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–+ servings
Chili Mac and Cheese

Hearty Chili Mac and Cheese in Just 30 Minutes!

This Chili Mac and Cheese combines hearty chili and creamy macaroni for a comforting, crowd-pleasing dish, perfect for busy nights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 bowls
Course: Dinner
Cuisine: American
Calories: 520
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Base
  • 2 tablespoons Olive Oil Can substitute with vegetable oil.
  • 1 Onion, diced Can use shallots for a milder flavor.
  • 3 cloves Garlic, minced 1 teaspoon of garlic powder can substitute per clove.
  • 1 Bell Pepper, diced Poblano can be used for a spicier kick.
Protein
  • 1 pound Ground Beef Can replace with ground turkey or plant-based alternatives.
Seasoning
  • 1-2 tablespoons Chili Powder Adjust based on spice preference.
  • 1 teaspoon Cumin Coriander can substitute.
  • 1 teaspoon Smoked Paprika Regular paprika can be used instead.
Sauce
  • 1 can (28 ounces) Crushed Tomatoes Diced tomatoes can substitute for a chunkier texture.
  • 1 can (8 ounces) Tomato Sauce Can use extra crushed tomatoes.
Fillers
  • 1 can (14 ounces) Kidney Beans, drained and rinsed Can replace with black beans or omit.
  • 1 cup Beef Broth Vegetable broth can be used as a vegetarian option.
  • 8 ounces Elbow Macaroni, uncooked Any small pasta can be used.
Cheesy Goodness
  • 1 cup Cheddar Cheese, shredded Can opt for Monterey Jack.
  • 1 cup Mozzarella Cheese, shredded Substitutions include provolone.
Final Seasoning
  • Salt Adjust to taste.
  • Pepper Adjust to taste.

Equipment

  • Large pot

Method
 

Steps
  1. Heat 2 tablespoons of olive oil in a large pot over medium heat. Add 1 diced onion and sauté until translucent, about 3-4 minutes. Stir in 3 minced garlic cloves and 1 diced bell pepper, cooking for about 2-3 minutes more.
  2. Add 1 pound of ground beef, breaking it apart while cooking for about 5-7 minutes until browned. Then, add 1-2 tablespoons of chili powder, 1 teaspoon of cumin, and 1 teaspoon of smoked paprika, cooking for 1-2 minutes.
  3. Pour in 1 can of crushed tomatoes, 1 can of tomato sauce, and 1 can of drained kidney beans. Next, add 1 cup of beef broth and 8 ounces of uncooked elbow macaroni, stirring well. Bring to a simmer, cover, and cook on low for 10-12 minutes.
  4. Remove from heat, stir in ½ cup of shredded cheddar and ¾ cup of shredded mozzarella until melted. Adjust seasonings if needed and top with the remaining cheeses, cover, and let sit for 2 minutes to melt.
  5. Stir gently before serving. Season with salt and pepper to taste and serve hot.

Nutrition

Serving: 1bowlCalories: 520kcalCarbohydrates: 50gProtein: 30gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 70mgSodium: 900mgPotassium: 800mgFiber: 7gSugar: 5gVitamin A: 800IUVitamin C: 30mgCalcium: 300mgIron: 4mg

Notes

Cook pasta al dente to avoid mushiness. Adjust spice levels as desired. Store leftovers properly for best flavor.

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