Best Chili Mac N Cheese Pops Recipe By Tasty Recipes

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CHILI MAC 'N' CHEESE BITES RECIPE BY TASTY



Chili Mac 'N' Cheese Bites Recipe by Tasty image

Here's what you need: canola oil, medium sweet onion, ground beef, McCormick® Chili Seasoning Mix, water, unsalted butter, all purpose flour, whole milk, shredded cheddar cheese, kosher salt, macaroni, nonstick cooking spray, sour cream, shredded sharp cheddar cheese, scallions, jalapeño

Provided by McCormick

Categories     Dinner

Yield 12 servings

Number Of Ingredients 16

1 tablespoon canola oil
½ medium sweet onion, finely chopped
1 lb ground beef, 80/20
1 packet McCormick® Chili Seasoning Mix
¼ cup water
2 tablespoons unsalted butter
2 tablespoons all purpose flour
1 ½ cups whole milk
2 ½ cups shredded cheddar cheese, divided
1 teaspoon kosher salt
4 ½ cups macaroni, cooked
nonstick cooking spray, for greasing
1 cup sour cream
¼ cup shredded sharp cheddar cheese
¼ cup scallions, sliced
1 jalapeño, thinly sliced, optional

Steps:

  • Preheat the oven to 400ºF (200°C) with a 12-cup nonstick muffin tin inside.
  • Make the McCormick® chili: Heat the canola oil in a large pan over medium-high heat. Add the onion and sauté until the onion is translucent, 3-5 minutes.
  • Add the ground beef and cook, stirring with a wooden spoon to break up the beef, for 5-7 minutes, until the meat is browned.
  • Drain any excess fat from the meat mixture, then add the McCormick® Chili Seasoning and water. Mix and cook for another 4-5 minutes, until the spices are well incorporated. Remove the pan from the heat.
  • Make the mac 'n' cheese: Melt the butter in a medium saucepan over medium-high heat. Add the flour and cook, stirring frequently to break up any clumps, for 5 minutes, or until the roux is light golden brown. Reduce the heat to medium. Slowly pour in the milk and cook, whisking constantly, until thickened, about 8 minutes. Do not let the mixture come to a boil.
  • Turn off the heat, then add 1½ cups shredded cheddar cheese and the salt. Whisk until the cheese is melted and well incorporated. Add the cooked macaroni to the cheese sauce and stir with a wooden spoon until the noodles are well coated.
  • Add the chili to the mac 'n' cheese and stir until well incorporated.
  • Carefully remove the hot muffin tin from the oven and grease with nonstick spray.
  • Sprinkle a heaping tablespoon of shredded cheddar cheese into each cup.
  • Fill each cup with the chili mac 'n' cheese, pressing down slightly with the back of a spoon to flatten the tops.
  • Place the muffin tin on a baking sheet, then bake for 15-20 minutes or until the sides of the mac 'n' cheese cups are bubbling. Remove from the oven and let cool for at least 20 minutes to set up.
  • Using a plastic knife to avoid scratching the muffin tin, loosen around the edges of each chili mac 'n' cheese bite. Then remove from the pan. If the cups are falling apart, let cool for another 10 minutes.
  • Top the chili mac 'n' cheese bites with sour cream, shredded cheddar cheese, scallions, and jalapeño slices, if desired.
  • Enjoy!

Nutrition Facts : Calories 472 calories, Carbohydrate 45 grams, Fat 20 grams, Fiber 1 gram, Protein 23 grams, Sugar 3 grams

CHILI MAC 'N' CHEESE RECIPE BY TASTY



Chili Mac 'n' Cheese Recipe by Tasty image

Here's what you need: lean ground beef, small white onion, garlic, diced tomato, kidney bean, black beans, chili powder, cumin, seasoned salt, chicken broth, cavatappi pasta, sharp cheddar cheese, shredded sharp cheddar cheese, sour cream, fresh cilantro

