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Chili Mac and Cheese: Leo’s Speedy, Cheesy Dream

Chili Mac and Cheese
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A hearty and cheesy pasta dish loaded with flavorful chili. It’s a comforting meal perfect for any night of the week.

Ingredients

Scale
  • 1 pound elbow macaroni
  • 1 pound ground beef
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 (15 ounce) can chili beans, undrained
  • 1 (10 ounce) can diced tomatoes with green chilies, undrained
  • 1 (8 ounce) can tomato sauce
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon cayenne pepper (optional)
  • Salt and pepper to taste
  • 4 cups shredded cheddar cheese
  • 1 cup milk

Instructions

  1. Cook macaroni according to package directions. Drain and set aside.
  2. In a large skillet, brown the ground beef. Drain off any excess grease.
  3. Add the chopped onion to the skillet and cook until softened, about 5 minutes.
  4. Stir in the minced garlic and cook for 1 minute more until fragrant.
  5. Add the chili beans, diced tomatoes with green chilies, and tomato sauce to the skillet.
  6. Stir in the chili powder, cumin, and cayenne pepper (if using). Season with salt and pepper.
  7. Bring the mixture to a simmer and cook for 10 minutes, allowing the flavors to meld.
  8. Reduce heat to low. Gradually stir in the shredded cheddar cheese until melted and smooth.
  9. Add the cooked macaroni to the skillet and stir to combine with the chili cheese sauce.
  10. If the sauce is too thick, stir in the milk, a little at a time, until it reaches your desired consistency.
  11. Serve hot.

Notes

  • For a spicier kick, add more cayenne pepper or a dash of hot sauce.
  • You can substitute kidney beans or black beans for the chili beans if preferred.
  • Feel free to add other vegetables like bell peppers or corn.

Nutrition

Find it online: https://tastytribune.com/chili-mac-and-cheese/