Chili Mac And Cheese (Print View)
Creamy macaroni meets classic chili with seasoned beef, tomatoes, kidney beans, and melted cheddar in one satisfying skillet.
# What You Need:
→ Meats
01 - 1 lb ground beef
→ Pasta
02 - 2 cups uncooked elbow macaroni
→ 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 and 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
# How-To Steps:
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.
03 - Stir in the chili powder, ground cumin, smoked paprika, salt, black pepper, and cayenne pepper. Cook for 1 minute until fragrant.
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 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.
07 - Remove from heat. Stir in the butter and milk, then add the shredded cheddar cheese. Mix until the cheese is completely melted and the sauce is smooth. 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 all the comfort with barely any cleanup.
- The cheese sauce builds right into the chili broth, so every bite carries deep, savory richness without needing a separate sauce.
02 -
- Do not walk away while the macaroni is cooking because it can scorch quickly once the liquid begins to thicken.
- Adding cheese off the heat prevents it from breaking and turning grainy, which is a lesson I learned after one too many oily batches.
03 -
- Use a heavy-bottomed Dutch oven if you have one because the even heat distribution prevents hot spots that cause burning.
- Reserve a quarter cup of the starchy cooking liquid before adding cheese, since it helps the sauce come together smoother if things get too thick.