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–+ servings
cheesy chili pasta dish

Chili Mac and Cheese

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Prep Time 15 minutes
Cook Time 25 minutes
Resting Time 5 minutes
Total Time 45 minutes
Course Main
Cuisine American
Servings 4 servings

Equipment

  • 1 Large pot
  • 1 Skillet
  • 1 Wooden spoon
  • 1 measuring cup
  • 1 colander

Ingredients
  

  • 1 pound ground beef
  • 1 tablespoon olive oil
  • 1 cup onion chopped
  • 2 cloves garlic minced
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1 can diced tomatoes (14.5 ounces)
  • 1 can kidney beans drained and rinsed
  • 2 cups elbow macaroni
  • 2 cups chicken broth
  • 1 cup cheddar cheese shredded
  • Salt and pepper to taste

Instructions
 

  • Heat olive oil in a large pot over medium heat.
  • Add ground beef and cook until browned, breaking it apart with a wooden spoon.
  • Drain excess fat and set beef aside.
  • In the same pot, add onion and garlic, cooking until onion is translucent.
  • Stir in chili powder, cumin, and paprika.
  • Return beef to the pot and add diced tomatoes and kidney beans.
  • Pour in chicken broth and bring to a simmer.
  • Stir in macaroni and cover, cooking until pasta is tender.
  • Remove from heat and stir in cheddar cheese until melted.
  • Season with salt and pepper to taste and let rest for 5 minutes before serving.

Notes

For best results, ensure that the macaroni is al dente before adding cheese, as it will continue to cook slightly during the resting period. You can also customize the spice level by adding more or less chili powder. If you prefer a creamier texture, consider adding a splash of milk or cream before stirring in the cheese.
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