The forever debate - pasta or not with your chili? We love it and take it further to make macaroni and cheese topped with chili!
I don't know about you, but we like some pasta in our chili. Kids need carbs for growing! It also helps them have something familiar on their plate when beans might not be a favourite.
Got an abundance of garden tomatoes? Tomato Bacon Pasta Sauce is a long-time family meal in our house. For something new and nutritious, give Stinging Nettle Pesto a try.
Key Ingredients
Beef - We love to use any type of red meat here, including wild game. Whatever you have on hand and your family will enjoy.
Pasta - Short cut is good, especially elbows. You can also go fun with cavatappi or small shells.
Beans - Optional, but a good hit of fiber and protein.
Tomatoes - Grab those last tomatoes on the vines outside.
Cheese - A good strong cheddar will be a hit with the kids, but use anything you have on hand. Always grate it fresh!
How to Make Chili with Macaroni and Cheese
***See recipe card below for precise measurements and instructions.***
Step 1: Sauté onions in a skillet until softened, then add beef.
Step 2: Once beef is cooked through, stir in tomatoes.
Step 3: Stir in beans and season to taste. Set aside.
Step 4: While chili simmers, cook pasta according to package directions.
Step 5: Drain noodles and stir in cheese and a touch of oil.
Step 6: Season with salt and pepper and serve, topping with chili.
FAQs
I love a good one-pot meal like chili because you can add whatever you have on hand. When recipes call for ground beef I almost always use wild game because that's what we have in the freezer. It's a good way to introduce wild game to your family! You can also use chicken or turkey if you prefer. I always go heavy on seasonings when using poultry.
A good cheddar is of course classic. I also like to do a mix of cheeses, adding something stronger like Gouda or Swiss. This way the macaroni will stand up to the hearty chili. And always grate your cheese fresh! Even if you are buying a block at the store instead of using homemade cheese, it's still better for melting. The pre-shredded bags have anti-caking agents that keep it from melting smoothly.
Photos by Dante from Shire by the Sea
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Chili Macaroni and Cheese
Ingredients
- 1 lb lean ground beef
- 1 lb elbow macaroni or other fun cut
- 1 bunch green onions
- 2 - 3 medium tomatoes
- 5 - 6 cherry tomatoes
- 1 can black or kidney beans drained and rinsed (optional)
- 8 - 12 oz cheddar cheese shredded
- Salt and pepper to taste
- Olive oil for drizzling.
Instructions
- Cut up your onions into small bits, and chop green stems finely. Set some greens aside for topping.
- Chop tomatoes into small pieces and slice cherry tomatoes in half and set aside.
- Heat a splash of olive oil in a large pot or saucepan on medium heat and toss in the diced onions and stir and sauté until soft.
- Add ground beef, and stir fry with onions until beef is browned and well integrated with the onions.
- Toss in the tomato slices, and green onions (leaving some aside for topping).
- Add some heat with spices or chili sauce if desired and cook until it is a nice “dry” sauce, for 5 minutes. Stir in beans if using.
- Cook everything together on low heat for 8-10 minutes.
- Boil water and cook pasta according to directions. Drain and add a splash of oil to keep from sticking.
- In the pot, add the grated cheese and season with salt. Mix thoroughly until the macaroni is well coated with the cheese. Serve bowls of macaroni topped with chili!
Notes
- Add all your favourite toppings like sour cream, green onions, more cheese!
- I like to store leftover pasta and chili in separate bowls so everyone can make their own combos.
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