Chili Mac and Cheese (Printable)
Savory ground beef meets creamy cheddar pasta in this satisfying one-pot meal with beans and spices.
# What You'll Need:
→ Meats
01 - 1 lb 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
# Directions:
01 - Cook elbow macaroni according to package directions until al dente. Drain thoroughly 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. Sauté for an additional 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 - 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 oils.
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, shredded cheddar cheese, and half of the mozzarella. Mix until the cheese is completely melted and everything 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, or place under the broiler for a golden bubbly crust. Serve hot, garnished with extra cheese or fresh herbs if desired.
# Expert Tips:
01 -
- It gives you the comfort of chili and the indulgence of mac and cheese in one pot, which means fewer dishes and a very happy kitchen.
- The smoked paprika and cumin together create a depth that surprises people who expect something ordinary.
02 -
- Do not skip draining the fat after browning the beef or your final dish will have a greasy layer that no amount of cheese can hide.
- Undercooking the pasta by one minute is the single most important step because it continues cooking in the hot chili and you want it to hold texture rather than turn mushy.
03 -
- Let the chili base simmer uncovered so the liquid reduces and concentrates rather than steaming away into nothing while staying thin.
- Always shred your own cheese from a block because the anti caking powder on pre shredded varieties will leave you with a grainy sauce instead of a smooth one.