Chili Mac is a delightful combination of two beloved comfort foods: chili and macaroni and cheese. This dish marries the rich, hearty flavors of chili with creamy, cheesy pasta, resulting in a satisfying meal that warms both body and soul.
Ingredients
Scale:
1 pound ground beef or turkey
1 small onion, chopped
2 cloves garlic, minced
1 can (15 ounces) diced tomatoes
1 can (8 ounces) tomato sauce
1 can (15 ounces) kidney beans, drained and rinsed (optional)
2 tablespoons chili powder
1 teaspoon cumin
Salt and pepper to taste
2 cups elbow macaroni
4 cups chicken or vegetable broth
2 cups shredded cheddar cheese
Chopped green onions for garnish
Additional shredded cheese for garnish
Sour cream (optional) for garnish
Instructions
In a large pot or Dutch oven, heat a tablespoon of oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.
Add the minced garlic and cook for an additional 1 minute, until fragrant.
Add the ground beef or turkey, breaking it apart with a spatula, and cook until browned, about 5-7 minutes. Drain excess fat if necessary.
Stir in the diced tomatoes, tomato sauce, kidney beans (if using), chili powder, cumin, salt, and pepper. Bring the mixture to a simmer.
Once simmering, add the elbow macaroni and broth. Stir well and bring to a boil.
Reduce the heat to low, cover, and let simmer for 12-15 minutes or until the macaroni is cooked through, stirring occasionally.
When the macaroni is al dente, remove the pot from heat and stir in the shredded cheddar cheese until melted and creamy.
Serve hot, garnished with chopped green onions, additional cheese, and a dollop of sour cream if desired.
