Description

This Chili Mac and Cheese is the ultimate comfort dish, blending the heartiness of chili with the cheesy goodness of macaroni. It’s fast, filling, and perfect for busy nights when you need something warm and satisfying on the table.

Ingredients

Scale

1 pound ground beef (or ground turkey for a leaner version)
1 can (15 ounces) kidney beans, drained and rinsed
1 can (15 ounces) diced tomatoes
3 cups elbow macaroni
4 cups chicken or beef broth
2 cups shredded cheddar cheese (or your preferred cheese)
1 tablespoon chili powder
1 teaspoon cumin
1/2 teaspoon garlic powder
Salt and pepper to taste
Chopped green onions for garnish (optional)

Instructions

In a large pot over medium heat, brown the ground beef, crumbling it as it cooks. Drain excess grease if necessary.
Add the chili powder, cumin, garlic powder, salt, and pepper. Stir and cook for about a minute until fragrant.
Mix in the diced tomatoes and kidney beans until well combined.
Pour in the broth and bring the mixture to a boil. Add the elbow macaroni, then reduce to a simmer.
Cover and cook for 8-10 minutes, or until the pasta is tender.
Stir in the shredded cheese until fully melted and creamy. Adjust seasoning as needed.
Serve hot, topped with chopped green onions if desired.

Notes

For a meatless version, substitute the beef with plant-based protein or add more beans. Want to spice things up? A splash of hot sauce or some chopped jalapeños will do the trick. Leftovers store well in the fridge or freezer for future quick meals.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Dinner
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 450
Sugar: 5g
Sodium: 700mg
Fat: 18g
Saturated Fat: 9g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 5g
Protein: 27g
Cholesterol: 65mg

Keywords: chili mac, mac and cheese, one pot meal, comfort food, easy dinner