Chili Mac and Cheese (Printable version)
Ground beef, beans, and spices combined with cheesy elbow macaroni for a hearty, comforting meal.
# What you need:
→ Meats
01 - 1 pound ground beef
→ Vegetables and 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 and 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
# How To:
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 ground beef to the skillet, breaking it apart with a wooden spoon. Cook until fully browned and no pink remains. Drain any excess fat.
05 - Season the beef with chili powder, ground cumin, smoked paprika, salt, and black pepper. Stir and cook for 1 minute to bloom the spices.
06 - Stir in the tomato paste, canned diced tomatoes, drained kidney beans, and beef broth. Mix thoroughly and bring to a simmer.
07 - Reduce heat to medium-low and let the chili simmer uncovered for 10 minutes, stirring occasionally, until the sauce thickens and flavors meld.
08 - Fold in the cooked macaroni, milk, shredded cheddar cheese, and half of the mozzarella. Stir until the cheeses are fully melted and everything is evenly coated.
09 - Sprinkle the remaining mozzarella over the top. Cover and let rest off heat for 2 to 3 minutes until melted, or place under a broiler for a golden bubbly crust.
10 - Serve hot directly from the skillet, garnished with additional cheese or fresh herbs if desired.
# Expert Advice:
01 -
- It solves the dinner dilemma when half the table wants chili and the other half wants mac and cheese, and everyone walks away happy.
- The leftover situation is genuinely exciting because the flavors deepen overnight into something even more satisfying.
02 -
- Undercooking the pasta by one minute is not optional here because it absorbs liquid from the sauce while resting and turns to mush if fully cooked beforehand.
- Adding the cheese off heat or over very low heat prevents the sauce from breaking and turning grainy, which is a mistake I made more than once before learning patience.
03 -
- Letting the chili base simmer until it looks almost too thick before adding the pasta is the secret because the noodles release starch that thins it back to the perfect consistency.
- Always shred your own cheese from a block since pre shredded varieties coat the sauce in a powdery film that prevents that silky smooth melt everyone loves.