Chili Mac and Cheese
User Reviews
4.4
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
8
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Calories
496 kcal
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Course
Main Course, Dinner
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Cuisine
American
Chili Mac and Cheese
Description
This recipe starts by browning extra lean ground beef with onion and garlic, building a savory base. A mixture of chili powder, cumin, cayenne, salt, and pepper adds depth and warmth. Black and kidney beans, diced tomatoes, chicken broth, and uncooked elbow macaroni are simmered together until the pasta just cooks through, allowing the flavors to meld. Cheddar cheese is stirred in and then melted on top for a creamy, cheesy layer.
The texture is a satisfying mix of tender pasta, soft beans, and moist meat in a slightly thickened broth. The spice blend gives a warm and mild heat that can be adjusted with cayenne and chili powder. Garnishing with fresh parsley adds a fresh contrast.
Ideal as a weeknight meal, it provides a balance of protein, legumes, and carbs all in one pot. The recipe suggests alternatives for pasta shapes and optional heat variations by adding jalapeños or chipotles during cooking.
Leftovers keep well refrigerated for several days and can be frozen. Careful draining of fat from higher-fat ground meat is recommended to avoid greasiness. Checking pasta doneness is important to prevent overcooking before adding cheese.
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
- 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.
- 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.
- 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.
- 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.
- Garnish with fresh parsley and serve.
Notes
- Drain excess fat after browning the beef if it has higher fat content to avoid a greasy dish.
- Check pasta after 9 minutes to ensure it is tender but firm, preventing mushiness when cheese is added.
- Spice level can be increased by sautéing diced jalapeños or chipotles with the onions and beef.
- Elbow macaroni can be substituted with other pasta shapes according to preference.
- Store leftovers in an airtight container refrigerated up to 4 days or freeze for up to 3 months after cooling fully in a shallow container.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 496 kcal
% 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.
User Reviews
Overall Rating
4.4
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