Description
Chili Mac and Cheese is a comforting one-pot dish that combines the flavors of chili and creamy mac and cheese, perfect for a hearty meal.
Ingredients
Scale
- 1 pound ground beef
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 can (14.5 ounces) diced tomatoes, with juices
- 1 can (8 ounces) tomato sauce
- 1 can (15 ounces) kidney beans, drained and rinsed
- 2 cups elbow macaroni, uncooked
- 2½ cups beef broth
- 2 cups shredded cheddar cheese, divided
- 2 tablespoons chopped fresh parsley or cilantro (optional)
Instructions
- Heat a large pot or Dutch oven over medium-high heat. Add the ground beef and cook until browned, breaking it up as it cooks. Drain excess fat.
- Add chopped onion and sauté for 3–4 minutes until softened. Stir in minced garlic and cook for 30 seconds.
- Add chili powder, cumin, salt, and pepper. Stir to evenly coat the meat.
- Pour in diced tomatoes (with juices), tomato sauce, and kidney beans. Stir everything together.
- Add beef broth and uncooked macaroni. Stir, then bring to a boil.
- Reduce heat to medium-low, cover, and simmer for 10–12 minutes, stirring occasionally, until pasta is tender and sauce thickens.
- Stir in 1 cup of shredded cheddar cheese until melted.
- Sprinkle remaining cheese over top, cover the pot, and let it sit for 2–3 minutes to melt.
- Garnish with parsley or cilantro if desired. Serve hot.
Notes
- For a spicier version, add more chili powder or diced jalapeños.
- This dish can be made ahead of time and reheated.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: One-Pot
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 5g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 1g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 100mg