Chili Mac Cheese Recipes

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ONE-POT CHILI MAC AND CHEESE



One-Pot Chili Mac and Cheese image

This delicious chili mac and cheese with ground beef, diced tomatoes, rich tomato sauce, chili beans and spices is cooked all in one pot--including the macaroni!

Provided by RAGÚ®

Categories     Trusted Brands: Recipes and Tips     Ragu®

Time 30m

Yield 6

Number Of Ingredients 14

1 tablespoon extra virgin olive oil
1 medium sweet onion, diced small
3 cloves garlic, minced
1 pound lean ground beef
2 cups low-sodium chicken broth
2 cups Ragu® Old World Style® Traditional Pasta Sauce
1 (10 ounce) can diced tomatoes with green chile peppers
1 (16 ounce) can mild chili beans, undrained
1 teaspoon chili powder
1 teaspoon cumin
salt and ground black pepper to taste
1 ½ cups uncooked elbow macaroni
¾ cup shredded Cheddar cheese
¼ cup chopped fresh parsley

Steps:

  • Heat olive oil in a large Dutch oven or pot over medium-high heat. Add onion, garlic, and beef. Stirring frequently, cook until meat is browned and crumbly, about 3 minutes. Drain excess fat.
  • Stir in chicken broth, Ragu® sauce, diced tomatoes with mild green chilies, beans, chili powder, and cumin. Season with salt and pepper, to taste. Bring to a boil and stir in pasta; cover, reduce heat to a simmer and cook until pasta is al dente, about 14 minutes.
  • Remove from heat. Stir in the cheese and parsley. Serve immediately, garnished with additional cheese and parsley, if desired.

Nutrition Facts : Calories 462.9 calories, Carbohydrate 45.9 g, Cholesterol 66 mg, Fat 19.2 g, Fiber 7.1 g, Protein 28.5 g, SaturatedFat 7.4 g, Sodium 1232.5 mg, Sugar 7.8 g

CHILI MAC



Chili Mac image

Add a little spice to this comfort food favorite, by sprinkling on Sargento Shredded Reduced Fat 4 Cheese Mexican Cheese. Ole!

Provided by Sargento

Categories     Trusted Brands: Recipes and Tips     Sargento

Time 55m

Yield 6

Number Of Ingredients 8

1 pound ground beef or turkey
1 medium onion, chopped
1 green bell pepper, chopped
1 (14.5 ounce) can Mexican or chili-style stewed tomatoes, undrained
½ cup water
1 (1.25 ounce) package taco seasoning mix
2 cups elbow macaroni or small shells, cooked and drained
2 cups Sargento ® Shredded Reduced Fat 4 Cheese Mexican Cheese, divided

Steps:

  • Cook ground beef, onion and green pepper in large skillet over medium heat 5 minutes or until beef is no longer pink; pour off drippings. Add tomatoes, water and taco seasoning; simmer 5 minutes, stirring occasionally.
  • Toss pasta with meat mixture. Spoon 3 cups of mixture into an 11x7-inch baking dish. Sprinkle with 1 cup cheese; top with remaining meat mixture. Cover with foil; bake in preheated 375 degrees F oven 30 minutes. Uncover; sprinkle with remaining cheese. Return to oven 5 minutes or until cheese is melted.

Nutrition Facts : Calories 429.5 calories, Carbohydrate 37.2 g, Cholesterol 82.5 mg, Fat 17.1 g, Fiber 2.5 g, Protein 32.1 g, SaturatedFat 7.4 g, Sodium 893.9 mg, Sugar 5.7 g

CHILI MAC 'N' CHEESE RECIPE BY TASTY



Chili Mac 'n' Cheese Recipe by Tasty image

Here's what you need: lean ground beef, small white onion, garlic, diced tomato, kidney bean, black beans, chili powder, cumin, seasoned salt, chicken broth, cavatappi pasta, sharp cheddar cheese, shredded sharp cheddar cheese, sour cream, fresh cilantro

Provided by Claire Nolan

Categories     Dinner

Yield 4 servings

Number Of Ingredients 15

1 lb lean ground beef
1 small white onion, diced
2 tablespoons garlic, minced
14.5 oz diced tomato
7 oz kidney bean
7 oz black beans, half of a can
1 ½ tablespoons chili powder
1 ½ teaspoons cumin
1 teaspoon seasoned salt
3 ½ cups chicken broth
10 oz cavatappi pasta, or any other pasta
3 cups sharp cheddar cheese, shredded
shredded sharp cheddar cheese
sour cream
fresh cilantro

Steps:

  • In a large pot, cook ground beef and onions over medium high heat until browned.
  • Add minced garlic and cook for an additional two to three minutes. Carefully drain any excess fat.
  • Add the diced tomatoes, kidney beans, black beans, chili powder, cumin, seasoned salt, and chicken broth. Stir, and bring to a boil.
  • Add the pasta, and cook according to package instructions.
  • Stir in the cheese, and cook for an additional five minutes, or until thickened.
  • Serve with your favorite toppings.
  • Enjoy!

