Chili Mac and Cheese

Name: Chili Mac and Cheese with Ground Beef
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6 servings
Cuisine: American
Ingredients: 8 oz elbow macaroni; 1 tbsp olive oil; ½ yellow onion, finely chopped; 1 lb ground beef; 1 tbsp chili powder; 2 tsp cumin; 1 (15 oz) can kidney beans, drained and rinsed; 1 (15 oz) can fire roasted tomatoes, drained; 8 oz monterey jack cheese; 2 tbsp sour cream; 1 scallion, thinly sliced; 1 tbsp salt; 1 tsp kosher salt

Chili mac and cheese is a one-pot comfort dish that combines seasoned ground beef, kidney beans, fire-roasted tomatoes, and melty monterey jack cheese with elbow macaroni. The cumin and chili powder deliver bold flavor while remaining kid-friendly with no inherent spice.

🌍American 🏷️Chili 🏷️Mac and cheese 🏷️Ground beef 🏷️Kidney beans 🏷️Family-friendly

🏷️10 min prep

Total

30 min

Servings

6

Difficulty

Medium

Est. Cost

$25–$41

Ingredients

8 oz elbow macaroni
1 tbsp olive oil
½ yellow onion, finely chopped
1 lb ground beef
1 tbsp chili powder
2 tsp cumin
1 (15 oz) can kidney beans, drained and rinsed
1 (15 oz) can fire roasted tomatoes, drained
8 oz monterey jack cheese
2 tbsp sour cream
1 scallion, thinly sliced
1 tbsp salt
1 tsp kosher salt

13 Ingredients

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Instructions

1
Place 8 oz elbow macaroni and 1 tbsp salt in the Suvie starch strainer set within the Suvie pasta pot (green handles). Place pot inside the Suvie Starch Cooker, ensuring pot is centered on the hot plate. Close the door, input settings (Pasta, 8 minutes), and cook now.
2
While the macaroni cooks, stir 1 tbsp olive oil, ½ finely chopped onion, 1 lb ground beef, 1 tbsp chili powder, 2 tsp cumin, and 1 tsp kosher salt in a Suvie pan. Place pan in the bottom zone of Suvie. Stir 1 can kidney beans and 1 can fire roasted tomatoes in a second Suvie pan and place in the top zone of Suvie. Input settings (Bottom Zone: Roast at 400°F for 20 minutes, Top Zone: Roast at 400°F for 20 minutes), and cook now.
3
After the macaroni has finished cooking, drain and transfer to a large bowl with 8 oz monterey jack and 2 tbsp sour cream, stirring to combine.
4
Remove pans from Suvie and add contents to bowl with macaroni. Stir to incorporate and season to taste with salt and pepper. Divide mixture between the 2 Suvie pans. Return pans to Suvie and broil for 5 minutes. Remove pans, divide chili mac and cheese between bowls, top with sliced scallions, and serve.

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Tips & Notes

Pro tips

Drain and rinse canned kidney beans thoroughly to reduce gas and improve digestibility.
Toast cumin and chili powder briefly in oil before adding onion to deepen their flavor.
Stir in sour cream off heat just before serving to prevent curdling and add tanginess.
Cook pasta 1–2 minutes under al dente, then finish in the beef mixture to absorb seasoning without turning mushy.

Substitutions

Elbow macaroni → small pasta shapes (ditalini, penne, or fusilli)
Monterey jack cheese → sharp cheddar or gouda
Fire-roasted tomatoes → crushed tomatoes or tomato sauce (1.5 cups)
Sour cream → greek yogurt (same amount for tanginess)

Storage & make-ahead

Store covered in the refrigerator up to 4 days. Reheat gently on the stovetop with a splash of milk, stirring frequently. Freezes well up to 3 months before adding cheese and sour cream.

Common Questions

Can I make this ahead of time?

Yes. Prepare through cooking the beef and beans, then cool and refrigerate up to 3 days. Reheat gently and stir in cooked pasta and cheese just before serving to prevent mushiness.

How do I add heat to this recipe?

Increase chili powder to 1.5–2 tbsp, add ½ tsp cayenne pepper, or stir in diced jalapeños or a pinch of red pepper flakes when cooking the beef.

What cheese works best?

Monterey jack melts smoothly, but sharp cheddar, gouda, or a blend of cheddar and jack also work well. Avoid pre-shredded cheese with anti-caking agents for best texture.