Chili Macaroni and Cheese
The forever debate - pasta or not with your chili? We love it and take it further to make macaroni and cheese topped with chili!
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.
Nutrition
Calories: 614kcalCarbohydrates: 72gProtein: 40gFat: 18gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.3gCholesterol: 85mgSodium: 578mgPotassium: 817mgFiber: 8gSugar: 4gVitamin A: 832IUVitamin C: 12mgCalcium: 323mgIron: 4mg
Tried this recipe?Let us know how it was!