Indulge in the comforting flavors of chili mac and cheese, where creamy cheese meets hearty chili in a fusion that’s sure to please. This dish is perfect for a cozy family dinner or a satisfying weeknight meal. With its rich, savory taste and creamy texture, you’ll want to make it again and again. Get ready to enjoy a bowl of warmth and satisfaction that combines the best of both worlds!
Ingredients
– 2 cups elbow macaroni
– 1 can (15 oz) chili (with or without beans)
– 2 cups shredded cheddar cheese
– 1 cup milk
– 1/2 cup diced onion
– 1 tablespoon olive oil
– 1 teaspoon garlic powder
– 1 teaspoon chili powder
– Salt and pepper to taste
– Chopped green onions for garnish
Servings and Cooking Time
This recipe serves 4. Preparation time is approximately 15 minutes, with a cooking time of about 20 minutes.
Nutritional Value
Per serving (1 cup): 350 calories, 12g protein, 40g carbohydrates, 15g fat, 5g fiber. This is based on a serving size of 1 cup.
Step-by-Step Cooking Process
1. Cook the elbow macaroni according to package instructions until al dente.
2. Drain the pasta and set aside.
3. In a large skillet, heat olive oil over medium heat.
4. Add diced onion and sauté until translucent.
5. Stir in the chili, garlic powder, and chili powder.
6. Pour in the milk and bring to a simmer.
7. Add the cooked macaroni to the skillet and mix well.
8. Gradually stir in the shredded cheddar cheese until melted.
9. Season with salt and pepper to taste.
10. Serve hot, garnished with chopped green onions.
Alternative Ingredients
You can easily customize this dish by using ground turkey or beef instead of canned chili. For a vegetarian option, opt for a meatless chili. Additionally, you can use different types of cheese, such as Monterey Jack or pepper jack, for added flavor.
Serving and Pairings
Chili mac and cheese pairs wonderfully with a side salad, garlic bread, or cornbread. For a complete meal, consider serving it with a dollop of sour cream or a sprinkle of jalapeños for extra heat.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave until hot or warm on the stovetop, adding a splash of milk if needed. This dish can be frozen for up to 2 months; just thaw and reheat as described.
Cooking Mistakes
- Overcooking the pasta can lead to mushy texture.
- Using low-quality cheese may affect creaminess.
- Neglecting to season can result in bland flavor.
- Rushing the melting process can create clumps.
- Not stirring enough can cause sticking.
Helpful Tips
- For extra creaminess, add a splash of cream or additional cheese.
- Let the dish sit for a few minutes after cooking to thicken.
- Experiment with different spices to customize flavor.
- Add vegetables like bell peppers for added nutrition.
FAQs
Can I make chili mac and cheese ahead of time?
Yes, you can prepare this dish in advance. Just follow the recipe, let it cool, and store it in the refrigerator. Reheat before serving.
What type of chili should I use?
You can use any canned chili you prefer, whether meat-based or vegetarian. Choose one that suits your taste.
Can I use gluten-free pasta?
Absolutely! Substitute regular elbow macaroni with gluten-free pasta to make it suitable for gluten-intolerant individuals.
How can I make it spicier?
To add heat, include diced jalapeños or a dash of hot sauce while cooking. Adjust to your spice preference.
Is it possible to add protein?
Yes, you can mix in cooked ground beef, turkey, or even beans for extra protein in this dish.
Conclusion
Chili mac and cheese is a delightful dish that brings together the best of both worlds: creamy cheese and hearty chili. It’s a comforting meal perfect for any occasion, and with its versatility, you can easily tailor it to your preferences. Enjoy this delicious recipe that promises satisfaction in every bite!
Chili Mac And Cheese
Ingredients
- 2 cups elbow macaroni
- 1 can 15 oz chili
- 2 cups shredded cheddar cheese
- 1 cup milk
- 1/2 cup diced onion
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- Salt and pepper to taste
- Chopped green onions for garnish
Instructions
- Cook the elbow macaroni according to package instructions until al dente; drain and set aside.
- In a large skillet, heat olive oil over medium heat.
- Add diced onion and sauté until translucent.
- Stir in the chili, garlic powder, and chili powder.
- Pour in the milk and bring to a simmer.
- Add the cooked macaroni to the skillet and mix well.
- Gradually stir in the shredded cheddar cheese until melted.
- Season with salt and pepper to taste.
- Serve hot, garnished with chopped green onions.
Nutrition
