Recipe Background
Chili or mac and cheese for dinner tonight? Well, Midwest Chili Mac answers with a simple "yes." It's a deliciously beefy, savory, spicy chili and also an ooey-gooey mac and cheese in the same bowl! It's a breeze to make too, and just so tasty you'll have trouble saying no to a second bowl. Midwest Chili Mac is just that good.
Chili or mac and cheese for dinner tonight? Well, Midwest Chili Mac answers with a simple "yes." It's a deliciously beefy, savory, spicy chili and also an ooey-gooey mac and cheese in the same bowl! It's a breeze to make too, and just so tasty you'll have trouble saying no to a second bowl. Midwest Chili Mac is just that good.
Ingredients
- 1 tablespoon olive oil
- 1 yellow onion diced
- 2 cloves garlic minced
- 1 pound ground beef
- 2 tablespoons all-purpose flour
- 1 tablespoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1 (8-ounce) can tomato sauce
- 3 cups beef broth
- 8 ounces macaroni
- 1 cup cheddar cheese shredded, divided
- parsley optional, to taste, chopped, for garnish
Directions
- In a large, deep skillet or a Dutch oven over medium heat, add the olive oil.
- Add the onions and the garlic to the hot oil and cook, while stirring, until the onions are soft and translucent, about 5 minutes.
- Add the ground beef to the onion mixture and cook, while stirring and crumbling the meat, until the beef is no longer pink, about 5-7 minutes.
- Drain the excess fat from the skillet.
- Add the flour, the chili powder, the smoked paprika, the garlic powder, and the oregano to the beef mixture and cook, while stirring, until the flour and the spices coat the beef mixture, about 2 minutes.
- Add the tomato sauce and the beef broth to the beef mixture and stir well to combine, making sure to scrape the bottom of the skillet to release the browned bits.
- Add the macaroni to the beef mixture and stir to combine.
- Place a lid on the skillet and increase the heat to medium-high.
- Allow the beef mixture to come to a full boil.
- Stir the beef mixture ensuring to release any macaroni stuck to the bottom.
- Reduce the heat to medium-low and replace the lid.
- Allow the beef mixture to simmer, while stirring every few minutes and immediately replacing the lid, until the macaroni is tender and the broth has reduced, about 10 minutes.
- Add 1/2 of the cheddar to the beef mixture and stir to combine.
- Sprinkle the remaining cheese on top of the beef mixture.
- Replace the lid and turn off the stovetop heat.
- Allow the beef mixture to sit, covered, until the cheese on top melts, about 5 minutes.
- Serve garnished with the parsley.
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