Summer Chili Mac and Cheese Recipe
Want a fun, tasty meal for summer? Try this Summer Chili Mac and Cheese Recipe. It's warm, cheesy, and has a little spice.
Equipment
- Large pot
- Spoon
- Knife
- Cutting Board
- Measuring Cups
- Measuring Spoons
- Cheese grater
- Colander (to drain pasta)
Ingredients
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 small onion chopped
- 2 garlic cloves chopped
- 1 teaspoon chili powder
- 1 teaspoon cumin
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 can 14 oz diced tomatoes
- 1 can 8 oz tomato sauce
- 1 cup beef broth
- 1½ cups elbow macaroni
- 1 cup shredded cheddar cheese
- ½ cup shredded mozzarella cheese
- ½ cup sour cream
- Chopped parsley for topping
Instructions
- Heat oil in a big pot
- Add beef and cook until brown
- Add onions and garlic
- Cook until soft
- Add chili powder, cumin, paprika, salt, and pepper
- Stir everything together
- Add tomatoes, tomato sauce, and broth
- Add the macaroni
- Bring it to a boil
- Turn down the heat and cover
- Cook for 12 minutes
- Stir sometimes so it doesn’t stick
- When pasta is soft, turn off heat
- Add cheddar, mozzarella, and sour cream
- Stir until the cheese melts
- Sprinkle parsley on top and serve
Notes
- Use turkey instead of beef to make it lighter
- Add hot peppers if you like spice
- Add corn for a little sweetness
- Don’t cook the pasta too long
- Let it sit a few minutes before serving