Chili Mac and Cheese
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What does this food offer in terms of nutrients and physical nourishment?
Protein (cheese, ground beef, milk)
Carbohydrates (pasta, cheese, milk)
Fat (butter, milk, ground beef, cheese)
Fiber (pasta)
Other (ground beef is a good source of iron, minerals, and B vitamins)
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What does this food offer in terms of mental satisfaction through flavor, texture, and experience?
Savory/umami
Rich
Creamy
Chunky
Pasta dishes are easily my favorite meals to create on weekdays. I usually sauté a bunch of veggies together in some butter and garlic and toss them with some sort of noodle, usually fusilli. But when there’s a sauce involved, it’s 100x tastier and more satisfying.
The idea to create this recipe was born out of two separate recipes — chili and mac and cheese — that I mixed together one afternoon because I didn’t have enough mac and cheese left to serve as a complete meal. Beforehand, I’d maybe had chili mac and cheese maybe once in my life. Afterwards, I felt like this was what my winter soul was missing. I loved the tart-creamy combination of cheese and tomato, as well as the heartiness of chili and pasta in one dish.
To simplify the process and cut down on time, I decided to make the chili part much simpler — just ground meat and a quickly whisked together spiced sauce. This gets added to a cheese sauce, then combined with macaroni, and voila, chili mac! Alternatively, you can substitute beans in for an equally nourishing vegetarian option.
When shopping for ground beef to use in sauces or bowls, I usually look for 85-90% lean. These cuts will still have some fat for flavor and satisfaction but won’t have as much grease. Before adding to a sauce, I usually blot excess grease so it doesn’t compromise the texture of the sauce. But remember some fat is vital for many processes in the body including the absorption of key vitamins (A, E, D, K), provides desirable flavor and texture, and keeps us full. You can learn more about all the amazing uses and functions of fat in my Introduction to Dietary Fats post. I also look for grass-fed or organic whenever available and within my budget. In my opinion, grass-fed tastes a lot better and there is some research that suggests it may be better for our overall health, having typically less saturated fat and more vitamins, omega 3’s, and antioxidants.
This meal requires a little more multitasking and pans than my usual recipes, but I promise it’s worth it! I love that it makes multiple servings than can be easily reheated for lunches and dinners throughout the week.
Allergens: Wheat/gluten, dairy
Servings: 4
Prep time: 5 minutes
Cook time: 45 minutes
Total time: 50 minutes
Ingredients:
16 oz elbow macaroni (I like using whole wheat)
1 lb ground beef (I prefer to use a 85% lean cut and look for grass-fed, if you prefer poultry, feel free to substitute ground chicken or turkey)
1 cup beef broth
2 cups cheddar cheese (I usually use 1 bag pre-shredded cheese to save on time, but often freshly grated works better!)
1/2 cup milk of choice (I used 2%)
4 tbsp all-purpose or 1:1 GF flour blend, if needed (I use Bob’s Red Mill)
2 tbsp butter
2 tbsp tomato paste
1 tsp chili powder
1/2 tsp cumin
1/4 tsp granulated garlic
Salt and pepper, to taste
Optional:
1/2 tsp red pepper flakes if you like spicy chili!
*Vegetarian" option: Sub on can black or pinto beans, drained and rinsed
Directions:
Bring water to boil in a 4-quart saucepan.
Preheat a large skillet over medium heat. Add ground beef and brown until evenly cooked (no red or pink pieces), breaking it into smaller chunks with a spatula as it cooks. Carefully blot or drain excess grease.
In a small mixing bowl, whisk together broth, tomato paste, garlic, chili powder, cumin, salt, and pepper. Add to meat. Reduce heat and simmer until most of the liquid is absorbed or evaporated.
As the meat cooks, melt butter in a small saucepan over medium-low heat.
Whisk flour into butter until roux forms. A roux helps thicken the sauce.
To the roux, add milk. Reduce heat to simmer and whisk regularly to avoid sticking/burning until sauce thickens slightly.
Fold cheese into sauce. To fold, add a handful of cheese at a time and using a large spoon or rubber spatula, “pull” sauce from the bottom of the pan up on top of the cheese in a sort of circular motion. This helps the cheese evenly melt and incorporate into the sauce.
When meat and cheese sauce are both finished. Carefully add cheese sauce to meat mixture in the skillet. Stir until thoroughly combined.
Drain pasta and add to meat and cheese sauce. Fold in pasta until evenly coated with sauce.
Serve hot topped with extra cheese, if desired. Leftovers can be stored in an airtight container in the fridge for up to 5 days.
