Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H. Chili mac, or chili cheese mac as we always called it, is one of the best comfort foods around. It’s a delicious mashup of your favorite bowl of chili with cheesy, creamy macaroni and cheese, two of the best dishes ever.
What You’ll Love About Chili Mac
This dish is loaded with lots of cheese, noodles, ground beef, chili beans, and spices for a dish that is guaranteed to satisfy the biggest of cravings. It’s a one-pot dish that will feed your entire family, and you can easily scale it up. It’s quick and easy to make, done in around 30 minutes, making it perfect for fast weeknight meals.
Chili mac and cheese is a super versatile dish you can serve anytime, great for just about any occasion, whether it’s comfort food Friday, game day, backyard barbecue, or big family picnic. Let’s talk about how to make chili mac, shall we?
Vegetable Oil. Vegetables. Onion, jalapenos (use bell pepper for milder heat), garlic. Ground Beef. You can use ground turkey or chicken for a leaner dish. Spices. Chili powder, cumin, cayenne, salt and pepper. Hot Sauce. Optional, to taste. Tomato Paste. Beef Broth. You can also use chicken or vegetable broth. Fire Roasted Tomatoes. You can also use diced tomatoes, crushed tomatoes, or tomato sauce. Kidney Beans. You can use other beans, like black beans or pinto beans. Dry Elbow Macaroni. This recipe works with other noodles as well. Shredded Cheese. I’m using cheddar, but feel free to use your favorite melty cheeses, like pepper jack or a Mexican blend.
Add the ground beef and brown it, cooking it mostly through, then stir in the spices, hot sauce and tomato paste. Cook this mix for a minute or two, then stir in the beef broth, tomatoes, chili beans, and macaroni noodles. Simmer the pot of chili, covered, for 10 minutes, or until the noodles are al dente, or done to your liking. Stir in half of the cheddar cheese until melty, then remove from heat. Top with remaining cheese and cover off heat for 2-3 minutes to melt the top cheese. Boom! Done! Your chili mac and cheese is ready to serve. Doesn’t it look delicious! I’m seriously ready to dive into this pot. I do not recommend freezing chili mac, as the noodles can become mushy. That’s it, my friends. I hope you enjoy this easy chili mac & cheese recipe. Let me know if you make it. I’d love to hear how it turned out for you, and if you decided to spice it up!
The Spicy Food Lovers’ Cookbook, by Mike Hultquist (affiliate link, my friends!)
