Chili Mac N Cheese
Dive into comfort food bliss with this Chili Mac N Cheese recipe, a savory fusion of two timeless classics. Featuring perfectly cooked elbow macaroni tossed with hearty ground beef, tender kidney beans, and a robust blend of chili-inspired spices, this dish is elevated with a luscious combination of sharp cheddar and Monterey Jack cheeses. The creamy, flavorful sauce, enriched with whole milk and simmered with diced tomatoes, creates a rich texture that clings to every bite. Ready in just 45 minutes, this one-pot wonder is a crowd-pleaser, ideal for busy weeknights or casual gatherings. Garnished with fresh scallions for a pop of color and freshness, this indulgent meal is sure to become a family favorite. Make your weeknight dinner extraordinary with this easy chili mac and cheese recipe that’s both comforting and packed with bold flavors!
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Recipe Information
Ingredients
- 2 cups elbow macaroni
- 1 pound ground beef
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 14 ounces canned diced tomatoes
- 15 ounces canned kidney beans, drained and rinsed
- 2 cups unsalted chicken or beef broth
- 1.5 cups whole milk
- 2 cups sharp cheddar cheese, shredded
- 1 cup Monterey Jack cheese, shredded
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup scallions, sliced (for garnish)
Instructions
Cook the elbow macaroni according to the package instructions. Drain and set aside.
In a large skillet or Dutch oven, heat olive oil over medium heat. Add the ground beef and cook until browned, about 5-7 minutes, breaking it up with a wooden spoon as it cooks. Drain excess fat if necessary.
Add the diced onion to the skillet and sauté until softened, about 3-4 minutes. Stir in the garlic, cooking for another 30 seconds until fragrant.
Sprinkle in the chili powder, cumin, paprika, salt, and black pepper. Stir well to coat the beef and onions in the spices.
Stir in the diced tomatoes (with their juices), kidney beans, and chicken or beef broth. Bring the mixture to a simmer, reduce the heat to low, and let it cook for 10 minutes, allowing the flavors to meld.
Pour in the milk and cooked macaroni, stirring to combine.
Gradually add the shredded cheddar and Monterey Jack cheeses, stirring constantly until melted and the mixture is creamy and well-combined. Adjust seasoning with additional salt and pepper if needed.
Remove the skillet or Dutch oven from heat. Sprinkle the dish with sliced scallions for garnish before serving.
Serve hot and enjoy!
Nutrition Facts
Calories |
717 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.1 g | 53% | |
| Saturated Fat | 20.3 g | 102% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 115 mg | 38% | |
| Sodium | 955 mg | 42% | |
| Total Carbohydrate | 50.3 g | 18% | |
| Dietary Fiber | 7.3 g | 26% | |
| Total Sugars | 7.3 g | ||
| Protein | 39.2 g | 78% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 554 mg | 43% | |
| Iron | 5.3 mg | 30% | |
| Potassium | 752 mg | 16% | |
*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.
