Combine two comfort foods to fight the winter blues or to use as the focal point of a summer family feast. Zesty chili blends with pasta, tomatoes, and cheese in this one-pot wonderful meal that will please the whole family.
Why You Will Love This Recipe //
- Like most pastas, it’s such a comfort food for winter evenings. It will warm you up and give you a cozy feeling despite the chill outside.
- It also works in the summer, when the family gather outside for a fresh-air feast served with bread and salads.
- This combination of pasta, cheese and meat is a family favorite, it tastes great and its ingredients can be found at any grocery store.
- Leftovers of this mac and cheese are great the next day, too!
Ingredients //
- 1 cup elbow macaroni
- ½ lb minced beef
- ½ cup cheddar cheese, grated
- ½ cup mozzarella, grated
- ½ onion, chopped
- 1 red bell pepper, diced
- ½ can red kidney beans
- 2 garlic cloves, minced
- ¼ cup chicken stock
- 1 can crushed tomatoes
- ¼ tsp chili powder
- 1 tsp smoked paprika powder
- 1 tsp oregano, dried
- 1 tbsp extra virgin olive oil
- pinch of salt and pepper
- coriander for garnish, chopped
How to Make // The Steps
Step 1: Cook the macaroni pasta according to the package instructions. Drain and set aside.
Step 2: Heat the olive oil in a skillet and cook the onions together with the garlic, bell pepper until soft. Add the minced beef and cook until browned. Season the meat with the spices, salt and pepper.
Step 3: Add the crushed tomatoes, chicken stock and red kidney beans. Add the cooked pasta to the meat sauce. Mix well.
Step 4: Transfer the pasta mixture in a casserole and top with the mozzarella and cheddar cheese.
Step 5: Bake the casserole in a preheated oven at 300°F for 2 minutes, until the cheese is melted.
What To Serve With Chili Mac and Cheese //
Simple Challah Bread – I have made this recipe over and over again, and every time, I fall in love with it even more! It requires no kneading and would be perfect for soaking up all that chili sauce.
Nachos and The Best Queso Ever – Because there is chili in this dish, I’m suggesting nachos, which can be dipped into that chili sauce OR into what I humbly call the best queso ever.
Arugula Caprese Salad with Lemon Basil Dressing – A fresh spin on the classic Caprese salad. Light and fresh with crunchy croutons.
Roasted Pepper Salad – This salad is so beautiful and so simple to prepare. Cut up some peppers, grill them slightly and drizzle them with a slightly sweet dressing. This salad is my idea of a perfect spring side dish.
FAQs //
If you don’t have macaroni on hand, feel free to substitute with another kind of pasta. You can use penne or farfalle — any short pasta noodle will do.
You can replace the minced beef with your favorite kind of protein. It works well with ground chicken, minced pork or turkey.
No, you don’t have to cook the pasta before adding it to the sauce. You can simply mix the pasta with the sauce and cook all on LOW until the pasta is cooked. However, I recommend pre-cooking the pasta. This way you can make sure the pasta is evenly cooked and reduce the cooking time.
How To Store Chili Mac and Cheese //
Let the chili mac and cheese cool completely to avoid condensation forming in the storage container. Now, you can either store it as is or divide it up into smaller portions, which will make reheating a simpler task. Your call. You can store it in the fridge for up to 4 days. If you don’t plan on eating it within that time, you can freeze it for up to 3 months. To reheat from frozen, let it thaw in the fridge overnight. You can then warm it up in the oven at 350°F until the cheese starts to bubble.
Chili Mac and Cheese (with Ground Beef)
Combine two comfort foods to fight the winter blues or to use as the focal point of a summer family feast. Zesty chili blends with pasta, marinara, and cheese in this one-pot wonderful meal that will please the whole family.
Ingredients
- 1 cup elbow macaroni
- ½ lb minced beef
- ½ cup cheddar cheese, grated
- ½ cup mozzarella, grated
- ½ onion, chopped
- 1 red bell pepper, diced
- ½ can red kidney beans
- 2 garlic cloves, minced
- ¼ cup chicken stock
- 1 can crushed tomatoes
- ¼ tsp chili powder
- 1 tsp smoked paprika powder
- 1 tsp oregano, dried
- 1 tbsp extra virgin olive oil
- pinch of salt and pepper
- coriander for garnish, chopped
Instructions
- Cook the macaroni pasta according to the package instructions. Drain and set aside.
- Heat the olive oil in a skillet and cook the onions together with the garlic, bell pepper until soft. Add the minced beef and cook until browned. Season the meat with the spices, salt and pepper.
- Add the crushed tomatoes, chicken stock and red kidney beans. Mix the cooked pasta with the meat sauce until well combined.
- Transfer the pasta mixture in a casserole and top with the mozzarella and cheddar cheese.
- Bake the casserole in a preheated oven at 300°F for 2 minutes, until the cheese is melted.
- Remove the dish from the oven and garnish with chopped cilantro.
