5.0 from 51 votes
Ground Beef Chili Mac And Cheese
Chili Mac and Cheese with beans is the ultimate mash up of TWO favourites - Chili PLUS Mac and Cheese! Using beef bean chili OR chili made from scratch, this casserole is ready and on the table in less than 30 minutes! Incredible flavours that the whole family will go crazy for!
Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 8 servings
Calories: 452 kcal
Course:
Dinner
Cuisine:
American
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 lean ground beef
- 1 tablespoon ground cumin or Cayenne, adjust to your tastes
- 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 shredded cheddar cheese or Monterey Jack
- 1 cup shredded Mozzarella cheese
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.
Cup of Yum
Notes
- *The chili can be made up to 2 days ahead using our beef bean jalapeno recipe (you will only need half of the recipe). After cooking, allow to cool completely, cover and refrigerate.
- *If using leftover chili, you will need 4 cups of cooked chili! Mix it through the cooked pasta, top with cheese and ENJOY!
Nutrition Information
Calories
452kcal
(23%)
Carbohydrates
46g
(15%)
Protein
30g
(60%)
Fat
17g
(26%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
1g
Monounsaturated Fat
6g
Trans Fat
0.4g
Cholesterol
62mg
(21%)
Sodium
552mg
(23%)
Potassium
848mg
(24%)
Fiber
9g
(36%)
Sugar
5g
(10%)
Vitamin A
844IU
(17%)
Vitamin C
13mg
(14%)
Calcium
237mg
(24%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 452
% 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.