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Easy Chili Mac

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A comforting one-pot meal combining hearty chili and creamy macaroni and cheese, perfect for chilly nights.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 1 bell pepper, diced
  • 1 pound ground beef (or turkey or plant-based meat)
  • 1–2 tablespoons chili powder, to taste
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 1 (28-ounce) can crushed tomatoes
  • 1 (8-ounce) can tomato sauce
  • 1 (14-ounce) can kidney beans, drained and rinsed
  • 1 cup beef broth
  • 8 ounces uncooked elbow macaroni
  • 1 cup shredded cheddar cheese, divided
  • 1 cup shredded mozzarella cheese, divided
  • Salt and pepper, to taste

Instructions

  1. Heat olive oil in a large pot or Dutch oven over medium heat.
  2. Add diced onion and sauté until soft and translucent for 3-5 minutes.
  3. Add minced garlic and chopped bell pepper; cook for another 2-3 minutes.
  4. Add ground beef and cook until browned, breaking it apart as it cooks.
  5. Sprinkle in chili powder, cumin, and smoked paprika; stir for 1-2 minutes.
  6. Mix in crushed tomatoes, tomato sauce, kidney beans, and beef broth, bringing to a boil.
  7. Add uncooked elbow macaroni and stir well.
  8. Reduce heat to medium and let it simmer for 10-12 minutes until pasta is al dente.
  9. Stir in ½ cup of cheddar cheese and ¾ cup of mozzarella until melted.
  10. Add remaining cheese on top and cover for 2 minutes until gooey.
  11. Adjust seasoning with salt and pepper, and serve with toppings.

Notes

Storage: Leftovers can be kept in an airtight container for up to 4 days in the refrigerator or about 3 months in the freezer.

Nutrition

Find it online: https://us.recipesfood.org/easy-chili-mac/

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