Chili Mac and Cheese

Get ready for the ultimate comfort food mashup! This one-pot wonder combines two all-time favorites – hearty chili and creamy mac and cheese – into one mind-blowingly delicious meal that’ll have everyone fighting for seconds.

The magic happens when the pasta cooks right in the spice-laden chili sauce, absorbing all those amazing flavors while releasing its starches to create an incredibly rich and creamy texture. And when you add that melty cheese? Pure dinner perfection.

Ingredients

Base:

• 1 tbsp olive oil
• 2 garlic cloves, minced
• 1 onion, finely chopped
• 1 red bell pepper, chopped
• 1 lb lean ground beef
• 28 oz crushed canned tomatoes
• 14 oz can red kidney beans, drained
• 2½ cups beef broth
• 8 oz elbow macaroni, uncooked
• 2 cups shredded cheese blend
• ¼ cup fresh cilantro, finely chopped

Homemade Chili Spice Mix:

• 1 tsp cayenne pepper
• 2 tsp paprika powder
• 2 tsp cumin powder
• 1½ tsp onion powder
• 1 tsp dried oregano
• ½ tsp black pepper
• 1¼ tsp salt

Steps

1. Heat 1 tbsp oil in a large pot over high heat. Add minced garlic and chopped onion, cooking for 1 minute until fragrant. Add bell pepper and continue cooking until onions become translucent and slightly golden around the edges, about 3-4 minutes.
2. Add ground beef to the pot, breaking it up with a wooden spoon. Watch for the color change from pink to brown, about 5-6 minutes. The beef should be well-crumbled with no large chunks remaining.
3. Once beef is browned, add all remaining ingredients except cheese. Stir well to combine, ensuring the pasta is submerged in liquid. Bring to a simmer, then reduce heat to medium. The liquid should be gently bubbling, not vigorously boiling.
4. Cover and cook for 12 minutes, stirring occasionally to prevent pasta from sticking. Test pasta at 10 minutes – it should be almost al dente with just a slight firmness. The sauce will look loose at this stage, which is perfect.
5. Turn off heat but keep pot on burner. Stir in half the cheese (1 cup) until melted. Taste and adjust seasoning if needed. Top with remaining cheese, cover, and let stand for 2 minutes until cheese melts completely. The sauce will continue thickening during this time.
6. Garnish with fresh cilantro and serve immediately while the cheese is hot and melty. The pasta will continue absorbing sauce as it sits.

Smart Swaps

• Use whole grain elbow pasta to add fiber (cook 2-3 minutes longer)
• Substitute ground turkey for beef to reduce fat
• Try Mexican cheese blend for extra flavor
• Add 1 cup corn or diced zucchini for extra vegetables

Make It Diabetes-Friendly

• Use Dreamfields pasta to reduce net carbs by 25%
• Replace ½ cup of pasta with 1 cup cauliflower rice
• Add 2 tbsp ground flaxseed to increase fiber
• Portion into 1-cup servings (30g net carbs each)

Pro Tips

• Don’t overcook the pasta – it continues cooking in residual heat
• Grate cheese fresh for best melting
• Reserve some pasta water if needed for thinning
• Let rest 5 minutes before serving for perfect consistency