Description
Indulge in this easy Chili Mac and Cheese, a one‑pot comfort classic that mixes tender elbow macaroni with smoky beef, kidney beans, and a blend of cheddar and Monterey Jack cheese. Infused with chili powder, garlic powder, and onion powder, the dish delivers a balanced heat and creamy texture, while beef broth creates a luscious sauce that coats each noodle. Perfect for busy weeknights, this recipe serves six, offers quick preparation, and can be topped with fresh cilantro for extra flavor now!
Ingredients
-
- 1 pound elbow macaroni
- 1 pound smoked beef
- diced
- 1 can diced tomatoes (14.5 oz)
- 1 can kidney beans (15 oz)
- drained and rinsed
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 tablespoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 cups beef broth
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
Instructions
-
- Cook the pasta
Bring a large pot of salted water to a boil, add the elbow macaroni, and cook until al dente, about 8‑9 minutes. Drain and set aside. Reserve a small cup of pasta water.
- Brown the smoked beef
Return the empty pot to medium heat, add a splash of oil, then add the diced smoked beef. Cook, stirring occasionally, until browned on all sides, about 5‑6 minutes.
- Add aromatics and tomatoes
Sprinkle chili powder, garlic powder, and onion powder over the beef and stir for 30 seconds. Then add the canned diced tomatoes with their juices and let the mixture simmer for 2‑3 minutes.
- Add beans and broth
Stir in the drained kidney beans followed by the beef broth. Season with salt and pepper, and simmer for 5 minutes to let flavors meld.
- Combine pasta and sauce
Fold the cooked macaroni into the pot, lower the heat, and gradually stir in the shredded cheddar and Monterey Jack cheeses until a smooth, creamy sauce forms. If needed, add a splash of the reserved pasta water.
- Finish and serve
Remove from heat, taste and adjust seasoning, then ladle into bowls. Garnish with fresh cilantro if desired.
Notes
- For extra heat
- increase chili powder or add a diced jalapeño. Leftovers reheat well with a splash of broth. Nutrition is approximate.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 6 servings
Keywords: Chili Mac and Cheese, easy mac and cheese recipe, chili mac and cheese recipe, quick dinner ideas, comfort food recipes, cheesy pasta dishes, weeknight meals, family dinner recipes, stovetop mac and cheese