Best Chili Macaroni Recipes

CHILI MACARONI AND CHEESE

Steps:

• In a Dutch oven, cook beef, onion and peppers over medium-high heat until beef is no longer pink and vegetables are tender, breaking up beef into crumbles, 8-10 minutes; drain. Transfer to a 7-qt. slow cooker. Stir in tomatoes, beans, chili powder and cumin. Cook, covered, on low until flavors are blended, 5-6 hours., Meanwhile, cook macaroni according to package directions; drain. Add to slow cooker. Stir in cheese until melted. If desired, serve with sour cream and additional cheese.

CHILI MACARONI CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the macaroni, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink.
• In a large skillet over medium heat, cook and stir the ground beef with onion until the meat is browned, about 10 minutes. Break the meat up into crumbles as it cooks; drain excess grease. Mix in the tomato sauce, diced tomatoes, corn, kidney beans, taco seasoning, and chili seasoning; bring to a boil, reduce heat to a simmer, and cook, stirring occasionally, for about 20 minutes.
• Whisk the Cheddar cheese soup and milk in a saucepan until smooth, and bring to a simmer over medium-low heat. Whisk in 1 cup of shredded Cheddar cheese, 1/2 cup of sour cream, and garlic powder; season to taste with salt and black pepper.
• Arrange the cooked macaroni into the bottom of a 10x15-inch baking dish, and mix with the soup mixture. Pour the ground beef chili over the macaroni, and sprinkle with 1 more cup shredded Cheddar cheese and crushed tortilla chips.
• Bake in the preheated oven until the casserole is hot and bubbling and the cheese topping has melted, 20 to 30 minutes. Serve topped with dollops of sour cream.

CHILI MACARONI

Steps:

• Cook macaroni according to package directions. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. , Add the tomatoes, tomato juice, beans, garlic, chili powder, salt, oregano and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. , Drain macaroni; add to beef mixture. Stir in pickle relish; heat through.

CHILI MACARONI SOUP

Steps:

• In a large saucepan, cook the beef, onion and green pepper over medium heat until meat is no longer pink; drain. Add the water, tomatoes, contents of sauce mix from the dinner mix, chili powder, garlic salt and salt. Simmer, uncovered, for 10 minutes., Add macaroni from the dinner mix, corn and olives. Cover and simmer for 10 minutes or until macaroni is tender, stirring occasionally.

MEXI GROUND BEEF CHILI MACARONI CASSEROLE

Steps:

• In a large skillet brown the beef with dried chili flakes, onion, garlic and the green pepper until the beef is no longer pink (about 10-12 minutes, make sure the beef is well browned) drain any fat.
• Add in taco seasoning mix with Parmesan cheese; mix to combine and cook 1 minute.
• Add in the cooked chopped bacon, tomato sauce, 2 cans tomato soup and brown sugar (if using); simmer for 30-40 minutes, stirring occasionally.
• Season with seasoning salt and pepper and mix in 2 cups shredded Tex-Mex or cheddar cheese.
• Add in the cooked macaroni pasta; mix to combine.
• Set oven to 350 degrees F.
• Grease a 13 x 9-inch casserole dish (or larger).
• Transfer the mixture to the casserole dish.
• Sprinkle with grated Parmesan cheese, then about 2 cups (or more)grated Tex-Mex or cheddar cheese.
• Bake uncovered for about 20 minutes, or until bubbly and the cheese has melted.
• Delicious!

CHILI MACARONI

Steps:

• In a large skillet brown the ground beef with the onion and garlic powder.
• Drain oil and return to the skillet.
• Add kidney beans, tomato sauce, water, chili powder and salt.
• Cover and simmer for 15-20 minutes.
• Add cooked macaroni and stir.
• Sprinkle cheddar cheese on top, cover and simmer just until the cheese melts.

EASY SKILLET CHEESE-TOPPED CHILI MACARONI

Steps:

• In a large skillet, brown onion and garlic with ground beef.
• Drain and return to pan.
• Add kidney beans, tomato sauce, water, chili powder, and salt.
• Cover and simmer for 15-20 minutes.
• Add cooked macaroni and stir.
• Add grated cheddar to top, cover and simmer just until cheese melts.

