Description

Nothing says comfort quite like a warm bowl of chili or a big helping of creamy mac and cheese—but imagine combining these two classics! This Ultimate Chili Mac and Cheese brings together the bold, savory flavors of chili with the creamy, cheesy goodness of macaroni, creating the ultimate crowd-pleaser. Whether you’re warming up on a chilly evening or feeding a crowd, this dish is guaranteed to bring smiles to the table. With tender macaroni, spiced beef, and melty cheese, every spoonful is full of comforting, bold flavors.

Ingredients

Scale

1 lb ground beef
1 medium onion, diced
1 bell pepper, diced
3 cloves garlic, minced
1 can (14.5 oz) diced tomatoes
1 can (15 oz) kidney beans, drained and rinsed
2 cups beef broth
2 cups elbow macaroni (uncooked)
1 tbsp chili powder
1 tsp cumin
Salt and pepper to taste
2 cups shredded cheddar cheese
1/2 cup milk
Fresh parsley or green onions, chopped (for garnish)

Instructions

Cook the Beef and Vegetables
In a large skillet or Dutch oven, warm over medium heat and add the ground beef. Cook until it’s browned, breaking it up with a spoon as it cooks. Once browned, drain any excess fat to keep the dish from getting too greasy. Add in the diced onion, bell pepper, and minced garlic. Stir everything together and sauté for about 3-4 minutes, or until the vegetables are softened and fragrant.
Add Seasonings and Liquid
Now, it’s time to layer in those classic chili flavors. Sprinkle in the chili powder, cumin, salt, and pepper, stirring to coat the meat and veggies in the spices. Add the can of diced tomatoes, kidney beans, and beef broth, giving everything a good stir. Bring the mixture to a gentle boil to get the flavors mingling.
Cook the Macaroni
Here’s where the magic happens: pour in the uncooked elbow macaroni. Reduce the heat to low, cover the skillet or pot, and let the mixture simmer. Stir every few minutes to make sure the pasta cooks evenly and doesn’t stick to the bottom. Let it cook for 10-12 minutes or until the macaroni is tender, and the broth has mostly absorbed.
Make it Cheesy
When the pasta is perfectly cooked, it’s time to transform this into creamy, gooey chili mac! Pour in the milk and sprinkle in the shredded cheddar cheese. Stir until the cheese has melted into a creamy sauce, coating the pasta and chili mixture perfectly. If you prefer an extra-cheesy result, add a bit more cheese!
Serve and Enjoy
Spoon your chili mac into bowls, and sprinkle with chopped parsley or green onions for a fresh pop of color. Serve it hot and watch it disappear fast!

Notes

For an extra boost of flavor, consider using fire-roasted diced tomatoes.
If you have leftovers, this dish reheats well with just a splash of broth or milk to revive the creamy texture.