Chili Mac
Chili Mac is the ultimate mash up combining two of my favorite comfort foods, macaroni and cheese and chili! The whole family is going to love this pot of cheesy, beefy goodness! This is not a box of Kraft macaroni and cheese and a can of Hormel chili mixed together, and it’s not chili with pasta, topped with some cheese. This is real deal chili mac! I’ve seen a lot of one pot chili mac recipes but that’s not what this is. This recipe will take more than 1 pot, but it’s so worth it. When homemade spicy mac and cheese is combined with tangy beef chili something magical happens! For the SPICY MAC AND CHEESE Cook 8 ounces ziti pasta according to package directions, adding 1 tbsp salt to the water. Drain and set aside. Pro Tip: Ziti noodles are a hearty noodle with ridges that will hold on to the sauce. Place 2 poblano peppers on a baking sheet and broil them until they’re charred on all sides. Seal the peppers in a paper bag for 10 minutes. While the peppers are resting, to a heavy bottomed saucepan, add 4 ounces grated monterey jack cheese, 4 ounces grated american cheese, 4 ounces grated sharp cheddar cheese, 4 ounces cream cheese, 1 cup heavy cream, 2 tbsp puree of chipotle peppers in adobo, 3/4 tsp garlic powder, and 1/2 tsp salt. Pro Tip: Add the contents of a can of chipotle peppers in adobo sauce to a food processor and blend until smooth. Add the puree to soups and sauces for a smoky kick! Cook over medium low heat, stirring occasionally until the cheeses are melted. Watch the heat and be careful not to let the cheese sauce burn on to the bottom of the pan. Peel off the outer skin of the poblano peppers, remove the seeds, chop them into small pieces, and stir them into the cheese sauce. Stir the cooked and drained pasta into the cheese sauce and keep warm on low heat. If the cheese thickens, that’s ok. The sauce from the chili will loosen it up. For the beef chili In a skillet, brown 1 pound of ground beef with 1/2 of a small diced onion. Add 2 tsp chili powder, 1/2 tsp salt, 14.5 ounces stewed tomatoes, and 8 ounces tomato sauce. Cook over medium heat until heated through and thoroughly mixed together, about 10 minutes. Finally, stir in 1 tbsp apple cider vinegar. How to make chili mac Add the macaroni and cheese to the beef chili and stir together to make chili mac! Storage If you have any leftovers, store them in an air tight container in the refrigerator for about 1 week. Freezing is not recommended because it changes the texture of the sauce when thawed. Do you have any fabulous mash up recipes or ideas? Be sure to leave a comment below😊. If you like this recipe, you might also like: Buffalo Chicken Chili Mexican Chorizo Chili Extra Creamy Stovetop Mac and Cheese Subscribe to Artzy Foodie to get all the latest tasty goodness straight to your inbox! For all of the latest updates, be sure to follow us on Facebook, Pinterest and Instagram! A mash up of beef chili and spicy macaroni and cheese!