Chili Mac and Cheese (Printable)
A hearty fusion of classic chili and creamy macaroni with ground beef, beans, and melted cheese.
# What You'll Need:
→ Meats
01 - 1 lb ground beef
→ Vegetables & Beans
02 - 1 medium onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 red bell pepper, diced
05 - 14 oz canned diced tomatoes
06 - 14 oz canned kidney beans, drained and rinsed
→ Pasta
07 - 8 oz elbow macaroni, uncooked
→ Dairy
08 - 3/4 cup milk
09 - 2 cups shredded cheddar cheese
10 - 1/2 cup shredded mozzarella cheese
→ Spices & Staples
11 - 2 tbsp tomato paste
12 - 1 tbsp chili powder
13 - 1 tsp ground cumin
14 - 1/2 tsp smoked paprika
15 - Salt and black pepper, to taste
16 - 2 tbsp olive oil
17 - 2 cups low-sodium beef broth
# How To Make:
01 - Bring a large pot of salted water to a boil. Cook elbow macaroni according to package directions until al dente. Drain in a colander and set aside.
02 - Heat olive oil in a large skillet or Dutch oven over medium heat. Add the chopped onion and sauté for 3 minutes until softened and translucent.
03 - Stir in the minced garlic and diced red bell pepper. Sauté for an additional 2 minutes until fragrant.
04 - Add the ground beef to the skillet, breaking it apart with a wooden spoon. Cook until fully browned and no pink remains. Drain off any excess fat.
05 - Stir in the chili powder, ground cumin, smoked paprika, salt, and black pepper. Cook for 1 minute, stirring constantly, until the spices are fragrant and lightly toasted.
06 - Add the tomato paste, canned diced tomatoes, drained kidney beans, and beef broth. Stir well to combine all ingredients and bring the mixture to a simmer.
07 - Reduce the heat to medium-low and let the chili simmer uncovered for 10 minutes, allowing the flavors to develop and the sauce to thicken.
08 - Stir in the cooked macaroni, milk, shredded cheddar cheese, and half of the mozzarella. Mix thoroughly until the cheese is completely melted and everything is evenly coated.
09 - Sprinkle the remaining mozzarella over the top. Cover with a lid and let rest off the heat for 2 to 3 minutes until the cheese melts. Alternatively, broil uncovered for 2 to 3 minutes for a golden bubbly crust. Serve hot, garnished with extra cheese or fresh herbs as desired.
# Expert Tips:
01 -
- It solves the weeknight dilemma of choosing between chili night and pasta night in a single skillet.
- The leftovers taste even better the next day when the spices have had time to settle into every noodle.
02 -
- Undercooking the pasta by one minute before adding it to the chili prevents it from turning mushy as it sits.
- Adding the cheese off the heat or over very low heat keeps the sauce smooth instead of grainy and separated.
03 -
- A pinch of sugar in the chili base balances the acidity of the canned tomatoes without making the dish sweet.
- Shredding your cheese while it is still cold from the fridge gives you cleaner shreds that melt more evenly later.