Description
A comforting blend of creamy mac and cheese combined with hearty chili flavors, perfect for weeknight dinners.
Ingredients
- 1 pound ground beef or turkey
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can (15 ounces) kidney beans, drained and rinsed
- 1 can (15 ounces) diced tomatoes
- 2 tablespoons chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- 3 cups cooked macaroni
- 2 cups shredded cheddar cheese
- 1 cup milk
Instructions
- Brown the ground beef or turkey in a large pot over medium heat until fully cooked. Drain any excess grease.
- Add the chopped onion and minced garlic, sautéing until the onion is translucent.
- Stir in the drained kidney beans and diced tomatoes, mixing well.
- Season with chili powder, cumin, salt, and pepper. Simmer for 10 minutes.
- Combine the cooked macaroni with the chili mixture, stirring to incorporate.
- Pour in the milk and add half of the shredded cheese, mixing until creamy.
- Transfer to a baking dish and top with the remaining cheese.
- Bake at 350°F (175°C) for 20-25 minutes until the cheese is melted and bubbly.
Notes
For variety, try different cheese types or add extra heat with jalapeños.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American