Chili Mac And Cheese (Printable Version)
Creamy macaroni meets seasoned chili with beef, beans, and melted cheddar in this comforting one-pot dish.
# 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 can (14.5 oz) diced tomatoes
07 - 1 can (15 oz) 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)
18 - 2 cups low-sodium beef or chicken broth
19 - 1 tbsp olive oil
# Directions:
01 - Heat olive oil in a large pot or Dutch oven over medium heat. Add the ground beef and cook until thoroughly browned, breaking it apart with a spoon, about 5 minutes. Drain any excess fat if necessary.
02 - Add the diced onion, minced garlic, and diced bell pepper to the pot. Sauté for 3 to 4 minutes until the vegetables have softened and become fragrant.
03 - Stir in the chili powder, ground cumin, smoked paprika, salt, black pepper, and cayenne pepper. Cook for 1 minute, stirring constantly, until the spices are fragrant and evenly coat the beef mixture.
04 - Add the tomato paste and cook for 1 additional minute. Stir in the diced tomatoes with their juices and the drained kidney beans until well combined.
05 - Pour in the broth and bring the mixture to a gentle simmer, allowing the flavors to begin melding together.
06 - Stir in the uncooked elbow macaroni. Reduce the heat to low, cover the pot, and cook for 10 to 12 minutes, stirring occasionally to prevent sticking, until the pasta is tender and has absorbed the flavors.
07 - Remove from heat and stir in the butter and milk. Add the shredded cheddar cheese and stir vigorously until completely melted and the sauce is smooth and creamy. Adjust seasoning to taste.
08 - Serve hot, garnished with extra shredded cheese or chopped green onions if desired.
# Expert Hints:
01 -
- It is a one pot meal, which means you get maximum comfort with minimum dishwashing.
- The chili flavor seeps right into the macaroni as it cooks, so every bite is seasoned through, not just saucy on top.
- Leftovers reheat beautifully and somehow taste even richer the next day.
02 -
- Stir the pasta every few minutes while it cooks or it will glue itself to the bottom of the pot in a way that no amount of scrubbing will forgive.
- Add the cheese off the heat or it can separate and turn grainy instead of smooth and velvety.
- The dish thickens as it sits, so if you are not serving immediately, loosen it with a splash of broth or milk before reheating.
03 -
- Toast the spices for a full minute before adding liquid because that brief moment of dry heat transforms them from dusty to deeply fragrant.
- Reserve a handful of cheese for topping each bowl at the table because the visual of fresh melting cheese makes everything taste better.