Description
This hearty Chili Mac and Cheese recipe combines the comfort of cheesy macaroni with the bold flavors of chili spices, ground beef, and beans. Ready in about 30 minutes, it’s a perfect crowd-pleaser that’s easy to prepare in one pot, making it ideal for weeknight dinners or casual gatherings.
Ingredients
Scale
Main Ingredients
- 1 tablespoon olive oil
- 1 pound extra lean ground beef
- 1 large onion, chopped
- 3 cloves garlic, minced
- ¼ teaspoon cayenne pepper
- 1 teaspoon ground cumin
- 1 tablespoon chili powder
- 1 teaspoon ground black pepper
- 1 teaspoon salt
- 1 cup black beans, drained and rinsed
- 1 cup kidney beans, drained and rinsed
- 1 (26 ounce) can diced tomatoes, undrained
- 4 cups low-sodium chicken broth (or beef broth)
- 10 ounces elbow macaroni, uncooked
- 2 cups shredded cheddar cheese, divided
- 2 tablespoons fresh parsley, chopped
Instructions
- Brown Beef and Sauté Vegetables: Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the ground beef and cook until browned, breaking it up into small pieces as it cooks. For higher fat ground beef, drain any excess grease. Then stir in the chopped onion and minced garlic and cook until softened and fragrant.
- Add Spices and Beans: Stir in cayenne pepper, ground cumin, chili powder, salt, and black pepper evenly. Add the drained black beans, kidney beans, and canned diced tomatoes with their juice. Mix everything thoroughly to combine flavors.
- Simmer with Pasta: Pour in the low-sodium chicken broth (or beef broth) and add the uncooked elbow macaroni. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer for 9 to 12 minutes or until the macaroni is tender and cooked through. Stir occasionally to avoid sticking to the bottom.
- Add Cheese: Stir in one cup of shredded cheddar cheese into the hot mixture until melted and creamy. Sprinkle the remaining cup of cheese on top and cover the pot again for about one minute to allow the cheese to fully melt and become gooey.
- Serve: Garnish with freshly chopped parsley for a burst of color and freshness. Serve the Chili Mac and Cheese hot for a comforting and satisfying meal.
Notes
- Use extra lean ground beef to reduce grease and calories.
- You can substitute chicken broth with vegetable broth to make it a bit lighter or vegetarian by omitting meat.
- Adjust cayenne pepper to your spice preference.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop with a splash of broth or milk.
- For a creamier texture, add a splash of milk or cream when stirring in cheese.
