Ground Beef Chili Mac And Cheese
User Reviews
5
Ground Beef Chili Mac And Cheese
Description
Ground Beef Chili Mac And Cheese uses common pantry ingredients with a focus on a robust chili seasoned with cumin, chili powder, and paprika. The ground beef cooks with aromatics like onion, green pepper, and garlic before being combined with crushed tomatoes, tomato puree, broth, and two types of beans. After simmering to thicken, cooked macaroni is mixed in and topped with a blend of cheddar and mozzarella cheese, melted under the broiler for a bubbly finish. This melding of chili and mac and cheese textures results in a filling dish with warmth from the spices.
The combination of hearty beans and ground beef with cheese creates a rich texture contrast, making this a versatile meal to enjoy as is or accompanied by sour cream and optional jalapeños or cilantro garnish. It works well for family meals or potluck gatherings, providing both protein and comfort.
Make the chili base ahead up to two days prior to assembling; store chilled and incorporate cooked pasta and cheese when ready to bake. If using leftover chili, about four cups is needed to mix with pasta before broiling with cheese.
Ingredients
- 8 ounces macaroni pasta dry, cooked to al dente and drained
- 1 tablespoon olive oil
- 1 yellow onion large, diced
- ½ green pepper seeded and diced
- 4 cloves garlic minced, or 1 tablespoon minced garlic
- 1 pound ground beef lean
- 1 tablespoon cumin or Cayenne, adjust to your tastes, ground
- 1 tablespoon red chili powder
- ½ teaspoon smoked paprika or sweet paprika
- ½ teaspoon salt
- 7 oz crushed tomatoes
- 7 oz tomato puree or Passata, condensed tomato soup for Aussies
- 1 cup beef broth or chicken
- 1 tablespoon tomato paste
- 14 oz red kidney beans drained
- 7 oz black beans drained
- 1 cup cheddar cheese or Monterey Jack, shredded
- 1 cup mozzarella cheese shredded
Instructions
- Heat oil in large heavy-based pot (or casserole pot) over medium-high heat. Add onions and sauté until transparent, then add the green peppers (or capsicum) and garlic, sautéing for a further minute until the garlic is fragrant.
- Add beef and cook until browned, breaking up any big chunks with the end of your wooden spoon. Stir in the cumin, chili powder, paprika and salt and mix through until beef is fully coated in the seasonings.
- Mix in the crushed tomatoes along with the juices, tomato puree, broth, tomato paste and beans. Bring to a boil, then lower heat and allow to simmer while stirring occasionally, until the chili thickens (about 10 minutes).
- Preheat oven broiler (or grill) on medium heat.
- Add the cooked pasta and toss well to combine. Top with cheese, transfer to oven and broil for 2 minutes, or until cheese is bubbling and melted.
- Garnish with sliced jalapeños and chopped cilantro (optional). Serve with sour cream.
Notes
- Prepare the chili base up to 2 days in advance and refrigerate before combining with pasta and cheese for baking.
- If using leftover chili, measure 4 cups to mix with cooked macaroni and top with cheese before broiling.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 452 kcal
% Daily Value*
| Calories | 452kcal | 23% |
| Carbohydrates | 46g | 15% |
| Protein | 30g | 60% |
| Fat | 17g | 26% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 62mg | 21% |
| Sodium | 552mg | 23% |
| Potassium | 848mg | 18% |
| Fiber | 9g | 36% |
| Sugar | 5g | 10% |
| Vitamin A | 844IU | 17% |
| Vitamin C | 13mg | 14% |
| Calcium | 237mg | 24% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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