Chili Mac N Cheddar Soup
Dive into a bowl of comfort with this hearty Chili Mac N Cheddar Soup—a soul-warming fusion of two classic dishes: chili and mac 'n' cheese. Packed with tender ground beef, savory spices, creamy cheddar, and perfectly cooked elbow macaroni, this one-pot wonder delivers bold flavors and a velvety texture that the whole family will love. Simmered with kidney beans, diced tomatoes, and a touch of heavy cream, this dish strikes the perfect balance between rich and hearty. Quick to prepare in just 45 minutes, it’s the ultimate weeknight dinner for cozy nights. Garnish with sliced green onions for a pop of freshness, and serve piping hot for a meal that’s as irresistible as it is satisfying. Perfect for fans of comfort food with a twist!
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Recipe Information
Ingredients
- 1 lb ground beef
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 4 cups chicken or beef broth
- 15 oz canned diced tomatoes
- 8 oz tomato sauce
- 15 oz kidney beans, drained and rinsed
- 2 tbsp chili powder
- 1 tsp cumin
- 1 tsp paprika
- 1 tsp salt
- 0.5 tsp black pepper
- 1 cup elbow macaroni
- 2 cups sharp cheddar cheese, shredded
- 1 cup heavy cream
- 1 tbsp olive oil
- 2 green onions, sliced (optional, for garnish)
Instructions
In a large pot or Dutch oven, heat olive oil over medium-high heat. Add the ground beef and cook until browned, breaking it up with a wooden spoon as it cooks. Drain excess fat if needed and set the beef aside.
In the same pot, add the diced onion and cook for 3-4 minutes until softened. Add the minced garlic and cook for another 1 minute, stirring frequently to avoid burning.
Return the cooked ground beef to the pot. Add the chicken or beef broth, canned diced tomatoes (including their liquid), tomato sauce, kidney beans, chili powder, cumin, paprika, salt, and black pepper. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for 15 minutes, stirring occasionally to prevent sticking.
While the soup simmers, cook the elbow macaroni in a separate pot according to the package instructions. Drain and set aside.
After the soup has simmered, reduce the heat to low and stir in the heavy cream. Gradually add the shredded cheddar cheese, one handful at a time, stirring constantly until it’s fully melted and the soup is creamy.
Add the cooked macaroni to the soup and stir to incorporate everything evenly.
Ladle the soup into bowls and garnish with sliced green onions if desired. Serve immediately and enjoy!
Nutrition Facts
Calories |
697 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.6 g | 60% | |
| Saturated Fat | 23.0 g | 115% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 132 mg | 44% | |
| Sodium | 1535 mg | 67% | |
| Total Carbohydrate | 37.3 g | 14% | |
| Dietary Fiber | 7.7 g | 27% | |
| Total Sugars | 6.0 g | ||
| Protein | 30.7 g | 61% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 349 mg | 27% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 778 mg | 17% | |
*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.
