Description
A comforting fusion of hearty chili and creamy mac and cheese, this one-pot wonder combines seasoned ground beef, tender macaroni, and two types of cheese for a quick, satisfying meal that’s perfect for busy weeknights.
Ingredients
Units
Scale
- 2 tablespoons canola or vegetable oil
- 1 lb ground beef
- 2 teaspoons chili powder
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1 teaspoon mustard powder
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 2 cups beef broth
- 1 cup water
- 28 oz. can Petite Diced Tomatoes with Green Chile, undrained
- 16 oz. elbow macaroni, uncooked
- 8 oz. cream cheese
- 1/2 cup whole milk
- 1 tablespoon lime juice
- 2 cups shredded sharp cheddar cheese
Instructions
- Brown the beef: Heat the oil in a large deep pan or pot on medium-high heat. Add the ground beef to the pan and break it up with a spatula. Cook for 5 to 7 minutes, stirring frequently until beef is browned and cooked through, then drain the excess fat from the beef.
- Add seasonings and liquids: Add the chili powder, garlic powder, paprika, cumin, mustard powder, salt, and pepper to the beef. Pour in the beef broth, water, and undrained tomatoes, then bring the mixture to a boil.
- Cook the pasta: Once boiling, add the uncooked elbow macaroni to the pot. Cover and cook for 8-10 minutes, stirring occasionally, until the macaroni is tender and has absorbed most of the liquid.
- Add cream cheese: Add the cream cheese to the pot, breaking it into smaller pieces with your spatula as you add it to help it melt faster. Stir until the cream cheese has completely melted and incorporated into the sauce.
- Finish with dairy and serve: Once the cream cheese has melted, add the milk, lime juice, and shredded cheddar cheese. Stir continuously until the cheddar has fully melted and the sauce is smooth. Remove from heat and serve hot, garnished with parsley or cilantro if desired.
Notes
- If using smoked paprika, start with 1/2 teaspoon and adjust to taste as it can be quite potent.
- For a looser consistency, add an additional 1/2 cup of milk.
- This dish reheats well and can be stored in the refrigerator for up to 3 days.
- Try adding diced bell peppers or corn for extra vegetables.
- For a spicier version, add diced jalapeños or a dash of hot sauce.
- Garnish with avocado, sour cream, or green onions for extra flavor.
Nutrition
- Serving Size: 1 cup
- Calories: 420
- Sugar: 4g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 70mg
