If you like regular macaroni and cheese, you are going to love this Chili Macaroni. This easy macaroni and cheese recipe is the perfect one to make for any meal of the day. For lunch or dinner you can enjoy the flavourful tastes of chili added to your classic mac and cheese. This delicious recipe includes pretty much everything you would have in a regular chili, but without the really thick sauce. The chili flavours and the beef is a part of this yummy recipe, it makes use of flavourful spices like chili powder and tomato sauce. It even has kidney beans which are included in regular chili recipes. So many dinner ideas include quick pasta recipes that are easy to prepare and nutritious to eat. If you want, you can leave the meat out or use lean ground turkey or chicken meat for a leaner protein, or, use a vegetarian-friendly meat alternative if you like. Enjoy with some nice home baked bread.***
This is a printable recipe.
1 cup elbow macaroni
1 teaspoon butter
1/2 cup chopped onion
1 garlic clove, minced
1 lb. lean ground beef
1 (14.5 or 16.oz) can diced tomatoes
1 (15.5 oz) can kidney beans, drained and rinsed
1 (6 oz) can tomato paste
1/2 cup water
1 to 2 teaspoons chili powder
1/2 teaspoon salt
1/2 teaspoon pepper
*Optional 1 cup shredded cheddar cheese
To cook pasta, fill a medium size pot 2/3 of the way with hot tap water. Add 1 teaspoon salt to the water. Bring to a boil over high heat. Add the pasta and stir with a wooden spoon to be sure noodles don't stick to the bottom of the pot.
Always make sure there is lots of water in the pot when cooking any pasta so the pasta has room to roll around while it is cooking.
Turn the heat down, enough to maintain a boil and stir every so often to prevent noodles sticking. Do not cover the pot. After 8-10 minutes, take a piece of pasta out of the water, allow it to cool and do a test for doneness.
Bite into the pasta. If it is too hard to bite or you see a white center, it needs to cook a little longer. When it cooks all the way through it is ready and cooked el dente.
Put the pasta into a strainer. Shake out excess water and put the pot back onto a cool part of the stove.
Meanwhile melt the butter in the large skillet. Add the ground onion and cook for a few minutes until tender. Add the garlic and cook one minute longer.
Add the beef and cook, breaking up the beef as it cooks into a crumble texture. Cook until browned throughout.
Add the tomatoes, beans and stir in.
Add the paste and water and stir in blending the mixture together evenly. Add the seasonings. Do a taste test and adjust the seasonings to your taste. Cook over medium high heat for 5 minutes. Stir as necessary so it does not stick to the bottom of the pan.
Add the cooked macaroni. Turn the heat to low, put a lid on the pan and simmer for 15-20 minutes.
Serve in bowls.
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If you are going to have shredded cheese, sprinkle on as desired.
Nutrition Facts for: Chili Macaroni From Grandmother's Kitchen
Ingredients: Macaroni, butter, onion, garlic, lean ground beef, canned diced tomatoes, canned kidney beans, canned tomato paste, chili powder, salt, pepper.
* Percentages (%) are based on a 2000 calorie diet
* The entire recipe has been calculated for 6 servings
* Per Serving:Calories 487, Calories from Fat 60, Total Fat 6.7g 10%, Saturated Fat 2.4g 12%, Cholesterol 69mg 23%, Sodium 294mg 12%, Potassium 1808mg 52%, Carbohydrates 64.8g 22%
Dietary Fiber 14.0g 56%, Sugars 7.6g, Protein 43.3g, Vitamin A 23%, Vitamin C 34%, Calcium 9%, Iron 115%
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