Chili Mac
Chili Mac combines the comforting flavors of chili and macaroni and cheese, perfect for busy weeknights or chilly weekends.
Ingredients
Main Ingredients
- 1 lb ground beef
- 1 small yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 14-ounce can diced tomatoes
- 1 8-ounce can tomato sauce
- 1 15-ounce can dark red kidney beans, drained and rinsed
- 2.5-3 cups low-sodium beef broth
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 0.5 teaspoon smoked paprika
- 0.5 teaspoon dried oregano
- 0.25 teaspoon ground cayenne pepper
- 2 cups elbow macaroni
- to taste Salt and pepper
- 2 cups shredded cheddar
Instructions
Preparation
- Brown the ground beef in a large pot or Dutch Oven over medium heat. About halfway through the browning process, add the onion. Continue cooking until the onion is soft and the beef is browned.
- Reduce the heat and add the garlic, cooking for about 1 minute while stirring. Drain any excess grease from the pan.
Cooking
- Stir in the diced tomatoes, tomato sauce, kidney beans, beef broth, chili powder, ground cumin, smoked paprika, dried oregano, and ground cayenne pepper.
- Bring to a low boil over medium-high heat and stir in the elbow macaroni. Reduce to a simmer and cook until the noodles are tender.
- Season with salt and fresh ground black pepper to taste. Top with the cheddar cheese. Cover and let the cheese fully melt.
- Garnish with chopped fresh parsley.
Notes
For extra flavor, try adding some chopped bell peppers or jalapeños to the meat while browning it. Feel free to adjust the spices based on your heat preference. You can add more cayenne pepper for an extra kick. If you want creamier Chili Mac, add a splash of heavy cream when stirring in the cheese.