Chili Mac and Cheese (Printable version)
Savory ground beef, beans, and spices meet cheesy baked pasta in this comforting American classic the whole family will love.
# List of ingredients:
→ Meats
01 - 1 lb ground beef
→ Vegetables & Beans
02 - 1 medium onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 red bell pepper, diced
05 - 1 can (14 oz) diced tomatoes
06 - 1 can (14 oz) kidney beans, drained and rinsed
→ Pasta
07 - 8 oz elbow macaroni, uncooked
→ Dairy
08 - 3/4 cup milk
09 - 2 cups shredded cheddar cheese
10 - 1/2 cup shredded mozzarella cheese
→ Spices & Staples
11 - 2 tbsp tomato paste
12 - 1 tbsp chili powder
13 - 1 tsp ground cumin
14 - 1/2 tsp smoked paprika
15 - Salt and black pepper, to taste
16 - 2 tbsp olive oil
17 - 2 cups low-sodium beef broth
# Directions:
01 - Cook the elbow macaroni according to package instructions until al dente. Drain well and set aside.
02 - In a large skillet or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and sauté for 3 minutes until softened and translucent.
03 - Stir in the minced garlic and diced red bell pepper. Continue sautéing for another 2 minutes until fragrant.
04 - Add the ground beef to the skillet, breaking it apart with a wooden spoon. Cook until thoroughly browned with no pink remaining, then drain off any excess fat.
05 - Season the beef with chili powder, ground cumin, smoked paprika, salt, and black pepper. Stir and cook for 1 minute to bloom the spices and release their aromatics.
06 - Stir in the tomato paste, diced tomatoes, drained kidney beans, and beef broth. Mix thoroughly and bring the mixture to a simmer.
07 - Reduce the heat to medium-low and let the chili simmer uncovered for 10 minutes, allowing the flavors to meld and the sauce to thicken.
08 - Fold in the cooked macaroni, milk, shredded cheddar cheese, and half of the mozzarella. Stir continuously until the cheeses are fully melted and everything is evenly coated.
09 - Sprinkle the remaining mozzarella over the top. Cover the skillet and let it rest off the heat for 2 to 3 minutes until the cheese melts, or place under the broiler for a golden, bubbly crust.
10 - Serve hot, garnished with additional cheese or fresh herbs as desired.
# Expert Advice:
01 -
- It is the kind of dish that makes everyone go quiet at the table because they are too busy eating to talk.
- You get chili and mac and cheese in one pot, which means less washing up and maximum comfort on a cold evening.
02 -
- I once rushed the simmering step and ended up with a soupy mess so give those ten minutes their full due.
- Adding the cheese off heat or over very low heat prevents it from separating into an oily grainy texture.
03 -
- Taste the chili base before adding the pasta and adjust salt because the pasta will absorb some seasoning.
- Grating your cheese while it is still cold from the fridge gives you finer shreds that melt more evenly.