The robust aromas of chili and the creamy richness of mac and cheese come together in this warm, comforting dish called chili mac and cheese. This recipe is a crowd-pleaser, simple to prepare, and full of flavor, making it ideal for a family dinner or a get-together with friends.
Components of the chili:
One pound of ground turkey or beef
One little onion, chopped
Two minced garlic cloves
One can (15 oz) of washed and drained kidney beans
One can (15 oz) of rinsed and drained black beans
One can of diced tomatoes (15 oz)
One 8-ounce can of tomato sauce
One cup of water or beef broth
One tablespoon of tomato paste
1/2 teaspoon black pepper and one teaspoon salt
One tablespoon of chili powder
1/2 teaspoon smoked paprika and 1 teaspoon cumin
Half a teaspoon of oregano
1/4 teaspoon cayenne pepper (for added spiciness)
Regarding the mac and cheese:
Two cups of elbow macaroni
Two tablespoons of butter
All-purpose flour, two tablespoons
Two cups of whole or 2% milk
Two cups of cheddar cheese, shredded
Half a cup of Monterey Jack cheese, shredded
Half a teaspoon of salt
1/4 teaspoon of black pepper
Extra toppings are optional.
Fresh cilantro or parsley, chopped
Sour cream
Sliced jalapeños
Chips made from crushed tortillas
Directions
First, prepare the chili by heating a big skillet or Dutch oven to a medium temperature. Using a wooden spoon, break up the ground meat once it has been added and cook until browned. Drain any extra fat.
Cook the chopped onion for three to four minutes, or until it becomes tender. Add the minced garlic and sauté until fragrant, about 1 minute more.
Add the oregano, cayenne pepper, cumin, smoked paprika, chili powder, salt, and black pepper. Let the spices roast for about 30 seconds after giving the steak a good stir to coat it.
Add the beef broth, tomato paste, tomato sauce, and diced tomatoes. Mix everything together.
Add the black and kidney beans. Bring the mixture to a simmer after stirring to incorporate. Cook, covered, stirring periodically, for 15 to 20 minutes.
Add the black and kidney beans. Bring the mixture to a simmer after stirring to incorporate. Cook, covered, stirring periodically, for 15 to 20 minutes.
Cook the macaroni in step two.
Bring a big saucepan of salted water to a boil while the chili is simmering.
Cook the elbow macaroni as directed on the package until it's al dente. After draining, set away.
Create the cheese sauce in step three.
Melt the butter in a medium saucepan over medium heat.
Add the flour and cook until it becomes light golden, about 1 minute.
To prevent lumps, add the milk gradually while whisking constantly. Cook until slightly thickened, 2 to 3 minutes.
Add the Monterey Jack and cheddar cheese shreds and turn the heat down to low. Mix until smooth and melted. Add salt and pepper for seasoning.
Step 4: Bring Everything Together
Add the cooked macaroni to the chili and mix everything together.
Mix thoroughly to coat everything with the cheese sauce.
To make it thicker, let it sit for a few minutes.
Step 5: Present and Savor
Spoon into bowls and top with a dollop of sour cream, fresh parsley, cilantro, or jalapeños.
Enjoy this tasty, cozy dish while it's still hot!
Advice and Modifications
Make it hotter: To the chili, add diced jalapeños or more cayenne pepper.
Use a Different Cheese: For a distinctive twist, use pepper jack, gouda, or colby cheese.
Option for vegetarians: Use lentils or plant-based meat in place of ground beef.
Cream it up: Before serving, stir in a small amount of heavy cream or cream cheese.
Savor your mac and cheese with chili! 🍽️🔥
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