Easy Cheesy Chili Mac Recipe

I’ve always been all about mixing bold flavors with comfort food, so when I made this Cheesy Chili Mac I couldnt believe how the hearty beef, vibrant veggies, and gooey cheddar all came together to create a meal that literally hits my taste buds every time.

I love making this easy cheesy chili mac. I use ground beef, diced onion, minced garlic and a chopped green bell pepper.

I sometimes add a jalapeno for extra kick. The diced tomatoes, kidney beans, tomato sauce, chili powder and cumin gives this dish hearty nutrition.

Ingredients

• Packed with protein and iron, it forms a hearty, flavorful foundation for this dish.
• Offers fiber and sweetness, boosting flavor and aiding digestion naturally.
• Adds a zesty kick while supporting immunity and overall health with antioxidants.
• Rich in vitamin C, brings a crisp texture and subtle, refreshing bitterness.
• Infuses a gentle heat that livens up the dish without overwhelming mild flavors.
• Provides extra fiber and protein, adding a creamy texture and earthy taste.
• Melts beautifully to create a rich, gooey finish full of calcium and flavor.
• Brings tangy sweetness and moisture, uniting spices while adding a luscious, smooth base.

Ingredient Quantities

• 1 lb ground beef
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 green bell pepper, chopped
• 1 jalapeno pepper, seeded and chopped (optional)
• 1 can (14.5 oz) diced tomatoes with juices
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (8 oz) tomato sauce
• 2 tbsp chili powder
• 1 tsp ground cumin
• Salt and pepper, to taste
• 2 cups beef broth
• 2 cups dry elbow macaroni
• 2 cups shredded cheddar cheese

How to Make this

1. In a large pot over medium-high heat, brown the ground beef. Once most of the meat is cooked, add the diced onion, minced garlic, chopped green bell pepper, and the optional jalapeno. Cook until the vegetables are soft.

2. Drain off any extra grease if needed, then stir in the chili powder, ground cumin, and a bit of salt and pepper.

3. Add the can of diced tomatoes with its juices, the tomato sauce, and the drained kidney beans. Mix everything well.

4. Pour in the beef broth and give it another stir.

5. Bring the whole mixture to a simmer, then add the dry elbow macaroni, making sure it’s covered.

6. Cover your pot and let it simmer for about 8-10 minutes, stirring occasionally so the pasta cooks evenly.

7. Once the macaroni is al dente and most of the liquid is absorbed, lower the heat and sprinkle in the shredded cheddar cheese.

8. Stir the cheese in until it melts completely and mixes well with the rest of the ingredients.

9. Taste and adjust the seasoning with more salt and pepper if needed, then serve hot. Enjoy your Easy Cheesy Chili Mac!

Equipment Needed

1. Large pot or Dutch oven
2. Knife
3. Cutting board
4. Wooden spoon or spatula
5. Measuring cups and spoons
6. Can opener
7. Colander

FAQ

• Q: Can I prep some of the ingredients ahead of time?
  A: Yep, you can definitely chop the veggies and even brown the beef earlier. That way, when you’re ready to cook, it all comes together faster.
• Q: What if I don’t like too much spice?
  A: No worries, you can just leave out the jalapeno pepper or use less chili powder to keep it milder.
• Q: Can I use a different kind of cheese?
  A: Sure thing! Cheddar works great, but feel free to experiment with Monterey Jack or even a mix of cheeses if you’re in the mood for something different.
• Q: How do I know when the macaroni is cooked just right?
  A: The pasta should be tender but still have a slight bite. Usually, following the package instructions works best, but checking a piece mid-cook is always a good idea.
• Q: Is it possible to make this dish vegetarian?
  A: Absolutely, you can swap the ground beef for plant-based alternatives like textured vegetable protein or even hearty veggies like mushrooms.

Easy Cheesy Chili Mac Recipe Substitutions and Variations

• Instead of 1 lb ground beef, you can use ground turkey or even a plant-based meat for a lighter twist.
• If you don’t have kidney beans, try black beans or pinto beans instead, they give a similar texture.
• For the jalapeno pepper, you might substitute with a serrano pepper if you want a slightly different heat level.
• If you’re short on beef broth, chicken broth or vegetable broth works just fine.
• Not into cheddar? Pepper jack or even mozzarella can add a neat cheesy twist to the dish.

Pro Tips

1. When you’re browning the ground beef, make sure you get a nice sear on it before addin the veggies. It’ll bring out more flavor, and trust me, it makes a huge difference in the final taste.

2. Don’t be afraid to adjust the spices as you cook. When you add the chili powder and cumin, sprinkle a little less first, then taste as it simmers so you can fix the seasoning if needed.

3. Stir the pot often once you add the macaroni. It helps the pasta cook evenly and stops it from stickin to the bottom, which can get burned real quick.

4. After turnin down the heat and addin the cheddar, let it melt slowly. If you rush it, the cheese might not blend in right and you’ll end up with clumps instead of that smooth, creamy sauce.