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chili mac and cheese - featured image

Chili Mac and Cheese

  • Author: Bella
  • Total Time: 35 minutes
  • Yield: 6 servings 1x

Description

This easy one-pot chili mac and cheese combines the hearty flavors of chili with creamy, cheesy pasta for the ultimate comfort food. Perfect for busy weeknights, it’s quick, customizable, and sure to please the whole family.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 medium yellow onion, finely diced (about 1 cup)
  • 2 garlic cloves, minced
  • 1 pound lean ground beef (or turkey, or plant-based crumbles for vegetarian)
  • 1 bell pepper, diced (red or green)
  • 1 (15-ounce) can diced tomatoes, undrained (fire-roasted if possible)
  • 1 (8-ounce) can tomato sauce
  • 2 tablespoons tomato paste
  • 1 (15-ounce) can kidney beans, drained and rinsed (or black beans)
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt (plus more to taste)
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon cayenne pepper (optional)
  • 2 cups elbow macaroni (or any short pasta)
  • 2 1/4 cups low-sodium chicken broth (or vegetable broth for vegetarian)
  • 1 cup sharp cheddar cheese, shredded
  • 1 cup Monterey Jack cheese, shredded (or mozzarella)
  • 1/4 cup milk (whole, 2%, or unsweetened almond milk for dairy-free)
  • Optional toppings: fresh cilantro, sliced green onions, crushed tortilla chips, diced avocado, sour cream, extra shredded cheese

Instructions

  1. Heat olive oil over medium heat in a large pot. Add diced onion and sauté until softened, about 3 minutes. Stir in garlic and bell pepper, cooking for another 1-2 minutes.
  2. Add ground beef and cook, breaking it up, until browned and no longer pink, about 5 minutes. Drain excess fat if needed.
  3. Stir in tomato paste, chili powder, cumin, smoked paprika, oregano, salt, black pepper, and cayenne (if using). Toast spices for about 1 minute.
  4. Pour in diced tomatoes (with juices), tomato sauce, drained beans, and broth. Stir well and scrape up any browned bits from the bottom.
  5. Add macaroni and bring to a gentle boil. Lower heat to a simmer, cover, and cook for 10-12 minutes, stirring occasionally, until pasta is al dente and most liquid is absorbed.
  6. Remove from heat. Stir in milk, then add cheddar and Monterey Jack cheese. Mix until cheese is melted and sauce is creamy.
  7. Serve hot in bowls with desired toppings such as cilantro, green onions, extra cheese, tortilla chips, avocado, or sour cream.

Notes

For best results, toast your spices before adding liquids and grate your own cheese for maximum creaminess. Adjust the liquid as needed for your pasta type. This recipe is highly adaptable—swap proteins, use gluten-free or dairy-free alternatives, and add extra veggies as desired. Leftovers reheat well with a splash of milk.

  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Main Course
  • Cuisine: American

Nutrition

  • Serving Size: About 1 1/2 cups
  • Calories: 420
  • Sugar: 7
  • Sodium: 820
  • Fat: 16
  • Saturated Fat: 8
  • Carbohydrates: 47
  • Fiber: 7
  • Protein: 22

Keywords: chili mac and cheese, one pot dinner, easy pasta, comfort food, kid friendly, weeknight meal, cheesy pasta, chili mac, family dinner

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Find it online: https://softflavors.com/chili-mac-and-cheese-recipe-easy-one-pot-dinner-idea/