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This easy chili mac is my answer whenever I need something warm filling and guaranteed to please a hungry table with minimal fuss. Everything cooks in one pot which means less dishes all the hearty chili flavors mingling with cheesy macaroni for an unbeatable cozy dinner.
I whipped this up the first time when we were caught up in a busy weeknight and it came out so good my husband asked me to put it in regular rotation. Even my pickiest kid gets excited for this cheesy bowl.
Ingredients
- Olive oil: adds richness and helps create a flavor base use extra virgin for the best taste
- Onion: brings sweetness and depth look for firm onions with shiny papery skins
- Garlic: infuses everything with comforting aroma fresh cloves give best results
- Bell pepper: adds color and a subtle sweetness try red or yellow for extra pop
- Ground beef: creates the main heartiness choose eighty five percent lean for balance
- Chili powder: this builds the bold chili flavor start mild and adjust to taste
- Cumin: rounds out the chili flavors with earthiness make sure yours smells fragrant
- Smoked paprika: brings smokiness opt for Spanish style for depth
- Crushed tomatoes: make a savory saucy base choose Italian if you can
- Tomato sauce: helps thicken and smooth out the texture
- Kidney beans: add protein and fiber go for dark red and rinse well
- Beef broth: infuses the pasta with extra savory flavor use low sodium to control the salt
- Elbow macaroni: classic shape for chili mac cooks evenly and holds sauce
- Cheddar cheese: melts into creamy pockets sharp cheddar gives a robust bite
- Mozzarella cheese: delivers those melty gooey cheese pulls use block mozzarella and shred it yourself
- Salt and pepper: balance all the flavors taste and adjust as you go
- Diced green chilies: totally optional but great for a zesty kick use mild for less heat
Step-by-Step Instructions
- Prep the Base
- Begin by heating olive oil in a large heavy bottomed pot over medium heat. Add the diced onion and cook slowly for about six minutes stirring often so it does not brown. As soon as the onions are translucent and softened add garlic and diced bell pepper. Continue cooking for another two or three minutes until they are soft and fragrant.
- Brown the Meat and Toast the Spices
- Add the ground beef to your pot. Use a wooden spoon to break it up and stir occasionally until it is completely browned about eight minutes. Sprinkle in the chili powder cumin and smoked paprika. Stir for one to two minutes letting the spices wake up in the hot fat. This step brings out their flavors and gives the chili mac its signature taste.
- Simmer Everything Together
- Pour in the crushed tomatoes tomato sauce kidney beans and beef broth. Stir well to combine and turn up the heat to medium high. Once it starts to bubble add your uncooked macaroni and stir again so everything is evenly distributed. Lower the heat to medium and let the mixture simmer uncovered for about ten to twelve minutes. Stir every few minutes to prevent the pasta from sticking and make sure the macaroni absorbs all those delicious flavors.
- Finish with Cheese
- When the pasta is al dente and the sauce has thickened take the pot off the heat. If you want extra flavor stir in the diced green chilies now. Add the shredded cheddar and mozzarella a bit at a time stirring constantly so it melts smoothly. The cheese will make the chili mac perfectly gooey and creamy.
- Season and Serve
- Taste the chili mac and season with salt and pepper as needed. Serve in bowls hot and fresh with extra cheese or a dollop of sour cream for extra comfort.
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My favorite part of this recipe is watching the cheese melt into pockets in the finished dish. Sometimes I double up on the mozzarella for those epic cheese pulls that my kids love. We even had a competition once to see who could get the longest stretch of cheese from the pot.
Storage Tips
Let any leftovers cool before transferring them to airtight containers. Chili mac keeps in the fridge for three to four days and reheats beautifully in the microwave or on the stovetop. Add a splash of broth when reheating to loosen things up if it thickens.
Ingredient Substitutions
Swap the ground beef for turkey or even plant based crumbles for a lighter or vegetarian option. Use black beans instead of kidney beans for a different flavor profile. Gluten free elbow pasta works great for a wheat free version just keep an eye on cook time.
Serving Suggestions
Top with chopped green onions fresh cilantro or even a handful of crushed tortilla chips for some crunch. Serve with a simple green salad or some warm cornbread to round out the meal.
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Cultural Context
Chili mac is a classic American comfort food born from blending Southwest chili flavors with Italian pasta. It became popular as a budget friendly and filling meal that could satisfy both kids and adults often finding its place on weeknight tables and in school cafeterias across the country.
Common Recipe Questions
- → How spicy is chili mac?
The spice level is adjustable. Start with less chili powder and add more to reach your desired heat.
- → Can I use other types of cheese?
Yes, Monterey Jack or a blend of cheddar and mozzarella works well for extra creaminess and flavor.
- → What can I substitute for ground beef?
Ground turkey or chicken can be used for a lighter version, retaining all the hearty flavors.
- → Is it necessary to drain the beans?
Draining and rinsing canned beans helps control the saltiness and keeps the dish from getting too thick.
- → Can I make this ahead of time?
Chili mac reheats well. Store covered in the fridge and add a splash of broth when warming to maintain texture.