Chili Mac and Cheese Recipe
A cheesy one pot meal is always a win—especially when it’s loaded with spiced beef, soft noodles, and melty cheddar like this Chili Mac and Cheese, ready in 30 minutes.
Servings: 6 servings
Calories: 424kcal
Equipment
Ingredients
- 1 tbsp olive oil
- 1 yellow onion diced
- 1 Anaheim pepper
- 4 cloves garlic minced
- 1 lb ground beef
- 1 tablespoon chili powder
- 1/2 tsp paprika
- 1 1/2 tsp ground cumin
- 1/2 tsp coriander
- 1/2 teaspoon salt
- 1/2 tsp ground black pepper
- 2 tbsp tomato paste
- 1 (14.5 ounce) can fire roasted diced tomatoes
- 1 (14.5 oz) can pinto beans drained and rinsed
- 1 (14.5 oz) can kidney beans drained and rinsed
- 4 cup chicken broth divided
- 1/2 lb dried elbow macaroni
- 1/2 cup light sour cream
- 1/2 cup milk
- 2 oz cream cheese
- 1 cup cheddar cheese shredded, divided
Instructions
- Add the olive oil to a Dutch oven or large stock pot set over medium-high heat. When the oil is hot, add the onion and pepper; cook until translucent, about 4 minutes. Add the garlic and cook until fragrant. Add the ground beef and cook until lightly browned, about 5 minutes. Sprinkle in the chili powder, paprika, cumin, coriander, salt, and pepper, and continue cooking for another 1–2 minutes. Add the tomato paste, diced tomatoes, and beans. Pour in the chicken broth and bring to a boil.
- Stir in the macaroni noodles and cover; simmer until the pasta is al dente, about 14–16 minutes. Meanwhile, in a small saucepan set over medium-low heat, combine the sour cream, milk, and cream cheese. Whisk until smooth, about 3–5 minutes.
- Remove from the heat and whisk in ¾ cup of shredded cheddar cheese. Pour into the Dutch oven or stock pot. Mix together until combined. Top with the remaining cheese and cover with the lid until melted, about 2 minutes. Serve immediately.
Notes
-Try using smoked cheddar for even more flavor!
To STORE leftovers, allow Chili Mac Cheese to cool to room temperature. Transfer it to an airtight container and refrigerate for up to 4 days. For longer storage, place the cooled dish in a freezer-safe container or resealable bag and FREEZE for up to 3 months.
When ready to eat, thaw overnight in the refrigerator. REHEAT on the stovetop over medium heat, stirring occasionally, until warmed through. If the mixture seems dry, add a splash of broth or milk to loosen the sauce. Alternatively, microwave individual portions, covered, on medium power, stirring halfway through heating.
Nutrition
Serving: 6serving | Calories: 424kcal | Carbohydrates: 38g | Protein: 30g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 79mg | Sodium: 1138mg | Potassium: 619mg | Fiber: 3g | Sugar: 5g | Vitamin A: 860IU | Vitamin C: 5mg | Calcium: 261mg | Iron: 3mg
