Description
A comforting one-pot meal combining savory chili, tender macaroni, and creamy cheddar cheese, perfect for picky eaters and easy reheating.
Ingredients
Units
Scale
Chili Base
- 1 lb Ground beef (80/20) (Juicy and flavorful.)
- 1 medium Onion, chopped (Adds sweetness.)
- 2 cloves Garlic, minced (Enhances flavor.)
- 2 tbsp Tomato paste (Deepens flavor.)
- 1 can Diced tomatoes (Can use tomato sauce instead.)
- 1 can Beans (kidney, pinto, or black) (Add more beans if desired.)
- 2 tbsp Chili seasoning (Store bought or homemade.)
- 1 tsp Salt (To taste.)
- 1 tsp Black pepper (To taste.)
- 1 cup Water or broth (To adjust consistency.)
Cheese Sauce
- 2 tbsp Butter (For richness.)
- 2 tbsp Flour (For thickening.)
- 2 cups Milk (Whole milk is best.)
- 2 cups Cheddar cheese, shredded (Shred your own for best results.)
Pasta
- 2 cups Elbow macaroni (Can substitute with similar short pasta.)
Optional Toppings
- to taste Hot sauce (For added spice.)
- to taste Sour cream (For creaminess.)
- to taste Green onions, chopped (For freshness.)
- to taste Crushed tortilla chips (For crunch.)
Instructions
Prepare the Chili Base
- Brown the ground beef in a large pot over medium heat, breaking it into small crumbles.
- Add chopped onion and cook until softened, then add minced garlic and cook for an additional 30 seconds.
- Stir in the tomato paste and let it cook for about a minute.
- Add the diced tomatoes, water or broth, beans, chili seasoning, salt, and pepper.
- Let the mixture simmer for at least 10 minutes, preferably 20 minutes, until thick.
Make the Cheese Sauce
- Melt butter in a medium saucepan.
- Whisk in flour and cook for about a minute, then slowly add milk while whisking.
- Keep whisking until smooth and slightly thickened, then lower heat.
- Stir in shredded cheddar until melted and smooth.
Cook the Pasta and Combine
- Cook elbow macaroni until al dente, according to package instructions. Drain and do not rinse.
- Stir the cooked macaroni into the chili base, then pour in the cheese sauce and mix until well coated.
Optional Oven Finish
- For a baked finish, pour the mixture into a baking dish, sprinkle with extra cheddar, and bake at 375°F for 10 to 15 minutes.
- Broil for an additional 1 to 2 minutes for a bubbly top, watching closely to prevent burning.
Notes
Leftovers can be stored in an airtight container in the fridge for up to 4 days. Reheat gently with a splash of milk. This meal can also be made ahead by cooking the chili base and preparing the pasta separately.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner, Main Course
- Cuisine: American
Nutrition
- Calories: 600
- Sugar: 6
- Sodium: 800
- Fat: 30
- Saturated Fat: 15
- Carbohydrates: 50
- Fiber: 8
- Protein: 35
