Why Make This Recipe
Chili Mac is a comforting and hearty dish that brings together two favorites: chili and macaroni and cheese. It’s simple to make, packed with flavor, and can easily feed a crowd. Whether you’re looking for a quick weeknight dinner or a filling meal for game day, this recipe hits the spot. Plus, it’s a great way to use pantry staples, making it both delicious and economical.
How to Make Best Chili Mac
Ingredients:
- 1 lb ground beef or turkey
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) diced tomatoes
- 2 cups elbow macaroni
- 2 cups beef broth
- 1 tablespoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- 1 cup shredded cheese (cheddar or your choice)
- Chopped green onions for garnish
Directions:
- In a large pot, brown the ground beef or turkey over medium heat. Drain excess fat.
- Add the diced onion and minced garlic, cooking until softened.
- Stir in the kidney beans, diced tomatoes, elbow macaroni, beef broth, chili powder, cumin, salt, and pepper.
- Bring to a boil, then reduce the heat and let simmer for about 15-20 minutes, or until the macaroni is cooked.
- Stir in the shredded cheese until melted and combined.
- Serve hot, garnished with chopped green onions.
How to Serve Best Chili Mac
Serve the Chili Mac hot, and top with chopped green onions for a fresh touch. This dish pairs well with cornbread or a simple green salad for a complete meal. You can also offer extra cheese on the side for those who love a cheesy kick!
How to Store Best Chili Mac
Leftover Chili Mac can be stored in an airtight container in the refrigerator for up to three days. To reheat, simply warm it in a pot on the stove or in the microwave until heated through. You can add a splash of beef broth to loosen up the pasta if needed.
Tips to Make Best Chili Mac
- Use high-quality ground meat for the best flavor.
- Feel free to add more spices if you like it spicy, such as cayenne pepper or hot sauce.
- To make it vegetarian, substitute the meat with more beans or lentils and use vegetable broth instead of beef broth.
Variation
You can switch up the type of cheese you use based on your preference. Try pepper jack for a spicy kick, or mozzarella for a milder taste. You can also add vegetables like bell peppers or corn for extra nutrients and flavor.
FAQs
1. Can I use a different type of pasta?
Yes, you can use any small pasta shape you prefer. Just make sure to adjust the cooking time accordingly.
2. Is this recipe freezer-friendly?
Yes! You can freeze the cooked Chili Mac for up to three months. Make sure to let it cool completely before transferring it to a freezer-safe container.
3. Can I make this in a slow cooker?
Absolutely! Brown the meat first, then add all ingredients to the slow cooker. Cook on low for 4-6 hours or high for 2-3 hours, adding the cheese at the end.
Chili Mac
Chili Mac is a comforting dish that combines chili and macaroni and cheese, perfect for a quick weeknight dinner or game day.
Main Ingredients
- 1 lb ground beef or turkey (Use high-quality ground meat for the best flavor.)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) diced tomatoes
- 2 cups elbow macaroni (Any small pasta shape can be substituted.)
- 2 cups beef broth (Can be substituted with vegetable broth for a vegetarian option.)
- 1 tablespoon chili powder (Feel free to add more spices for heat.)
- 1 teaspoon cumin
- Salt and pepper to taste
- 1 cup shredded cheese (cheddar or your choice) (Try different types like pepper jack or mozzarella.)
- to taste Chopped green onions for garnish (Adds a fresh touch.)
Cooking
- In a large pot, brown the ground beef or turkey over medium heat. Drain excess fat.
- Add the diced onion and minced garlic, cooking until softened.
- Stir in the kidney beans, diced tomatoes, elbow macaroni, beef broth, chili powder, cumin, salt, and pepper.
- Bring to a boil, then reduce the heat and let simmer for about 15-20 minutes, or until the macaroni is cooked.
- Stir in the shredded cheese until melted and combined.
- Serve hot, garnished with chopped green onions.
Leftover Chili Mac can be stored in an airtight container in the refrigerator for up to three days. To reheat, warm it in a pot or microwave, adding beef broth if needed.