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

Chili mac and cheese is a hearty one-pot dish featuring ground beef, kidney beans, and fire-roasted tomatoes tossed with elbow pasta and melted Monterey Jack cheese, seasoned with chili powder and cumin for full flavor without heat.

🌍American 🏷️Chili 🏷️Mac and cheese 🏷️Ground beef 🏷️Kidney beans 🏷️Monterey jack cheese 10 min prep

🏷️

Total

30 min

Servings

6

Difficulty

Medium

Est. Cost

$22–$36

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

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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, and cook now. Suvie Starch Cooker Settings: Pasta, 8 minutes
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, and cook now. Suvie Cook Settings: Bottom Zone: Roast at 400°F for 20 minutes, Top Zone: Roast at 400°F for 20 minutes
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

Brown the ground beef thoroughly and drain excess fat before adding spices to prevent a greasy final dish.
Add the cooked pasta to the chili mixture off heat, then fold in sour cream gently to keep the cheese and sauce creamy without breaking.
Taste and adjust seasoning after combining all ingredients; chili powder and cumin can vary in intensity between brands.

Substitutions

Kidney beans → black beans or pinto beans (same quantity, similar texture)
Fire-roasted tomatoes → diced canned tomatoes (drained; slightly less smoky flavor)
Monterey Jack → sharp cheddar or Colby (adjust quantity slightly if using a sharper cheese)
Sour cream → Greek yogurt or heavy cream (sour cream provides tang; Greek yogurt is tangier, cream is milder)

Storage & make-ahead

Store in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop over medium-low heat, adding a splash of water or broth to restore creaminess.

Common Questions

Can I make chili mac and cheese ahead of time?

Yes. Prepare the chili mixture and store separately from the cooked pasta. Combine and reheat gently on the stovetop with a splash of water or broth to restore creaminess before serving.