Chili Mac And Cheese (Print Version)
Savory ground beef meets creamy macaroni in this spiced, cheesy one-pot comfort classic.
# Recipe Ingredients:
→ Pasta
01 - 8 ounces elbow macaroni
→ Meats
02 - 1 pound ground beef
→ Vegetables
03 - 1 small onion, diced
04 - 2 cloves garlic, minced
05 - 1 small red bell pepper, diced
→ Canned Goods
06 - 1 (14 ounce) can diced tomatoes
07 - 1 (14 ounce) can kidney beans, drained and rinsed
08 - 2 tablespoons tomato paste
→ Dairy
09 - 2 cups shredded cheddar cheese
10 - 1/4 cup milk
→ Spices & Seasonings
11 - 1 tablespoon chili powder
12 - 1 teaspoon ground cumin
13 - 1/2 teaspoon smoked paprika
14 - 1/2 teaspoon dried oregano
15 - 1/2 teaspoon salt, plus more to taste
16 - 1/4 teaspoon black pepper
→ Optional Toppings
17 - Fresh chopped cilantro
18 - Sliced green onions
19 - Extra shredded cheddar cheese
# Directions:
01 - Bring a large pot of salted water to a boil. Add elbow macaroni and cook until just al dente. Drain in a colander and set aside.
02 - In a large skillet or Dutch oven over medium-high heat, cook ground beef until thoroughly browned. Drain off any excess fat.
03 - Add diced onion, minced garlic, and diced red bell pepper to the browned beef. Sauté for 4 to 5 minutes until vegetables are softened and fragrant.
04 - Stir in chili powder, ground cumin, smoked paprika, dried oregano, salt, and black pepper. Cook for 1 minute, stirring constantly, until the spices are fragrant and evenly coating the meat mixture.
05 - Pour in the diced tomatoes with their juices, tomato paste, and kidney beans. Stir to combine. Bring to a simmer and cook for 8 to 10 minutes, stirring occasionally, until flavors meld and the mixture slightly thickens.
06 - Reduce heat to low. Add the cooked macaroni, milk, and shredded cheddar cheese to the skillet. Stir thoroughly until the cheese is completely melted and all components are evenly incorporated.
07 - Taste and adjust salt and pepper as needed. Serve immediately while hot, garnished with fresh cilantro, sliced green onions, or additional shredded cheese if desired.
# Expert Advice:
01 -
- Two comfort food legends combined into one pot means less washing up and maximum coziness.
- The spice blend is warm and smoky without overpowering the cheese, so even picky eaters come back for seconds.
02 -
- If you add the cheese while the heat is too high, it can separate and turn grainy instead of smooth, so keep it low and patient.
- Draining the kidney beans thoroughly and rinsing them removes the starchy liquid that can make the dish taste tinny.
03 -
- Shred your own cheese from a block rather than using pre-shredded bags, because the anti-caking powder on bagged cheese prevents it from melting smoothly.
- Letting the chili simmer uncovered concentrates the flavors and prevents the final dish from becoming watery when you add the pasta.