Chili Macaroni and Cheese
Indulge in the ultimate comfort food fusion with this mouthwatering Chili Macaroni and Cheese recipe! Combining the hearty flavors of a rich, beefy chili with the creamy decadence of classic macaroni and cheese, this one-pot wonder is perfect for busy weeknights or cozy gatherings. Tender elbow macaroni is simmered in a spiced tomato and beef broth base, then elevated with gooey, melted cheddar cheese and a touch of milk for a velvety finish. Packed with protein from ground beef and kidney beans, and brightened with optional garnishes like green onions and sour cream, this dish is both satisfying and customizable. Ready in just 45 minutes and made in a single skillet, this family-friendly favorite is destined to become a new go-to dinner staple!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups elbow macaroni
- 1 pound ground beef
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 1 14-ounce can canned diced tomatoes
- 1 8-ounce can tomato sauce
- 2 cups beef broth
- 1 15-ounce can kidney beans, drained and rinsed
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 cups shredded cheddar cheese
- 1 cup whole milk
- 1 tablespoon olive oil
- 2 tablespoons green onions, sliced (for garnish, optional)
- 0.25 cup sour cream (optional topping)
Instructions
Heat olive oil in a large, deep skillet or Dutch oven over medium-high heat.
Add the ground beef and cook, breaking it apart with a wooden spoon, until browned, about 5-7 minutes.
Stir in the diced onion and minced garlic. Cook for an additional 3-4 minutes until the onion softens.
Add the chili powder, ground cumin, smoked paprika, salt, and black pepper. Stir to coat the meat evenly with the spices.
Pour in the canned diced tomatoes, tomato sauce, and beef broth. Stir well to combine.
Bring the mixture to a simmer and add the drained kidney beans.
Stir in the uncooked elbow macaroni. Cover the skillet and cook for 10-12 minutes, stirring occasionally, until the macaroni is tender and has absorbed some of the sauce.
Lower the heat to medium-low. Stir in the milk and shredded cheddar cheese, mixing until the cheese has melted and the mixture is creamy.
Taste and adjust seasonings with additional salt or pepper if needed.
Serve immediately, garnished with sliced green onions and a dollop of sour cream if desired.
Nutrition Facts
Calories |
3818 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 207.6 g | 266% | |
| Saturated Fat | 97.4 g | 487% | |
| Polyunsaturated Fat | 5.0 g | ||
| Cholesterol | 610 mg | 203% | |
| Sodium | 6962 mg | 303% | |
| Total Carbohydrate | 283.7 g | 103% | |
| Dietary Fiber | 42.4 g | 151% | |
| Total Sugars | 44.2 g | ||
| Protein | 207.6 g | 415% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 2352 mg | 181% | |
| Iron | 28.7 mg | 159% | |
| Potassium | 4192 mg | 89% | |
*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.
