Description
A hearty and comforting Chili Mac and Cheese recipe perfect for a quick family meal. Ground beef, beans, tomatoes, and elbow macaroni come together in a flavorful chili-spiced sauce, topped with melted cheddar cheese and fresh parsley for a satisfying dish ready in just 30 minutes.
Ingredients
Scale
Main Ingredients
- 1 tablespoon olive oil
- 1 pound extra lean ground beef
- 1 large onion, chopped
- 3 cloves garlic, minced
- ¼ teaspoon cayenne pepper
- 1 teaspoon ground cumin
- 1 tablespoon chili powder
- 1 teaspoon ground black pepper
- 1 teaspoon salt
- 1 cup black beans, drained and rinsed
- 1 cup kidney beans, drained and rinsed
- 1 (26 ounce) can diced tomatoes, undrained
- 4 cups low-sodium chicken broth (or beef broth)
- 10 ounces elbow macaroni, uncooked
- 2 cups shredded cheddar cheese, divided
- 2 tablespoons fresh parsley, chopped
Instructions
- Brown Beef and Sauté Vegetables: Heat olive oil in a large pot or Dutch oven over medium-high heat. Add ground beef and cook until browned, breaking it up as it cooks. If using a higher fat content ground beef, drain any excess grease. Stir in onion and garlic; cook until softened and fragrant, about 3-4 minutes.
- Add Spices and Beans: Stir in cayenne pepper, ground cumin, chili powder, salt, and black pepper. Add the black beans, kidney beans, and diced tomatoes with their juices, mixing thoroughly to combine all ingredients.
- Simmer with Pasta: Pour in the chicken or beef broth and add the uncooked elbow macaroni. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for 9-12 minutes, stirring occasionally to prevent the pasta from sticking to the bottom, until the macaroni is tender and cooked through.
- Add Cheese: Stir in 1 cup of the shredded cheddar cheese into the hot chili and pasta mixture until fully melted and creamy. Sprinkle the remaining 1 cup of cheddar cheese on top, cover the pot again for about 1 minute to allow the cheese to melt completely.
- Serve: Remove from heat and garnish with freshly chopped parsley. Serve hot for a comforting and delicious meal.
Notes
- Use extra lean ground beef for a healthier option, but drain grease if using higher fat beef.
- For a vegetarian version, substitute ground beef with plant-based crumbles and use vegetable broth.
- Adjust cayenne pepper to your preferred heat level or omit for less spice.
- Stir frequently during simmering to avoid macaroni sticking to the pot.
- Can be stored in an airtight container in the fridge for up to 3 days and reheated gently on the stovetop.
