Description
Satisfy your cravings with delicious Chili Mac and Cheese. Discover the perfect recipe for a hearty meal tonight!
Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 bell pepper, diced
- 1 pound ground beef
- 1–2 tablespoons chili powder, to taste
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 (28-ounce) can crushed tomatoes
- 1 (8-ounce) can tomato sauce
- 1 (14-ounce) can kidney beans, drained and rinsed
- 1 cup beef broth
- 8 ounces uncooked elbow macaroni
- 1 cup shredded cheddar cheese (or Monterey Jack), divided
- 1 cup shredded mozzarella cheese, divided
- Salt and pepper, to taste
Instructions
- Step 1: Warm the olive oil over medium heat in a large pot or Dutch oven. Add the diced onion and cook until soft. Add the garlic and chopped pepper. Cook until fragrant.
- Step 2: Add the ground beef. Cook until browned, breaking it up with a wooden spoon. Add the chili powder, cumin, and paprika. Cook for 1-2 minutes, stirring constantly.
- Step 3: Turn the heat to medium-high. Mix in the crushed tomatoes, tomato sauce, kidney beans, and beef broth. Bring to a boil, and add the uncooked elbow macaroni. Stir and reduce the heat to medium. Simmer for 10-12 minutes, stirring occasionally, or until the pasta is al dente.
- Step 4: When the sauce has thickened and the pasta is cooked, remove the pot from the heat. Add 1/2 cup cheddar cheese and 3/4 cup mozzarella. Add only a little at a time, stirring well between each addition until melted. Adjust seasonings, then sprinkle the remaining cheese on top. Cover with a lid for 2 minutes until the cheese melts.
- Step 5: Season with salt and pepper, if needed and serve with desired toppings. Enjoy!
Notes
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Nutrition
- Serving Size: 4 serving
- Calories: 400
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 50mg