Chili Mac and Cheese is the ultimate mash up of TWO favourites — Chili PLUS Mac and Cheese!
Easy Homemade Chili Mac and Cheese loaded with beans is the ultimate casserole, ready and on the table in less than 30 minutes! A pasta recipe with a KICK of spice and incredible flavours that the whole family will go crazy for! Great for using up leftover chili OR make straight from scratch!
- Ground Beef Chili Mac And Cheese Recipe
How To Make Chili Mac
Two comfort foods combine together in one pan for the best thing you’ll ever eat in your life — well apart from this Tuscan Chicken Mac and Cheese . This one is on a whole other level of greatness.
With many one pot Mac and cheese recipes on the inter-webs, this recipe is different in that you have the option of using leftover chili (something like this Beef Bean Jalapeño Chili recipe , for example), OR make an incredibly tasty chili from scratch! This Chili Mac is RICH with favour! There’s so much of it in this casserole we found ourselves eating it straight out of the pan! Plates are way overrated with something like this.
Chili Mac Ingredients
First, you’re going to get your pasta boiling while you start on your Chili. Lord help me this Chili is so good! The main ingredients in this recipe is the usual:
- Ground beef — I use lean beef in this. You can also use ground chicken or turkey.
- Beans — Both red kidney beans and black beans, but you can substitute with any you like.
- Tomato based ingredients for the best Chili sauce — crushed tomatoes AND tomato puree (aka Passata in Australia). I also add in tomato paste in this recipe to get the thickness and richness happening faster without having to wait hours!
Seasonings:
- Ground cumin
- Smoked paprika (or hot or sweet paprika also taste good in this)
- Red chili powder (or Cayenne)
The ingredients list may look a little long BUT you can’t have a really good flavoured Chili and skimp out on seasonings!
Cheese
I used a mixture of American cheddar and mozzarella in this recipe just for the flavour and texture of those, but you can use Monterey Jack or a Mexican blend. You could also use Provolone or any other cheese you love!
Once you’ve mixed your cooked pasta together with your chili, broil (or grill) the cheese topping for a couple of minutes to get it bubbly and melted!
Garnish with some jalapeno slices and chopped cilantro, and ENJOY! For best outcome, pair it with my Corn Casserole or for a unique but still delicious pairing, you can serve it with my Lentil Soup .
Get afreeeBook!
IngredientsUSMetric1x2x3x
- ▢ 8 ounces macaroni pasta dry, cooked to al dente and drained
- ▢ 1 tablespoon olive oil
- ▢ 1 yellow onion large, diced
- ▢ 1/2 green pepper seeded and diced
- ▢ 4 cloves garlic minced, or 1 tablespoon minced garlic
- ▢ 1 pound lean ground beef
- ▢ 1 tablespoon ground cumin or Cayenne, adjust to your tastes
- ▢ 1 tablespoon red chili powder
- ▢ 1/2 teaspoon smoked paprika or sweet paprika
- ▢ 1/2 teaspoon salt
- ▢ 7 oz crushed tomatoes
- ▢ 7 oz tomato puree or Passata, condensed tomato soup for Aussies
- ▢ 1 cup beef broth or chicken
- ▢ 1 tablespoon tomato paste
- ▢ 14 oz red kidney beans drained
- ▢ 7 oz black beans drained
- ▢ 1 cup shredded Cheddar Cheese or Monterey Jack
- ▢ 1 cup shredded mozzarella cheese
Instructions
- Heat oil in large heavy-based pot (or casserole pot) over medium-high heat. Add onions and sauté until transparent, then add the green peppers (or capsicum) and garlic, sautéing for a further minute until the garlic is fragrant.
- Add beef and cook until browned, breaking up any big chunks with the end of your wooden spoon. Stir in the cumin, chili powder, paprika and salt and mix through until beef is fully coated in the seasonings.
- Mix in the crushed tomatoes along with the juices, tomato puree, broth, tomato paste and beans. Bring to a boil, then lower heat and allow to simmer while stirring occasionally, until the chili thickens (about 10 minutes).
- Preheat oven broiler (or grill) on medium heat.
- Add the cooked pasta and toss well to combine. Top with cheese, transfer to oven and broil for 2 minutes, or until cheese is bubbling and melted.
