Chili Mac recipe

Cheesy Spicy Chili Mac is a delightful twist on the traditional macaroni and cheese, combining the comforting, creamy goodness of cheese with the hearty, robust flavors of chili. This dish stands out as a quintessential comfort food, perfect for cozy dinners at home or lively gatherings with friends and family. Its one-pot nature not only simplifies the cooking process but also minimizes cleanup, making it an ideal choice for busy weeknights or casual get-togethers.

Discover the comforting and flavorful world of Cheesy Spicy Chili Mac, a delightful twist on traditional mac and cheese. This one-pot dish combines creamy cheese, hearty chili, and customizable spices for a meal that's perfect for busy weeknights or gatherings. Learn how to create the ideal blend of textures and flavors with elbow macaroni, beans, and your choice of ground meat. Whether served fresh or baked for added crunch, this recipe is sure to impress family and friends!

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Ingredients

1 lb (450g) elbow macaroni

1 lb (450g) ground beef (or turkey for a lighter option)

1 medium onion, chopped

2 cloves garlic, minced

1 can (15 oz) kidney beans, drained and rinsed

1 can (15 oz) black beans, drained and rinsed

1 can (28 oz) crushed tomatoes

2 tablespoons chili powder

1 tablespoon cumin

1 teaspoon smoked paprika

½ teaspoon cayenne pepper (adjust to taste)

Salt and black pepper, to taste

3 cups shredded cheddar cheese (divided)

1 cup beef or vegetable broth

2 tablespoons olive oil

Fresh cilantro or green onions for garnish (optional)

Instructions

Cook the Pasta: In a large pot, bring salted water to a boil and cook the elbow macaroni according to package instructions until al dente. Drain and set aside.

Brown the Meat: In the same pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic. Sauté for about 3-4 minutes until the onions are translucent.

Add the Meat: Increase the heat to medium-high and add the ground beef. Season with salt, pepper, and cook until browned, breaking it apart with a wooden spoon (about 6-8 minutes).

Combine Ingredients: Stir in the chili powder, cumin, smoked paprika, and cayenne pepper, and cook for about 1 minute until fragrant.

Add Beans & Tomatoes: Pour in the crushed tomatoes, kidney beans, black beans, and the beef broth. Stir everything together, bringing the mixture to a simmer. Let it cook for 10 minutes, allowing the flavors to meld together.

Mix in Pasta and Cheese: Add the cooked elbow macaroni to the chili mixture, stirring until well combined. Gradually fold in 2 cups of shredded cheddar cheese, allowing it to melt and create a creamy texture.

Final Bake (Optional): If you like a baked version, transfer the mac and chili mixture to a greased baking dish, top with the remaining cheese, and bake in a preheated oven at 350°F (175°C) for about 15 minutes until the cheese is bubbly and golden.

Serve: Remove from the oven (if baked) and let it cool for a few minutes. Serve hot, garnished with fresh cilantro or green onions if desired.

Prep Time, Total Time, Servings: 15 min | 40 min | Serves 6-8