Texas Chili Mac blends the hearty, bold flavors of traditional Texas chili with the comforting embrace of classic macaroni and cheese. This fusion dish is a culinary celebration of Texan and American comfort foods, offering a spicy kick, tender pasta, and a cheesy goodness that’s hard to resist. Perfect for chilly evenings, game day gatherings, or any day that calls for a filling meal, Texas Chili Mac is a crowd-pleaser that satisfies cravings for both spice and comfort in one delicious package.
Why You’ll Love Texas Chili Mac:
- Hearty and Satisfying: A filling meal that combines two comfort food classics into one.
- Flavorful: Packed with spices, meat, and cheese for a full-bodied taste experience.
- Customizable: Easy to adjust the heat level and ingredients to suit your preference.
- Family-Friendly: Loved by adults and kids alike, making it a great option for family dinners.
Ingredients Notes For Texas Chili Mac:
- Ground Beef: The base of the chili. Use lean ground beef for a less greasy result.
- Spices: Chili powder, cumin, and smoked paprika are essential for that authentic Texas chili flavor.
- Tomatoes: Diced tomatoes and tomato sauce create a rich and tangy base for the chili.
- Beans: While traditional Texas chili doesn’t include beans, kidney or pinto beans can be added for extra texture and heartiness in this fusion dish.
- Pasta: Elbow macaroni is traditional, but any short pasta will work well.
- Cheese: Sharp cheddar cheese melts beautifully and adds depth to the dish.
Recipe Steps:
- Brown the Beef: Cook the ground beef in a large pot over medium heat until no longer pink. Drain excess fat.
- Add Spices: Stir in the chili powder, cumin, smoked paprika, garlic, and onions, cooking until fragrant.
- Simmer the Chili: Add diced tomatoes, tomato sauce, and beans (if using). Let simmer on low heat for at least 30 minutes to blend the flavors.
- Cook the Pasta: In a separate pot, boil the pasta until al dente. Drain and set aside.
- Combine: Mix the cooked pasta into the chili, stirring until well combined.
- Add Cheese: Stir in grated cheddar cheese until melted and smooth.
- Serve: Garnish with more cheese, diced onions, or jalapeños for an extra kick.
Storage Options:
- Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freeze: Freeze in airtight containers for up to 2 months. Thaw in the refrigerator before reheating.
Cooking Texas Chili Mac: A Tasty Combination of Chili and Pasta
Ingredients
For the Chili:
- 1 tablespoon vegetable oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 pound ground beef (80/20 mix for best flavor)
- 1 tablespoon chili powder (adjust according to taste)
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika (optional for a smoky flavor)
- 1 can (14.5 ounces) diced tomatoes
- 1 can (15 ounces) kidney beans, drained and rinsed (optional, as traditional Texas chili doesn’t include beans)
- Salt and pepper, to taste
For the Mac:
- 8 ounces elbow macaroni
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups milk
- 2 cups shredded sharp cheddar cheese
- Salt and pepper, to taste
Instructions
- Prepare the Chili:
- Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and cook until translucent. Add the minced garlic and cook for another minute until fragrant.
- Increase the heat to medium-high and add the ground beef, breaking it apart with a spoon. Cook until browned and no longer pink.
- Stir in the chili powder, cumin, smoked paprika (if using), diced tomatoes (with their juice), and kidney beans (if using). Season with salt and pepper to taste.
- Reduce the heat to low and let the chili simmer, uncovered, for about 20-30 minutes to allow the flavors to meld. Adjust the seasoning as needed.
- Cook the Macaroni:
- While the chili simmers, cook the elbow macaroni according to the package instructions until al dente. Drain and set aside.
- Make the Cheese Sauce:
- In a separate pot, melt the butter over medium heat. Stir in the flour to create a roux, cooking for about 1-2 minutes.
- Gradually whisk in the milk, ensuring there are no lumps. Continue to cook, stirring constantly, until the sauce thickens.
- Remove from heat and stir in the shredded cheddar cheese until melted and smooth. Season with salt and pepper to taste.
- Combine:
- Add the cooked macaroni to the cheese sauce, stirring until well coated.
- Serve the chili over a bed of the cheesy macaroni. Alternatively, you can mix the chili and cheesy macaroni together before serving for a fully integrated dish.
- Serve:
- Serve the Texas Chili Mac hot, garnished with additional shredded cheese, chopped onions, or fresh cilantro if desired.