A hearty and flavorful ground beef recipe that is a cross between classic chili and macaroni and cheese. This mac and cheese with ground beef is a tasty meal that is a crowd-pleaser!
large, deep-walled skillet to pan-fry/simmer beef mixture.
cutting board & knife
Colander to drain pasta
wooden spoon
Ingredients
2cupselbow macaroni cooked until al dente, drained
1poundground beef
3clovesgarlicpressed
1cupgreen bell pepperdiced
1largeyellow oniondiced
4.5ouncesgreen chilischopped
28ouncestomatoescanned, diced *do not drain
15.5ounceschili beans*can also use kidney or black beans
1.25ouncesmild chili seasoning mix
½cupbeef stock
12ouncescheddar cheeseyellow, shredded
Instructions
In a large skillet, brown the ground beef, onion, garlic, and diced pepper. Cook until beef is no longer pink. Drain any excess grease.
1 pound ground beef, 3 cloves garlic, 1 large yellow onion, 1 cup green bell pepper
Add in chili seasoning, beef stock, tomatoes, chilis, and beans; simmer over medium heat for 10 minutes stirring occasionally to slightly reduce the mixture.
4.5 ounces green chilis, 28 ounces tomatoes, 15.5 ounces chili beans, 1.25 ounces mild chili seasoning mix, ½ cup beef stock
While the meat and vegetable mixture is simmering, bring a large pot of salted water to a boil, and cook pasta until al dente; drain.
2 cups elbow macaroni
In a Dutch oven, add in the drained pasta, beef and veggie mixture; stir. Add half the cheddar cheese and mix.
12 ounces cheddar cheese
Top with remaining cheese and cover the pot. Bake for 25 minutes at 350°F. Uncover the pot and bake for an additional 5 minutes. Garnish with cilantro, and serve with optional toppings like sour cream.
12 ounces cheddar cheese
Notes
Nutritional values may vary and are meant to be a guide.