This Chili Mac and Cheese recipe is your new favorite 30 minute dinner! It is so easy to put together and calls for pantry items you always have on hand. (What, you don’t always have Velveeta on hand? We’re not friends.)
Yesterday I took the kids to their swimming lessons, and realized within .5 seconds of sitting down that I had left my phone at home. I hadn’t brought a book or anything to do, so I knew I was in for a long haul of actually watching my kid’s swim lessons (hey don’t judge, we are on week SIX of swim lessons this summer, how dedicated can you expect me to be??)
I knew I was in for half an hour of coming up with genius ideas to pass the time…that all involve my phone. Do you do this? Here are all the things I thought for a millisecond I could do, before remembering that I was phone-less:
- Text Eric about how hilarious it was when baby Valentine stripped completely naked and brought me her “swim soup” when she saw the other kids getting dressed for their lessons, and then cried real tears when I told her she wasn’t getting in the pool. (when we arrived, she threw rocks in the pool to vent her frustration.)
- Check the Find my Friends app to see how Eric’s commute was going
- Check email
- Do research on just how inappropriate it would be to name our next kid the new name I’m currently obsessed with, but might actually be a stupid name to give a kid (no, I’m not pregnant, and yes, we already named a kid Valentine, so how much worse could it be?)
- Text reminders to friends about Taco Tuesday this week
- Call my mom
- Duolingo, a language app (I’m trying to learn French…kinda.)
- Read scriptures
This was all just in a half hour. Do you ever have thoughts like these, over and over again, when you forget your phone?? It’s pretty pathetic how attached I am!
Then after I got home I used my phone to take a picture of the list I had made so that I didn’t have to worry about losing it. FULL CIRCLE GUYS.
Have you ever made Chili Mac? It’s one of those easy ground beef recipes that every cook needs in the arsenal. It’s just a classic. I don’t know why it feels so classic to me, since my mom never made it growing up. (Speaking of classic. I saw a Facebook video the other day where people were talking about how it’s a thing to eat chili paired with cinnamon rolls. I showed it to Eric so that he could be appropriately disgusted, but instead he said, “Oh yeah, chili and cinnamon rolls every Friday for lunch at school growing up.” Whaaaa???
Well I’ll take some cornbread with my Chili Mac, hold the cinnamon rolls please.
How to make Chili Mac
Do you see all that char? It’s a beautiful thing. It’s just from using fire roasted Rotel, which I highly recommend.
Don’t go hating on my Velveeta now. It makes for the CREAMIEST, CHEESIEST soups ever. I wouldn’t put it on a sandwich (okay well. Maybe a grilled cheese.) But I’m telling you, Velveeta in soup is just lovely. If it’s not your thing, you can totally use shredded cheddar instead. I’ve tried it both ways and they are both delicious! (whichever one you use, you should definitely top each serving with freshly shredded cheddar.)
What to serve with Chili Mac
This Chili Mac would be great served with Reesy Rolls (One Hour Yeast Rolls). Flaky Buttermilk Biscuits would be great too! An easy to put together Spinach Salad would be delicious too, and would add something fresh.
PS I recently posted this recipe for Quick and Easy Chili! It’s done in 45 minutes. It’s super good and has a secret ingredient that totally surprised me!
Chili Mac and Cheese Recipe (30 Minute Dinner)
- 1 pound ground beef
- 1 medium onion, chopped
- 2 teaspoons garlic, minced
- 2 tablespoons flour
- 1 teaspoon salt
- 1/2 teaspoon paprika
- 1/2 teaspoon smoked paprika
- 1 teaspoon oregano
- 1 & 1/2 teaspoons cumin
- 2 & 1/2 teaspoons chili powder
- 4 cups beef broth *
- 1 (10-oz) can Rotel **, (diced tomatoes and green chilies)
- 1 (8-oz) can tomato sauce
- 1 can drained beans, any kind (I like white or kidney)
- 2 cups dry elbow macaroni
- 8 ounces Velveeta, OR 8 ounces freshly shredded sharp cheddar cheese
- salt and pepper to taste
- tortilla chips
- sour cream
- shredded cheese
- chopped onions
- Heat a large pot over medium heat and add the ground beef, breaking it up with a wooden spoon. Add the chopped onion and continue cooking for 5-8 minutes, until the ground beef is no longer pink and the onion is translucent.
- Add the minced garlic and cook for 1 minute until fragrant.
- Drain the meat. (I usually do this by setting a colander over a bowl.) Return the beef to the pot.
- Turn the heat on to medium again. Add the flour, salt, paprika, smoked paprika, oregano, cumin, and chili powder. Stir it together and cook for one minute.
- Add the elbow macaroni. If you are using Velveeta, roughly chop it and add it in along with the noodles. Stir occasionally for about 8 minutes until the noodles are al dente and the Velveeta has melted.
- If you are using shredded cheddar cheese, add it after the noodles are al dente. Add the cheese and turn off the heat. Stir until melted.
- Chili Mac is nothing without the garnishes: crushed tortilla chips, sour cream, shredded cheddar cheese, chopped white onions, avocado...the sky is the limit here.
More 30 minute dinner ideas you will love!
More 30 minute dinner ideas you are going to love!
30 Minute Chicken, Corn, and Black Bean Enchiladas from Barefeet in the Kitchen
30 Minute Mexican Soup from Back for Seconds
30 Minute Beef Bourguignon from A Beautiful Plate << what!! I have to make this!!