Unlike other chili mac and cheese recipes out there, it is completely made from scratch. Using fresh ground spices instead of bottled seasoning gives that unbeatable flavor. Dried pasta is cooked along with the chili, so the pasta absorbs all the flavors.
Ground beef- Preferably lean ground beef. You can also use ground chicken/turkey. Macaroni – Macaroni or any short pasta you have on hand. Onion, garlic, and pepper – Diced onion, minced garlic, and chopped green pepper. You can also use red pepper. If you like to include veggies, chopped carrot is a great choice. Tomato- Crushed tomato. Also tomato paste for umami and depth of flavour. Spices and seasoning – Bottled chili seasoning is the easy way out, but I love making my own spice blend. Here we have ground cumin, chili powder, smoked paprika, and oregano. There is brown sugar to balance the tomatoes. Kidney beans- You can also use a mix of black and red kidney beans. Chicken stock – low sodium chicken stock. Beef stock cubes – Optional but I wouldn’t miss it. Worcestershire sauce– Everyone might not have this handy, so you can skip it or add 1 teaspoon soy sauce instead
Can leftover chili mac and cheese be frozen?
Leftovers can easily be frozen in an air-tight container for up to 3 months. Make into serving-size portions before freezing. Reheat in a microwave before serving. Note: Pasta tends to absorb liquid when rested, so while reheating the leftovers add a splash of water to adjust the consistency.
