cheddar cheese
# How-To Steps:
01 - Bring a large pot of salted water to a rolling boil. Add the elbow macaroni and cook until just al dente, about 7-8 minutes. Drain through a colander and set aside.
02 - Heat a large skillet or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it apart with a spoon, until fully browned and no pink remains. Drain off any excess fat.
03 - Add the diced onion, minced garlic, and diced red bell pepper to the browned beef. Sauté for 4-5 minutes, stirring occasionally, until the vegetables have softened and the onions turn translucent.
04 - Stir in the chili powder, ground cumin, smoked paprika, dried oregano, salt, and black pepper. Cook for about 1 minute, stirring constantly, until the spices become fragrant and coat the meat mixture evenly.
05 - Pour in the diced tomatoes with their juices, tomato paste, and kidney beans. Stir to combine. Bring to a gentle simmer and cook for 8-10 minutes, stirring occasionally, until the flavors meld and the sauce thickens slightly.
06 - Reduce the heat to low. Add the cooked macaroni, milk, and shredded cheddar cheese to the skillet. Stir thoroughly until the cheese has completely melted and the pasta is evenly coated in the creamy sauce.
07 - Taste the finished dish and adjust the salt and pepper as needed. Ladle into bowls and serve hot, garnished with fresh cilantro, sliced green onions, or additional shredded cheese if desired.
# Expert Suggestions:
01 -
- It gives you the soul of a slow simmered chili and the indulgent pull of mac and cheese in one pot, which feels like getting away with something.
- Leftovers reheat beautifully and somehow taste even better the next day when the spices have had time to mingle.
02 -
- Undercooking the pasta by one minute is the secret, because it continues to soften when combined with the hot chili and cheese sauce.
- Adding the cheese off the heat or on very low prevents it from separating into an oily grainy mess that no amount of stirring can fix.
03 -
- Use a Dutch oven if you have one because it holds heat evenly and means fewer dishes to wash at the end.
- Let the finished dish rest for five minutes off the heat before serving so the sauce thickens and clings to the pasta instead of pooling at the bottom of the bowl.