Chili Mac and Cheese (Printer-friendly)
Hearty fusion of classic chili and creamy macaroni with savory beef, spices, beans, and melted cheese.
# What You 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 It:
01 - Bring a large saucepan 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 from the pan.
05 - Stir in chili powder, ground cumin, smoked paprika, salt, and black pepper. Cook for 1 minute, stirring constantly, to bloom the spices and release their full flavor.
06 - Add tomato paste, canned diced tomatoes, drained kidney beans, and beef broth. Stir well to combine and bring the mixture to a simmer.
07 - Reduce heat to medium-low and let the chili simmer uncovered for 10 minutes, allowing the flavors to meld and the sauce to thicken.
08 - Stir in the cooked macaroni, milk, cheddar cheese, and half of the mozzarella. Mix thoroughly until the cheese is completely melted and the pasta 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. For a golden, bubbly crust, place under the broiler for 1 to 2 minutes. Serve hot, garnished with additional cheese or fresh herbs if desired.
# Expert Tips:
01 -
- It solves the eternal dinner debate by combining two comfort food legends into one pot, so nobody has to choose.
- The cheesy sauce clings to every noodle while the chili sinks into the crevices, creating bites that are never boring.
02 -
- Do not overcook the pasta in the first step, because it continues cooking in the hot chili and mushy noodles will ruin the texture completely.
- Adding the milk off heat or at very low temperature prevents the cheese sauce from breaking and turning grainy on you.
03 -
- Shred your own cheese from a block rather than using pre shredded bags, because the anti caking coatings on packaged cheese prevent it from melting smoothly into sauce.
- Letting the chili simmer those full ten minutes before adding pasta is the single step that turns this from good to unforgettable.