Mexican Chili Mac

Instructions

1. Heat the olive oil in a large Dutch oven or deep skillet over medium-high heat.
2. Add the diced onion and bell pepper and cook for 4–5 minutes, until softened.
3. Stir in the garlic and cook for 30 seconds until fragrant.
4. Add the ground beef and cook until browned, breaking it apart with a wooden spoon. Drain excess grease if needed.
5. Stir in the chili powder, cumin, smoked paprika, oregano, garlic powder, onion powder, salt, and black pepper. Cook for 1–2 minutes to toast the spices.
6. Add the diced tomatoes with green chiles, tomato sauce, kidney beans, pinto beans, and beef broth. Stir thoroughly.
7. Bring the mixture to a gentle boil, then stir in the uncooked macaroni.
8. Reduce the heat to medium-low, cover, and simmer for 12–15 minutes, stirring every few minutes, until the pasta is tender.
9. If the mixture becomes too thick before the pasta is completely cooked, add a splash of beef broth or water.
10. Stir in the Cheddar and Monterey Jack cheese until melted and creamy.
11. Remove from the heat and let the chili mac rest for 3–5 minutes so the sauce can thicken.
12. Sprinkle with fresh cilantro and serve hot with your favorite toppings.

Variations

• Substitute ground turkey or chicken for the beef.
• Use black beans instead of kidney beans for a different flavor and texture.
• Add corn, diced zucchini, or extra bell peppers for more vegetables.
• Swap the Cheddar for Pepper Jack if you want a spicy, extra-creamy finish.
• Stir in a small can of chipotle peppers in adobo for smoky heat.

Tips

• Stir the macaroni regularly while it cooks to keep it from sticking to the bottom of the pan.
• Shred the cheese yourself for the smoothest melt and creamiest sauce.
• Let the finished chili mac rest for several minutes before serving; the sauce thickens beautifully as it sits.
• For an extra-cheesy finish, sprinkle additional Cheddar over the top, cover the skillet for 2–3 minutes, and let the residual heat melt it into a gooey layer.