Description
This Chili Mac and Cheese is a hearty, comforting dish combining tender elbow macaroni with a flavorful chili made from ground beef, spices, tomatoes, and kidney beans. Topped with melted cheddar cheese and fresh cilantro, it’s a perfect one-pot meal that’s satisfying and easy to prepare in just 40 minutes.
Ingredients
Scale
Pasta
- 2 cups elbow macaroni
Chili
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 pound ground beef
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper (optional, for extra spice)
- Salt and black pepper to taste
- 1 can (14.5 ounces) diced tomatoes, undrained
- 1 can (15 ounces) kidney beans, drained and rinsed
Topping and Garnish
- 2 cups shredded cheddar cheese
- 1/4 cup chopped fresh cilantro (optional, for garnish)
Instructions
- Cook the macaroni: Bring a large pot of salted water to boil and cook the elbow macaroni according to package instructions until al dente. Drain well and set aside.
- Sauté onions: In a large skillet, heat olive oil over medium heat. Add the diced onion and cook, stirring occasionally, until soft and translucent, about 3-4 minutes.
- Add garlic: Stir in the minced garlic and cook for about 30 seconds until fragrant, taking care not to burn it.
- Brown the ground beef: Add the ground beef to the skillet, breaking it up with a spoon. Cook until browned and fully cooked through. Drain any excess fat from the skillet to keep the chili leaner.
- Season the chili: Sprinkle the chili powder, ground cumin, paprika, cayenne pepper (if using), salt, and black pepper over the beef. Stir well and cook for 1-2 minutes to toast the spices and develop flavor.
- Add tomatoes and beans: Pour in the undrained diced tomatoes and the rinsed kidney beans. Stir everything together, bring the mixture to a gentle simmer, and cook for 5-7 minutes to meld the flavors.
- Combine macaroni and chili: Add the cooked elbow macaroni to the skillet and mix thoroughly, ensuring the pasta is evenly coated with the chili mixture.
- Top with cheese and melt: Reduce the heat to low, sprinkle the shredded cheddar cheese evenly over the top, and cover the skillet. Let the cheese melt for a few minutes, about 3-5 minutes.
- Garnish and serve: Remove the lid, sprinkle the chopped fresh cilantro over the top if desired, and serve hot for a comforting and flavorful meal.
Notes
- You can substitute ground turkey or chicken for a leaner protein option.
- For a vegetarian version, omit the ground beef and add extra beans or vegetables like bell peppers and mushrooms.
- Adjust cayenne pepper according to your preferred spice level or omit for a milder dish.
- Use sharp cheddar cheese for a deeper flavor or mix in other cheeses like Monterey Jack for creaminess.
- Leftovers can be refrigerated for up to 3 days and reheated on the stovetop or microwave.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