Nutrition Facts : Calories 1670 calories, Carbohydrate 134 grams, Fat 92 grams, Fiber 11 grams, Protein 69 grams, Sugar 18 grams

CHILI MAC & CHEESE



Chili Mac & Cheese image

This Mexican/southwestern casserole of comfort food is high on taste and low on the scale of difficulty-a delicious combination. -Mary Aguilar, Shelby, Ohio

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 8 servings.

Number Of Ingredients 13

2 packages (7-1/4 ounces each) macaroni and cheese dinner mix
2 pounds ground beef
1 small onion, chopped
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (10 ounces) diced tomatoes and green chiles, undrained
1 can (8 ounces) tomato sauce
2 tablespoons chili powder
1 teaspoon garlic salt
1/2 teaspoon ground cumin
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon pepper
2 cups sour cream
1-1/2 cups shredded Mexican cheese blend, divided

Steps:

  • Preheat oven to 350°. Set aside cheese packets from dinner mixes. In a large saucepan, bring 2 quarts water to a boil. Add macaroni; cook until tender, 8-10 minutes., Meanwhile, in a Dutch oven, cook and stir beef and onion over medium heat until beef is no longer pink, 8-10 minutes; drain. Stir in tomatoes, tomatoes and green chiles, tomato sauce and seasonings. Drain macaroni; add to beef mixture. Stir in contents of cheese packets, sour cream and 1 cup cheese., Transfer to a greased 13x9-in. baking dish; top with remaining cheese. Bake, uncovered, until bubbly, 20-25 minutes.

Nutrition Facts : Calories 631 calories, Fat 35g fat (17g saturated fat), Cholesterol 105mg cholesterol, Sodium 1286mg sodium, Carbohydrate 22g carbohydrate (10g sugars, Fiber 3g fiber), Protein 35g protein.

CHILI MAC



Chili Mac image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 40m

Yield 8 servings

Number Of Ingredients 14

1 pound corkscrew shaped pasta with lines or elbows with lines
2 pounds ground sirloin
2 tablespoons (2 turns around the pan in a slow stream) extra-virgin olive oil
1 sweet onion, chopped
2 jalapeno peppers, seed and chopped
4 cloves garlic, chopped
3 tablespoons (1 1/2 palm fuls) dark chili powder
2 tablespoons (1 palm ful) cumin
2 tablespoons cayenne pepper sauce
Coarse salt
1 cup beer or beef broth
1 (28-ounce) can diced tomatoes in juice
1 (14-ounce) can crushed tomatoes
Chopped scallions, for garnish

Steps:

  • In a large pot, boil pasta until al dente.
  • Meanwhile, in a big, deep pot, brown beef in oil over medium high heat. Add onions, peppers, and garlic. Season meat mixture with chili powder, cumin, cayenne, and salt. Cook together 5 minutes, stir in beer or broth, and reduce liquid by half, 2 minutes. Stir in tomatoes and simmer for 10 minutes.
  • Drain pasta. Add hot pasta to chili pot and stir to coat pasta evenly. Remove from heat and garnish big bowlfuls of chili mac with chopped scallions.

ONE-POT CHEESY CHILI-MAC



One-Pot Cheesy Chili-Mac image

Hearty chili with creamy macaroni and cheese is an unbeatable comfort, and this 100-percent scratch version is the ultimate! Zesty Tex-Mex flavoring, cheddar cheese, green chiles and an extra boost of both chili and garlic powder give this dish deep savory flavor that's hard to resist. So, put it to the test and see what your family says. If you find it deserves a spot in your permanent dinner rotation, you'll be glad to know this recipe freezes beautifully!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 35m

