Creamy Chili Mac Easy Dinner Recipe

Warm, creamy, and full of flavor, this Chili Mac is a perfect dish for any night of the week. It’s easy to prepare and packs a punch of deliciousness that everyone will love. With just a few ingredients, you can create a meal that’s comforting and satisfying. You may also find Creamy Vegan Southwest Pasta Salad useful.

Why Make This Recipe

• It’s a quick one-pan meal that saves time on cleanup.
• Rich in protein and fiber, it’s both hearty and nutritious.
• Kids and adults will enjoy the creamy texture and spicy kick.

How to Make Creamy Chili Mac

This dish combines ground beef, beans, and pasta in a creamy cheese sauce. It involves browning meat, simmering the chili ingredients, and mixing in cooked macaroni for a complete dinner that comes together in no time.

Ingredients

• 1 pound ground beef
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 can (15 ounces) kidney beans, drained and rinsed
• 1 can (15 ounces) diced tomatoes
• 1 can (8 ounces) tomato sauce
• 2 tablespoons chili powder
• 1 teaspoon cumin
• Salt and pepper to taste
• 2 cups elbow macaroni
• 2 cups shredded cheddar cheese
• 1 cup milk
• 1 tablespoon butter

Directions

1. In a large skillet, brown the ground beef with chopped onion and minced garlic over medium heat. Drain excess fat.
2. Stir in kidney beans, diced tomatoes, tomato sauce, chili powder, cumin, salt, and pepper. Let it simmer for about 10 minutes.
3. In a separate pot, cook macaroni according to package instructions; drain.
4. Add cooked macaroni to the chili mixture.
5. In another saucepan, melt butter, then add milk and shredded cheese, stirring until cheese is melted and creamy.
6. Combine the cheese sauce with the chili mac mixture, stirring until well blended.
7. Serve hot.

How to Serve Creamy Chili Mac

This dish is perfect on its own or served with a side salad. You can also top it with some fresh cilantro or jalapeños for an extra kick. For a fun twist, try adding some crushed tortilla chips for crunch.

How to Store Creamy Chili Mac

To store leftovers, let the dish cool and place it in an airtight container. It can be refrigerated for up to three days. To reheat, simply microwave or warm on the stove, adding a splash of milk to keep it creamy.

Tips to Make Creamy Chili Mac

• Use lean ground beef to reduce the fat content.
• Feel free to add other veggies like bell peppers or corn for more nutrition.
• If you prefer a spicier dish, add more chili powder or hot sauce.
• For a vegan version, substitute beef with lentils and use plant-based cheese.

Variations

• Swap out kidney beans for black beans or pinto beans.
• Try using different types of pasta, such as shells or penne.
• Add some diced green chiles for an extra flavor layer.

FAQs

• Can I freeze Creamy Chili Mac? Yes, it can be frozen for up to three months. Just make sure to let it cool completely before freezing.
• What can I serve with Chili Mac? Consider garlic bread, cornbread, or a light salad.
• Can I make this recipe in advance? Absolutely! You can prepare the chili mixture a day ahead and cook the pasta separately when ready to serve.

Conclusion

This creamy Chili Mac is a fabulous weeknight meal that everyone will love. For different takes on this dish, you might explore options like Chili Mac – The Cozy Cook and Chili Mac and Cheese – RecipeTin Eats.

Creamy Chili Mac

Warm, creamy, and full of flavor, this Chili Mac is a perfect dish for any night of the week. It’s easy to prepare and packs a punch of deliciousness that everyone will love.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 6 servings

Course: Main Course

Cuisine: American

Calories: 550

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 1 pound ground beef Use lean ground beef for lower fat.
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 can (15 ounces) kidney beans, drained and rinsed Can substitute with black beans or pinto beans.
• 1 can (15 ounces) diced tomatoes
• 1 can (8 ounces) tomato sauce
• 2 tablespoons chili powder Add more for a spicier flavor.
• 1 teaspoon cumin
• to taste Salt and pepper
• 2 cups elbow macaroni Can use shells or penne as alternatives.
• 2 cups shredded cheddar cheese Use plant-based cheese for a vegan option.
• 1 cup milk Add a splash when reheating to keep creamy.
• 1 tablespoon butter

Method

 

Preparation

1. In a large skillet, brown the ground beef with chopped onion and minced garlic over medium heat. Drain excess fat.
2. Stir in kidney beans, diced tomatoes, tomato sauce, chili powder, cumin, salt, and pepper. Let it simmer for about 10 minutes.
3. In a separate pot, cook macaroni according to package instructions; drain.
4. Add cooked macaroni to the chili mixture.

Making the Cheese Sauce

1. In another saucepan, melt butter, then add milk and shredded cheese, stirring until cheese is melted and creamy.
2. Combine the cheese sauce with the chili mac mixture, stirring until well blended.
3. Serve hot.

Notes

This dish can be served on its own or with a side salad. For extra flavor, top with fresh cilantro or jalapeños. Leftovers can be stored in an airtight container for up to three days.