CHILI MACARONI CASSEROLE

Steps:

• Cook pasta according to package directions. Meanwhile, in a large nonstick skillet, cook the beef, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in the chili, tomatoes, chips, 1/2 cup cheese, rice, chili powder, salt and pepper. Drain pasta; add to beef mixture. , Transfer to a 2-qt. baking dish coated with cooking spray. Sprinkle with remaining cheese. Bake, uncovered, at 350° for 25-30 minutes or until cheese is melted.

TURKEY CHILI MACARONI

Steps:

• Saute turkey, drain and save juices.
• Return to pan and add chicken broth. Bring to a boil.
• Add macaroni and simmer for 10 minutes, stir often until broth is almost absorbed. Stir in all remaining ingredients. Except 2 tablespoons of cheese and parsley.
• Simmer 10 minutes.
• Transfer to casserole dish if desired and sprinkle cheese and parsley on top.

CHILI MACARONI AND CHEESE

Steps:

• Cook macaroni as directed on package.
• While Macaroni is cooking heat chili.
• Add Italian seasoning, salt, and Tabasco sauce (I like 4-5 squirts) to chili.
• Mix onion, chili, and macaroni in large bowl.
• Put mixture in a casserole dish and add cheese.
• Bake for 10-15 minutes in a 350 degree oven, or until cheese melts.
• Serve and enjoy!

HATCH CHILI MACARONI AND CHEESE

Steps:

• Preheat oven to 350F and spritz a casserole dish with cooking spray.
• Puree the chile peppers in a food processor. (You may need to drizzle a bit of oil into the mixture to get the puree moving.).
• Cook the macaroni according to package directions to al dente tenderness and drain very well.
• In a medium saucepan, heat the butter over medium heat.
• When melted, add the flour, salt, & pepper and whisk until bubbly and fully incorporated.
• Slowly add the milk, continuing to whisk until smooth.
• Bring the mixture to just under a simmer and begin slowly adding the cheese a handful at a time until all cheese is melted.
• Finally, add the chile puree to the mixture.
• Pour the cooked macaroni into the cheese sauce and stir to coat.
• Then transfer the entire mixture to a medium baking dish.
• Bake for 20 minutes or until bubbly and lightly browned on top.

CHILI MACARONI AND CHEESE

Steps:

• Cook and drain ground beef with salt, pepper, green pepper, onion and garlic.
• Add chili sauce, water, chili powder and corn.
• Simmer about 10 minutes to heat through.
• Meanwhile, prepare macaroni as directed on package.
• Combine sauce and pasta.
• Note. I use jarred pureed garlic, about 1 tsp, instead of whole cloves. Also, if you don't care to use the macaroni and cheese package, you can make your own, or use some other pasta. The sauce by itself makes about 4 cups, and is quite thick.
• Note -- The first time I made the sauce, I froze it before adding the pasta. It was still very good even after three months in the freezer.

CHILI MACARONI

Steps:

• Brown meat,onion, and green pepper.
• Drain.
• Add remaining ingredients except macaroni.
• Bring to a simmer.
• Cover and simmer for 30 minutes.
• Add cooked macaroni.
• Stir well and serve.

CHILI MACARONI (CROCK POT)

Steps:

• In slow cooker, combine first 8 ingredients and mix well.
• Cover and cook on LOW heat for 6 hours or til heated through.
• Stir in macaroni and mix well.
• Season to taste.

TURKEY-MACARONI CHILI

Steps:

• Heat oil in 4 qt. dutch oven over medium-high heat until hot.
• Crumble turkey into dutch oven; stir in onion and green pepper.
• Cook until turkey is no longer pink; drain, reserving juices in dutch oven.
• Stir broth into juices.
• Heat to boiling.
• Stir in macaroni; reduce heat.
• Simmer, stirring frequently, until broth is almost absorbed, about 10 minutes.
• Stir in turkey mixture and remaining ingredients except 2 tablespoons of cheese.
• Cook over low heat 10 mins.
• Salt and pepper to taste.
• Sprinkle rest of cheese on and serve.

