Chili Mac and Cheese (Printable)
Hearty beef and bean chili meets cheesy macaroni in this satisfying baked pasta dish.
# What You’ll Need:
→ 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
# Directions:
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. 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 toast and release the spice 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 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 thoroughly until the cheese is 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, garnished with extra cheese or fresh herbs if desired. Pair with a green salad or crusty bread.
# Expert Suggestions:
01 -
- It solves the age old debate of what to make when nobody can agree on anything.
- The leftover situation is actually exciting because the flavors deepen overnight in the fridge.
02 -
- If you add the pasta too early it will soak up all the liquid and turn to mush before you ever get it to the table.
- Draining the fat after browning the beef makes the difference between a clean rich sauce and a greasy one.
03 -
- Taste the chili base for salt before adding the cheese because cheese is quite salty and you can always add more but you cannot take it away.
- Letting the finished pot rest for five minutes off heat before serving allows the sauce to set slightly and makes for better plating.