Chili Mac and Cheese

There’s something incredibly comforting about a bowl of Chili Mac and Cheese. I still remember the first time I had it; it was a chilly winter evening, and I walked into my friend’s house, greeted by an intoxicating aroma wafting through the air. Her mom had just pulled a bubbling pot of this rich, cheesy delight off the stove. The combination of hearty chili and creamy cheese over pasta was completely irresistible. Ever since, it’s been a go-to dish in my own kitchen, perfect for cozy nights or gatherings with family. It’s quick to prepare and delivers a flavor punch that satisfies those comfort food cravings like nothing else.

Chili Mac and Cheese Shopping List

When it comes to creating a dish as delightful as Chili Mac and Cheese, the ingredients are key. Each element works harmoniously together to build layers of flavor and texture that make this meal so special.

• 8 ounces elbow macaroni pasta, uncooked, dry
• 1 pound lean ground beef
• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• 1½ tablespoons chili powder
• 1 teaspoon ground cumin
• ¼ teaspoon cayenne, optional
• 1 teaspoon smoked paprika
• ½ teaspoon salt
• 22 ounces crushed tomatoes, use the entire can, juice and all
• 8 ounces tomato sauce
• 2 tablespoons tomato paste
• 1 tablespoon Worcestershire sauce
• ¾ cup beef broth
• 1 teaspoon hot sauce
• 30 ounces kidney beans, 2 cans, rinsed well and drained
• 8 ounces shredded cheese, for serving

Step by Step Instructions for Chili Mac and Cheese

Cooking Chili Mac and Cheese is a delightful experience that fills your kitchen with mouthwatering aromas. Follow these simple steps to create this comforting dish that you and your loved ones will enjoy.

1. Begin by cooking the elbow macaroni pasta according to the package directions until al dente. Drain the pasta and set it aside. This step is essential as it ensures your pasta retains its firmness and doesn’t get mushy in the final dish.
2. While the pasta is cooking, take a large dutch oven or deep skillet and brown the ground beef over medium heat. Stir occasionally until the meat is mostly cooked through, with just a hint of pink remaining. This adds a depth of flavor as you develop the base for your chili.
3. Add the diced onion to the skillet, mixing it with the beef. Continue cooking until the onion is translucent, which should take around 5 to 7 minutes. The onions will soften and sweeten, creating a flavorful combination with the beef.
4. Next, incorporate the minced garlic into the mixture and cook for an additional minute. Garlic adds a wonderful aroma and enhances the savory quality of your chili.
5. Sprinkle in the chili powder, ground cumin, smoked paprika, cayenne (if using), and salt. Stir everything until well combined, allowing the spices to toast slightly in the pan. This step intensifies their flavors.
6. Add the crushed tomatoes, tomato sauce, tomato paste, Worcestershire sauce, beef broth, hot sauce, and kidney beans to the skillet. Stir everything together, bringing the mixture to a boil.
7. Once boiling, reduce the heat and let the chili simmer for about 15 minutes. Stir occasionally, and keep an eye on the texture; you want it to thicken nicely. The flavors will meld together beautifully during this simmering phase.
8. After the chili has thickened, stir in the cooked macaroni. Mix thoroughly to ensure the pasta is well-coated with the chili sauce. This is where the dish truly comes together!
9. Finally, top the chili mac with shredded cheese. Either place a lid on the pot to melt the cheese or transfer it under the broiler for a few minutes until it’s bubbly and golden. This final touch brings a deliciously gooey texture to the dish.
10. Serve your Chili Mac and Cheese hot, topped with any additional garnishes you desire, such as jalapenos, chopped tomatoes, or a dollop of sour cream. Enjoy every bite of this comforting meal!

Customization Ideas

One of the wonderful things about Chili Mac and Cheese is how easy it is to customize. You can make it your own by adding or swapping out ingredients to suit your taste!

• Swap the Meat: If you’re looking for a lighter version, try using ground turkey or chicken instead of ground beef.
• Add More Veggies: Sneak in some chopped bell peppers, zucchini, or sweet corn to boost the nutrition and add color.
• Spice It Up: Increase the heat by adding more cayenne or even some diced jalapenos into the mix for an extra kick.
• Use Different Cheeses: Experiment with different cheeses like pepper jack for a spicy twist or gouda for a smoky flavor.
• Experiment with Toppings: Beyond cheese, consider toppings like crushed tortilla chips, fresh cilantro, or green onions for added texture and freshness.
• Try Different Sauces: Swap the tomato sauce for BBQ sauce or salsa for an entirely new flavor profile.