TURKEY CHILI MACARONI

Steps:

• Heat oil in Dutch oven over medium-high heat. Saute ground turkey, onionand green pepper until meat is no longer pink; drain, reserving juices. Set aside. Return juices to pan, add broth. Bring to a boil. Add macaroni and simmer 10 minutes, stirring often, until broth is almost absorbed. Stir in all remaining ingredients except 2 tbsps Parmesan cheese & parsley. Simmer 10 minutes. Transfer to serving dish and sprinkle with remaining cheese & parsley.

CHEESY CHILI MACARONI CASSEROLE

Steps:

• 1. Preheat oven to 350 degrees F. Fill a large pot with lightly salted water and bring to a rolling boil over high heat.Once the water is boiling,stir in the macaroni,and return to a boil.Cook the pasta uncovered,stirring occasionally,until the pasta has cooked through,but is still firm to the bite,about 8 minutes.Drain well in a colander set in the sink.
• 2. In a large skillet over medium heat,cook and stir the ground beef with red onion until the meat is browned,about 10 minutes.Break the meat up into crumbles as it cooks;drain excess grease.Mix in the tomato sauce,corn,taco seasoning and chili seasoning;bring to a boil,reduce heat to a simmer,and cook,stirring occasionally,for about 20 minutes.
• 3. Whisk the cheddar cheese soup and milk in a saucepan until smooth,and bring to a simmer over medium-low heat.Whisk in 1 cup of cheddar cheese,1/2 cup sour cream,and garlic powder;season to taste with sodium-free salt and pepper.
• 4. Arrange the cooked macaroni into the bottom of a 10 x 15-inch baking dish,and mix with the soup mixture.Pour the ground beef chili over the macaroni,and sprinkle with remaining cheddar cheese and crushed tortilla chips.Bake in the preheated oven until the casserole is hot and bubbling and the cheese topping has melted,20 to 30 minutes.Serve topped with dollops of sour cream.

CHILI-MACARONI SKILLET

Steps:

• 1. Combine beef, onion and green pepper in a heavy skillet; cook until beef is browned, stirring to crumble. Drain well.
• 2. Stir in next 6 ingredients. Add 2 soup cans of water. Cover, reduce heat and simmer 20-25 minutes, or until pasta is thoroughly cooked and all liquid is absorbed, stirring occasionally. Yield 6 servings
• 3. Add water in half cup intervals if pasta hasn't cooked and too much liquid has absorbed.

BEEF AND MACARONI CHILI

Steps:

• Cook macaroni about 7 minutes.
• Brown meat in largest saucepan and drain off all fat.
• Add garlic, chili powder, salt and pepper.
• Mix well and cook on low about 5 minutes.
• Add cooked macaroni and tomato soup.
• Heat thoroughly.
• Just before serving add grated cheese.
• Cover and heat until cheese melts.

FREEZER CHILI MACARONI

Steps:

• In a large skillet, cook chicken with garlic over medium high heat, breaking it up with a wooden spoon, for 5 minutes or until chicken is no longer pink.
• Stir in tomatoes, tomato sauce, chili powder, oregano and cumin. Bring to a boil. Stir in macaroni and green beans; bring back to a boil. Reduce heat to medium low cover and cook, stirring occasionally, for 15 minutes or until the pasta and beans are tender. Season to taste with salt and pepper. If freezing, see "to freeze" section below, otherwise proceed with Step 3.
• Serve sprinkled with cheese.
• TO FREEZE: Let pasta mixture cool. Spoon into freezer containers, seal, date and label. Freeze for up to 3 months.
• TO SERVE: Thaw in microwave or in refrigerator overnight. Reheat in baking dish at 350°F for 30 to 35 minutes or until hot and bubbly. Proceed with Step 3, above. Serves 4.
• The Freezer Cookbook.