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Chili Mac and Cheese

Yields8 ServingsPrep Time10 minsCook Time20 minsTotal Time30 mins

It's something like a 'Goulash'. Use whatever type of pasta you have on hand.

 1 tbsp vegetable oil
 1 lb ground chuck
 ½ cup chopped yellow onion
 1 (14.5 ounce) can fire-roasted diced tomatoes, undrained
  cup water
 1 tbsp chili powder
 1 tsp ground cumin
 1 ½ tsp salt, divided
 ¼ tsp garlic powder
 2 tbsp unsalted butter
 2 tbsp all-purpose flour
 2 cups whole milk
 ½ tsp ground black pepper
 ¾ cup shredded extra-sharp Cheddar cheese
 8 oz elbow macaroni, cooked
 Green onion, shredded cheddar cheese, corn chips, to serve

In a medium Dutch oven, heat oil over medium-high heat. Add beef & onion; cook, stirring occasionally, until browned. Drain; return beef mixture to pan. Chop with potato masher to make the meat into fine smaller pieces.


Add tomato, 1/3 cup water, chili power, cumin, 1 teaspoon salt, and garlic powder; bring to a boil. Reduce heat to medium; cook, stirring occasionally, until thickened - maybe 12 minutes. Remove from pan & set aside.


In the same pan, melt butter over medium heat. Add flour; cook, whisking constantly, 1 minute. Whisk in milk, remaining 1/2 teaspoon salt, and pepper. Bring to a boil over medium-high heat, whisking constantly. Reduce heat to medium-low. Cook, whisking constantly, until thickened, 2 minutes. Remove from heat.


Stir in cheese until melted. Stir in beef mixture and cooked pasta. Serve with green onion, cheese, and chips.

Nutrition Facts

Servings 8