Chili Mac and Cheese (Printable)

Beef, beans, and pasta in a spicy cheese sauce

# What You'll Need:

→ Meats

01 - 1 lb ground beef

→ Vegetables & Beans

02 - 1 medium onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 red bell pepper, diced
05 - 14 oz canned diced tomatoes
06 - 14 oz canned kidney beans, drained and rinsed

→ Pasta

07 - 8 oz elbow macaroni, uncooked

→ Dairy

08 - 3/4 cup milk
09 - 2 cups shredded cheddar cheese
10 - 1/2 cup shredded mozzarella cheese

→ Spices & Staples

11 - 2 tbsp tomato paste
12 - 1 tbsp chili powder
13 - 1 tsp ground cumin
14 - 1/2 tsp smoked paprika
15 - Salt and black pepper, to taste
16 - 2 tbsp olive oil
17 - 2 cups low-sodium beef broth

# Steps:

01 - Bring a large saucepan of salted water to a boil. Add elbow macaroni and cook according to package directions until al dente. Drain through a colander and set aside.
02 - Heat olive oil in a large skillet or Dutch oven over medium heat. Add the chopped onion and sauté for 3 minutes until softened and translucent.
03 - Stir in the minced garlic and diced red bell pepper. Continue sautéing for 2 minutes until fragrant and the pepper begins to soften.
04 - Add ground beef to the skillet, breaking it apart with a wooden spoon. Cook until completely browned and no pink remains. Drain any excess fat from the pan.
05 - Stir in chili powder, ground cumin, smoked paprika, salt, and black pepper. Cook for 1 minute, stirring constantly, to bloom the spices and release their oils.
06 - Add tomato paste, canned diced tomatoes, drained kidney beans, and beef broth. Stir thoroughly to combine all ingredients and bring the mixture to a simmer.
07 - Reduce heat to medium-low and let the chili simmer uncovered for 10 minutes, allowing the flavors to meld and the sauce to thicken.
08 - Fold in the cooked macaroni, milk, cheddar cheese, and half of the mozzarella. Stir continuously until the cheeses are fully melted and everything is evenly coated.
09 - Sprinkle the remaining mozzarella over the top. Cover with a lid and let rest off the heat for 2 to 3 minutes until melted, or place under the broiler for 1 to 2 minutes until golden and bubbly.
10 - Serve hot directly from the skillet, garnished with additional shredded cheese or fresh herbs if desired.

# Expert Tips:

01 -
  • The crispy cheese crust on top is worth the effort alone
  • It secretly uses up pantry staples you probably already have
  • Kids and adults both clean their plates without complaint
02 -
  • Drain the excess fat before adding spices to keep it from getting greasy
  • Undercook the pasta slightly since it absorbs more liquid in the chili
  • Let it rest covered before serving so the cheese sets properly
03 -
  • Use freshly grated cheese instead of pre-shredded for better melting
  • Let the chili simmer longer if you want the flavors to deepen
  • Broil the cheese topping for just 2 minutes to avoid burning

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