Recipe for Chili Macaroni and Cheese



The ultimate comfort dish is chili mac and cheese, which combines the robust, spicy tastes of chili with the rich, cheesy richness of macaroni and cheese. This recipe is ideal for a potluck, a warm family dinner, or even weekly meal planning. It's simple to prepare, adaptable, and guaranteed to please even the most particular diners. To make it, follow these steps:

Ingredients (four to six servings)

Regarding the chili:

One tablespoon of olive oil

One pound of ground beef (or, for a lighter alternative, ground turkey)

One little onion, diced finely

Two minced garlic cloves

One sliced bell pepper (optional)

One can (15 oz) of washed and drained kidney beans

One can of diced tomatoes (15 oz)

One 8-ounce can of tomato sauce

One cup of chicken or beef broth

One tablespoon of chili powder

One teaspoon of cumin powder

Half a teaspoon of paprika, smoked

Half a teaspoon of oregano

To taste, add salt and pepper.

Half a teaspoon of cayenne pepper is optional for added spiciness.

  • For the Mac and Cheese:

    • 2 cups elbow macaroni (or any small pasta)

    • 2 tablespoons butter

    • 2 tablespoons all-purpose flour

    • 2 cups milk (whole milk works best)

    • 2 cups shredded cheddar cheese

    • 1/2 cup shredded Monterey Jack or pepper jack cheese (for extra creaminess and spice)

    • Salt and pepper to taste



  • For Topping:

    • Chopped green onions

    • Sour cream

    • Shredded cheese

    • Crushed tortilla chips


Instructions


  1. Cook the Pasta:

    • Bring a large pot of salted water to a boil. Cook the macaroni according to package instructions until al dente. Drain and set aside.


  1. Make the Chili:

    • In a large skillet or Dutch oven, heat the olive oil over medium heat. Add the ground beef and cook until browned, breaking it into small pieces with a spoon. Drain excess fat if needed.

    • Add the onion, garlic, and bell pepper (if using) to the skillet. Cook for 3-4 minutes until softened.

    • Stir in the kidney beans, diced tomatoes, tomato sauce, broth, and all the spices (chili powder, cumin, smoked paprika, oregano, salt, pepper, and cayenne if using). Bring to a simmer and let it cook for 10-15 minutes, stirring occasionally, until the flavors meld together.

  2. Make the Cheese Sauce:

    • In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes to create a roux.

    • Gradually whisk in the milk, ensuring no lumps form. Cook until the mixture thickens slightly, about 3-4 minutes.

    • Reduce the heat to low and stir in the shredded cheeses until melted and smooth. Season with salt and pepper to taste.


  1. Combine Everything:

    • Add the cooked macaroni to the cheese sauce and stir to coat evenly.

    • Fold the chili into the mac and cheese, or layer them in a baking dish for a more structured presentation.

  2. Serve:

    • Spoon the chili mac and cheese into bowls. Top with your favorite garnishes like green onions, sour cream, extra cheese, or crushed tortilla chips for added crunch.

Tips and Variations

  • Vegetarian Option: Skip the ground beef and add extra beans or a plant-based meat substitute.

  • Spice Level: Adjust the heat by adding more or less cayenne pepper or chili powder.

  • Make Ahead: This dish reheats well, so it’s great for leftovers. Store in an airtight container in the fridge for up to 3 days.

Enjoy this hearty, flavorful Chili Mac and Cheese—it’s a crowd-pleaser that’s as easy to make as it is delicious!

Comments

Post a Comment