5 Easy Chile Mac and Cheese Recipes to Try

Classic Chile Mac and Cheese

When you combine the comforting qualities of macaroni and cheese with the spicy kick of chili, you get an iconic dish that’s popular in comfort food circles. Here’s a simple yet delicious way to make the Classic Chile Mac and Cheese at home:

• Ingredients:
  • 1 pound ground beef
  • 1 medium onion, chopped
  • 1 can (15 ounces) of chili beans, undrained
  • 1 can (8 ounces) of tomato sauce
  • 1 tablespoon chili powder
  • 1 teaspoon garlic powder
  • Salt and pepper to taste
  • 8 ounces elbow macaroni, cooked and drained
  • 2 cups shredded cheddar cheese
• Instructions:
  1. In a large skillet, cook beef and onion over medium heat until the beef is no longer pink; drain.
  2. Stir in the beans, tomato sauce, chili powder, garlic powder, salt, and pepper; bring to a boil.
  3. Reduce heat; simmer, uncovered, for 15 minutes.
  4. Meanwhile, cook macaroni according to package directions; drain.
  5. Combine the cooked macaroni with the beef mixture.
  6. Layer half the macaroni mixture into a greased baking dish, sprinkle with half the cheese, then top with the remaining macaroni. Sprinkle with remaining cheese.
  7. Bake at 350°F (175°C) for 25-30 minutes or until heated through and the cheese is melted and bubbly.

🌶️ Note: Adjust the amount of chili powder to your heat tolerance. Start with less if you prefer it mild.

Veggie-Packed Chile Mac and Cheese

For those looking to incorporate more vegetables into their meals, this recipe can be easily modified:

• Ingredients:
  • Same as above, but:
  • Replace ground beef with 1 large zucchini and 1 large bell pepper, chopped
  • Add 1 cup of corn kernels (fresh or frozen)
• Instructions:
  1. In a skillet, sauté the chopped zucchini and bell pepper in olive oil until soft. Add corn, continue cooking for a few minutes.
  2. Proceed with the steps for making the classic version, substituting the veggies for the beef.

One-Pot Chile Mac and Cheese

Here’s a fuss-free recipe for a one-pot wonder that saves on both time and dishes:

• Ingredients:
  • 1 tablespoon olive oil
  • 1 pound ground turkey (or use beans for a vegetarian option)
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 can (14 ounces) diced tomatoes
  • 1 can (8 ounces) tomato sauce
  • 1 can (15 ounces) kidney beans, drained and rinsed
  • 2 cups elbow macaroni
  • 3 cups chicken or vegetable broth
  • 1 cup shredded cheddar cheese
  • Salt and pepper to taste
• Instructions:
  1. In a large pot or Dutch oven, heat oil over medium heat. Add turkey, onion, and garlic; cook until turkey is browned.
  2. Stir in chili powder, cumin, tomatoes, tomato sauce, beans, uncooked macaroni, and broth.
  3. Bring to a boil, then reduce heat, cover, and simmer for about 12-15 minutes, stirring occasionally, until pasta is cooked through.
  4. Remove from heat, stir in cheese until melted.
  5. Season with salt and pepper to taste.

🍲 Note: If the mixture seems too thick during cooking, add extra broth or water gradually to keep the pasta simmering.

Spicy Jalapeño Chile Mac and Cheese

To crank up the heat, try this spicy variation:

• Ingredients:
  • All ingredients from Classic Chile Mac and Cheese
  • 2-3 jalapeños, finely chopped (seeds removed for less heat)
• Instructions:
  1. Follow the recipe for Classic Chile Mac and Cheese, but sauté the jalapeños with the onion in step one.
  2. Layer in the jalapeños with the beef mixture and proceed as directed.

Creamy Stovetop Chile Mac and Cheese

If you prefer a quicker stovetop version that’s still creamy and comforting, here’s how to do it:

• Ingredients:
  • 1 pound pasta (shells or macaroni)
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 2 cups milk
  • 2 cups shredded sharp cheddar cheese
  • 1 cup shredded pepper jack cheese
  • 1 can (15 ounces) diced tomatoes with green chiles, drained
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Salt and pepper to taste
• Instructions:
  1. Cook pasta according to package instructions until al dente, drain.
  2. In a pot, melt butter over medium heat, whisk in flour to make a roux. Gradually add milk, whisking until smooth.
  3. Reduce heat to low, add cheeses in small handfuls, stirring until melted and smooth.
  4. Add tomatoes with chiles, garlic powder, onion powder, salt, and pepper.
  5. Mix the cooked pasta into the cheese sauce, and continue stirring until well combined and heated through.

This selection of recipes proves that Chile Mac and Cheese can be adapted in many ways to suit different tastes and dietary preferences. Whether you’re looking for a quick weeknight dinner or want to impress at a potluck, these variations offer something for everyone. Remember to:

• Customize the spice level with chili powders or fresh jalapeños.
• Experiment with different cheeses for unique flavors.
• Consider your dietary needs by using meat substitutes or going vegetarian.

✨ Note: Garnish your dish with fresh herbs like cilantro or parsley for an added touch of freshness.

Can I make Chile Mac and Cheese vegetarian?

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Yes, simply omit the meat and substitute with vegetables or beans for a hearty vegetarian version.

What can I use instead of macaroni in Chile Mac and Cheese?

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You can use any short pasta like rotini, fusilli, or shells for a different texture and appearance.

How do I store and reheat leftovers?

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Store in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stove with a splash of milk or water to keep it from drying out.