Chili Mac And Cheese (Printer-Friendly)
Hearty fusion of classic chili and creamy macaroni with savory ground beef, spices, and gooey cheddar cheese.
# What You'll 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 cheese
# How-To Steps:
01 - Bring a large pot of salted water to a rolling boil. Add the elbow macaroni and cook until just al dente according to package directions. Drain through a colander and set aside.
02 - Heat a large skillet or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it apart with a spoon, until fully browned and no pink remains. Drain off any excess fat.
03 - Add the diced onion, minced garlic, and diced red bell pepper to the browned beef. Sauté for 4 to 5 minutes, stirring occasionally, until the vegetables have softened and the onion turns translucent.
04 - Stir in the chili powder, ground cumin, smoked paprika, dried oregano, salt, and black pepper. Cook for about 1 minute, stirring constantly, until the spices become fragrant and coat the meat mixture evenly.
05 - Pour in the diced tomatoes with their juices, tomato paste, and the drained kidney beans. Stir everything together thoroughly. Bring the mixture to a gentle simmer and cook for 8 to 10 minutes, stirring occasionally, allowing the flavors to meld and the sauce to thicken slightly.
06 - Reduce the heat to low. Add the cooked macaroni, milk, and shredded cheddar cheese to the skillet. Stir vigorously until the cheese has completely melted and every strand of pasta is coated in the creamy sauce.
07 - Taste the finished dish and adjust salt and pepper as needed. Serve hot directly from the pan, garnished with fresh cilantro, sliced green onions, or an extra sprinkle of cheese if desired.
# Expert Advice:
01 -
- It solves the eternal dilemma of choosing between chili and mac and cheese by giving you both in one glorious pot.
- The leftovers taste even better the next day when the spices have had time to party together overnight.
- It reheats like a dream, making it perfect for meal prep or those nights when cooking feels impossible.
02 -
- Do not skip draining the pasta a minute early because it will absolutely overcook once it hits the hot chili sauce.
- Shredding your own cheese from a block instead of using bagged pre shredded makes the difference between a silky sauce and a greasy, clumpy one.
- The dish thickens considerably as it sits, so if you are reheating leftovers, splash in a little milk or water to loosen it back up.
03 -
- Toast the spices in the beef fat for the full minute before adding any liquid because this single step transforms the flavor from flat to complex.
- Reserve a quarter cup of pasta water before draining because that starchy liquid can rescue a sauce that is too thick or not coming together.