Cheeseburger Chili Mac and Cheese
Take comfort food to the next level with this irresistible Cheeseburger Chili Mac and Cheese—a hearty, flavor-packed dish that combines the iconic taste of a cheeseburger with the creamy indulgence of mac and cheese. Tender elbow macaroni is coated in a velvety cheese sauce made with sharp cheddar and mozzarella, then layered with a zesty homemade chili featuring ground beef, smoky spices, and a kick of diced tomatoes with green chilies. Perfectly balanced between creamy, cheesy, and savory, this one-pot wonder is an easy 45-minute dinner that serves six, making it an ideal crowd-pleaser for cozy weeknights or casual gatherings. Garnish with green onions for a pop of freshness, and let this fusion comfort dish become your new family favorite!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 12 ounces elbow macaroni
- 1 pound ground beef
- 1 medium yellow onion, diced
- 2 cloves garlic cloves, minced
- 14.5 ounces canned diced tomatoes with green chilies
- 2 tablespoons tomato paste
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 2 cups beef broth
- 1.5 cups whole milk
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 stalks green onions, sliced (optional, for garnish)
Instructions
Cook the elbow macaroni according to package instructions. Drain and set aside.
In a large skillet or Dutch oven, heat over medium-high heat and add the ground beef. Cook until browned and no longer pink, breaking it up with a spoon as it cooks. Drain excess grease if needed.
Add the diced onion and minced garlic to the skillet and sauté with the beef for 3-4 minutes, until softened and fragrant.
Stir in the canned diced tomatoes with green chilies, tomato paste, chili powder, cumin, smoked paprika, salt, and black pepper. Mix well.
Pour in the beef broth and bring the mixture to a simmer. Reduce heat and let it cook for 5-7 minutes, stirring occasionally, to let the flavors meld together.
In a separate saucepan, make the cheese sauce. Melt the butter over medium heat, then whisk in the flour to create a roux. Cook for 1-2 minutes to remove the raw flour taste.
Gradually whisk in the milk, stirring constantly until the mixture thickens, about 3-4 minutes.
Reduce the heat to low and stir in the shredded cheddar cheese and mozzarella cheese until melted and smooth.
Add the cooked macaroni to the chili beef mixture and stir to combine.
Pour the cheese sauce over the macaroni and beef mixture, stirring until everything is evenly coated.
Taste and adjust the seasoning if needed. Remove from heat and let sit for 2-3 minutes to thicken slightly.
Serve warm, garnished with sliced green onions if desired. Enjoy!
Nutrition Facts
Calories |
4327 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 220.2 g | 282% | |
| Saturated Fat | 114.9 g | 574% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 753 mg | 251% | |
| Sodium | 7881 mg | 343% | |
| Total Carbohydrate | 347.4 g | 126% | |
| Dietary Fiber | 27.4 g | 98% | |
| Total Sugars | 49.2 g | ||
| Protein | 236.5 g | 473% | |
| Vitamin D | 4.1 mcg | 21% | |
| Calcium | 3104 mg | 239% | |
| Iron | 27.6 mg | 153% | |
| Potassium | 3236 mg | 69% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
