Go Back

Chili Mac and Cheese

Homemade chili meets creamy mac and cheese to create the ultimate comfort food: Chili Mac 'n Cheese! It's insanely addictive and makes a perfect one-pot meal that’s ready in no time.
Print Recipe
Chili Mac n Cheese
Prep Time:15 minutes
Cook Time:32 minutes
Total Time:47 minutes

Ingredients

  • 4 tbsp avocado oil
  • 1 yellow onion diced
  • 1 jalapeño pepper finely chopped (optional)
  • 1 red bell pepper diced
  • 4-6 garlic cloves minced
  • 1 t dried parsley
  • 3 tbsp chili powder
  • 2 tsp cumin
  • 1 tsp oregano
  • 1 tsp kosher salt
  • 1 tsp black pepper
  • 1/4 tsp cayenne pepper
  • 1 lb ground beef
  • 14 oz diced tomatoes
  • 1 1/4 Cup Water
  • 1 1/4 Cup Tomato Juice
  • 15 oz tomato sauce
  • 16 oz kidney beans drained and rinsed
  • 16 oz Chili beans mild or hot depending on desire
  • 1 T brown sugar
  • 1 packet sazon goya
  • 1/2 t beef bouillon
  • 1/2 t chicken bouillon
  • 8 oz elbow macaroni pasta uncooked
  • 2 cups shredded cheese

Instructions

  • In a large skillet, heat oil. Once shimmering, add onion and peppers. Once they are becoming tender, add garlic, parsley, chili powder, oregano, and cumin. Allow to toast for about a minute or two.
  • Add in ground beef and continue cooking until cooked through. Then add in beans, tomato juice, water, tomato sauce, and diced tomatoes.
  • Mix everything well. Then add in brown sugar, sazon goya, and both bouillons. Bring to a simmer—salt and pepper to taste.
  • Simmer for around 15-20 minutes.
  • Add elbow macaroni, cover and cook for 9-12 minutes or until the macaroni is al dente.
  • It should be nice and saucy but not super watery (check my vid on insta for the vibe). Turn off the heat but leave the pot on the stove. Mix in half the cheese until it’s melted and creamy. Give it a taste and adjust the salt and pepper if needed. Sprinkle the rest of the cheese on top, pop the lid on, and let it sit for about 2 minutes so the cheese melts. The sauce will thicken up a bit while it sits.
Servings: 8