Chili Mac
This chili mac is the ultimate comfort food mash-up, combining hearty chili with creamy mac and cheese, all with that signature Tex-Mex flavor. It’s a one pan recipe that's easy enough for busy weeknights but hearty enough for the biggest appetites.
Servings: 6
Ingredients
- 2 tablespoons all-purpose flour
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- ½ teaspoon kosher salt
- ½ teaspoon coarse ground black pepper
- 16 ounces lean ground beef (95/5)
- ½ cup finely diced yellow onion (1 small onion)
- 2 cloves garlic, minced
- 3 cups beef broth (low sodium or no-salt-added)
- 1 can (15 ounces) tomato sauce
- 8 ounces uncooked elbow macaroni (about 2 ½ cups dry)
- 1 can (15 ounces) pinto beans (rinsed and drained)
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack or pepper jack cheese
Optional Garnishes
- sliced green onion, chopped cilantro, extra shredded cheese, sliced jalapeno peppers
Instructions
- In a small bowl, stir the flour, chili powder, cumin, smoked paprika, salt, and pepper together. Set aside.2 tablespoons all-purpose flour, 1 tablespoon chili powder, 1 teaspoon ground cumin, ½ teaspoon smoked paprika, ½ teaspoon kosher salt, ½ teaspoon coarse ground black pepper
- In a large deep skillet or Dutch oven (with cover available) set over medium-high heat, cook the ground beef and diced onion, breaking up the meat as it browns, until the beef is no longer pink and the onion is translucent, about 8 to 10 minutes.16 ounces lean ground beef, ½ cup finely diced yellow onion
- Stir in the garlic and flour/spice mixture and cook for 1 minute more, stirring constantly.2 cloves garlic, minced
- Pour in broth and tomato sauce, scraping up any browned bits. Bring the mixture to a boil.3 cups beef broth, 1 can (15 ounces) tomato sauce
- Add macaroni and beans, stir, then reduce the heat to medium-low. Cover and simmer for about 11 minutes, stirring frequently, until the pasta is tender.8 ounces uncooked elbow macaroni, 1 can (15 ounces) pinto beans
- Remove the pan from the heat and stir in the cheese until melted and creamy. Cover the pan and let the chili mac rest 5 minutes; the sauce will thicken slightly as the pasta absorbs more liquid. Taste and season with salt and pepper as desired.1 cup shredded cheddar cheese, 1 cup shredded Monterey Jack or pepper jack cheese
- Garnish as desired, and serve warm.
Notes
- Shredded cheese: I usually buy a block of cheese and shred it myself for the best meltability. Pre-shredded cheese is okay but it does have an anti-clumping additive which slightly affects how it melts.
- Variations: You can substitute ground turkey instead of ground beef, if you prefer. Different kinds of cheese can be used; you can also use just one kind of cheese instead of two. The chili is a bit spicy; if you prefer it less spicy, use Monterey Jack cheese instead of pepper jack, and use less chili powder.
- Storage: Refrigerate leftover chili mac in a covered container for up to 4 days. It can be frozen for up to 3 months (the pasta will be a bit softer). Thaw in the refrigerator before reheating. To reheat, microwave individual portions until heated, or reheat larger amounts in a skillet over medium low heat, stirring frequently.
Nutrition
Serving: 1.5cups | Calories: 495kcal | Carbohydrates: 48g | Protein: 37g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 82mg | Sodium: 1251mg | Potassium: 1086mg | Fiber: 6g | Sugar: 5g | Vitamin A: 1123IU | Vitamin C: 7mg | Calcium: 346mg | Iron: 5mg
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