Chili Mac And Cheese (Printer-Friendly)
A comforting fusion of classic chili and creamy macaroni loaded with ground beef, tomatoes, beans, and gooey cheddar cheese.
# 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 well toasted.
04 - Add the tomato paste and cook for 1 minute, stirring constantly. Stir in the diced tomatoes and drained kidney beans until evenly combined.
05 - Pour in the low-sodium 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 - Stir in the unsalted butter and milk until melted and smooth. Add the shredded cheddar cheese and mix continuously until fully melted and creamy. Adjust salt and pepper to taste.
08 - Ladle into bowls while hot. Garnish with extra shredded cheese or chopped green onions if desired.
# Expert Advice:
01 -
- One pot means you get all the flavor with barely any dishes, which is honestly the real victory here.
- It reheats beautifully the next day, if you somehow manage to have leftovers.
02 -
- Do not walk away while the pasta cooks because it can stick to the bottom quickly if you forget to stir.
- Adding cheese off the heat prevents it from turning grainy or separating, which I learned after one unfortunate stringy batch.
03 -
- Grate your own cheese from a block because pre shredded contains anti caking agents that make the sauce grainy instead of smooth.
- Toast the spices for a full minute before adding liquid because that brief step transforms the flavor from flat to deeply layered.