Description
Indulge in the ultimate comfort food with this Chili Mac and Cheese recipe! A hearty one-pot meal that combines the flavors of chili with creamy, cheesy pasta for a satisfying dinner option.
Ingredients
Scale
For the Chili:
- 1 tbsp olive oil
- 1 small onion (diced)
- 2 cloves garlic (minced)
- 1 lb ground beef or plant-based ground
- 2 tbsp tomato paste
- 1½ tbsp chili powder
- 1 tsp ground cumin
- ½ tsp smoked paprika
- ½ tsp salt
- ¼ tsp black pepper
- 1 (14.5 oz) can diced tomatoes
- 1 (15 oz) can kidney beans (drained and rinsed)
- 2½ cups beef or vegetable broth
For the Mac and Cheese:
- 2 cups elbow macaroni (uncooked)
- 1½ cups shredded cheddar cheese
- ½ cup shredded Monterey Jack cheese
- ¼ cup chopped fresh parsley or green onions (for garnish, optional)
Instructions
- Prepare the Chili: Heat olive oil in a large skillet, sauté onion, garlic, and ground beef. Add tomato paste, spices, diced tomatoes, beans, and broth. Simmer.
- Cook the Pasta: Stir in uncooked macaroni, cook until tender.
- Add Cheese: Remove from heat, stir in cheeses until melted and creamy.
- Serve: Garnish with herbs and enjoy hot!
Notes
- For extra heat, add jalapeños or cayenne.
- Try turkey or meatless alternatives.
- Leftovers freeze well for up to 2 months.
Nutrition
- Serving Size: 1½ cups
- Calories: 490
- Sugar: 4g
- Sodium: 620mg
- Fat: 24g
- Saturated Fat: 11g
- Unsaturated Fat: 11g
- Trans Fat: 0.5g
- Carbohydrates: 42g
- Fiber: 5g
- Protein: 29g
- Cholesterol: 85mg