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Overhead view of a pot of chili mac and cheese.

Easy Chili Mac and Cheese

5 from 4 votes
Created by Mariam Ezzeddine
A combination of a hearty homemade chili and mac and cheese, this Chili Mac and Cheese is comfort in a bowl. It is the perfect weeknight recipe.
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Main Dish
Cuisine Mexican
Servings 6 servings
servings

Ingredients

  • 8 oz. elbow pasta 2 cups dry
  • 1 can diced tomatoes 14 oz., petite diced
  • 1 pack chili seasoning
  • 1 tsp. salt
  • 3 tsp. cumin powder
  • 1 can green chili pepper 4.5 oz.
  • cup yellow onion 1 medium size
  • 4 large cloves garlic
  • 3 cups chicken broth low sodium
  • 1 cup red bell pepper petite diced
  • 1 lb. ground beef lean
  • 2 tbsps. olive oil light tasting
  • 2 cups shredded Mexican cheese or colby jack or cheddar
  • 1 can red kidney beans 14 oz.
  • cilantro chopped, optional for topping

Instructions

  • Bring a large skillet or pot over high heat and add in the oil. Add in the onion and sauté until tender and translucent in color. Add in the garlic and sauté for another minute.
  • Add in the ground beef and sauté until cooked and no longer pink. Add in the spices, salt and sauté for another minute. Then add in the red bell pepper. Mix together with the meat mixture and cook for 2-3 more minutes.
  • Add in the tomatoes, and chicken broth. Mix and then add in the pasta. Give it another mix, then cover the skillet. Bring the heat down to medium-low and allow the pasta to cook for 5 minutes. Open the pot and add in the drained beans. Stir and cover to cook for another 7 minutes.
  • Open the lid and stir in half of the cheese. Mix to combine well. Then top the dish with the other half of the cheese. Turn the heat to low and cover with the lid to allow the cheese to melt. Once it melts remove pot from heat. Takes just a couple of minutes.
  • Top with some fresh cilantro and serve.

Video

Notes

  • Feel free to change the red bell peppers to any type of bell pepper.
  • If you want to make this spicier, you can add some cayenne pepper and red pepper flakes.
  • You can swap the ground beef for any other types of ground meats like ground chicken, ground turkey, etc.
  • Shredded your own cheese will give you the best results. Pre-shredded cheese has a dusting on them to keep them from clumping so it doesn’t melt as smoothly. Shred your own cheese by running a block of cheese through a food processor.
  • Be sure to use a large enough pot so everything fits! At the minimum, your pot should be 5 QTs.
  • Top this with whatever you desire! Avocado, fresh herbs, chips, and more. Any topping you use for chili will go well with this chili mac recipe.

    Nutrition

    Calories: 595kcal | Carbohydrates: 47g | Protein: 29g | Fat: 33g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 89mg | Sodium: 1403mg | Potassium: 747mg | Fiber: 8g | Sugar: 9g | Vitamin A: 3577IU | Vitamin C: 47mg | Calcium: 349mg | Iron: 6mg
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