Yield 8

Number Of Ingredients 17

1 tablespoon vegetable oil
1 lb ground beef (at least 90% lean)
2 cups diced onions
1 cup diced red bell peppers
1 package (1 oz) Old El Paso™ original taco seasoning mix
1 tablespoon chili powder
1 teaspoon garlic powder
1/4 teaspoon salt
2 cups water
1 can (28 oz) Muir Glen™ organic fire roasted crushed tomatoes, undrained
1 can (19 oz) Progresso™ red kidney beans, drained, rinsed
1 can (4.5 oz) Old El Paso™ diced green chiles
1/2 lb uncooked elbow macaroni (1 3/4 cups)
2 cups shredded Cheddar cheese (8 oz)
Chopped fresh cilantro leaves, if desired
Sliced green onions, if desired
Hot sauce, if desired

Steps:

  • In 5-quart Dutch oven, heat oil over medium-high heat. Add beef, onions and bell peppers; cook 6 to 8 minutes, stirring frequently, until beef is cooked through and onions are tender. Stir in taco seasoning mix, chili powder, garlic powder and salt. Stir 30 seconds.
  • Stir in water, tomatoes, beans and chiles. Stir in macaroni; heat to boiling over high heat. Reduce heat to medium; cook 10 to 12 minutes, stirring frequently, until macaroni is cooked through. Do not drain.
  • Stir in 1 cup of the Cheddar cheese. Serve with remaining cheese, cilantro, green onions and hot sauce.

Nutrition Facts : Calories 470, Carbohydrate 51 g, Cholesterol 65 mg, Fat 1/2, Fiber 7 g, Protein 27 g, SaturatedFat 8 g, ServingSize 1 1/3 Cups, Sodium 1170 mg, Sugar 9 g, TransFat 0 g

CHILI MAC AND CHEESE



Chili Mac and Cheese image

This almost-instant main dish combines the flavors of two favorite comfort foods. Taco-flavored cheese and mild chilis add an extra kick without too much spice.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 6

Number Of Ingredients 7

1 lb lean (at least 80%) ground beef
2 1/3 cups uncooked rotini pasta (7 oz)
1 teaspoon chili powder
2 1/4 cups hot water
1 can (14 1/2 oz) diced tomatoes with zesty mild green chiles, undrained
2 cups shredded taco-flavored cheese (8 oz)
Chili powder, if desired

Steps:

  • In 12-inch skillet, cook ground beef over medium-high heat, stirring frequently, until thoroughly cooked; drain.
  • Stir in uncooked pasta, chili powder, water and tomatoes. Heat to boiling, stirring frequently. Reduce heat to medium-low; cover and simmer 10 to 12 minutes, stirring occasionally, until pasta is tender.
  • Remove from heat; let stand uncovered 5 minutes. Stir in cheese until melted. Sprinkle with additional chili powder.

Nutrition Facts : Calories 430, Carbohydrate 30 g, Cholesterol 85 mg, Fat 1, Fiber 3 g, Protein 28 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 480 mg, Sugar 4 g, TransFat 1 g

CHILI MACARONI AND CHEESE



Chili Macaroni and Cheese image

What could be tastier on a cold winter day than chili or mac and cheese? Put them together and you have a terrific dish that warms you up and fills you up as well! -Nancy Foust, Stoneboro, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 5h25m

Yield 12 servings (4-1/2 quarts).

Number Of Ingredients 11

2-1/2 pounds lean ground beef (90% lean)
1 medium onion, chopped
1 medium green pepper, chopped
1 banana pepper, finely chopped
2 cans (28 ounces each) diced tomatoes, undrained
2 cans (16 ounces each) kidney beans, rinsed and drained
2-1/2 teaspoons chili powder
2 teaspoons ground cumin
2 cups uncooked elbow macaroni
4 cups shredded cheddar cheese
Optional: Sour cream and additional shredded cheddar cheese

Steps:

  • In a Dutch oven, cook beef, onion and peppers over medium-high heat until beef is no longer pink and vegetables are tender, breaking up beef into crumbles, 8-10 minutes; drain. Transfer to a 7-qt. slow cooker. Stir in tomatoes, beans, chili powder and cumin. Cook, covered, on low until flavors are blended, 5-6 hours., Meanwhile, cook macaroni according to package directions; drain. Add to slow cooker. Stir in cheese until melted. If desired, serve with sour cream and additional cheese.

Nutrition Facts : Calories 447 calories, Fat 21g fat (10g saturated fat), Cholesterol 96mg cholesterol, Sodium 646mg sodium, Carbohydrate 30g carbohydrate (7g sugars, Fiber 7g fiber), Protein 35g protein.

