Description
A hearty and comforting dish, Chili Mac and Cheese combines the flavors of chili with creamy mac and cheese in one delicious meal. Perfect for a cozy weeknight dinner or a casual gathering with friends.
Ingredients
Units
Scale
For the Chili:
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 pound ground beef
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon oregano
- 1/4 teaspoon cayenne pepper (optional)
- Salt and pepper, to taste
- 1 can (14 oz) diced tomatoes
- 1 can (15 oz) kidney or black beans, drained and rinsed
- 2 cups beef or chicken broth
For the Mac and Cheese:
- 2 cups elbow macaroni (uncooked)
- 1 1/2 cups shredded cheddar cheese
- 1/2 cup milk
- Chopped green onions or parsley for garnish (optional)
Instructions
- Prepare the Chili: Heat olive oil in a large pot over medium heat. Add onion and cook until softened, then add garlic. Add ground beef and cook until browned. Drain excess fat if needed.
- Season the Chili: Stir in chili powder, cumin, paprika, oregano, cayenne, salt, and pepper. Cook to bloom the spices. Add tomatoes, beans, broth, and macaroni. Bring to a boil.
- Cook and Finish: Reduce heat, cover, and simmer for 10–12 minutes until pasta is cooked. Stir in cheese and milk until creamy. Serve hot, garnished with green onions or parsley.
Notes
- Experiment with different cheese combinations for added flavor.
- This dish can be adapted for cooking in an Instant Pot or slow cooker with slight modifications to liquid quantity and cooking time.
Nutrition
- Serving Size: 1 bowl
- Calories: 470
- Sugar: 5g
- Sodium: 640mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 75mg
