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This chili mac recipe is a great family meal. One the whole family will love without any complaints. Can’t go wrong with this one!
Chili mac is not a dish I grew up with. In fact, it’s not a dish I had ever experienced before this. I was kind of shooting in the dark on this one, but I have to say, I think my aim was pretty good.
This may not be the more traditional version you’re thinking of, but it’s close enough to get the job done and it definitely qualifies as comfort food.
WHAT IS CHILI MAC?
As the name indicates, it’s a combination of chili and macaroni and cheese. It’s a delicious, heady combination that really satisfies.
HOW TO MAKE CHILI MAC?
You could essentially make a pot of chili and then make a batch of mac and cheese and just mix the two together. But what a job that would be making two meals! Instead, it’s easiest just to make your chili, cook the pasta separately to package directions, then mix it all together and top it with your favorite cheese. A pretty simple concept, actually!
WHAT TO SERVE WITH CHILI MAC
Chili mac is truly a stand alone dish. But if you want sides, a salad is a great option as are other cooked veggies. You could actually mix them in if you prefer, or keep them separate on the side. Some hommemade, whole-grain, crusty garlic bread would be good too, or even corn bread if that’s your preference! Pretty much anything that pairs well with either chili or macaroni and cheese will pair well with the combination of them both.
CAN YOU FREEZE CHILI MAC?
Absolutely! I find the best way to freeze it is in individual portions so it’s easy to access when you want it. But it’s not necessary. You can make a big batch and freeze it for a family meal. I would limit freezing time to up to 2 months however. Beyond that the pasta will take on an odd texture.
MORE PASTA DINNER IDEAS:
CHILI MAC RECIPE
Chili Mac Recipe
- 1 ½ lb. lean ground turkey
- 2 tsp. coconut oil
- ¼ cup dehydrated onions
- 1 tbsp. garlic powder
- 1 tbsp. chili powder
- 1 tbsp. ground cumin
- 1 tsp. ground cinnamon
- 1 tsp. ground coriander
- 15 oz. can tomato sauce (no sugar added, low sodium is best)
- 1 cup water
- 1 lb. whole grain macaroni pasta (cooked separately to package directions)
- parmesan cheese for garnish
- salt to taste at serving
- In a medium to large soup pot, cook the turkey in the oil.
- When the meat is about half way cooked, stir in all the spices.
- When the meat is finished cooking, stir in the pasta and remaining ingredients.
- Served topped with parmesan cheese.