Description
This Chili Mac and Cheese recipe is a hearty, comforting one-pot meal that combines the flavors of chili with creamy macaroni and cheese. Packed with lean ground beef, beans, tomatoes, and spices, then finished with shredded cheddar cheese, it’s perfect for a family dinner or meal prep. Ready in just 30 minutes and serving 8, this dish is a delicious and easy way to bring warmth and flavor to your table.
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 extra lean ground beef and cook until browned, breaking it up as it cooks. If using higher fat ground beef, drain any excess grease. Stir in the chopped onion and minced garlic, cooking until they are softened and fragrant.
- Add Spices and Beans: Stir in cayenne pepper, ground cumin, chili powder, salt, and ground black pepper to the beef mixture. Then add the drained and rinsed black beans, kidney beans, and the entire can of diced tomatoes with their juices. Mix well to combine all the flavors.
- Simmer with Pasta: Pour in the low-sodium chicken broth (or beef broth) and add the uncooked elbow macaroni to the pot. Bring the mixture to a boil over medium-high heat, then reduce the heat to low, cover the pot, and let it simmer gently for 9 to 12 minutes, or until the macaroni is cooked through. Stir occasionally during simmering to prevent the pasta from sticking to the bottom.
- Add Cheese: Once the pasta is tender and the liquid has slightly thickened, stir in 1 cup of the shredded cheddar cheese until it is fully melted and incorporated into the dish. Sprinkle the remaining 1 cup of shredded cheddar cheese on top, cover the pot, and let it sit for about 1 minute to allow the cheese on top to melt completely.
- Serve: Garnish the chili mac and cheese with the freshly chopped parsley and serve hot, straight from the pot for a warming and satisfying meal.
Notes
- Use extra lean ground beef to reduce fat content and avoid excessive grease during cooking.
- You can substitute chicken broth with vegetable broth to make it more vegetarian-friendly, though the recipe includes beef.
- Adjust the cayenne pepper amount to control the spiciness according to your preference.
- If you want a creamier cheese texture, try adding a splash of milk or cream before stirring in the cheese.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated on the stovetop or microwave.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
