This delicious Chili Mac and Cheese is the perfect mix of creamy cheese, savory beef, and tender pasta. It’s a quick and easy meal that’s full of flavor and can be customized with ingredients you have on hand. Ideal for a hearty family dinner, it’s comforting and satisfying!
Ingredients Needed
- 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 to taste
- 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 (about 6 oz.)
- 1 cup grated pepper jack cheese (about 4 oz.)
- Cilantro for serving
- Hot sauce, to taste
- Sour cream, for serving (optional)
How To Make Chili Mac and Cheese
- Cook the Beef: Heat olive oil in a large skillet over medium-high heat. Add ground beef, garlic, and diced onion. Season with chili powder, cumin, salt, and pepper. Cook, breaking up the beef with a wooden spoon, until browned, about 6-8 minutes.
- Add Liquids and Pasta: Stir in beef broth, tomato sauce, macaroni, and beans. Bring to a simmer, cover, and cook for 12-14 minutes, stirring occasionally, until the pasta is al dente and the sauce has thickened.
- Finish the Dish: Remove the skillet from heat. Add cheddar and pepper jack cheese. Stir until the cheese is melted and the dish is creamy.
- Serve: Serve the chili mac in bowls with fresh cilantro, extra cheddar cheese, a drizzle of hot sauce, and a dollop of sour cream if desired.
Recipe Tips
- Use lean ground beef to avoid excess grease in the dish. This keeps the mac and cheese creamy and not greasy.
- Stir the pasta occasionally while cooking to prevent it from sticking together and ensure even cooking.
- Don’t overcook the macaroni; cook it until it’s al dente. Overcooked pasta will become mushy in the sauce.
- Add more cheese for extra creaminess. If you like a cheesier dish, feel free to increase the amount of cheddar and pepper jack.
- Customize with your favorite beans. If you don’t have pinto beans, black beans or kidney beans are great alternatives.
How To Store & Reheat Leftovers
- Refrigerate: Allow the leftover chili mac and cheese to cool down to room temperature. Then, place it in an airtight container and store it in the refrigerator for up to 3 days.
- Freeze: Let the chili mac and cheese cool before transferring it to a freezer-safe container. It can be frozen for up to 3 months. To reheat, thaw overnight in the refrigerator and heat it on the stove or in the microwave.
- Reheating: Reheat chili mac and cheese on the stove over low heat for 6 minutes , stirring occasionally, or microwave for 3 minutes, stirring in between, until it’s heated through. Add a splash of broth or milk if it’s too thick.
Nutrition Facts
- Calories: 463
- Total Fat: 19g
- Saturated Fat: 7g
- Cholesterol: 66mg
- Sodium: 1,233mg
- Potassium: 633mg
- Total Carbohydrate: 46g
- Dietary Fiber: 7g
- Sugars: 8g
- Protein: 29g
More Recipes:
Chili Mac and Cheese
Description
This delicious Chili Mac and Cheese is the perfect mix of creamy cheese, savory beef, and tender pasta. It’s a quick and easy meal that’s full of flavor and can be customized with ingredients you have on hand. Ideal for a hearty family dinner, it’s comforting and satisfying!
Ingredients
Instructions
- Cook the Beef: Heat olive oil in a large skillet over medium-high heat. Add ground beef, garlic, and diced onion. Season with chili powder, cumin, salt, and pepper. Cook, breaking up the beef with a wooden spoon, until browned, about 6-8 minutes.
- Add Liquids and Pasta: Stir in beef broth, tomato sauce, macaroni, and beans. Bring to a simmer, cover, and cook for 12-14 minutes, stirring occasionally, until the pasta is al dente and the sauce has thickened.
- Finish the Dish: Remove the skillet from heat. Add cheddar and pepper jack cheese. Stir until the cheese is melted and the dish is creamy.
- Serve: Serve the chili mac in bowls with fresh cilantro, extra cheddar cheese, a drizzle of hot sauce, and a dollop of sour cream if desired.
Notes
- Use lean ground beef to avoid excess grease in the dish. This keeps the mac and cheese creamy and not greasy.
- Stir the pasta occasionally while cooking to prevent it from sticking together and ensure even cooking.
- Don’t overcook the macaroni; cook it until it’s al dente. Overcooked pasta will become mushy in the sauce.
- Add more cheese for extra creaminess. If you like a cheesier dish, feel free to increase the amount of cheddar and pepper jack.
- Customize with your favorite beans. If you don’t have pinto beans, black beans or kidney beans are great alternatives.
Chili Mac and Cheese