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4.4 from 879 votes

Chili Mac and Cheese

This Chili Mac and Cheese is two great comfort foods all in one! Delicious and hearty, quick and comforting, perfect dinner for back to school and ready in under 30 minutes and in just one pot.

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 8
Calories: 496 kcal
Course: Main Course , Dinner
Cuisine: American

Ingredients

  • 1 tablespoon olive oil
  • 1 pound ground beef extra lean
  • 1 large onion chopped
  • 3 cloves garlic minced
  • ¼ teaspoon cayenne pepper
  • 1 teaspoon cumin ground
  • 1 tablespoon chili powder
  • 1 teaspoon black pepper ground
  • 1 teaspoon salt
  • 1 cup black beans drained and rinsed
  • 1 cup Kidney Beans drained and rinsed
  • 26 ounces diced tomatoes (1 can)
  • 4 cups chicken broth low sodium, or beef broth
  • 10 ounces elbow pasta uncooked
  • 2 cups cheddar cheese shredded
  • 2 tablespoons parsley chopped

Instructions

    Cup of Yum
  1. In a large sauce pan or dutch oven, heat the olive oil over medium high heat. Add the ground beef and cook until no longer pink. Since I'm using extra lean ground beef there's no need to drain the fat, but if you're using fatter ground beef, drain whatever fat there is. 
  2. Stir in the onion and garlic and cook for about 3 minutes or until the onion softens and becomes translucent and the garlic is aromatic.
  3. Add the cayenne pepper, cumin, chili powder, salt and pepper and stir. Add the black beans, kidney beans, tomatoes, chicken broth and elbow pasta. Stir everything together and bring to a boil. Turn down the heat to a simmer, cover the pot and cook for about 9 to 12 minutes or until the elbow macaroni is cooked.
  4. Stir in 1 cup of the shredded cheese then sprinkle the remaining cheddar cheese over the top. Cover the pot for about 1 minute just until the cheese melts. 
  5. Garnish with fresh parsley and serve.

Notes

  • If you are using ground meat with a higher fat content you need to drain the fat once the beef is browned to prevent the dish from having a greasy taste and texture.
  • Check the elbow macaroni after 9 minutes of cooking. You want the pasta to be cooked but not turn to mush when you stir in the cheese.
  • If you want to up the level of heat add some diced jalapeños or chipotles in adobo when you sauté the onions with the ground beef.
  • Drain the fat. If you are using ground meat with a higher fat content you need to drain the fat once the beef is browned to prevent the dish from having a greasy taste and texture.
  • Don’t overcook the macaroni. Check the elbow macaroni after 9 minutes of cooking. You want the pasta to be cooked but not turn to mush when you stir in the cheese.
  • Make it spicier. If you want to up the level of heat add some diced jalapeños or chipotles in adobo when you sauté the onions with the ground beef.
  • Pasta: The elbow macaroni can be replaced with any shape pasta.
  • Leftovers: Store in an airtight container and keep refrigerated for up to 4 days. If freezing allow the dish to fully cool in a shallow container before placing in the freezer for up to 3 months.

Nutrition Information

Serving 1serving Calories 496kcal (25%) Carbohydrates 44g (15%) Protein 26g (52%) Fat 23g (35%) Saturated Fat 10g (50%) Cholesterol 69mg (23%) Sodium 964mg (40%) Potassium 753mg (22%) Fiber 6g (24%) Sugar 4g (8%) Vitamin A 790IU (16%) Vitamin C 20mg (22%) Calcium 282mg (28%) Iron 4.4mg (24%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 496

% Daily Value*

Serving 1serving
Calories 496kcal 25%
Carbohydrates 44g 15%
Protein 26g 52%
Fat 23g 35%
Saturated Fat 10g 50%
Cholesterol 69mg 23%
Sodium 964mg 40%
Potassium 753mg 16%
Fiber 6g 24%
Sugar 4g 8%
Vitamin A 790IU 16%
Vitamin C 20mg 22%
Calcium 282mg 28%
Iron 4.4mg 24%

* Percent Daily Values are based on a 2,000 calorie diet.