Chili Mac and Cheese (Printable)
Creamy macaroni meets hearty chili with seasoned ground beef, tomatoes, kidney beans, and melted cheddar in this satisfying one-pot comfort food.
# What You’ll Need:
→ Meats
01 - 1 lb ground beef
→ Pasta
02 - 2 cups elbow macaroni, uncooked
→ Vegetables
03 - 1 medium onion, diced
04 - 2 cloves garlic, minced
05 - 1 medium bell pepper, diced
06 - 1 (14.5 oz) can diced tomatoes
07 - 1 (15 oz) can kidney beans, drained and rinsed
→ Dairy
08 - 2 cups shredded cheddar cheese
09 - 2 tbsp unsalted butter
10 - 1/2 cup milk
→ Pantry & Spices
11 - 2 tbsp tomato paste
12 - 2 tsp chili powder
13 - 1 tsp ground cumin
14 - 1/2 tsp smoked paprika
15 - 1/2 tsp salt, or to taste
16 - 1/4 tsp black pepper
17 - 1/4 tsp cayenne pepper (optional, for heat)
18 - 2 cups low-sodium beef or chicken broth
19 - 1 tbsp olive oil
# How To Make It:
01 - Heat olive oil in a large pot or Dutch oven over medium heat. Add the ground beef and cook until browned, breaking it apart with a spoon, about 5 minutes. Drain excess fat if needed.
02 - Add the diced onion, minced garlic, and diced bell pepper to the pot. Sauté for 3 to 4 minutes until the vegetables are softened and fragrant.
03 - Stir in the chili powder, ground cumin, smoked paprika, salt, black pepper, and cayenne pepper. Cook for 1 minute until the spices are fragrant and bloomed.
04 - Add the tomato paste and cook for 1 minute, stirring constantly. Stir in the diced tomatoes and kidney beans until evenly combined.
05 - Pour in the broth and bring the mixture to a simmer, allowing the flavors to meld together.
06 - Stir in the uncooked elbow macaroni. Reduce heat to low, cover the pot, and cook for 10 to 12 minutes, stirring occasionally, until the pasta is tender and has absorbed the liquid.
07 - Remove from heat. Stir in the butter and milk, then add the shredded cheddar cheese. Mix until the cheese is completely melted and the sauce is smooth. Adjust seasoning to taste.
08 - Serve hot, garnished with extra shredded cheese or chopped green onions if desired.
# Expert Tips:
01 -
- It solves the dinner standoff between kids who want pasta and adults who want something hearty without making two separate meals.
- Everything cooks in one pot, which means you get maximum flavor and minimum dishwashing at the end of a long day.
02 -
- Do not walk away while the pasta is cooking because it can go from perfectly tender to mushy in a matter of minutes at the end.
- Turning off the heat before adding the cheese prevents it from separating into a grainy, oily mess that no amount of stirring can fix.
03 -
- Grate the cheese while the beef is browning so it is ready the moment you need it and the sauce comes together without delay.
- A cast iron Dutch oven retains heat so well that the cheese melts more evenly than in a thin walled pot, making the final texture noticeably smoother.