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Cheesy Chili Mac Delight is the epitome of comfort food, combining the heartiness of chili with the creamy decadence of macaroni and cheese. As the weather cools down or when you simply crave a warm, satisfying meal, this dish promises to deliver not only warmth but also a burst of flavors that will leave you wanting more. Its blend of gooey cheese, spicy chili, and tender macaroni creates a dish that is both filling and delightful, making it a perfect option for family dinners or casual gatherings.

Chili Mac

Indulge in this Cheesy Chili Mac Delight, a comforting and easy dish that's perfect for family dinners! Ready in just 30 minutes, this hearty recipe combines elbow macaroni with savory ground beef or a plant-based substitute, kidney and black beans, and delicious spices. Topped with melty cheddar cheese and a dollop of sour cream, it’s a bowl of warmth and flavor. Garnish with fresh cilantro or green onions for an extra pop! Perfect for weeknight meals or gatherings! Enjoy!
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Ingredients
  

1 pound elbow macaroni

1 pound ground beef (or plant-based substitute)

1 medium onion, diced

2 cloves garlic, minced

1 can (15 oz) kidney beans, rinsed and drained

1 can (15 oz) black beans, rinsed and drained

1 can (28 oz) diced tomatoes, with juices

2 cups beef or vegetable broth

1 tablespoon chili powder

1 teaspoon ground cumin

1/2 teaspoon paprika

1/2 teaspoon salt (adjust to taste)

1/4 teaspoon black pepper

1 1/2 cups shredded cheddar cheese

1/2 cup sour cream (for topping)

Fresh cilantro or green onions (for garnish)

Instructions
 

Cook the Pasta: In a large pot, bring salted water to a boil. Add the elbow macaroni and cook according to package directions until al dente. Drain and set aside.

    Brown the Meat: In the same pot, heat a splash of oil over medium heat. Add the diced onion and cook until translucent, about 3-4 minutes. Add the minced garlic and cook for another minute until fragrant.

      Add the Meat: Increase the heat to medium-high and add the ground beef (or plant-based substitute). Cook until browned and cooked through, breaking it apart with a spatula. Drain excess fat if necessary.

        Incorporate the Spices: Stir in the chili powder, cumin, paprika, salt, and black pepper, mixing everything well to coat the meat and onions with the spices.

          Combine Ingredients: Add the kidney beans, black beans, diced tomatoes (with juices), and broth to the pot. Bring the mixture to a simmer.

            Mix in Pasta: Once simmering, add the cooked elbow macaroni to the pot. Stir everything together until combined.

              Add Cheese: Lower the heat to medium-low and sprinkle in the shredded cheddar cheese, stirring until melted and creamy. Adjust seasoning if necessary.

                Serve: Ladle the chili mac into bowls and top with a dollop of sour cream. Garnish with fresh cilantro or sliced green onions for a burst of freshness.

                  Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 6