Chili Mac and Cheese with Ground Beef | CookOS

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

This chili mac and cheese blends seasoned ground beef, kidney beans, and fire-roasted tomatoes with elbow macaroni and melty Monterey Jack cheese. It's a one-skillet family dinner that's flavorful but mild enough for kids.

🌍American 🏷️Chili 🏷️Mac and cheese 🏷️Ground beef 🏷️Pasta 🏷️Comfort food Family-friendly

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Total

30 min

Servings

Difficulty

Medium

Est. Cost

$22–$36

Recipe Source

View original recipe

From Recette Magazine

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. 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. 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

Drain the canned kidney beans and fire-roasted tomatoes thoroughly to prevent a watery final dish.
Add sour cream off heat and stir gently to preserve its creamy texture and prevent curdling.
Cook elbow macaroni 1 minute under al dente; it will soften further when combined with the hot beef mixture.
Shred Monterey Jack cheese fresh rather than using pre-shredded for smoother melting and better texture.

Substitutions

Ground beef → ground turkey or ground lamb (maintains similar cooking time)
Monterey Jack cheese → sharp cheddar or Colby (flavor will be slightly sharper or milder)
Kidney beans → black beans or pinto beans (no texture change)
Sour cream → Greek yogurt (tangy flavor preserved with slightly thicker consistency)

Storage & make-ahead

Store leftovers in an airtight container in the refrigerator for up to 4 days; reheat gently over low heat or in a microwave, stirring occasionally and adding a splash of milk if needed to restore creaminess.

Common Questions

Can I make chili mac and cheese ahead of time?

Yes. Prepare through cooking the pasta and beef mixture, then store separately in the refrigerator for up to 3 days. Combine and heat gently before serving, adding sour cream and cheese just before plating.