Description
A hearty and comforting dish combining the flavors of chili and macaroni and cheese.
Ingredients
Scale
- 1 pound ground beef
- 1 onion, diced
- 2 cloves garlic, minced
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) diced tomatoes
- 1 can (6 oz) tomato paste
- 2 cups elbow macaroni
- 2 cups shredded cheddar cheese
- 1 cup milk
- 2 tablespoons chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions
- Cook macaroni according to package instructions. Drain and set aside.
- In a large skillet, brown ground beef over medium heat. Add onion and garlic, cooking until softened.
- Stir in kidney beans, diced tomatoes, tomato paste, chili powder, and cumin. Simmer for 10 minutes.
- Add cooked macaroni to the skillet and mix well.
- Pour in milk and stir in shredded cheese until melted and creamy.
- Season with salt and pepper to taste.
- Serve hot.
Notes
- For a spicier version, add a dash of hot sauce or cayenne pepper.
- Substitute ground turkey for a lighter option.
- Leftovers can be stored in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 8g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 70mg
Keywords: chili mac and cheese, comfort food, easy dinner