Loaded Chili Mac and Cheese
Servings: 8 servings
Incredibly delicious and comforting Chili Mac and Cheese-- perfect for busy weeknights!
- 8 ounces lean ground beef 90/10 fat ratio
- 10 ounces elbow macaroni
- 2 cloves garlic minced
- 1 yellow onion diced
- 4 cups chicken broth
- 1 14.5-ounce can diced tomatoes
- 1 cup canned white kidney beans drained and rinsed
- 1 cup canned kidney beans drained and rinsed
- 2 teaspoons chili powder
- 1 tablespoon dark brown sugar
- Salt and pepper to taste
- 1 1/2 cup shredded cheese I chose Cheddar jack
- Sour cream and green onions for garnish optional
Heat garlic, onion and ground beef in a large skillet. You don't need to add any oil, since the meat will have some natural fats of its own. Cook until the meat is browned, about 3-5 minutes, crumbling as you cook.
Once the beef is cooked, drain the excess fat. Add beef mixture, chicken broth, tomatoes, beans, chili powder and brown sugar to a pot and season with salt and pepper, to taste.
Bring to a simmer and stir in the macaroni. Return to a boil; cover, reduce heat and simmer until pasta is cooked through. It should take about 13-15 minutes for the pasta to fully cook.
Remove from heat. Stir in cheese and stir until well combined. The cheese should melt into the mixture.
Serve immediately, garnished with sour cream and green onion. Enjoy!
- Make sure to drain any excess fat after browning the beef, so the dish isn't greasy.
- You can add as much chili powder as you like and can even add in extras such as cayenne pepper or paprika for a spicy kick.
- Grated sharp Cheddar cheese will give you the best flavor!
- Although I love elbow macaroni for classic mac and cheese, you can use any short pasta shape for this.
- Top with sour cream and green onions for a classic chili taste.
Calories: 297kcal | Carbohydrates: 39g | Protein: 19g | Fat: 7g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 34mg | Sodium: 714mg | Potassium: 534mg | Fiber: 4g | Sugar: 5g | Vitamin A: 353IU | Vitamin C: 15mg | Calcium: 159mg | Iron: 3mg