Chili Mac Cheese (Print)
Soft noodles, punchy chili, and melty cheese come together for all kinds of comfort.
# Ingredients:
→ Pasta & Cheese
01 -
200g shredded cheese (Cheddar, mixed cheese, or Monterey Jack)
02 -
180g cream cheese
03 -
150g short pasta (little shells, elbow macaroni, or similar)
→ Main Stuff
04 -
1 can sliced mushrooms
05 -
1 can kidney beans, rinsed and drained
06 -
500g ground beef
07 -
4 garlic cloves, chopped really small
08 -
1 large yellow or white onion, diced
09 -
1 can diced tomatoes with spices
10 -
1 tablespoon olive oil
→ Flavors & Liquids
11 -
700ml beef or veggie broth
12 -
1 tablespoon smoked paprika
13 -
1 tablespoon cumin
14 -
2 tablespoons chili powder
→ Extras
15 -
Hot sauce if you want
16 -
Chili flakes to taste
# Steps:
01 -
Take the pot off the heat. Add in the shredded cheese and cream cheese, stir everything so it gets gooey and smooth. Splash on hot sauce if that's your thing.
02 -
Let it bubble up, then drop the heat. Cook uncovered, stirring now and then, until the pasta's al dente. Should take about 14 or 15 minutes.
03 -
Toss in tomatoes, mushrooms, pasta, beans, all your spices, some chili flakes if you feel like it, and the broth. Stir it together in the pot.
04 -
Put the ground beef in and cook while stirring until it's fully browned, no pink left. Drain any leftover grease.
05 -
Dump the oil in a big pot and turn up the heat a bit. Soften the onions until see-through, then throw in garlic for another minute.
06 -
Chop the onion into small cubes, mince up the garlic, and get the rest of your ingredients ready to go.
# Notes:
01 -
If you want it vegetarian, swap beef for something like Beyond Meat instead. That might need a bit more cooking until it's just how you like it. Try changing the broth to fit what protein you use.