Description
A hearty comfort food dish combining spicy chili and creamy mac and cheese for the ultimate fusion meal that’s perfect for chilly evenings or potlucks.
Ingredients
Scale
- 1 lb ground beef
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (14 oz) diced tomatoes
- 2 tbsp chili powder
- 1 tsp cumin
- Salt and pepper to taste
- 8 oz elbow macaroni
- 2 cups shredded cheddar cheese
- 1 cup milk
- 2 tbsp butter
- 2 tbsp all-purpose flour
Instructions
- In a large pot, cook the ground beef over medium heat until browned. Drain excess fat.
- Add onion and garlic to the pot, sauté until softened, about 5 minutes.
- Stir in chili powder, cumin, salt, and pepper. Add kidney beans and diced tomatoes. Simmer for 15-20 minutes.
- Meanwhile, in a separate pot, cook macaroni according to package directions. Drain.
- In a saucepan, melt butter over medium heat. Stir in flour and cook for 1 minute.
- Whisk in milk and bring to a simmer, stirring until thickened. Add cheese and stir until melted.
- Combine the cheese sauce with the macaroni. Mix in the chili.
- Serve hot with optional toppings like sour cream or green onions.
Notes
Adjust spice level to taste. Can be made vegetarian by substituting meat with lentils or more beans. Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Method: Main Course
- Cuisine: American
Nutrition
- Calories: 450 per serving
- Sugar: 6g
- Fat: 20g
- Carbohydrates: 45g
- Protein: 25g