Chili Mac and Cheese
A cozy, one-pot comfort food that combines the best of chili and mac and cheese into a hearty, cheesy, and flavorful weeknight dinner. Ready in under 30 minutes, it's perfect for feeding the whole family with minimal cleanup.
Ingredients
- 8 oz elbow macaroni regular or whole grain
- 1 lb ground beef or turkey lean 90/10 recommended
- 1 can 15 oz chili beans, drained
- 1 can 14.5 oz diced tomatoes, drained
- 2 cups sharp cheddar cheese freshly shredded
- 1 cup mixed bell peppers red, yellow, green, chopped
- 1 medium onion yellow or white, chopped
- 3 cloves garlic minced
- 2 tsp chili powder adjust to taste
- 1 tsp cumin
- ½ tsp salt or to taste
- ½ tsp black pepper or to taste
- 2 tbsp olive oil
- 2 cups water
Instructions
- Prepare Your Base:
- Heat olive oil in a large Dutch oven or deep skillet over medium heat. Add chopped onion and sauté for 3–4 minutes until translucent. Add minced garlic and cook for 30 seconds, stirring frequently.
- Brown the Meat:
- Add ground beef or turkey. Break it apart with a spoon and cook until browned and no pink remains (about 5–7 minutes). Drain excess fat if needed.
- Build the Flavor:
- Stir in chopped bell peppers, chili powder, and cumin. Cook for 3 minutes until peppers begin to soften. Season with salt and pepper.
- Combine Everything:
- Add uncooked macaroni, drained beans, and drained diced tomatoes. Stir to combine. Pour in 2 cups of water (just enough to cover the pasta). Bring to a boil, reduce heat, cover, and simmer for 8–10 minutes. Stir occasionally to prevent sticking.
- Add the Cheese:
- Once the pasta is al dente and most liquid absorbed, reduce heat to low. Add shredded cheddar cheese and stir until melted and creamy. Adjust seasoning if needed.
- Serve:
- Let rest for 2–3 minutes off heat. Serve hot, directly from the pot.
Notes
Pasta Options: Substitute elbow macaroni with shells, rotini, or penne, adjusting cook time as needed. Spice Level: Add diced jalapeño or hot sauce for extra heat. Vegetarian Version: Omit meat and double the beans or use plant-based meat. Add Greens: Stir in baby spinach just before adding cheese for extra nutrition. Storage: Refrigerate leftovers up to 3 days. Add a splash of water or milk when reheating. Freeze for up to 2 months. Instant Pot Method: Sauté as directed, then pressure cook (without cheese) for half the pasta’s package time. Quick-release, stir in cheese, and rest before serving. Prep Ahead: Chop vegetables and/or brown meat up to a day ahead for faster assembly.
