Chili and Mac and Cheese are combined in this easy to make Mac and Cheese Chili.
I love chili and could probably eat it once a week. Some in my family do not agree with that, though.
They love chili, but they don’t want to eat it weekly. So when I saw a recipe for Mac and Cheese Chili in a soup cookbook I bought recently, I knew I had to try it. Or at least come up with my own version of it.
This recipe really tastes like mac and cheese combined with chili. My whole family loved this recipe.
I loved how quick and easy this recipe was to make with ingredients that I almost always have on hand.
It also worked great with gluten-free pasta, so if you or someone in your family needs to eat gluten-free, just make this with gluten-free pasta.
Ingredients
A few basic ingredients you probably have on hand are all you need to make this recipe.
- onion
- garlic
- ground beef
- chili powder
- cumin
- salt
- pepper
- canned diced tomatoes
- canned pinto beans
- chicken broth
- elbow macaroni or gluten free macaroni or pasta
- cheddar cheese or Colby jack cheese
Mac and Cheese Chili
Chili and macaroni and cheese are combined in this easy to make dinner.
Ingredients
- 1 onion chopped
- 1 pound ground beef
- 2 cloves garlic, minced
- 1 teaspoon chili powder, more if you like it spicy
- 1 1/2 teaspoons cumin
- 1 teaspoon salt
- 1/2 teaspoon ground pepper
- 1 - 14.5 ounce can diced tomatoes
- 1 - 16 ounce can pinto beans, rinsed and drained
- 4 cups chicken broth
- 2 cups elbow macaroni or gluten free macaroni
- 1 1/2 cups cheddar or colby jack cheese, shredded
Instructions
- In a large pot, cook onions and ground beef until onions are tender and beef is cooked and no longer pink. Drain off the fat.
- Add garlic and cook and stir 1 minute.
- Add chili powder, cumin, salt, and pepper. Stir to combine.
- Add the tomatoes and pinto beans.
- Bring to a boil.
- Add in macaroni ( see note below).
- Cover and reduce heat to medium low. Cook for 10 minutes or until pasta is done.
- Stir in cheese.
- Serve and enjoy.
Notes
For the gluten-free version with gluten-free pasta, I like to cook pasta separately and add it to the soup. I find that this works better texture wise with gluten free pasta than with cooking it in the soup.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 538Total Fat: 27gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 105mgSodium: 1562mgCarbohydrates: 37gFiber: 6gSugar: 5gProtein: 38g
Nutritional values are approximate and aren't always accurate.
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