Chili Mac And Cheese (Print Version)
Savory ground beef meets cheesy pasta in this hearty, satisfying dish packed with spices and tender vegetables.
# What You Need:
→ 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 rolling boil. Add elbow macaroni and cook until just al dente. Drain through a colander and set aside.
02 - Heat a large skillet or Dutch oven over medium-high heat. Add ground beef and cook, breaking it apart with a spoon, until thoroughly browned. Drain off any excess fat.
03 - Add the diced onion, minced garlic, and diced red bell pepper to the browned beef. Sauté for 4 to 5 minutes, stirring occasionally, until the vegetables have softened and the onions turn translucent.
04 - Stir in the chili powder, ground cumin, smoked paprika, dried oregano, salt, and black pepper. Cook for 1 minute, stirring constantly, until the spices are fragrant and well incorporated.
05 - Pour in the diced tomatoes with their juices, tomato paste, and drained kidney beans. Stir to combine. Bring the mixture to a gentle simmer and cook for 8 to 10 minutes, stirring occasionally, until the flavors meld and the sauce thickens slightly.
06 - Reduce heat to low. Add the cooked macaroni, milk, and shredded cheddar cheese to the skillet. Stir continuously until the cheese has completely melted and the pasta is evenly coated in the creamy sauce.
07 - Taste the finished dish 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 Tips:
01 -
- It solves the dinner argument when half the table wants chili and the other half wants mac and cheese, because now nobody has to choose.
- The cheese sauce comes together right in the chili itself, so you skip making a separate sauce and still get that thick creamy texture that makes people close their eyes on the first bite.
02 -
- Do not skip draining the fat from the beef or your finished dish will have an oily sheen that no amount of cheese can hide.
- Adding the cheese off the heat or at very low heat prevents it from separating into stringy clumps, which is the single most common way this recipe goes wrong.
03 -
- Toast the spices in the beef fat for that one minute before adding any liquid and you will unlock a depth of flavor that raw spices stirred into broth can never match.
- Reserve a handful of pasta water before draining the macaroni because a spoonful of that starchy liquid can rescue a sauce that is too thick or help the cheese melt more evenly.