Chili Mac And Cheese (Printable Version)
Hearty fusion of chili and macaroni with seasoned beef, beans, tomatoes and gooey cheddar cheese.
# What You Need:
→ 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 & 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
# How To Make It:
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 necessary.
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 evenly coat the mixture.
04 - Add the tomato paste and cook for 1 minute, stirring constantly. Stir in the diced tomatoes and drained kidney beans until well 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 much of the liquid.
07 - Remove from heat and stir in the butter and milk. Add the shredded cheddar cheese and stir until fully melted and smooth. Adjust seasoning to taste.
08 - Ladle into bowls and serve hot. Garnish with extra shredded cheese or chopped green onions if desired.
# Helpful Hints:
01 -
- It is the kind of dish that makes people linger at the table long after seconds are gone.
- Everything cooks in one pot, which means cleanup is almost effortless.
- The cheese sauce clings to every noodle and the chili underneath has real depth without needing hours on the stove.
02 -
- Stir the pasta every few minutes while it cooks or it will stick and burn on the bottom of the pot.
- Adding cheese off the heat prevents it from breaking and turning grainy.
03 -
- A heavy bottomed Dutch oven distributes heat evenly and makes it nearly impossible to scorch the pasta.
- Grating cheese while it is still cold from the fridge gives you lighter fluffier shreds that melt faster and more evenly.