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!
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.