Chili Mac and Cheese with beans is the ultimate mash up of TWO favourites — Chili PLUS Mac and Cheese! Using leftover chili OR chili made from scratch, this casserole is ready and on the table in less than 30 minutes! Incredible flavours that the whole family will go crazy for!
PREP:10MINUTES MINS
COOK:20MINUTES MINS
TOTAL:30MINUTES MINS
SERVES: SERVINGS
INGREDIENTS
- 8 oz (250g) dry weight elbow or macaroni pasta, cooked to al dente and drained
- 1 tablespoon olive oil
- 1 large yellow onion, diced
- 1/2 green pepper (capsicum), seeded and diced
- 4 cloves garlic, minced (or 1 tablespoon minced garlic)
- 1 pound (500g) lean ground beef
- 1 tablespoon each ground cumin and red chili powder or Cayenne (adjust to your tastes)
- 1/2 teaspoon smoked paprika (or sweet paprika)
- 1/2 teaspoon salt
- 7 oz (200g) crushed tomatoes
- 7 oz (210g) tomato puree (or Passata, condensed tomato soup for Aussies)
- 1 cup (250 ml) beef or chicken broth
- 1 tablespoon tomato paste
- 14 oz (400g) red kidney beans, drained
- 7 oz (200g) black beans, drained
- 1 cup shredded Cheddar Cheese (or Monterey Jack)
- 1 cup shredded mozzarella cheese