Provided by Claire Nolan

Categories     Dinner

Yield 4 servings

Number Of Ingredients 15

1 lb lean ground beef
1 small white onion, diced
2 tablespoons garlic, minced
14.5 oz diced tomato
7 oz kidney bean
7 oz black beans, half of a can
1 ½ tablespoons chili powder
1 ½ teaspoons cumin
1 teaspoon seasoned salt
3 ½ cups chicken broth
10 oz cavatappi pasta, or any other pasta
3 cups sharp cheddar cheese, shredded
shredded sharp cheddar cheese
sour cream
fresh cilantro

Steps:

  • In a large pot, cook ground beef and onions over medium high heat until browned.
  • Add minced garlic and cook for an additional two to three minutes. Carefully drain any excess fat.
  • Add the diced tomatoes, kidney beans, black beans, chili powder, cumin, seasoned salt, and chicken broth. Stir, and bring to a boil.
  • Add the pasta, and cook according to package instructions.
  • Stir in the cheese, and cook for an additional five minutes, or until thickened.
  • Serve with your favorite toppings.
  • Enjoy!

Nutrition Facts : Calories 1670 calories, Carbohydrate 134 grams, Fat 92 grams, Fiber 11 grams, Protein 69 grams, Sugar 18 grams

CHILI CHEESE MAC 'N' CHEESE RECIPE BY TASTY



Chili Cheese Mac 'n' Cheese Recipe by Tasty image

Here's what you need: mac 'n' cheese, ground beef, grated cheddar cheese, red kidney bean, green chilli, chili powder

Provided by Julie Klink

Categories     Dinner

Time 30m

Yield 6 servings

Number Of Ingredients 6

1 box mac 'n' cheese
½ lb ground beef, cooked
¼ cup grated cheddar cheese
1 cup red kidney bean
4 oz green chilli, 1 can
2 teaspoons chili powder

Steps:

  • Cook 1 box of Mac 'N' Cheese according to instructions on box.
  • Add cooked ground beef, cheddar cheese, kidney beans, green chilis, and chili powder, stir until fully incorporated.
  • Top with desired garnish. Serve immediately.
  • Enjoy!

Nutrition Facts : Calories 273 calories, Carbohydrate 28 grams, Fat 9 grams, Fiber 2 grams, Protein 17 grams, Sugar 3 grams

CHILI MAC AND CHEESE



Chili Mac and Cheese image

Provided by Trisha Yearwood

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 23

Kosher salt and black pepper
2 cups (8 ounces) macaroni
2 tablespoons vegetable oil
1 small red onion, chopped
3 cloves garlic, minced
1/2 red bell pepper, chopped
8 ounces lean ground beef
2 teaspoons chili powder
1 1/2 teaspoons cumin
1 teaspoon paprika
1/2 teaspoon dried oregano
One 15-ounce can kidney beans, undrained
One 14.5-ounce can diced tomatoes, undrained
2 tablespoons tomato paste
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups milk
4 ounces cream cheese
2 cups shredded sharp Cheddar, plus extra for garnish
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
3 green onions, chopped
Corn chips, such as Tostitos Scoops, for serving

Steps:

  • Preheat the oven to 400 degrees F.
  • Bring a large pot of water to a boil. Add some salt and then the macaroni. Cook to al dente according to the package directions. Drain and hold until the cheese sauce is ready.
  • Heat the oil in a medium pot over medium heat. Add the red onions and cook, covered, until soft, a couple of minutes. Add the garlic and bell peppers and cook an additional 2 to 5 minutes, being careful not to burn the garlic. Add the ground beef and sprinkle with salt and pepper; cook until browned, stirring to break up the beef into small pieces. Add the chili powder, cumin, paprika and oregano, and cook until the spices are fragrant. Add the beans and their liquid, the tomatoes and their juices, and the tomato paste; simmer for 5 to 10 minutes.
  • In a separate saucepot, melt the butter over low heat. Add the flour and cook, whisking, for 1 minute. Whisk in the milk, raise the heat to high, and bring the mixture to a boil; cook, whisking, until thickened. Removing from the heat and whisk in the cream cheese, Cheddar, mustard, Worcestershire and some salt and pepper. Pour the pasta into the cheese sauce and stir to combine.
  • Mix the chili into the macaroni and cheese. Transfer to a serving bowl and top with additional Cheddar and the green onions. Serve with corn chips.

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