Why Make This Recipe
Chili Mac and Cheese is a comforting and filling dish perfect for family dinners or gatherings. It’s a hearty one-pot meal that combines the rich flavors of chili with creamy macaroni and cheese. Not only is it delicious, but it’s also easy to prepare, making it great for busy weeknights. The combination of beans, beef, and cheese provides a satisfying balance of protein and carbs. Plus, it’s a fun twist on traditional mac and cheese that everyone will love!
How to Make Chili Mac and Cheese
Making Chili Mac and Cheese is straightforward and requires just a few steps.
Ingredients
- 1 pound ground beef or turkey
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) diced tomatoes
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 2 cups elbow macaroni
- 2 cups shredded cheddar cheese
- 4 cups milk
- 1/4 cup butter
- 1/4 cup flour
- Salt and pepper to taste
Directions
- In a large pot, brown the ground beef over medium heat. Drain any excess fat.
- Add the kidney beans, black beans, diced tomatoes, chili powder, and cumin. Stir to combine and let it simmer for about 15 minutes.
- Meanwhile, cook the elbow macaroni according to the package instructions; drain and set aside.
- In a separate pot, melt butter over medium heat. Whisk in the flour and cook for 1 minute. Gradually add the milk, stirring constantly until it thickens.
- Stir in the shredded cheddar cheese until melted.
- Combine the cooked macaroni with the chili mixture, then pour in the cheese sauce and mix well.
- Serve warm.
How to Serve Chili Mac and Cheese
Chili Mac and Cheese is best served hot. You can garnish it with additional shredded cheese, a dollop of sour cream, or chopped green onions for an extra touch. Pair it with a fresh salad or some cornbread for a complete meal.
How to Store Chili Mac and Cheese
To store leftover Chili Mac and Cheese, let it cool completely. Then, transfer it to an airtight container and place it in the refrigerator. It will last for about 3 to 4 days. You can also freeze it for longer storage, up to 2 months. Just make sure to use a freezer-safe container.
Tips to Make Chili Mac and Cheese
- Feel free to adjust the spice level by adding more or less chili powder.
- For a vegetarian version, skip the meat and add more beans or vegetables.
- Make sure to stir the cheese sauce constantly to avoid burning and ensure a smooth texture.
Variation
You can try different types of cheese, like pepper jack or mozzarella, for a unique flavor. Adding veggies like bell peppers or corn can also increase the nutrition and taste.
FAQs
1. Can I make this dish ahead of time?
Yes, you can make Chili Mac and Cheese ahead of time. Just reheat it on the stove or in the microwave when you are ready to serve.
2. Can I use different types of meat?
Absolutely! You can use ground turkey, chicken, or even a mix of meats.
3. Is this recipe gluten-free?
No, this recipe contains flour and elbow macaroni, which are not gluten-free. However, you can substitute gluten-free pasta and flour to make it gluten-free.
Chili Mac and Cheese
Ingredients
Meat and Beans
- 1 pound ground beef or turkey
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) diced tomatoes
Seasonings
- 2 tablespoons chili powder Feel free to adjust the spice level.
- 1 teaspoon cumin
- Salt and pepper to taste
Pasta and Cheese
- 2 cups elbow macaroni
- 2 cups shredded cheddar cheese Can substitute different cheeses for varied flavor.
Sauce Base
- 4 cups milk
- 1/4 cup butter Melt before adding flour.
- 1/4 cup flour Whisk in with butter to create a roux.
Instructions
Preparation
- In a large pot, brown the ground beef over medium heat. Drain any excess fat.
- Add the kidney beans, black beans, diced tomatoes, chili powder, and cumin. Stir to combine and let it simmer for about 15 minutes.
- Meanwhile, cook the elbow macaroni according to the package instructions; drain and set aside.
- In a separate pot, melt butter over medium heat. Whisk in the flour and cook for 1 minute. Gradually add the milk, stirring constantly until it thickens.
- Stir in the shredded cheddar cheese until melted.
Combining
- Combine the cooked macaroni with the chili mixture, then pour in the cheese sauce and mix well.
Serving
- Serve warm, garnished with additional shredded cheese, sour cream, or chopped green onions if desired.