Description
Chili Mac is the perfect fusion of creamy mac and cheese and spicy chili, creating a comforting, hearty dish that’s sure to satisfy. This easy recipe is great for busy weeknights or when you want something indulgent with a little kick.
Ingredients
Scale
For the Chili:
- 1 lb ground beef (or turkey for a leaner option)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 1 can (8 oz) tomato sauce
- 1 can (15 oz) chili beans, drained and rinsed
- 1 tbsp chili powder
- 1 tsp cumin
- 1/2 tsp paprika
- 1/2 tsp cayenne pepper (optional)
- 1 cup beef or vegetable broth
- Salt and pepper, to taste
For the Mac & Cheese:
- 8 oz elbow macaroni
- 2 cups shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 2 tbsp butter
- 1 cup whole milk
- 1/2 cup heavy cream (optional)
- 1 tbsp all-purpose flour
- Salt and pepper, to taste
Instructions
- Cook the Pasta
Cook the elbow macaroni according to the package directions until al dente. Drain and set aside. - Make the Chili
In a large skillet, heat 1 tbsp olive oil over medium heat. Add diced onion and cook until softened, about 3 minutes. Add minced garlic and sauté for 30 seconds. Add ground beef and cook until browned, breaking it apart with a spoon. Drain excess fat. Stir in chili powder, cumin, paprika, and cayenne pepper. Add diced tomatoes, tomato sauce, and chili beans, followed by broth. Simmer for 10-12 minutes to combine flavors. Season with salt and pepper. - Make the Cheese Sauce
In a separate saucepan, melt 2 tbsp butter over medium heat. Whisk in 1 tbsp flour and cook for 1-2 minutes. Slowly add milk and cream, whisking until smooth. Simmer for 4-5 minutes until thickened. Stir in cheddar and mozzarella until melted. Season with salt and pepper. - Combine the Chili and Mac & Cheese
Stir the cooked macaroni into the chili mixture. Pour the cheese sauce over the pasta and stir to coat evenly. Heat on low for 2-3 minutes until fully combined and heated through. - Serve
Serve your Chili Mac hot, and garnish with sour cream, green onions, or extra cheese as desired.
Notes
- Feel free to adjust the spiciness by adding more cayenne pepper or hot sauce if you like it extra spicy.
- To make this dish vegetarian, swap the ground beef for lentils, TVP, or vegetarian crumbles.
- If you're making it ahead of time, you can store leftovers in the fridge for up to 3-4 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 450
- Sugar: 5g
- Sodium: 900mg
- Fat: 20g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 24g