Chili Mac and Cheese (Printable)
A hearty fusion of classic chili and creamy macaroni with savory ground beef, spices, beans, and melted cheese.
# 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
# How To Make:
01 - Bring a large saucepan of salted water to a rolling boil. Add elbow macaroni and cook 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 and the pepper begins to soften.
04 - Add the ground beef to the skillet, breaking it apart with a wooden spoon. Cook until thoroughly browned and no pink remains. Drain off any excess fat.
05 - Sprinkle in the chili powder, ground cumin, smoked paprika, salt, and black pepper. Stir continuously for 1 minute to bloom the spices and release their aromatic oils.
06 - Stir in the tomato paste, canned diced tomatoes, drained kidney beans, and beef broth. Mix thoroughly to combine all ingredients and bring the mixture to a gentle 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 reduce and thicken.
08 - Fold in the cooked macaroni, milk, shredded cheddar cheese, and half of the mozzarella. Stir continuously until the cheeses are fully melted and everything is evenly coated.
09 - Scatter the remaining mozzarella across the surface. Cover the skillet and let rest off the heat for 2 to 3 minutes until the cheese melts, or briefly place under a broiler for a golden, bubbly crust.
10 - Serve immediately while hot, garnished with additional shredded cheese or fresh herbs as desired.
# Expert Advice:
01 -
- It gives you the deeply satisfying comfort of chili and the gooey indulgence of mac and cheese in a single pot, which means less washing up and more eating.
- The spice level is gentle enough for kids but easy to ramp up with jalapeños or extra chili powder if you want more fire.
02 -
- Undercooking the pasta by one minute is critical because it absorbs sauce as it sits and you do not want mushy noodles in your chili mac.
- Adding the cheese off the heat or over very low heat prevents the sauce from breaking and turning grainy, which is a mistake I learned the hard way on a night I was in a rush.
03 -
- Shred your own cheese from a block instead of using pre shredded because the anti caking powder on bagged cheese makes the sauce gritty instead of velvety.
- Letting the chili simmer for the full ten minutes before adding the pasta gives the spices time to bloom and the sauce time to reduce, which is the difference between a good dish and one people remember.