Cheesy Macaroni Chili
Dive into comfort food bliss with Cheesy Macaroni Chili, a hearty and flavorful twist on classic chili mac. This recipe brings together tender elbow macaroni, robustly seasoned ground beef, and the savory kick of spices like chili powder, cumin, and paprika. The dish is taken to the next level with a rich, creamy homemade cheddar cheese sauce that perfectly coats each bite. Infused with the goodness of diced tomatoes, kidney beans, and sautéed veggies, it’s a satisfying one-pot meal that’s ready in just 50 minutes. Perfect for weeknight dinners or game-day gatherings, this crowd-pleaser is topped with fresh scallions and optional sour cream for an irresistible finish.
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Recipe Information
Ingredients
- 2 cups elbow macaroni
- 1 pound ground beef
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 medium bell pepper, diced
- 14.5 ounces canned diced tomatoes
- 15 ounces canned kidney beans, drained and rinsed
- 2 tablespoons tomato paste
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1.5 cups water or beef broth
- 2 cups shredded cheddar cheese
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 2 tablespoons scallions, sliced (for garnish)
- 0.5 cup sour cream (optional, for serving)
Instructions
Bring a large pot of salted water to a boil. Cook the elbow macaroni according to package instructions until al dente. Drain, rinse with cold water, and set aside.
In a large skillet or Dutch oven, cook the ground beef over medium heat until browned, breaking it apart with a spoon, about 5 minutes. Drain excess grease if necessary.
Add the diced onion, minced garlic, and diced bell pepper to the skillet. Sauté until softened, about 4-5 minutes.
Stir in the canned diced tomatoes (with juice), drained kidney beans, tomato paste, chili powder, ground cumin, paprika, salt, and black pepper. Mix well.
Pour in the water or beef broth and bring to a simmer. Reduce heat to low, cover, and let the chili cook for 15 minutes, stirring occasionally.
While the chili cooks, prepare the cheese sauce. In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes until the mixture is golden and bubbly.
Gradually add the milk to the saucepan, whisking constantly to avoid lumps. Cook until the mixture thickens, about 3-4 minutes.
Remove the sauce from heat and stir in the shredded cheddar cheese until melted and smooth.
Once the chili is ready, add the cooked macaroni to the skillet and stir to combine. Pour the cheese sauce over the macaroni chili and mix well until evenly coated.
Serve the Cheesy Macaroni Chili warm, garnished with sliced scallions and a dollop of sour cream, if desired.
Nutrition Facts
Calories |
4230 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 230.9 g | 296% | |
| Saturated Fat | 117.9 g | 590% | |
| Polyunsaturated Fat | 4.8 g | ||
| Cholesterol | 756 mg | 252% | |
| Sodium | 5788 mg | 252% | |
| Total Carbohydrate | 323.4 g | 118% | |
| Dietary Fiber | 49.0 g | 175% | |
| Total Sugars | 64.9 g | ||
| Protein | 215.3 g | 431% | |
| Vitamin D | 5.5 mcg | 27% | |
| Calcium | 2779 mg | 214% | |
| Iron | 31.0 mg | 172% | |
| Potassium | 5142 mg | 109% | |
*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.
