Easy 30 Minute Chili Mac And Cheese
Chili Mac and Cheese recipe combines hearty chili with comforting mac and cheese! This family friendly one-pot sensation is full of flavor and texture.
Servings: 8 servings
Calories: 3399kcal
Equipment
Ingredients
- 8 oz macaroni pasta 250 g. cooked to al dente and drained
- 1 Tablespoon olive oil
- 1 large yellow onion diced
- ½ green pepper seeded and diced
- 4 cloves garlic minced (or 1 tablespoon minced garlic)
- 1 pound lean ground beef (500g)
- 1 Tablespoon ground cumin adjust to your taste
- 1 Tablespoon chili powder adjust to your liking
- ½ teaspoon smoked paprika or sweet paprika
- ½ teaspoon kosher salt
- 7 oz crushed tomatoes (200g)
- 7 oz tomato puree (210g)
- 1 cup beef or chicken broth (250ml)
- 1 Tablespoon tomato paste
- 14 oz red kidney beans (400g) drained
- 7 oz black beans (200g) drained
- 1 cup Cheddar Cheese shredded or Monterey Jack shredded
- 1 cup mozzarella cheese shredded
- sliced jalapeño peppers optional garnish
- diced Roma tomatoes optional garnish
- chopped cilantro optional garnish
- sour cream optional
Instructions
- Cook pasta to al dente, drain and set aside.
- Heat oil in large heavy-based pot (or casserole pot) over medium-high heat. Add onions and sauté until transparent, then add the green peppers and garlic, sautéing for a further minute until the garlic is fragrant.
- Add beef and cook until browned, breaking up any big chunks with the end of your wooden spoon. Stir in the cumin, chili powder, paprika and salt and mix through until beef is fully coated in the seasonings.
- Mix in the crushed tomatoes along with the juices, tomato puree, broth, tomato paste and beans. Bring to a boil, then lower heat and allow to simmer while stirring occasionally, until the chili thickens (about 10 minutes).
- Preheat oven broiler (or grill) on medium heat.
- Add the cooked pasta and toss well to combine. Top with cheese, transfer to oven and broil for 2 minutes, or until cheese is bubbling and melted.
- Garnish with sliced jalapeños, diced tomatoes, and chopped cilantro (optional). Serve with sour cream.
Notes
*The chili can be made up to 2 days ahead . After cooking, allow to cool completely, cover and refrigerate.
**If using leftover chili, you will need 4 cups of cooked chili. Mix it through the cooked pasta, top with cheese and ENJOY!
Nutrition
Calories: 3399kcal | Carbohydrates: 368g | Protein: 238g | Fat: 112g | Saturated Fat: 50g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 38g | Trans Fat: 5g | Cholesterol: 483mg | Sodium: 9319mg | Potassium: 6888mg | Fiber: 69g | Sugar: 45g | Vitamin A: 6748IU | Vitamin C: 108mg | Calcium: 1827mg | Iron: 46mg