Chili Beef Cheesy Macaroni and Cheese
Creamy stovetop mac and cheese with Mexican spices and hearty chili beef. Sharp cheddar cheese sauce coats every noodle—no roux, no processed cheese. The mac and cheese shines while the chili beef adds satisfying protein. Ready in 30 minutes.
Equipment
- Large Pot
- Wooden spoon
- Grater
- Measuring Cups
- Serving Bowls
Ingredients
Mac and Cheese
- 1 lb Elbow Macaroni or cavatappi or shells
- 4 cup Whole Milk
- 4 tablespoon Butter unsalted
- 1 lb Sharp Cheddar Cheese freshly grated
- 1 tablespoon Chili Powder
- 1 teaspoon Ground Cumin
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- ½ teaspoon Kosher Salt Morton brand
- ¼ teaspoon Cayenne Pepper optional, for mild heat
- 1-2 teaspoon Cornstarch optional, if sauce needs thickening
- 2 tablespoon Water cold, optional, if sauce needs thickening
Assembly
- 2 lb Batch Chili Beef thawed and drained
- ½ cup Sour Cream optional, for extra creaminess
Optional Toppings
- Shredded Cheese
- Jalapeños sliced
- Green Onions diced
- Cilantro fresh
Instructions
- Cook the macaroni in salted boiling water according to package directions until al dente.
- Drain and set aside.
- Melt the butter in the same pot over medium heat.
- Add the milk and bring to a low simmer.
- Add the chili powder, cumin, garlic powder, onion powder, salt, and cayenne if using.
- Stir and let the spices bloom in the hot milk for 1-2 minutes.
- Pull the pot off the heat.
- Add the grated cheddar in three additions, stirring after each until fully melted and smooth.
- If the sauce is too thin, mix 1-2 teaspoon cornstarch with 2 tablespoon cold water.
- Return pot to low heat, add the slurry, and stir for 1-2 minutes until it thickens.
- Add the drained macaroni back to the pot and stir to coat every noodle.
- Fold in the chili beef and distribute throughout.
- If the mixture looks dry, stir in the sour cream.
- Serve immediately.
- Top with extra cheese, jalapeños, green onions, or cilantro.
Notes
This is your favorite saucy cheesy macaroni and cheese with Mexican spices and chili ground beef. It lets the mac and cheese shine but adds full support with hearty protein. This is different from Chili Mac—no salsa, no tomatoes, just pure cheese sauce with taco spices. Use freshly grated sharp cheddar for the smoothest sauce. Pre-shredded cheese contains anti-caking agents that prevent smooth melting. Control the heat: always pull the pot off the burner before adding cheese to prevent graininess.
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