1-Begin by heating the olive oil in a large pot over medium heat, then add the minced garlic, chopped onion, and red bell pepper. Cook these until they’re soft and fragrant, which takes about 5 minutes, before adding the lean ground beef and browning it thoroughly. This step builds a solid base for your dish, locking in those savory flavors that make Chili Mac And Cheese so irresistible.

2-Once the beef is browned, stir in the crushed canned tomatoes, drained red kidney beans, beef or chicken broth, uncooked elbow macaroni pasta, and the homemade chili powder spice mix. Cover the pot and let it simmer for 12 minutes, stirring occasionally, until the pasta is al dente and the sauce thickens nicely. If you’re looking for more pasta ideas, check out our baked Mexican mac and cheese recipe for another fun twist.

3-After simmering, turn off the heat and stir in half of the shredded cheese, letting the residual warmth melt it smoothly into the mixture. Top with the remaining cheese, cover the pot briefly to let it melt, and finish with a sprinkle of chopped fresh coriander. Serve immediately for the best texture, as the sauce thickens and soaks into the pasta as it rests it’s all part of the magic! This whole process takes just 10 minutes to prep and 15 minutes to cook, making it ideal for quick chili mac and cheese meals on busy days.