Description
This hearty Chili Mac and Cheese recipe combines the rich flavors of ground beef, spices, and creamy cheeses with tender elbow macaroni, all cooked together in one pot for a comforting and satisfying meal. Perfect for a quick weeknight dinner, it’s easy to make and full of flavor.
Ingredients
Scale
Meat and Vegetables
- 1 pound ground beef
- 1 small yellow onion, diced
- 2 cloves garlic, minced
Spices and Seasonings
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Liquids and Pasta
- 1 tablespoon olive oil
- 2 tablespoons tomato paste
- 1 can (15 ounces) diced tomatoes
- 2 cups beef broth
- 1 1/2 cups elbow macaroni (uncooked)
Cheese and Garnish
- 1 cup shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- Chopped green onions or parsley for garnish (optional)
Instructions
- Brown the beef: In a large skillet or Dutch oven, heat olive oil over medium heat. Add the ground beef and cook until browned, breaking it up with a spoon, about 5–7 minutes. Drain excess fat if needed.
- Sauté the aromatics: Add the diced onion to the beef and cook for 3 minutes until softened. Stir in the minced garlic, chili powder, cumin, smoked paprika, salt, and black pepper. Cook for an additional 1 minute to toast the spices.
- Add tomato paste and liquids: Stir in the tomato paste to coat the mixture well. Pour in the diced tomatoes with their juice and the beef broth. Mix thoroughly.
- Cook the pasta: Stir in the uncooked elbow macaroni. Bring the mixture to a boil, then reduce heat to a simmer. Cover and cook for 10–12 minutes, stirring occasionally, until the pasta is tender and most of the liquid is absorbed.
- Stir in cheese and serve: Remove from heat and stir in the shredded cheddar and Monterey Jack cheeses until melted and creamy. Garnish with chopped green onions or parsley if desired, then serve warm.
Notes
- Use ground turkey or plant-based meat for a lighter version.
- Spice it up with a pinch of cayenne pepper or diced jalapeños.
- Leftovers reheat well and make a great next-day lunch.
