Introduction
Chili Mac and Cheese is the ultimate comfort food your whole family will love. It’s a quick, easy, and delicious dish that combines the richness of beef chili with the gooey goodness of mac and cheese. Ready in just 30 minutes, it’s perfect for weeknight dinners or casual gatherings.
Why You’ll Love This Recipe
This recipe is a hit because it’s packed with flavor and simplicity. The combination of chili and mac and cheese creates the perfect hearty meal, and it’s all made in one pot for easy cleanup. The kids will love it, and it’s a guaranteed crowd-pleaser!
Recipe Origins
Chili Mac and Cheese is a modern take on the classic American comfort food. It combines two beloved dishes: chili, a Tex-Mex staple, and macaroni and cheese, an all-time family favorite. It’s an easy-to-make dish that brings together rich flavors in no time.
Nutrition Information
Calories: 550
Fat: 30g
Carbohydrates: 45g
Protein: 30g
Sodium: 850mg
Quick Facts
Prep Time: 10 min
Cook Time: 20 min
Servings: 8
Difficulty: ⭐⭐⭐
Storage and Reheating Tips
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or on the stovetop for best results. You can also freeze the dish for up to 3 months.
Serving Suggestions
This Chili Mac and Cheese pairs perfectly with a side of garlic bread, a fresh green salad, or even some crispy fried onions on top for added crunch. Serve with a cold drink like iced tea or soda.
Common Mistakes
Mistake 1: Not cooking the pasta until it’s al dente. Be sure to keep an eye on the macaroni to avoid overcooking it.
Mistake 2: Skipping the cheese melting step. Make sure the cheese is fully melted for that perfect creamy texture. Mistake 3: Adding too much salt early on. Taste as you go, and adjust seasoning at the end.
Recipe Variations
- Vegan: Replace the beef with plant-based ground meat and use dairy-free cheese.
- Gluten-Free: Swap the elbow macaroni with gluten-free pasta.
- Low-Carb: Use a low-carb pasta alternative like zucchini noodles.
Frequently Asked Questions
Q: Can I leave out the beans?
A: Yes, if you’re not a fan of beans in chili, feel free to omit them.
Q: How do I reheat leftovers?
A: Simply heat the leftovers in the microwave or on the stove, adding a bit of water or broth if it’s too thick.
Ingredients
- 2 Tbsp. olive oil
- 1 lb. ground beef
- 3 garlic cloves, minced
- 1 small yellow onion, diced
- 2 Tbsp. chili powder
- 2 tsp. ground cumin
- Kosher salt and black pepper
- 3 cups beef broth
- 1 (8-oz.) can tomato sauce
- 12 oz. large elbow macaroni
- 1 (15-oz.) can pinto beans, drained
- 1 1/2 cups grated cheddar, plus more for serving (about 6 oz.)
- 1 cup grated pepper jack cheese (about 4 oz.)
- Cilantro, for serving
- Hot sauce, to taste
- Sour cream, for serving (optional)
Instructions
Step 1: Heat the olive oil in a large skillet over medium-high heat. Add the ground beef, garlic, and onion, seasoning with chili powder, cumin, salt, and pepper. Cook, breaking up the meat, until browned, about 6-8 minutes.
Step 2: Stir in the beef broth, tomato sauce, macaroni, and beans. Bring to a simmer, cover, and cook, stirring occasionally, until the sauce is thickened and the pasta is al dente, about 12-14 minutes.
Step 3: Remove from heat and stir in the cheddar and pepper jack cheese. Fold until the cheese is fully melted.
Step 4: Serve with cilantro, extra cheddar, hot sauce, and sour cream if desired.
