Chili Mac And Cheese (Printable Version)
Hearty blend of seasoned beef, kidney beans, and cheesy macaroni for ultimate comfort.
# What You Need:
→ Pasta
01 - 8 oz elbow macaroni
→ Meats
02 - 1 lb ground beef
→ Vegetables
03 - 1 small onion, diced
04 - 2 cloves garlic, minced
05 - 1 small red bell pepper, diced
→ Canned Goods
06 - 14 oz can diced tomatoes
07 - 14 oz can kidney beans, drained and rinsed
08 - 2 tbsp tomato paste
→ Dairy
09 - 2 cups shredded cheddar cheese
10 - 1/4 cup milk
→ Spices & Seasonings
11 - 1 tbsp chili powder
12 - 1 tsp ground cumin
13 - 1/2 tsp smoked paprika
14 - 1/2 tsp dried oregano
15 - 1/2 tsp salt, more to taste
16 - 1/4 tsp black pepper
→ Optional Toppings
17 - Fresh chopped cilantro
18 - Sliced green onions
19 - Extra shredded cheddar cheese
# How-To:
01 - Bring a large pot of salted water to a rolling boil. Add elbow macaroni and cook until just al dente, about 7-8 minutes. Drain through a colander and set aside.
02 - Heat a large skillet or Dutch oven over medium-high heat. Add ground beef and cook, breaking it apart with a spoon, until fully browned and no pink remains. Drain off excess fat.
03 - Add diced onion, minced garlic, and diced red bell pepper to the browned beef. Sauté for 4-5 minutes, stirring occasionally, until the vegetables have softened and become fragrant.
04 - Stir in chili powder, ground cumin, smoked paprika, dried oregano, salt, and black pepper. Cook for 1 minute, stirring constantly, until the spices are fragrant and lightly toasted.
05 - Pour in the diced tomatoes with their juices, tomato paste, and drained kidney beans. Stir to combine thoroughly. Bring to a simmer and cook for 8-10 minutes, stirring occasionally, allowing the flavors to meld and the sauce to thicken slightly.
06 - Reduce heat to low. Fold in the cooked macaroni, milk, and shredded cheddar cheese. Stir continuously until the cheese has melted completely and the pasta is evenly coated in the creamy sauce.
07 - Taste and adjust salt and pepper as needed. Serve immediately while hot, garnished with fresh cilantro, sliced green onions, or an extra sprinkle of shredded cheese if desired.
# Expert Tips:
01 -
- It is the kind of dish that makes people go quiet after the first bite because they are too busy eating to talk.
- You get the warming spice of chili and the creamy comfort of mac and cheese in a single pot, which means less washing up and more eating.
- It reheats beautifully the next day, if you even have leftovers.
02 -
- Do not overcook the pasta in the first step because it will continue cooking when you add it to the hot chili and nobody wants mushy noodles.
- Letting the spices toast for that one minute before adding liquid is the difference between chili that tastes flat and chili that tastes alive.
03 -
- Shred the cheese yourself from a block instead of buying pre shredded because the anti caking additives on bagged cheese prevent it from melting smoothly.
- A Dutch oven is the best vessel here because you can build the chili and fold in the pasta all in one pot with even heat distribution.