Chili Mac and Cheese

A comforting and easy-to-prepare meal that combines the flavors of chili and mac and cheese

15m

Prep Time

30m

Cook Time

Servings

Ingredients

1 lb pasta

1 lb ground beef

1 can (16 oz) of kidney beans, drained and rinsed

1 can (14.5 oz) of diced tomatoes, drained

1 cup of beef broth

1 tsp chili powder

1 tsp cumin

1/2 tsp smoked paprika

1/2 tsp garlic powder

1/2 tsp onion powder

1/4 tsp cayenne pepper

2 cups shredded cheddar cheese

1/2 cup milk

1 tbsp all-purpose flour

1 tbsp unsalted butter

Salt and pepper to taste

Instructions

Step 1

1. Cook pasta according to package directions until al dente. Drain and set aside.

Step 2

2. In a large skillet, brown ground beef over medium heat until cooked through. Drain excess fat.

Step 3

3. Add kidney beans, diced tomatoes, beef broth, chili powder, cumin, smoked paprika, garlic powder, onion powder, and cayenne pepper to the skillet. Stir to combine and bring to a boil. Reduce heat and let simmer for 10-15 minutes.

Step 4

4. In a small saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes. Slowly whisk in milk and cook until the sauce thickens, about 5 minutes. Remove from heat and stir in 1 cup of shredded cheese until melted. Set aside.

Step 5

5. Add the cooked pasta to the skillet with the chili and stir to combine.

Step 6

6. Pour the cheese sauce on top of the pasta and stir gently until everything is coated in sauce.

Step 7

7. Top with the remaining shredded cheese, cover the skillet, and let cheese melt for 5 minutes.

Step 8

8. Serve hot and enjoy!