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Chili Mac and Cheese Recipe

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4.3 from 20 reviews

Hearty and comforting Chili Mac and Cheese combines tender elbow macaroni with a flavorful beef chili packed with spices, tomatoes, kidney beans, and melted cheese. This one-pot meal is perfect for cozy weeknight dinners and can be easily customized with your favorite toppings.

Ingredients

Pasta

  • 8 ounces elbow macaroni pasta uncooked, dry

Meat and Vegetables

  • 1 pound lean ground beef
  • 1 medium yellow onion, diced
  • 2 garlic cloves, minced

Spices

  • 1½ tablespoons chili powder
  • 1 teaspoon ground cumin
  • ¼ teaspoon cayenne pepper (optional)
  • 1 teaspoon smoked paprika
  • ½ teaspoon salt

Tomato and Liquids

  • 22 ounces crushed tomatoes (use entire can, juice and all)
  • 8 ounces tomato sauce
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • ¾ cup beef broth
  • 1 teaspoon hot sauce

Beans

  • 30 ounces kidney beans (2 cans, rinsed well and drained)

Cheese

  • 8 ounces shredded cheese (for serving)

Instructions

  1. Cook the macaroni: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package directions until al dente, usually about 7-8 minutes. Drain the pasta and set aside.
  2. Brown the ground beef: While the pasta is cooking, heat a Dutch oven or large deep skillet over medium heat. Add the ground beef and cook until mostly browned, allowing a little pink to remain. Break the meat up as it cooks for even browning.
  3. Sauté onions and garlic: Add the diced yellow onion to the browned beef and stir well. Cook until the onion becomes translucent, about 4-5 minutes. Add the minced garlic and continue cooking for an extra minute until fragrant.
  4. Add spices: Stir in chili powder, ground cumin, smoked paprika, cayenne pepper (if using), and salt into the meat and onion mixture. Cook for a few minutes to toast the spices and build flavor.
  5. Add tomatoes, beans, and liquids: Pour in the crushed tomatoes (including juice), tomato sauce, tomato paste, Worcestershire sauce, beef broth, hot sauce, and kidney beans. Stir everything together until well combined.
  6. Simmer the chili: Bring the mixture to a boil over medium-high heat. Reduce heat to low and let it simmer uncovered for about 15 minutes, stirring occasionally, until the chili thickens and flavors meld.
  7. Combine with macaroni: Stir the cooked macaroni into the chili mixture. Taste and adjust seasoning with salt and pepper as needed.
  8. Melt the cheese topping: Sprinkle shredded cheese evenly over the chili mac. Cover with a lid to allow the cheese to melt gently, or place the pot under the broiler for a few minutes until the cheese is melted and bubbly. Watch carefully to avoid burning.
  9. Serve and garnish: Serve the chili mac hot with optional toppings such as extra shredded cheese, jalapeños, diced tomatoes, or sour cream for added flavor and texture.

Notes

  • Storage: Refrigerate leftovers in an airtight container for up to 3 days.
  • Freezing: Cool completely before transferring to a freezer-safe airtight container. Freeze up to 3 months.
  • Reheating: Thaw overnight in the refrigerator and gently warm on the stovetop. Add extra beef broth or stock to loosen the chili mac if it becomes too thick after reheating.

Find it online: https://flavorspath.com/chili-mac-and-cheese-recipe/