Description

This hearty and comforting Chili Mac and Cheese combines the robust flavors of chili with creamy macaroni and cheese in one pot. Ground beef, beans, tomatoes, and spices are simmered together with macaroni, then topped with melted cheddar cheese and fresh parsley for a delicious, crowd-pleasing meal perfect for weeknights or family dinners.

Ingredients

Scale

Meat and Vegetables

1 tablespoon olive oil
1 pound extra lean ground beef
1 large onion, chopped
3 cloves garlic, minced

Spices and Beans

¼ teaspoon cayenne pepper
1 teaspoon ground cumin
1 tablespoon chili powder
1 teaspoon ground black pepper
1 teaspoon salt
1 cup black beans, drained and rinsed
1 cup kidney beans, drained and rinsed

Liquids and Pasta

1 (26 ounce) can diced tomatoes, undrained
4 cups low-sodium chicken broth (or beef broth)
10 ounces elbow macaroni, uncooked

Cheese and Garnish

2 cups shredded cheddar cheese, divided
2 tablespoons fresh parsley, chopped

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Instructions

Brown Beef and Sauté Vegetables: Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the ground beef and cook until browned, breaking it up as it cooks. If using beef with higher fat content, drain any excess grease. Stir in the chopped onion and minced garlic and cook until they are softened and fragrant.
Add Spices and Beans: Stir in cayenne pepper, ground cumin, chili powder, salt, and black pepper to the browned beef mixture. Then add the drained and rinsed black beans and kidney beans along with the undrained diced tomatoes. Mix thoroughly to combine all ingredients.
Simmer with Pasta: Pour in the chicken or beef broth and add the uncooked elbow macaroni. Bring the mixture to a boil, then reduce heat to low. Cover the pot and let it simmer gently for 9 to 12 minutes, or until the macaroni is tender and cooked through. Stir occasionally during simmering to prevent the pasta from sticking to the bottom of the pot.
Add Cheese: Stir in 1 cup of the shredded cheddar cheese into the hot chili and pasta mixture until the cheese is melted and evenly distributed. Then sprinkle the remaining 1 cup of cheddar cheese on top. Cover the pot and let it sit for about 1 minute to allow the top layer of cheese to melt completely.
Serve: Garnish the chili mac and cheese with the chopped fresh parsley. Serve hot for a comforting and flavorful meal.

Notes

For a vegetarian version, omit the ground beef and use vegetable broth instead of chicken or beef broth.
Adjust the cayenne pepper according to your preferred spice level.
If you like a creamier texture, add a splash of milk or cream when stirring in the cheese.
This dish can be made ahead and reheated; add a little broth or water when reheating to maintain moisture.
Use low-fat cheese to reduce calories and fat content if desired.