Chili mac and cheese is the ultimate comfort food mash-up that combines two beloved classics into one hearty, satisfying dish. Itās creamy, cheesy, and packed with the bold, savory flavors of chili – making it perfect for busy weeknights, potlucks, or anytime youāre craving something warm and filling.
This dish starts with a simple homemade chili. Ground beef or turkey is browned with onions and garlic, then simmered with diced tomatoes, kidney beans, black beans, chili powder, cumin, and a dash of smoked paprika. The result is a thick, flavorful chili with just the right balance of spice and savory depth.
While the chili simmers, elbow macaroni is cooked until just al dente. Once drained, the pasta is combined with the chili, and hereās where the magic happens ā plenty of shredded cheese is stirred in. Sharp cheddar is a classic choice, but Monterey Jack, pepper jack, or a cheese blend works beautifully too. As the cheese melts, it creates a creamy, gooey sauce that wraps around every bite of pasta and chili.
Some versions take it a step further by transferring the mixture to a casserole dish, topping it with extra cheese, and baking until bubbly and golden on top. This creates an irresistible cheesy crust that makes the dish even more comforting.
Chili mac and cheese is endlessly customizable. Add jalapeƱos for extra heat, stir in corn for sweetness, or top with green onions, sour cream, or crushed tortilla chips for texture. Itās a one-pot wonder thatās as easy to make as it is to love.
Serve it with a side of garlic bread, a crisp salad, or roasted veggies to round out the meal. As for drinks, a cold beer, sparkling water with lime, or a glass of Zinfandel pairs perfectly with the rich, cheesy flavors.
Creamy, spicy, and irresistibly cheesy, chili mac and cheese is the kind of comforting dish that always hits the spot.
Ingredients
- 8 ounces macaroni uncooked
- 1 pound ground beef
- 1 can diced tomatoes 14.5 ounces
- 1 can kidney beans rinsed and drained, 15 ounces
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 2 cups shredded cheddar cheese divided
- 1 cup water
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Cook macaroni according to package instructions; drain and set aside.
- In a large skillet, brown the ground beef over medium heat; drain excess fat.
- Add diced tomatoes, kidney beans, chili powder, cumin, water, salt, and pepper to the skillet; bring to a simmer.
- Stir in the cooked macaroni and 1 cup of shredded cheddar cheese until combined.
- Top with remaining cheddar cheese and cover until cheese is melted, about 2-3 minutes.
- Serve hot and enjoy!
Nutrition
