Chili Mac and Cheese (Print Version)
Comforting fusion of chili and cheesy pasta with seasoned beef and beans.
# What You'll Need:
→ Meats
01 - 1 lb (450 g) ground beef
→ Vegetables & Beans
02 - 1 medium onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 red bell pepper, diced
05 - 14 oz (400 g) canned diced tomatoes
06 - 14 oz (400 g) canned kidney beans, drained and rinsed
→ Pasta
07 - 8 oz (225 g) elbow macaroni, uncooked
→ Dairy
08 - 3/4 cup (180 ml) whole milk
09 - 2 cups (200 g) shredded sharp cheddar cheese
10 - 1/2 cup (60 g) shredded mozzarella cheese
→ Spices & Staples
11 - 2 tbsp tomato paste
12 - 1 tbsp chili powder
13 - 1 tsp ground cumin
14 - 1/2 tsp smoked paprika
15 - Salt and black pepper, to taste
16 - 2 tbsp olive oil
17 - 2 cups (500 ml) low-sodium beef broth
# How to Make It:
01 - Bring a large pot of salted water to a boil. Cook elbow macaroni according to package directions until al dente. Drain in a colander and set aside.
02 - Heat olive oil in a large skillet or Dutch oven over medium heat. Add the chopped onion and sauté for 3 minutes until softened and translucent.
03 - Stir in the minced garlic and diced red bell pepper. Continue sautéing for 2 minutes until fragrant.
04 - Add ground beef to the skillet, breaking it apart with a wooden spoon. Cook until evenly browned and no pink remains, about 5 minutes. Drain excess fat if needed.
05 - Stir in chili powder, ground cumin, smoked paprika, salt, and black pepper. Cook for 1 minute, stirring constantly, until the spices are fragrant and well distributed.
06 - Add tomato paste, canned diced tomatoes, drained kidney beans, and beef broth. Stir thoroughly to combine and bring the mixture to a gentle simmer.
07 - Reduce heat to medium-low and let the chili simmer uncovered for 10 minutes, allowing the flavors to meld and the sauce to thicken slightly.
08 - Fold in the cooked macaroni, milk, cheddar cheese, and half of the mozzarella. Stir gently until the cheeses are fully melted and everything is evenly coated.
09 - Sprinkle the remaining mozzarella over the top. Cover with a lid and let rest off the heat for 2 to 3 minutes until melted, or place under the broiler for a golden, bubbly crust.
10 - Serve hot directly from the skillet, garnished with extra shredded cheese or fresh herbs if desired.
# Expert Advice:
01 -
- It solves the eternal dinner debate by smashing two favorites into one pot, which means less dishes and more praise.
- The smoky chili flavor soaking into every noodle creates something neither dish achieves on its own.
02 -
- Do not skip draining the kidney beans, that canned liquid will make the whole dish taste tinny and flat.
- Undercook the pasta by about one minute because it continues cooking in the hot chili sauce.
03 -
- Shred your own cheese from a block rather than using pre shredded bags, the anti caking agents on bagged cheese prevent it from melting smoothly.
- Letting the chili simmer uncovered helps concentrate the flavors and prevents the final dish from becoming soupy.