What Goes Well With This Chili Mac and Cheese

• Side Salads: A crisp green salad dressed with vinaigrette pairs beautifully with the richness of Chili Mac and Cheese.
• Garlic Bread: Serve with warm garlic bread for a satisfying meal that balances the flavors.
• Occasions: This dish is perfect for family dinners, casual gatherings, or even a cozy night in during winter.
• Storage: Leftovers can be stored in the fridge for up to three days and can easily be reheated.
• Seasonal Pairings: Enjoy this dish during the colder months when warmth and comfort food are most needed.

FAQ

Conclusion

The beauty of Chili Mac and Cheese lies in its comforting flavors and satisfying textures. It’s a dish that brings warmth and joy to the table, perfect for cozy gatherings or casual dinners at home. I encourage you to give this recipe a try; it’s an excellent addition to your weeknight meal rotation. Plus, you can customize it to your heart’s content, making it uniquely yours!

Chili Mac and Cheese

The ultimate comfort food, Chili Mac and Cheese is a rich, creamy dish that perfectly combines cheesy pasta with hearty chili. It's an easy weeknight dinner that will satisfy the whole family. Try making it tonight!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Course Dinner

Cuisine American

Servings 8 servings

Calories 500 kcal

Equipment

• Large Pot
• Wooden Spoon
• Skillet
• Oven
• Cutting Board
• Saucepan

Ingredients

  

• 8 ounces elbow macaroni pasta uncooked, dry
• 1 pound lean ground beef
• 1 medium yellow onion diced
• 2 cloves garlic minced
• 1.5 tablespoons chili powder
• 1 teaspoon ground cumin
• 0.25 teaspoon cayenne optional
• 1 teaspoon smoked paprika
• 0.5 teaspoon salt
• 22 ounces crushed tomatoes use the entire can, juice and all
• 8 ounces tomato sauce
• 2 tablespoons tomato paste
• 1 tablespoon Worcestershire sauce
• 0.75 cup beef broth
• 1 teaspoon hot sauce
• 30 ounces kidney beans 2 cans, rinsed well and drained
• 8 ounces shredded cheese for serving

Instructions

 

• Cook macaroni according to package directions until al dente. Drain and set aside.
• While the macaroni is cooking, brown the ground beef in a dutch oven or large, deep skillet over medium heat until mostly cooked through. A little pink is fine.
• Add the diced onion and stir to combine, cooking over medium heat until onion is translucent. Add minced garlic and continue cooking for an additional minute.
• Stir in the chili powder, cumin, smoked paprika, cayenne (if using) and salt until combined.
• Add the crushed tomatoes, tomato sauce, tomato paste, Worcestershire sauce, beef broth, hot sauce and kidney beans. Bring to a boil, reduce heat and let simmer for 15 minutes, stirring occasionally, or until chili has thickened.
• Stir in the cooked macaroni and season with salt and pepper if needed.
• Top with shredded cheese, place a lid on the chili mac to melt the cheese or place under the broiler for a few minutes, just until cheese is melted and bubbling.
• Serve with desired toppings such as shredded cheese, jalapenos, tomatoes, sour cream, etc.

Notes

• Storage: Leftovers should be stored in an airtight container in the fridge for up to 3 days.
• Freezing: To freeze, let cool to room temperature, transfer to an airtight, freezer safe container and freeze for up to 3 months. Thaw overnight in the refrigerator and warm gently on the stove top. You may need to add additional beef broth or stock to “loosen” it up.

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Meet Sophia Hayes

I founded YumRecettes to turn my messy, joyful kitchen experiments into something I could share. While I steer the ship, I am first and foremost a cook. I love tackling every type of recipe, from grandmother’s old classics to modern fusion dishes. For me, the magic isn’t in a specific type of food, but in the act of preparing it. I’m usually the one urging the team to try that “one last idea” that ends up making the dish perfect.