Chili Macaroni au Bœuf is a comforting and hearty dish that has captured the hearts of many families across America. This one-pot meal combines the robust flavors of chili with the creamy goodness of macaroni and cheese, making it a truly special comfort food recipe.
Ingredients
Scale:
2 cups elbow macaroni
1 tablespoon chili powder
1 teaspoon ground cumin
½ teaspoon paprika
Salt and pepper to taste
1 can (15 oz) diced tomatoes (fire-roasted recommended)
1 can (15 oz) kidney beans, drained and rinsed
2 cups beef broth (low-sodium preferred)
1 lb ground beef (lean recommended)
1 cup shredded cheddar cheese (sharp preferred)
Fresh cilantro or parsley (optional for garnish)
Instructions
In a large pot, bring salted water to a boil. Add the elbow macaroni and cook according to package instructions until al dente, about 7-8 minutes. Drain and set aside.
In the same pot, add the ground beef over medium heat. Cook until browned, about 5-7 minutes. Drain excess fat if necessary.
Stir in the chili powder, cumin, paprika, salt, and pepper. Cook for 1-2 minutes until fragrant.
Add the diced tomatoes, kidney beans, and beef broth to the pot. Stir well and let it simmer for a few minutes.
Return the cooked macaroni to the pot and stir until everything is coated with the sauce. Simmer for another 5 minutes.
Sprinkle the shredded cheddar cheese over the top and cover the pot for about 5 minutes until the cheese is melted and bubbly.
