Chili & Mac and Cheese | The Cooking Show
Farideh is making one of her favorite recipes, which happens to be the perfect camping meal: chili mac, a hybrid of chili and macaroni and cheese. This (nearly) one-pot wonder is filled with everything you want: two kinds of cheese, beef, pork sausage, frilly macaroni, and tons of savory flavor.
Check out the recipe here:
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Chili Mac & Cheese
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CHILI MAC & CHEESE | Easy Chili Mac Recipe
Chili Mac and cheese combines 2 family favorites in 1 dish! It’s beefy chili cooked with pasta and topped with lots of gooey cheese! This one hearty meal that’s simple enough for a weeknight dinner!
Chili Mac & Cheese
Ingredients
1 lb ground beef
8 oz dry macaroni noodles (1/2 box)
1 small onion, diced
1 bell pepper, diced
28 oz can crushed tomatoes
8 oz tomato sauce
2 teaspoons chili powder
2 teaspoons cumin
1 1/2 cups shredded cheddar cheese
Directions
Cook macaroni noodles according to the package, drain and set aside.
Preheat oven to 350 degrees.
Heat oil in a pan over medium high heat and sauté ground beef. Season with salt and pepper, and cook until cooked through. Remove, drain and set aside.
Add more oil to the pan and sauté onions and bell peppers. Season with salt and cook until softened about 5 minutes.
Stir in crushed tomatoes, tomato sauce, chili powder and cumin. Season well with salt and pepper.
Stir in ground beef and macaroni noodles.
Bring to a simmer, remove from heat and transfer to a baking dish. Top with shredded cheddar cheese.
Transfer to oven and bake for 15 minutes. Serve warm.
One Pot Chili Mac and Cheese
RECIPE:
One Pot Chili Mac and Cheese - Two favorite comfort foods come together in this super easy, 30 min one-pot meal that the whole family will go crazy for!
INGREDIENTS:
1 tablespoon olive oil
2 cloves garlic, minced
1 onion, diced
8 ounces ground beef
4 cups chicken broth
1 (14.5-ounce) can diced tomatoes
3/4 cup canned white kidney beans, drained and rinsed
3/4 cup canned kidney beans, drained and rinsed
2 teaspoons chili powder
1 1/2 teaspoon cumin
Kosher salt and freshly ground black pepper, to taste
10 ounces elbows pasta
3/4 cup shredded cheddar cheese
2 tablespoons chopped fresh parsley leaves
DIRECTIONS:
1. Heat olive oil in a large skillet or Dutch oven over medium high heat. Add garlic, onion and ground beef, and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat.
2. Stir in chicken broth, tomatoes, beans, chili powder and cumin; season with salt and pepper, to taste. Bring to a simmer and stir in pasta. Bring to a boil; cover, reduce heat and simmer until pasta is cooked through, about 13-15 minutes.
3. Remove from heat. Top with cheese and cover until melted, about 2 minutes.
4.Serve immediately, garnished with parsley, if desired.
How to Make Chili Mac!
This hearty one dish meal tastes just like your favorite Chili recipe with the addition of cheese and pasta! Chili Mac is the perfect dinner recipe when you need a quick and easy meal. It's done in about 20 minutes and cooks on the stove top in one pot!
RECIPE HERE --
INGREDIENTS
1 lb ground beef
1 Tbsp olive oil
3 clove minced garlic
½ c. finely chopped onion peeled
14 oz petite diced tomatoes
8 oz tomato sauce
16 oz kidney beans rinsed and drained
2 Tbsp brown sugar
1 Tbsp chili powder
1 tsp cumin
1 tsp salt
¼ tsp ground black pepper
3 ½ c. beef broth
2 c. uncooked elbow macaroni
1 c. Shredded cheddar cheese
INSTRUCTIONS
In a large pot or dutch oven heat the olive oil over medium high heat. Add the ground beef and chopped onions to the pot. Cook for 5-6 minutes, breaking up the meat with a spatula.
Add in the garlic and cook for an additional 2-3 minutes or until the ground beef is cooked through. Drain off any excess grease and discard.
Add in the diced tomatoes, tomato sauce, kidney beans, brown sugar, chili powder, cumin, salt, black pepper, beef broth and macaroni. Stir to combine.
Bring to a boil, reduce heat to simmer, cover the pot and cook for 12-13 minutes or until pasta is tender. Uncover the pot and cook for an additional 3-4 minutes.
Sprinkle cheddar cheese over pasta and let melt. Serve immediately.
NOTES
Add Some Heat: Want your chili mac a little spicier? Add some chopped jalapeno or your favorite hot sauce when you simmer the chili.
Ingredient Swaps: Switch the pinto beans for black beans. Cheddar cheese is classic, but you can switch it for Monterey Jack or pepper jack cheese. Or do a combination of cheese.
Leftover Tips: Store your leftover chili mac in airtight containers in the fridge. It will keep for three to four days. When you reheat it, add a splash of broth if it’s too thick.
Does chili mac freeze well? Yes, it does! Once you’ve made it let it cool. Store it in freezer-safe containers for up to two months. Thaw it in the fridge before warming it on the stove or in the microwave.
Chili Mac 'N' Cheese
Here’s what you need:
Ingredients:
1 lb Lean Ground Beef
1 Small White Onion, diced
2 Tbsp. Minced Garlic
14.5 oz can Diced Tomatoes
7 oz Kidney Beans (half of 1 can)
7 oz Black Beans (half of 1 can)
1 1/2 Tbsp. Chili Powder
1 1/2 tsp Cumin
1 tsp Seasoned Salt
3 1/2 cups Chicken Broth
10 oz Cavatappi Pasta (you can use any pasta you like)
3 cups Shredded Sharp Cheddar
Optional Toppings:
Shredded Sharp Cheddar
Sour Cream
Cilantro
Directions:
In a large pot, cook ground beef and onions over medium high heat until browned. Add minced garlic and cook for an additional 2-3 minutes. Carefully drain any excess fat. Add the diced tomatoes, kidney beans, black beans, chili powder, cumin, seasoned salt, and chicken broth. Stir, and bring to a boil. Add the pasta, and cook according to package instructions. Stir in the cheese, and cook for an additional 5 minutes, or until thickened. Serve with your favorite toppings & enjoy! All Tasty music provided by Audio Network and Warner Chappell Inc. Used with permission