Description
A hearty fusion of beef chili and cheese pasta, this one-pot mealfeatures ground beef simmered with garlic, onions, peppers, and tomatoes, combined with a hand-shredded cheddar cheese sauce and elbow macaroni. Perfect for quick family dinners, it balances smoky flavor with creamy richness.
Ingredients
1 lb ground beef
1 cup elbow macaroni
1 medium onion, diced
2 garlic cloves, minced
1 green bell pepper, diced
2 cans (15 oz each) tomato sauce
1 can (15 oz) kidney beans, drained and rinsed
1 package (1.5 oz) chili seasoning mix
1/4 tsp chili powder
1/2 cup butter
2 tbsp all-purpose flour
2 cups whole milk
2 cups shredded cheddar cheese
1/4 tsp salt
1/4 tsp black pepper
Instructions
Preheat oven to 350°F (180°C)
Brown ground beef in a large pot over medium heat
Add onion, garlic, and bell pepper; sauté until softened
Stir in tomato sauce, beans, chili seasoning, and chili powder
Bring chili mixture to a simmer and cook for 12-15 minutes while pasta cooks
In a separate pot, cook elbow macaroni according to package instructions
In a saucepan, melt butter over medium heat
Whisk in flour to make a roux
Gradually add milk, stirring constantly
Bring to a gentle boil, then reduce heat and stir in shredded cheese, salt, and pepper until smooth
Combine cooked pasta with hot chili mixture in a large bowl
Transfer to an oven-safe dish and top with cheese sauce
Bake for 15 minutes until bubbling and golden
Notes
Use mild cheddar or substitute with Gouda for a richer flavor
Add 1 cup chopped broccoli or carrots to the chili for extra veggies
Let leftovers rest for 30 minutes before refrigerating to retain texture
For a meatless version, substitute ground beef with textured vegetable protein or extra beans
- Prep Time: 15
- Cook Time: 35
- Category: Meals
- Method: Stovetop
- Cuisine: American