Chili Cheeseburger Mac and Cheese
Dive into indulgence with this Chili Cheeseburger Mac and Cheese, a hearty one-pot comfort dish that combines the best of all worlds. Featuring tender elbow macaroni tossed in a velvety, homemade cheese sauce made with sharp cheddar and Monterey Jack, this recipe takes things up a notch with the bold flavors of chili-seasoned ground beef, aromatic onions, and a touch of heat from diced tomatoes with green chilies. The smoky blend of paprika, cumin, and chili powder adds a savory kick, while a creamy roux ties it all together. Perfect for cozy weeknight dinners or laid-back family gatherings, this crowd-pleasing mac and cheese will be your go-to recipe for combining cheesy decadence with a warm, spicy twist.
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Recipe Information
Ingredients
- 12 ounces Elbow macaroni
- 1 pound Ground beef
- 1 medium Yellow onion, finely chopped
- 2 cloves Garlic, minced
- 2 teaspoons Chili powder
- 1 teaspoon Paprika
- 1 teaspoon Ground cumin
- 14.5 ounces Canned diced tomatoes with green chilies
- 2 tablespoons Tomato paste
- 1 cup Chicken or beef broth
- 2 cups Whole milk
- 2 tablespoons Unsalted butter
- 2 tablespoons All-purpose flour
- 2 cups Shredded sharp cheddar cheese
- 1 cup Shredded Monterey Jack cheese
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley, chopped (optional, for garnish)
Instructions
Cook the elbow macaroni according to the package instructions until al dente. Drain and set aside.
In a large skillet or Dutch oven, cook the ground beef over medium heat until browned, about 5-7 minutes. Use a spoon to break the meat into crumbles as it cooks.
Add the chopped onion and minced garlic to the skillet with the ground beef. Cook for 2-3 minutes until the onion becomes translucent and fragrant.
Stir in the chili powder, paprika, and ground cumin. Cook for 1 minute to toast the spices.
Add the diced tomatoes with green chilies, tomato paste, and broth to the skillet. Stir to combine. Bring to a gentle simmer and cook for 5-7 minutes to allow the flavors to meld.
Meanwhile, heat a medium saucepan over medium heat and melt the butter. Whisk in the flour and cook for 1-2 minutes to create a roux.
Gradually whisk the milk into the roux, ensuring no lumps form. Cook, stirring frequently, until the mixture thickens, about 4-5 minutes.
Remove the saucepan from the heat and stir in the shredded cheddar and Monterey Jack cheese. Mix until the cheese is fully melted and the sauce is smooth.
Pour the cheese sauce over the chili mixture in the skillet. Stir to combine thoroughly.
Gently fold in the cooked macaroni until fully incorporated and coated in the sauce.
Taste and season with salt and black pepper as needed.
Serve immediately, garnished with chopped parsley if desired.
Nutrition Facts
Calories |
4399 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 232.4 g | 298% | |
| Saturated Fat | 123.8 g | 619% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 764 mg | 255% | |
| Sodium | 6767 mg | 294% | |
| Total Carbohydrate | 350.2 g | 127% | |
| Dietary Fiber | 25.8 g | 92% | |
| Total Sugars | 54.8 g | ||
| Protein | 235.9 g | 472% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 3233 mg | 249% | |
| Iron | 27.7 mg | 154% | |
| Potassium | 3288 mg | 70% | |
*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.
