Chili Mac and Cheese (Printable)
A hearty fusion of classic chili and creamy macaroni with savory ground beef, spices, beans, and melted cheese baked to perfection.
# 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
# Directions:
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. Continue sautéing for 2 minutes until fragrant.
04 - Add ground beef to the skillet, breaking it apart with a wooden spoon. Cook until fully browned and no pink remains. Drain any excess fat from the pan.
05 - Stir in chili powder, ground cumin, smoked paprika, salt, and black pepper. Cook for 1 minute, stirring constantly, until the spices are fragrant and bloomed.
06 - Add tomato paste, canned diced tomatoes, drained kidney beans, and beef broth. Stir thoroughly to combine and bring the mixture to a simmer.
07 - Reduce heat to medium-low and let the chili simmer uncovered for 10 minutes, allowing the flavors to meld and the sauce to thicken.
08 - Stir in the cooked macaroni, milk, shredded cheddar cheese, and half of the mozzarella. Mix until the cheeses are fully melted and everything is evenly coated.
09 - Sprinkle the remaining mozzarella over the top. Cover and let rest off the heat for 2 to 3 minutes until the cheese melts, or broil for 2 minutes for a golden, bubbly crust. Serve hot.
# Expert Tips:
01 -
- It gives you the comfort of mac and cheese and the satisfaction of chili in a single pot, which means fewer dishes and a bigger flavor payoff.
- The cheese pulls everything together into something that feels like it took far more effort than forty five minutes.
02 -
- If you add the pasta too early it will soak up all the liquid and turn mushy before the cheese even hits the pot.
- Draining the beef fat before adding spices prevents a greasy film that no amount of cheese can hide.
03 -
- Shred your own cheese from a block instead of buying pre shredded, because the anti caking powder on bagged cheese prevents it from melting smoothly.
- Letting the chili simmer uncovered for the full ten minutes concentrates the flavors so the final dish tastes like it cooked for hours.