Chili Mac and Cheese
This Chili Mac and Cheese is comfort food at its finest—hearty ground beef, bold spices, creamy melted cheese, and tender macaroni all wrapped up in one pot. It’s got the chili vibes you love with the cheesy twist your taste buds crave. Whether you’re feedin’ the family or lookin’ for a satisfying weeknight meal, this one brings the flavor and the soul. One pot, easy cleanup, big flavor.
Ingredients
- - 1 pound ground beef
- - 1 cup chopped onion
- - 3 cloves garlic minced
- - 1 ½ tablespoons chili powder
- - 2 teaspoons ground cumin
- - 1 teaspoon salt
- - ½ teaspoon ground black pepper
- - Three 8-ounce cans of tomato sauce
- - Two 15-ounce cans of black beans or pinto beans, drained
- - One 14.5-ounce can petite diced tomatoes with juice
- - 1 32-ounce carton of chicken broth
- - 3 cups uncooked small macaroni noodles
- - 1 cup shredded Mexican blend cheese plus more for topping
Instructions
- Heat a Dutch oven or heavy-bottomed pot over medium-high heat. Add a drizzle of olive oil.
- Add ground beef, chopped onion, and minced garlic. Cook until beef is browned and onions are soft. Break up meat as it cooks.
- Stir in chili powder, cumin, salt, and black pepper. Let spices cook for 30 seconds to bloom their flavors.
- Pour in tomato sauce, diced tomatoes with juice, drained beans, and chicken broth. Stir everything together and bring to a simmer.
- Add macaroni noodles. Cook uncovered, stirring occasionally, for about 10 minutes or until pasta is tender but not mushy.
- Remove from heat and stir in 1 cup of shredded Mexican cheese until melted and creamy.
- Serve hot in bowls. Top with extra cheese, sour cream, sliced avocado, fresh parsley, jalapeños, or hot sauce as desired.
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