recipe for chili mac
The Best recipe for chili mac
The best part? It’s flexible enough for any occasion. Need a quick dinner? It’s got you covered. Hosting a small get-together and want something hearty but not too heavy? This is it. And honestly, the ingredients are pretty straightforward—you don’t need to worry about fancy cuts of meat or hard-to-find spices. The chili itself is packed with flavor, and the macaroni adds the perfect texture contrast. It’s not just a meal; it’s a way to bring people together, whether it’s a Sunday family meal or a lazy weekend spread. Plus, it’s got a little something for everyone, whether they’re big meat lovers or prefer a lighter touch.
Classic Cheesy Chili Mac
A hearty, comforting dish combining tender macaroni with rich chili and melted cheese for a satisfying one-pot meal. This recipe is a must-try for any occasion.
🥘Ingredients
- 1 lb (16 oz) elbow macaroni
- 2 cups whole milk
- 1 cup shredded cheddar cheese
- 1 tsp garlic powder
- ½ tsp onion powder
- 1 (28 oz) can crushed tomatoes
- 1 (15 oz) can kidney beans, drained
- 1 (15 oz) can black beans, drained
- 1 (15 oz) can diced tomatoes
- 1 tbsp chili powder
- 1 tsp cumin
- 1 tsp smoked paprika
- ½ tsp cayenne pepper (optional)
- 2 tbsp vegetable oil
👨🍳Directions
-
1
Cook macaroni according to package instructions until al dente. Drain, rinse under cold water, and set aside. -
2
In a skillet, heat vegetable oil over medium heat. Add diced tomatoes, chili powder, cumin, smoked paprika, and cayenne. Sauté for 2 minutes. Stir in crushed tomatoes, kidney beans, and black beans. Simmer for 10 minutes. -
3
In a large bowl, whisk together milk, cheddar cheese, garlic powder, and onion powder. Add cooked macaroni and chili mixture. Stir until well combined and cheese melts.
🔧Equipment
- Large pot
- Skillet
- Mixing bowls
- Wooden spoon
- Whisk
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Cheesy Chili Mac Works
❓ Frequently Asked Questions About Cheesy Chili Mac
1. What’s the best way to prepare the macaroni for this chili mac?
Use short-cut pasta (like penne or elbow macaroni) for even cooking. Boil it in salted water until al dente (about 8–10 minutes), then drain and set aside. Reserve a cup of pasta water before tossing with the chili to loosen the sauce if needed.
—
2. Can I make this chili mac ahead of time?
Yes! Assemble the dish in advance and refrigerate for up to 24 hours. Reheat gently in a pot over medium heat, stirring occasionally, until bubbly and hot through. Adding a splash of broth or milk can help restore moisture if the sauce thickens.
—
3. What if I don’t have canned tomatoes?
Substitute with fresh tomatoes: Dice 3–4 ripe tomatoes and simmer them with 1 tablespoon of olive oil for 10 minutes to release their juices. Use the same amount of liquid as the canned tomatoes in the recipe.
—
4. How do I know when the chili is done?
The chili is ready when it thickens into a rich, saucy consistency and coats the back of a spoon. Stir in the shredded cheese just before serving to prevent a greasy mess—its meltiness will thicken the sauce naturally.
—
5. Should I use ground beef or turkey for this recipe?
Both work well, but ground turkey is leaner and pairs beautifully with the spices. Brown it in the same pan as the onions and garlic for even flavor infusion. For beef, use ground chuck or lean sirloin; drain excess fat before adding it to the chili.
