Chili Macaroni & Cheese
CHILI MAC & CHEESE
INGREDIENTS
—1 lb elbow Macaroni
—32 oz of chicken broth
—1 tbsp of salt
—1.5-2lbs of ground beef
—1 onion 🧅
—1 bell pepper 🫑
—2 tbsp of garlic 🧄
—2 jalapeños (optional)
—2 tbsp of taco seasoning
—1/2 tbsp of Cajun seasoning
—1/2 tbsp of garlic powder
—1/2 tbsp of chili powder
—1/2 tbsp of paprika
—2 tsp of ground black pepper
—2 tsp of salt 🧂
—1 can of Rotel
—1 can kidney beans; rinsed & drained 🫘
—1/2 stick of butter
—2 tbsp of flour
—2 cups of heavy cream
—8oz shredded cheese; set aside 1/4
—1 pound of shredded sharp cheddar cheese; set 1/4 aside
DIRECTIONS
1. Bring chicken broth to a boil. Add salt.
Add elbow macaroni. Cook al dente & set aside.
2. Brown ground beef.
Add chopped veggies to browned ground beef & sauté.
3. Add seasonings. Taste & adjust.
4. Add rotel & kidney beans. Mix.
5. Add beef mixture to noodles & mix.
6. In the same skillet the beef & veggies were cooked in, melt butter on medium low heat.
7. Add flour & whisk until thickened.
8. Whisk in heavy whipping cream until well combined.
9. Add one handful at a time of the shredded cheeses to the cream mixture & whisk until creamy & smooth.
10. Pour creamy cheese mixture into the beef noodle mixture and combine.
11. Pour Chili Mac & cheese into a 9x13 baking dish.
12. Top with the shredded cheeses we set aside.
13. Bake at 400 for 15 minutes and broil for 5 minutes.
If you're looking to elevate your Chili Macaroni & Cheese, consider a few tips and variations that can bring even more depth and flavor to this hearty dish. Firstly, cooking the elbow macaroni al dente is essential to avoid mushy pasta after baking. Adding chicken broth for cooking the pasta infuses it with extra flavor compared to water alone. When browning the ground beef, ensure to do this over medium-high heat to get a nice caramelized crust, which adds umami richness. Sautéing the onion, bell pepper, garlic, and jalapeños together brings out their natural sweetness while maintaining a bit of heat from the jalapeños, making the dish lively. If you prefer milder flavors or want to serve kids, omit the jalapeños or reduce Cajun and chili powders. Using a combination of taco seasoning, Cajun seasoning, garlic powder, chili powder, and paprika layers the spices wonderfully, giving this mac and cheese a Southwest flavor profile. The inclusion of kidney beans and a can of Rotel (diced tomatoes and green chilies) also adds texture and a tangy, slightly spicy kick. For the cheese sauce, melting butter and whisking in flour to create a roux before adding heavy cream creates a rich, creamy base. Slowly incorporating shredded cheeses, especially sharp cheddar, ensures a smooth, velvety sauce that beautifully coats the pasta and beef mixture. When mixing the cheese sauce with the chili beef and noodles, be gentle to maintain the creaminess. Baking in a 9x13 dish with extra cheese on top and finishing under the broiler adds a crisp, golden crust—a wonderful contrast to the creamy interior. For an extra burst of flavor, you could garnish with fresh chopped green onions or a dollop of sour cream after baking. If vegetarian, substitute ground beef with plant-based crumbles and use vegetable broth. Overall, this Chili Mac & Cheese is a comforting, crowd-pleasing meal that combines the best of cheesy pasta and chili. Experimenting with spice levels and cheese blends can tailor it just to your taste. Enjoy cooking and savoring this delicious fusion of flavors!
