Description
This hearty Chili Mac and Cheese recipe combines the best of two comfort food classics in one delicious dish. Perfect for a cozy family dinner, this one-pot meal is easy to make and packed with flavor.
Ingredients
Scale
For the Chili:
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 can (14.5 oz) diced tomatoes
- 1 can (15 oz) kidney beans, drained and rinsed
- 2 cups beef broth
For the Mac and Cheese:
- 2 cups elbow macaroni, uncooked
- 1 1/2 cups shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- Chopped green onions or cilantro for garnish (optional)
Instructions
- Prepare the Chili: In a large skillet or pot, heat olive oil over medium heat. Add ground beef and cook until browned. Drain excess fat. Add onion, garlic, chili powder, cumin, paprika, salt, and pepper. Cook until fragrant. Stir in tomatoes, kidney beans, and beef broth. Simmer.
- Cook the Mac and Cheese: Add uncooked macaroni to the chili. Cover and cook until pasta is tender. Remove from heat and stir in cheddar and Monterey Jack cheeses until melted and creamy.
- Serve: Let sit for a few minutes before serving. Garnish with green onions or cilantro, if desired.
Notes
- You can use ground turkey or chicken instead of beef.
- For extra heat, add cayenne pepper or jalapeños.
- This dish works well as a make-ahead meal and reheats beautifully.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop, One-Pot
- Cuisine: American, Tex-Mex
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 470
- Sugar: 4 g
- Sodium: 660 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 39 g
- Fiber: 5 g
- Protein: 29 g
- Cholesterol: 80 mg
