Chili Mac and Cheese (Printable Version)
# What You'll Need:
→ Base
01 -
1 tablespoon olive oil
02 -
1 pound extra lean ground beef
03 -
1 large onion, chopped
04 -
3 cloves garlic, minced
→ Seasonings
05 -
¼ teaspoon cayenne pepper
06 -
1 teaspoon ground cumin
07 -
1 tablespoon chili powder
08 -
1 teaspoon ground black pepper
09 -
1 teaspoon salt
→ Main Components
10 -
1 cup black beans, drained and rinsed
11 -
1 cup kidney beans, drained and rinsed
12 -
1 can (26 ounces) diced tomatoes
13 -
4 cups low sodium chicken broth or beef broth
14 -
10 ounces uncooked elbow pasta
→ Finishing
15 -
2 cups shredded cheddar cheese
16 -
2 tablespoons chopped fresh parsley
# Step-by-Step Directions:
01 -
In a large sauce pan or dutch oven, heat the olive oil over medium high heat. Add the ground beef and cook until no longer pink. If using higher fat ground beef, drain excess fat after browning.
02 -
Stir in the onion and garlic and cook for about 3 minutes or until the onion softens and becomes translucent and the garlic is aromatic.
03 -
Add the cayenne pepper, cumin, chili powder, salt and pepper and stir. Add the black beans, kidney beans, tomatoes, chicken broth and elbow pasta. Stir everything together and bring to a boil.
04 -
Turn down the heat to a simmer, cover the pot and cook for about 9 to 12 minutes or until the elbow macaroni is cooked.
05 -
Stir in 1 cup of the shredded cheese then sprinkle the remaining cheddar cheese over the top. Cover the pot for about 1 minute just until the cheese melts.
06 -
Garnish with fresh parsley and serve immediately.
# Helpful Notes:
01 -
Don't overcook the macaroni. Check the elbow macaroni after 9 minutes of cooking for ideal texture.
02 -
For spicier flavor, add diced jalapeños or chipotles in adobo when sautéing the onions.
03 -
Any pasta shape can be substituted for the elbow macaroni.
04 -
Store leftovers in an airtight container in the refrigerator for up to 4 days.
05 -
For freezing, cool completely in a shallow container before freezing for up to 3 months.