Chili Mac N Cheese

Dive into comfort food bliss with this Chili Mac N Cheese recipe, a savory fusion of two timeless classics. Featuring perfectly cooked elbow macaroni tossed with hearty ground beef, tender kidney beans, and a robust blend of chili-inspired spices, this dish is elevated with a luscious combination of sharp cheddar and Monterey Jack cheeses. The creamy, flavorful sauce, enriched with whole milk and simmered with diced tomatoes, creates a rich texture that clings to every bite. Ready in just 45 minutes, this one-pot wonder is a crowd-pleaser, ideal for busy weeknights or casual gatherings. Garnished with fresh scallions for a pop of color and freshness, this indulgent meal is sure to become a family favorite. Make your weeknight dinner extraordinary with this easy chili mac and cheese recipe that’s both comforting and packed with bold flavors!

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 6

Ingredients

• 2 cups elbow macaroni
• 1 pound ground beef
• 1 tablespoon olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 14 ounces canned diced tomatoes
• 15 ounces canned kidney beans, drained and rinsed
• 2 cups unsalted chicken or beef broth
• 1.5 cups whole milk
• 2 cups sharp cheddar cheese, shredded
• 1 cup Monterey Jack cheese, shredded
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.25 cup scallions, sliced (for garnish)

Directions

Step 1

Cook the elbow macaroni according to the package instructions. Drain and set aside.

Step 2

In a large skillet or Dutch oven, heat olive oil over medium heat. Add the ground beef and cook until browned, about 5-7 minutes, breaking it up with a wooden spoon as it cooks. Drain excess fat if necessary.

Step 3

Add the diced onion to the skillet and sauté until softened, about 3-4 minutes. Stir in the garlic, cooking for another 30 seconds until fragrant.

Step 4

Sprinkle in the chili powder, cumin, paprika, salt, and black pepper. Stir well to coat the beef and onions in the spices.

Step 5

Stir in the diced tomatoes (with their juices), kidney beans, and chicken or beef broth. Bring the mixture to a simmer, reduce the heat to low, and let it cook for 10 minutes, allowing the flavors to meld.

Step 6

Pour in the milk and cooked macaroni, stirring to combine.

Step 7

Gradually add the shredded cheddar and Monterey Jack cheeses, stirring constantly until melted and the mixture is creamy and well-combined. Adjust seasoning with additional salt and pepper if needed.

Step 8

Remove the skillet or Dutch oven from heat. Sprinkle the dish with sliced scallions for garnish before serving.

Step 9

Serve hot and enjoy!

Nutrition Facts

Serving size	(2849.0g)

Amount per serving	% Daily Value*
Calories	4136.5

Total Fat 233.3g	0%
Saturated Fat 112.3g	0%
Polyunsaturated Fat 5.1g
Cholesterol 692.9mg	0%
Sodium 6165.7mg	0%
Total Carbohydrate 287.8g	0%
Dietary Fiber 41.3g	0%
Total Sugars 44.3g
Protein 234.4g	0%

Vitamin D 233.0IU	0%
Calcium 3246.9mg	0%
Iron 30.1mg	0%
Potassium 4509.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 50.1%

Protein: 22.4%

Carbs: 27.5%