Description
Hey friends! Let’s talk comfort food magic. This Cheesy Chili Mac combines creamy, dreamy mac and cheese with hearty, flavorful chili—all in one pot. It’s quick, easy, and ridiculously delicious, making it the perfect weeknight dinner for busy nights or hungry crowds.
Ingredients
-
2 lbs lean ground beef (85/15 blend, or swap for turkey/plant-based)
-
2 medium onions, diced
-
3 tbsp chili powder
-
1 tbsp cumin
-
1 tsp salt
-
2 tbsp granulated garlic (or 6 cloves fresh, minced)
-
2 tbsp brown sugar
-
1 tsp smoked paprika (optional but amazing)
-
30 oz tomato sauce
-
28 oz diced tomatoes (fire-roasted optional)
-
4 cups beef broth (low-sodium preferred)
-
16 oz elbow macaroni
-
2 cups frozen corn
-
8 oz diced green chilies (mild)
-
1 (15 oz) can black beans, drained
-
3 cups Monterey Jack cheese, shredded
-
3 cups cheddar cheese, shredded
Instructions
-
Brown the beef & onions: Cook over medium heat until beef is browned. Drain excess fat.
-
Bloom the spices: Stir in chili powder, cumin, salt, granulated garlic, brown sugar, and smoked paprika for 1 minute until fragrant.
-
Add liquids & veggies: Pour in tomato sauce, diced tomatoes, beef broth, corn, green chilies, and black beans. Stir and bring to a rolling boil.
-
Cook the pasta: Add macaroni, reduce to a gentle simmer, cover, and cook 12–15 minutes, stirring occasionally, until pasta is al dente.
-
Add the cheese: Remove from heat and stir in Monterey Jack and cheddar until smooth and creamy.
-
Let it rest: Cover and let stand for 5 minutes to thicken the sauce.
Notes
-
Toppings bar: Sour cream, cilantro, green onions, jalapeños, tortilla chips, or lime juice.
-
Spicy twist: Use Pepper Jack and add chipotle powder.
-
BBQ flavor: Replace chili powder with BBQ seasoning and add BBQ sauce. Swap beef for shredded chicken.
-
Vegetarian option: Skip beef, add extra beans, and use vegetable broth.
-
Gluten-free: Use gluten-free pasta and broth.
Nutrition
- Calories: 540Cal Per Serving
- Carbohydrates: 48 g
- Protein: 32 g