Chili Mac and Cheese (Printable Version)
Hearty beef and beans with cheesy macaroni, baked until golden and bubbly.
# Ingredient List:
→ 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:
01 - Bring a large pot of salted water to a boil. Cook elbow macaroni according to package directions until al dente. Drain in 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 and the pepper begins to soften.
04 - Add ground beef to the skillet, breaking it apart with a wooden spoon. Cook until evenly browned and no pink remains. Drain any excess fat from the pan.
05 - Sprinkle in chili powder, ground cumin, smoked paprika, salt, and black pepper. Stir continuously for 1 minute to bloom the spices and release their oils.
06 - Add tomato paste, canned diced tomatoes, drained kidney beans, and beef broth. Stir thoroughly to combine all ingredients and bring the mixture to a gentle 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 - Fold in the cooked macaroni, milk, shredded cheddar cheese, and half of the mozzarella. Stir until the cheeses are fully 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 melted, or place under the broiler for a golden bubbly crust.
10 - Serve hot directly from the skillet, garnished with extra cheese or fresh herbs if desired.
# Expert Tips:
01 -
- It gives you the soul satisfying depth of chili and the creamy indulgence of mac and cheese in a single pot, which means fewer dishes and zero complaints from the table.
- The smoked paprika and cumin together create a warm, earthy backbone that makes this taste like it simmered all afternoon when it really only takes forty five minutes.
02 -
- If you add the cheese while the pot is boiling vigorously, the sauce will break and turn oily instead of smooth, so always reduce the heat first.
- Undercooking the pasta by one minute is the single most important step, because it absorbs liquid from the chili as it sits and never turns to mush.
03 -
- Shred your own cheese from a block rather than buying pre shredded, since the anti caking powder on bagged cheese prevents it from melting into a smooth sauce.
- Let the finished pot rest off the heat for five minutes before serving, because this gives the sauce time to settle and thicken into the perfect consistency.