Description
This recipe combines hearty chili with creamy macaroni and cheese for a satisfying one-pot meal. It is perfect for using leftover chili or making a new batch to merge two comfort food favorites into one dish.
Ingredients
Scale
- 1 pound ground beef or turkey
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 (15 ounce) can diced tomatoes, undrained
- 1 (15 ounce) can kidney beans, rinsed and drained
- 1 (8 ounce) can tomato sauce
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3 cups elbow macaroni, uncooked
- 4 cups chicken or beef broth
- 1 cup milk
- 2 cups shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese (optional)
- Fresh cilantro or green onions, for garnish (optional)
Instructions
- Brown the ground beef or turkey in a large pot or Dutch oven over medium-high heat. Drain any excess fat.
- Add the chopped onion and minced garlic to the pot. Cook until the onion softens, about 5 minutes.
- Stir in the diced tomatoes, kidney beans, tomato sauce, chili powder, cumin, salt, and black pepper. Bring to a simmer.
- Add the uncooked elbow macaroni and chicken or beef broth to the pot. Stir well.
- Bring the mixture to a boil, then reduce heat to medium-low, cover, and simmer for 10-12 minutes, or until the macaroni is tender, stirring occasionally to prevent sticking.
- Pour in the milk and stir.
- Remove the pot from the heat. Stir in the shredded cheddar cheese and Monterey Jack cheese (if using) until melted and creamy.
- Let the chili mac and cheese sit for a few minutes to thicken.
- Serve hot, garnished with fresh cilantro or green onions if desired.
Notes
- For a spicier chili mac, add a pinch of cayenne pepper or a dash of hot sauce.
- You can use pre-made chili for a quicker meal; simply heat the chili and then stir in cooked macaroni and cheese.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of milk or broth if needed to loosen.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: One-Pot
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 550
- Sugar: 8g
- Sodium: 850mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 50g
- Fiber: 7g
- Protein: 30g
- Cholesterol: 80mg