Chili Mac and Cheese
Chili Mac and Cheese combines two comfort food favorites into one pot. Tender pasta simmers with seasoned beef, beans, tomatoes, and spices, then gets finished with a blanket of melted cheddar for the ultimate weeknight dinner. Ready in about 30 minutes and perfect for feeding a crowd.
Servings: 8
Calories: 496kcal
Equipment
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.
Video
Notes
- Pasta options: Elbow macaroni is classic, but shells or rotini work too. Just check for doneness a minute or two earlier since cooking times vary.
- Cheese tip: Grate it yourself if you can. Pre‑shredded works, but freshly grated melts smoother and tastes sharper.
- Make it vegetarian: Swap the beef for extra beans or soy crumbles and use vegetable broth.
- Spice level: Mild as written. Bump up the chili powder or add chipotle peppers if you like heat.
- Leftovers: Store in the fridge up to 4 days or freeze up to 3 months. Add a splash of broth when reheating to bring it back to life.
- Slow cooker or Instant Pot: Brown the beef first, then follow the FAQ for timing and adjustments.
Nutrition
Serving: 1serving | Calories: 496kcal | Carbohydrates: 44g | Protein: 26g | Fat: 23g | Saturated Fat: 10g | Cholesterol: 69mg | Sodium: 964mg | Potassium: 753mg | Fiber: 6g | Sugar: 4g | Vitamin A: 790IU | Vitamin C: 20mg | Calcium: 282mg | Iron: 4.4mg
