Chili Mac and Cheese Recipe

This Chili Mac and Cheese is a hearty and comforting one-pot meal that’s perfect for a quick and satisfying weeknight dinner. Tender macaroni, savory ground beef, and a medley of vegetables are simmered in a flavorful chili-infused sauce and topped with melty cheddar cheese. It’s a classic dish that’s easy to make and sure to please the whole family.

Ingredients

Here’s what you’ll need to create this delicious one-pot meal:

• Olive oil: For browning the ground beef and sautéing the vegetables.
• Ground beef: Extra lean is used in this recipe, but you can use your preferred fat content.
• Onion: Chopped, for flavor and texture.
• Garlic: Minced, for aromatic depth.
• Cayenne pepper, cumin, chili powder, black pepper, and salt: A blend of spices that adds warmth and depth of flavor.
• Black beans and kidney beans: Drained and rinsed, adds protein and a hearty texture.
• Diced tomatoes: Adds sweetness and acidity.
• Chicken broth or beef broth: Low sodium, adds flavor and moisture to the dish.
• Elbow macaroni: Uncooked, for a classic chili mac experience. You can substitute with another pasta shape if desired.
• Shredded cheddar cheese: Adds a cheesy and melty topping.
• Fresh parsley: Chopped, for garnish.

How to Make Chili Mac and Cheese

Step 1: Brown the Beef and Sauté the Vegetables

Heat the olive oil in a large saucepan or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned. If using ground beef with a higher fat content, drain off any excess grease. Stir in the chopped onion and minced garlic, and cook for about 3 minutes, or until the onion softens and becomes translucent and the garlic is fragrant.

Step 2: Add Spices and Liquids

Add the cayenne pepper, cumin, chili powder, salt, and pepper to the pot, and stir to combine. Add the black beans, kidney beans, diced tomatoes, chicken broth (or beef broth), and elbow macaroni. Stir everything together and bring the mixture to a boil.

Step 3: Simmer and Cook the Macaroni

Reduce the heat to low, cover the pot, and simmer for about 9-12 minutes, or until the macaroni is cooked through. Stir occasionally to prevent sticking.

Step 4: Melt the Cheese and Serve

Remove the pot from the heat and stir in 1 cup of the shredded cheddar cheese until melted and smooth. Sprinkle the remaining 1 cup of cheese evenly over the top. Cover the pot for about 1 minute, or until the cheese is melted and bubbly. Garnish with fresh parsley and serve immediately.

How to Serve Chili Mac and Cheese

• One-Pot Meal: This Chili Mac and Cheese is a hearty and satisfying meal on its own.
• Side Dish: Serve it as a side dish with your favorite grilled meats or vegetables.
• Lunchbox Friendly: Pack leftovers for a delicious and convenient lunch.

Make Ahead and Storage

Storing Leftovers

Store leftover chili mac in an airtight container in the refrigerator for up to 4 days.

Freezing:

To freeze, allow the dish to cool completely in a shallow container before transferring it to the freezer. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

FAQs

Can I use a different type of meat?
Yes, you can use ground turkey, Italian sausage, or a combination of meats for a different flavor profile.

Can I make this dish vegetarian?
Yes, you can omit the ground beef and add more vegetables, such as mushrooms, zucchini, or lentils, for a hearty vegetarian version.

Can I make this dish in a slow cooker?
Yes, you can! Brown the ground beef and sauté the vegetables separately, then add them to the slow cooker with the remaining ingredients and cook on low for 6-8 hours.

How can I make this dish spicier?
Add more red pepper flakes, cayenne pepper, or diced jalapeños or chipotles in adobo to the pot while simmering.

There you have it! A delicious and easy-to-make recipe for Chili Mac and Cheese that’s perfect for any occasion. Enjoy!

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