Chili Mac and Cheese (Printable Version)
Savory blend of spiced beef, beans, macaroni, and cheddar cheese cooked into a creamy, satisfying dish.
# Ingredients Required:
→ Vegetables and Aromatics
01 -
15 ml olive oil
02 -
1 small onion, finely chopped
03 -
120 ml green bell pepper, chopped
04 -
5 garlic cloves, minced
→ Proteins
05 -
450 g lean ground beef
→ Spices and Seasonings
06 -
15 ml chili powder
07 -
15 ml ground cumin
08 -
5 ml paprika
09 -
5 ml dried oregano
10 -
10 ml onion powder
11 -
0.6 ml ground cloves
12 -
5 ml chicken bouillon
13 -
1/2 to 3/4 teaspoons salt (approx. 2.5 to 3.75 ml)
14 -
2.5 ml cayenne pepper (optional)
→ Liquids
15 -
794 g canned crushed tomatoes (28 oz)
16 -
454 g canned chili beans (16 oz)
17 -
600 ml chicken or beef stock
→ Pasta and Cheese
18 -
450 g elbow macaroni pasta
19 -
200 g shredded cheddar cheese
# Guide to Cooking:
01 -
Heat olive oil in a large pot or Dutch oven over medium-high heat. Add onion and green bell pepper, cooking for approximately 4 minutes until onions are translucent. Stir in minced garlic and cook for an additional minute.
02 -
Incorporate ground beef into the pot; cook while stirring and breaking up the meat until it loses all pink coloration. Drain excess fat if necessary.
03 -
Mix in chili powder, ground cumin, paprika, oregano, onion powder, ground cloves, chicken bouillon, salt, and optional cayenne. Stir in crushed tomatoes, chili beans, and stock. Bring mixture to a simmer, then reduce heat to low.
04 -
Add elbow macaroni to the pot, stirring to combine. Cover and simmer for 10 to 12 minutes until pasta is al dente, stirring occasionally to prevent sticking. Add small amounts of water if the mixture dries out.
05 -
Turn off heat and stir in approximately 150 g (1 1/2 cups) of shredded cheddar until melted. Serve immediately, garnished with remaining cheese.
# Extra Suggestions:
01 -
For lean beef alternatives or richer flavor, ensure to drain rendered fat to avoid greasiness.