CHILI MAC AND CHEESE



Chili Mac and Cheese image

Provided by Trisha Yearwood

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 23

Kosher salt and black pepper
2 cups (8 ounces) macaroni
2 tablespoons vegetable oil
1 small red onion, chopped
3 cloves garlic, minced
1/2 red bell pepper, chopped
8 ounces lean ground beef
2 teaspoons chili powder
1 1/2 teaspoons cumin
1 teaspoon paprika
1/2 teaspoon dried oregano
One 15-ounce can kidney beans, undrained
One 14.5-ounce can diced tomatoes, undrained
2 tablespoons tomato paste
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups milk
4 ounces cream cheese
2 cups shredded sharp Cheddar, plus extra for garnish
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
3 green onions, chopped
Corn chips, such as Tostitos Scoops, for serving

Steps:

  • Preheat the oven to 400 degrees F.
  • Bring a large pot of water to a boil. Add some salt and then the macaroni. Cook to al dente according to the package directions. Drain and hold until the cheese sauce is ready.
  • Heat the oil in a medium pot over medium heat. Add the red onions and cook, covered, until soft, a couple of minutes. Add the garlic and bell peppers and cook an additional 2 to 5 minutes, being careful not to burn the garlic. Add the ground beef and sprinkle with salt and pepper; cook until browned, stirring to break up the beef into small pieces. Add the chili powder, cumin, paprika and oregano, and cook until the spices are fragrant. Add the beans and their liquid, the tomatoes and their juices, and the tomato paste; simmer for 5 to 10 minutes.
  • In a separate saucepot, melt the butter over low heat. Add the flour and cook, whisking, for 1 minute. Whisk in the milk, raise the heat to high, and bring the mixture to a boil; cook, whisking, until thickened. Removing from the heat and whisk in the cream cheese, Cheddar, mustard, Worcestershire and some salt and pepper. Pour the pasta into the cheese sauce and stir to combine.
  • Mix the chili into the macaroni and cheese. Transfer to a serving bowl and top with additional Cheddar and the green onions. Serve with corn chips.

CHILI MACARONI



Chili Macaroni image

Make and share this Chili Macaroni recipe from Food.com.

Provided by chelgilm

Categories     One Dish Meal

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 14

1 lb ground beef
1 (15 ounce) can chili beans
1 (15 ounce) can tomato sauce
1 (15 ounce) can diced tomatoes
1 medium diced onion
1/4 cup diced green pepper
1 tablespoon chili powder
1/2 teaspoon ground cumin
1/4 teaspoon garlic powder
1/8 teaspoon cayenne pepper
1/8 teaspoon black pepper
1 teaspoon salt
1 teaspoon sugar
1/2 lb cooked macaroni

Steps:

  • Brown meat,onion, and green pepper.
  • Drain.
  • Add remaining ingredients except macaroni.
  • Bring to a simmer.
  • Cover and simmer for 30 minutes.
  • Add cooked macaroni.
  • Stir well and serve.

Nutrition Facts : Calories 579.1, Fat 18.9, SaturatedFat 7, Cholesterol 77.1, Sodium 1722.5, Carbohydrate 67.4, Fiber 11, Sugar 11.5, Protein 36.9

CHILI MACARONI



Chili Macaroni image

A easy and delicious dish. I make it often. A friend of mine, with 4 boys, makes it once a week. I hope you like it! I have also made it from all shelf stable ingredients, except the cheese. Just use dehydrated onions and canned beef.

Provided by hobbgal

Categories     Beans

Time 35m

Yield 6 serving(s)

Number Of Ingredients 12

1/2 cup chopped onion
1 lb lean ground beef
1/2 teaspoon garlic powder
1 tablespoon vegetable oil
8 ounces cooked elbow macaroni
1 (16 ounce) can kidney beans, undrained
8 ounces tomato sauce
1 cup water
1 teaspoon chili powder
1/2 teaspoon cumin
1 teaspoon salt
1 cup cheddar cheese

Steps:

  • In a large skillet brown the ground beef with the onion and garlic powder.
  • Drain oil and return to the skillet.
  • Add kidney beans, tomato sauce, water, chili powder and salt.
  • Cover and simmer for 15-20 minutes.
  • Add cooked macaroni and stir.
  • Sprinkle cheddar cheese on top, cover and simmer just until the cheese melts.

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