Description
A heartwarming dish that combines the flavors of chili and macaroni and cheese for a cozy meal.
Ingredients
Scale
- 1 pound ground beef or turkey
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 cans (15 ounces each) tomato sauce
- 1 can (15 ounces) kidney beans, drained and rinsed
- 1 can (15 ounces) chili beans
- 2 teaspoons chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- 2 cups elbow macaroni
- 2 cups shredded cheddar cheese
- 1 cup milk
- 2 tablespoons butter
Instructions
- Brown the ground beef or turkey over medium heat until it’s just cooked through.
- Add the chopped onion and minced garlic, cooking until the onion is translucent and fragrant.
- Stir in the tomato sauce, kidney beans, chili beans, chili powder, cumin, salt, and pepper. Let the mixture simmer for about 20 minutes.
- Cook the elbow macaroni according to package instructions until al dente. Drain and set aside.
- Heat the milk and butter over medium heat and gradually stir in the cheddar cheese until it’s melted and smooth.
- Combine the chili mixture, cooked macaroni, and cheese sauce in the large pot. Stir well and heat through until everything is hot.
- Serve hot, garnished with additional cheese or your favorite toppings.
Notes
Store leftovers in an airtight container in the fridge for up to three days. For longer storage, freeze portions in freezer-safe containers.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 6g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 70mg