Description
A hearty and flavorful one-pot meal that combines the comforting elements of chili and mac and cheese into a delicious dish. This easy recipe is perfect for a cozy family dinner or a casual gathering with friends.
Ingredients
Scale
Main Chili Mac:
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 pound ground beef
- 2 tablespoons tomato paste
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon paprika
- Salt and pepper to taste
- 1 can (15 oz) diced tomatoes
- 1 can (15 oz) kidney beans, drained and rinsed
- 2 cups beef broth
- 2 cups elbow macaroni, uncooked
Cheesy Topping:
- 2 cups shredded cheddar cheese
- 1/2 cup shredded mozzarella cheese
- Chopped parsley or green onions for garnish (optional)
Instructions
- Main Chili Mac: Heat olive oil in a large pot or Dutch oven. Add onion, cook until softened. Stir in garlic, then add ground beef, cook until browned. Drain excess grease. Add tomato paste, chili powder, cumin, paprika, salt, and pepper. Cook to develop flavor.
- Add diced tomatoes, kidney beans, beef broth, and macaroni. Bring to a boil, then simmer covered for 12–15 minutes until pasta is tender. Remove from heat.
- Cheesy Topping: Stir in cheddar and mozzarella until melted and creamy. Garnish with parsley or green onions if desired. Serve hot.
Notes
- You can substitute ground turkey or plant-based meat for a lighter or vegetarian version.
- Adjust the spice level by adding jalapeños or hot sauce.
- Leftovers reheat well and make a great next-day lunch.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 520
- Sugar: 5g
- Sodium: 760mg
- Fat: 24g
- Saturated Fat: 11g
- Unsaturated Fat: 11g
- Trans Fat: 0.5g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 32g
- Cholesterol: 80mg
