Chili Mac and Cheese (Printable)
A hearty fusion combining savory chili with creamy, cheesy macaroni for ultimate comfort food.
# 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 through 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 the ground beef to the skillet, breaking it apart with a wooden spoon. Cook until evenly browned and no pink remains. Drain off any excess fat.
05 - Stir in the chili powder, ground cumin, smoked paprika, salt, and black pepper. Cook for 1 minute, stirring constantly, until the spices are fragrant and fully bloomed.
06 - Add the tomato paste, canned diced tomatoes, drained kidney beans, and beef broth. Stir thoroughly to combine and bring the mixture to a simmer.
07 - Reduce the heat to medium-low and let the chili simmer uncovered for 10 minutes, allowing the flavors to meld and the sauce to thicken.
08 - Fold in the cooked macaroni, milk, shredded cheddar cheese, and half of the mozzarella. Stir continuously until the cheese is completely 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 place under the broiler for a golden, bubbly crust. Serve hot, garnished with additional cheese or fresh herbs if desired.
# Expert Tips:
01 -
- It solves the eternal weeknight debate of what to make because it is two comfort foods stacked into one skillet.
- The leftover situation is outstanding and it reheats like a dream for lunch the next day.
02 -
- Undercooking the pasta by one minute is critical because it absorbs sauce as it sits and you do not want mush.
- Draining the fat after browning the beef prevents the final dish from feeling greasy on the palate.
03 -
- Shred your own cheese from a block rather than buying pre shredded because the anti caking agents on bagged cheese prevent it from melting smoothly.
- Letting the assembled dish rest off heat for a few minutes before serving allows the sauce to thicken and set so it clings to the pasta instead of pooling at the bottom.