Chili Mac and Cheese (Print Version)
Savory ground beef meets creamy, cheesy pasta in this hearty skillet dish packed with beans, spices, and melted cheddar.
# What You'll Need:
→ Meats
01 - 1 lb (450 g) ground beef
→ Vegetables & Beans
02 - 1 medium onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 red bell pepper, diced
05 - 14 oz (400 g) canned diced tomatoes
06 - 14 oz (400 g) canned kidney beans, drained and rinsed
→ Pasta
07 - 8 oz (225 g) elbow macaroni, uncooked
→ Dairy
08 - 3/4 cup (180 ml) whole milk
09 - 2 cups (200 g) sharp cheddar cheese, shredded
10 - 1/2 cup (60 g) mozzarella cheese, shredded
→ Spices & Staples
11 - 2 tablespoons tomato paste
12 - 1 tablespoon chili powder
13 - 1 teaspoon ground cumin
14 - 1/2 teaspoon smoked paprika
15 - Salt and black pepper, to taste
16 - 2 tablespoons olive oil
17 - 2 cups (500 ml) low-sodium beef broth
# How-To Steps:
01 - Bring a large pot of salted water to a boil. Cook elbow macaroni according to package directions until al dente. Drain in a colander and set aside.
02 - Heat olive oil in a large skillet or Dutch oven 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. Sauté for an additional 2 minutes until fragrant and the pepper begins to soften.
04 - Add the ground beef to the skillet, breaking it apart with a wooden spoon. Cook until fully browned and no pink remains throughout, about 5 to 7 minutes. Drain any excess fat.
05 - Stir in the chili powder, ground cumin, smoked paprika, salt, and black pepper. Cook for 1 minute, stirring constantly, until the spices are fragrant and well distributed.
06 - Add the tomato paste, canned diced tomatoes, drained kidney beans, and beef broth. Stir thoroughly to combine and bring the mixture to a simmer.
07 - Reduce heat to medium-low and let the chili simmer uncovered for 10 minutes, stirring occasionally, until the sauce thickens and the flavors meld together.
08 - Stir the cooked macaroni, milk, shredded cheddar cheese, and half of the mozzarella into the chili. Mix gently until the cheeses are fully melted and evenly coated throughout.
09 - Sprinkle the remaining mozzarella over the top. Cover the skillet and let sit off the heat for 2 to 3 minutes until the cheese melts, or place under a broiler for 1 to 2 minutes for a golden, bubbly crust.
10 - Serve hot in bowls, garnished with extra shredded cheese or fresh herbs such as cilantro or parsley if desired.
# Expert Tips:
01 -
- It solves the weeknight dinner problem in under an hour with zero fuss.
- The chili and cheese combination is so satisfying that even picky eaters go back for seconds.
02 -
- Overcooking the pasta before adding it turns the whole dish mushy, so pull it early and let the sauce finish the job.
- Draining the fat after browning the beef prevents a greasy pool on top of your finished dish.
03 -
- Shred your own cheese from a block instead of using pre shredded bags because the anti caking additives prevent it from melting smoothly.
- A one minute toast of the spices in the hot pan before adding liquid is the single step that turns this from good to unforgettable.