Description
This Chili Mac and Cheese recipe is a comforting one-pot meal that combines the flavors of hearty chili with creamy, cheesy macaroni. Perfect for a cozy family dinner or a simple weeknight meal.
Ingredients
Scale
For the Chili:
- 1 tablespoon olive oil
- 1 pound lean ground beef or plant-based ground
- 1 medium onion (diced)
- 3 garlic cloves (minced)
- 1 red bell pepper (diced)
- 1 can (15 ounces) kidney beans (drained and rinsed)
- 1 can (15 ounces) black beans (drained and rinsed)
- 1 can (15 ounces) diced tomatoes
- 1 can (8 ounces) tomato sauce
- 3 cups vegetable or beef broth
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Mac and Cheese:
- 2 cups elbow macaroni (uncooked)
- 2 cups shredded cheddar cheese (or vegan cheese shreds)
- 1/4 cup chopped fresh cilantro or parsley (optional for garnish)
Instructions
- Prepare the Chili: Heat olive oil in a large pot over medium heat. Cook ground beef, onion, garlic, and bell pepper until browned. Add beans, tomatoes, tomato sauce, broth, spices, and simmer.
- Cook the Macaroni: Stir in the macaroni, cover, and cook for 12-14 minutes until tender.
- Finish the Dish: Remove from heat, stir in cheese until melted. Serve hot, garnished with cilantro or parsley.
Notes
- For a spicier version, add jalapeño or extra chili flakes.
- Vegetarian or vegan options available with plant-based ingredients.
- Leftovers can be refrigerated for up to 4 days or frozen for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: One-Pot, Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 410
- Sugar: 7 g
- Sodium: 720 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 47 g
- Fiber: 9 g
- Protein: 23 g
- Cholesterol: 40 mg
