Chili Mac And Cheese (Print version)
Creamy mac and cheese meets hearty chili with ground beef, beans, and melted cheddar in this comforting one-pot meal.
# What goes in:
→ Meats
01 - 1 lb ground beef
→ Pasta
02 - 2 cups elbow macaroni, uncooked
→ Vegetables
03 - 1 medium onion, diced
04 - 2 cloves garlic, minced
05 - 1 medium bell pepper, diced
06 - 1 (14.5 oz) can diced tomatoes
07 - 1 (15 oz) can kidney beans, drained and rinsed
→ Dairy
08 - 2 cups shredded cheddar cheese
09 - 2 tbsp unsalted butter
10 - 1/2 cup milk
→ Pantry and Spices
11 - 2 tbsp tomato paste
12 - 2 tsp chili powder
13 - 1 tsp ground cumin
14 - 1/2 tsp smoked paprika
15 - 1/2 tsp salt, or to taste
16 - 1/4 tsp black pepper
17 - 1/4 tsp cayenne pepper, optional for heat
18 - 2 cups low-sodium beef or chicken broth
19 - 1 tbsp olive oil
# Cooking steps:
01 - Heat olive oil in a large pot or Dutch oven over medium heat. Add the ground beef and cook until browned, breaking it apart with a spoon, about 5 minutes. Drain excess fat if needed.
02 - Add the diced onion, minced garlic, and diced bell pepper to the pot. Sauté for 3 to 4 minutes until the vegetables are softened and fragrant.
03 - Stir in the chili powder, ground cumin, smoked paprika, salt, black pepper, and cayenne pepper. Cook for 1 minute until the spices are fragrant and bloom in the oil.
04 - Add the tomato paste and cook for 1 minute, stirring constantly. Stir in the diced tomatoes and drained kidney beans until evenly combined.
05 - Pour in the broth and bring the mixture to a simmer, allowing the flavors to meld together.
06 - Stir in the uncooked elbow macaroni. Reduce the heat to low, cover the pot, and cook for 10 to 12 minutes, stirring occasionally, until the pasta is tender and has absorbed the liquid.
07 - Remove from heat and stir in the butter and milk. Add the shredded cheddar cheese and stir until completely melted and smooth. Adjust salt and pepper to taste.
08 - Ladle into bowls while hot. Garnish with extra shredded cheese or chopped green onions if desired.
# Tips from flavorandfeast:
01 -
- It is a complete meal in one pot, which means almost no dishes and maximum satisfaction.
- The cheese sauce melds into the chili base in a way that tastes like someone spent hours on it.
02 -
- The pasta continues to absorb liquid as it sits, so serve it right away or expect a thicker, casserole-like texture when you reheat leftovers.
- Adding cheese off the heat prevents it from separating and turning oily, which I learned after ruining an entire batch in front of dinner guests.
03 -
- Take the cheese off the heat before adding it because high heat is the enemy of a smooth sauce and the number one reason cheese turns grainy.
- A tiny pinch of mustard powder stirred in with the milk elevates the cheesiness without anyone being able to identify what changed.