- Garnish with sliced jalapeños and chopped cilantro (optional). Serve with sour cream.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Ground Beef Chili Mac And Cheese
Ingredients
- 8 ounces macaroni pasta dry, cooked to al dente and drained
- 1 tablespoon olive oil
- 1 yellow onion large, diced
- 1/2 green pepper seeded and diced
- 4 cloves garlic minced, or 1 tablespoon minced garlic
- 1 pound lean ground beef
- 1 tablespoon ground cumin or Cayenne, adjust to your tastes
- 1 tablespoon red chili powder
- 1/2 teaspoon smoked paprika or sweet paprika
- 1/2 teaspoon salt
- 7 oz crushed tomatoes
- 7 oz tomato puree or Passata, condensed tomato soup for Aussies
- 1 cup beef broth or chicken
- 1 tablespoon tomato paste
- 14 oz red kidney beans drained
- 7 oz black beans drained
- 1 cup shredded Cheddar Cheese or Monterey Jack
- 1 cup shredded mozzarella cheese
Instructions
- Heat oil in large heavy-based pot (or casserole pot) over medium-high heat. Add onions and sauté until transparent, then add the green peppers (or capsicum) and garlic, sautéing for a further minute until the garlic is fragrant.
- Add beef and cook until browned, breaking up any big chunks with the end of your wooden spoon. Stir in the cumin, chili powder, paprika and salt and mix through until beef is fully coated in the seasonings.
- Mix in the crushed tomatoes along with the juices, tomato puree, broth, tomato paste and beans. Bring to a boil, then lower heat and allow to simmer while stirring occasionally, until the chili thickens (about 10 minutes).
- Preheat oven broiler (or grill) on medium heat.
- Add the cooked pasta and toss well to combine. Top with cheese, transfer to oven and broil for 2 minutes, or until cheese is bubbling and melted.
- Garnish with sliced jalapeños and chopped cilantro (optional). Serve with sour cream.
Notes
Nutrition
Thank You! https://cafedelites.com/chili-mac/
Okay, can we all agree that Taco Tuesday is literally the best night of the week?! It’s my go-to for a fun, easy dinner that I know everyone will love. And since this year’s National Taco Day is happening on a Tuesday (Oct 7th!), we are going ALL out!
I’ve gathered my absolute best, most-loved Taco Tuesday ideas to make your next taco night a total knockout. We are not the only ones crazy about Taco Tuesday Old El Paso is declaring October 7 “ National Taco Day-Off ” and giving you a chance to win a trip to a Cowboy Ranch.
How to Make The Quickest Tacos
I know weeknights are crazy! You want an amazing Taco Tuesday, but you need it FAST. These are my secret weapons for getting delicious tacos on the table in under 30 minutes.
- Prep Ahead: Chop your lettuce, tomatoes, and onions in the morning or the night before. Store them in airtight containers in the fridge. When it’s time to eat, you just have to set them out!
- Use Smart Shortcuts: Don’t be afraid to use pre-shredded cheese, a bag of slaw mix, or a good quality store-bought pico de gallo or guacamole to save time. You can find pico de gallo in the refrigerated section, I love the one from Trader Joe’s . It’s known for being consistently fresh, chunky, and having a great flavor. My biggest tip for any store-bought pico is to drain off any extra liquid at the bottom of the container and give it a stir. If you want to make it taste homemade, add a quick squeeze of fresh lime juice and a little chopped cilantro. It makes all the difference!
- Cook The Meat in Batches: I love to cook a double batch of taco meat on Sunday. I use half for dinner that night and save the other half for Tuesday. It reheats in minutes and its good to store in an airtight container in the fridge for 3 to 4 days.
What to stuff in a Perfect Taco?
Building the perfect taco is an art, and it’s all about the layers! Here’s my guide to the essential components.
- The Tortilla: Choose your base! Flour tortillas are soft and pliable, great for over-stuffed tacos these are my personal favourite, I use the Tortilla Land uncooked flour tortillas. You find them in the refrigerated section and cook them in a hot pan for about 30 seconds per side. They puff up and taste incredible. Corn tortillas offer an authentic, slightly sweet flavor and are amazing when quickly charred on a gas stove or in a hot pan. Hard Shells give you that classic, satisfying crunch.
- The Protein: While the recipes below give you tons of options, don’t be afraid to mix it up! Pick from seasoned ground beef, shredded chicken, spicy chorizo, or black beans for a great veggie option.
- The Toppings (The Best Part!): Get creative with a taco bar! Set out bowls of lettuce, tomatoes, onions, cilantro, jalapeños, cheese, sour cream, salsa, and guacamole!
Our 10 Must-Make Taco Recipes
Now that you’re armed with all the pro tips, let’s get to the recipes!
Planning a bigger fiesta? Check out my Best New Year’s Eve Appetizers for more crowd pleasing bites that pair perfectly with tacos! Or downsize for a couples romantic date night menu ideas here.
Crispy Fish Tacos
Beef Mince Tacos (Better Than Takeout)
Viral Smash Burger Tacos
Easy Birria Tacos
Oven-Baked Barbecue Chicken ‘Pizza’ Tacos
Korean Bulgogi BBQ Beef Tacos
Slow Cooker Barbacoa Short Rib Tacos
Easy Taco Salad
Grilled Tequila Lime Chicken Taco Salad
The Only Salsa Recipe You’ll Ever Need
Pico De Gallo
