Description
This Chili Mac and Cheese is a hearty and flavorful one-pan meal combining tender elbow macaroni with a spicy ground beef chili mixture, kidney beans, and melted cheddar cheese. Perfect for a comforting weeknight dinner, this dish balances the warmth of chili spices with creamy cheese, topped with fresh cilantro for a pop of color and freshness.
Ingredients
Scale
Pasta
- 2 cups elbow macaroni
Chili Beef Mixture
- 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
Cheese and Garnish
- 2 cups shredded cheddar cheese
- 1/4 cup chopped fresh cilantro (optional, for garnish)
Instructions
- Cook Pasta: Cook the elbow macaroni according to package instructions until al dente. Drain well and set aside to use later in the recipe.
- Sauté Onions: In a large skillet, heat olive oil over medium heat. Add the diced onion and sauté until they become translucent and soft, about 3 to 4 minutes.
- Add Garlic: Stir in the minced garlic and cook for about 30 seconds until fragrant, being careful not to burn it.
- Brown Ground Beef: Add ground beef to the skillet and cook until browned, breaking it up with a spoon as it cooks evenly. Once browned, drain any excess fat from the skillet.
- Season the Meat: Stir in chili powder, ground cumin, paprika, cayenne pepper if using, along with salt and black pepper to taste. Cook these spices with the meat for an additional 1 to 2 minutes to release their flavors.
- Add Tomatoes and Beans: Pour in the diced tomatoes with their juices and the drained kidney beans. Stir well to combine all ingredients, then bring the mixture to a gentle simmer and cook for 5 to 7 minutes to allow the flavors to meld together.
- Combine with Pasta: Add the cooked elbow macaroni to the skillet, stirring thoroughly to coat the pasta evenly with the chili mixture.
- Melt Cheese: Reduce the heat to low, sprinkle shredded cheddar cheese evenly over the top, then cover the skillet with a lid. Let it cook for a few minutes until the cheese melts completely.
- Garnish and Serve: Remove the lid, garnish with chopped fresh cilantro if desired, and serve hot for a comforting and flavorful meal.
Notes
- For vegetarians, substitute ground beef with plant-based meat alternatives or extra vegetables like mushrooms.
- Adjust the cayenne pepper to control the heat; omit it for milder flavors.
- Use low-fat cheese to reduce calories and fat content.
- Ensure the pasta is not overcooked as it will be combined and heated again with the chili mixture.
- Fresh cilantro garnish adds a nice contrast but can be omitted if unavailable.
