Best 11 Easy Chili Cheeseburger Mac Recipes

CHILI CHEESE BEEF N MAC

Steps:

• Brown the ground beef in a large pot over medium along with 1 Tbsp of olive oil. Once browned, drain off the excess fat. While the beef is browning, dice the onion and mince the garlic.
• Add the diced onion and minced garlic to the browned and drained beef. Continue to cook and stir over medium heat until the onions are soft and translucent. Once the onions have softened, add 2 Tbsp of flour and cook for one minute more while constantly stirring. It's okay if it coats the bottom of the pot, just make sure the heat is not so high that the flour burns.
• Add the chili powder, smoked paprika, oregano, tomato sauce, and 2 cups of beef broth (or beef base/bouillon cubes and water). Stir to dissolve any bits that are stuck to the bottom of the pot.
• Add the dry pasta, place a lid on top, and allow it to come up to a simmer. Once it reaches a simmer, reduce the heat to low, and let simmer for about 15 minutes or until the pasta is soft and has absorbed all of the liquid. Stir every few minutes to make sure it's not sticking on the bottom of the pot. If it gets dry before the pasta has fully softened, add a touch of water.
• Once the pasta has finished cooking, turn the heat off and stir in the shredded cheese. Serve hot.

ONE-POT CHEESEBURGER MACARONI

Steps:

• Heat the oil in a large pot over medium-high heat. Add the onion and cook, stirring occasionally, until softened 6 to 7 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. Stir in the chili powder, smoked paprika, red pepper flakes (if using), 1 teaspoon salt and a few grinds of black pepper and stir to combine. Add the beef and break it up into small pieces with a large spoon; cook, stirring occasionally, until beef is cooked through and no longer pink in the center, 6 to 7 minutes. Stir in the tomato paste and Dijon until combined. Pour in the chicken stock and 1 teaspoon salt, stir to combine and bring to a boil, 6 to 7 minutes. Add the elbow macaroni and cook, stirring occasionally, until the sauce has thickened and the pasta is al dente, 9 to 11 minutes. Remove from the heat and stir in the Cheddar and cream cheese until smooth. Fold in the parsley. Garnish with more parsley, if desired.
• Store leftovers in an airtight container in the refrigerator for up to 5 days.

EASY CHILI CHEESEBURGER MAC

Steps:

• Boil macaroni.
• Brown ground beef, onion and garlic in pan.
• Drain water from macaroni and grease from ground beef.
• Add milk and margarine to macaroni and stir until margarine is melted.
• Mix cheese packet from box into macaroni.
• Combine beef mixture, chili powder and tomatoes with macaroni.
• Serve when heated through.

CHILI CHEESEBURGERS

Steps:

• Divide the ground beef in half and form 6 somewhat-thin patties out of one of the halves. Sprinkle with salt and pepper. Fry the patties over medium to medium-low heat in a large skillet, 3 to 4 minutes per side. Set aside.
• In the same skillet over medium-high heat, add the rest of the ground beef, the garlic, onions and some salt and pepper and cook until browned. Drain off the grease and mix in the diced tomatoes, kidney beans, tomato paste, chili powder and cumin. Cook until nice and bubbly, about 20 minutes. Taste and adjust the seasoning.
• Lay half of each bun on 6 plates (so each plate gets half a bun.). Lay 1 patty on each bun piece, then divide the cheese among the patties. Ladle the hot chili all over the patties. Serve with Thin Fries if desired.
• Peel and rinse the potatoes, then cut them into sticks by cutting each potato into 4 or 5 vertical pieces, then cutting each piece into sticks. Put the potato sticks in a large bowl, cover with cold water and swish them around to get off the extra starch. Pour off the starchy water and add fresh water. Continue washing the potatoes until the water runs clear. Cover with water again and allow them to soak for 2 or 3 hours. (You can also stick them in the fridge and let them soak for up to 3 days.)
• When you're ready to make the fries, drain off the water and lay the potatoes sticks on baking sheets lined with paper towels. Blot them with more paper towels to dry them.
• Heat a few inches of oil in a heavy pot until a deep-fry thermometer registers 300 degrees F. In 3 or 4 batches, cook the potatoes until soft, about 1 minute per batch. They should not be brown at all at this point! You just want to start the cooking process. Remove each batch and drain them on new/dry paper towels.
• When all the potatoes have been fried once, turn up the heat until the oil reaches 400 degrees F. Start frying the potatoes in batches again, cooking until the fries are golden and crisp, 1 to 2 minutes. Remove from the oil and drain on paper towels.
• Sprinkle the fries with sea salt and dive in!

CHEESEBURGER CHILI

Steps:

• For the chili: Heat the oil in a large pot or Dutch oven over medium-high heat. Pat the meat dry and add to the hot oil. Brown and crumble the meat until it is evenly caramelized. Add the chili powder and some salt and pepper. Stir. Add the garlic and onions; cook to soften, 7 to 8 minutes. Then add the beef stock, ketchup, Worcestershire, mustard and hot sauce, to taste. Stir in the beans and reduce the heat to keep the chili at a simmer. Cook to thicken, partially covered, about 20 minutes. Cool and store for a make-ahead meal. Reheat over medium heat. Stir frequently. For the cheeseburger sauce: Melt the butter in a sauce pot over medium heat. Whisk in the flour, cook 1 minute, then add the milk. Season the sauce with salt and pepper and thicken to coat back of spoon. Stir in the cheese in a figure-eight motion. Once the cheese has melted, stir in the relish and raw onions, taste the sauce for seasoning. Cool and store. Reheat over medium-low heat, partially covered, stirring frequently. Alternatively, reheat in a microwave oven, partially covered, stirring occasionally until evenly hot through, 2 1/2 to 3 minutes on high. Serve the chili in shallow bowls, topped with Easy Oven Fries or chips, cheese sauce and onions.
• While the chili and sauce are heating up, preheat the oven to 450 degrees F. Place the oven rack in center of the oven. Cut the potatoes into planks lengthwise, then into thin sticks. Arrange the fries on a large baking sheet and spray evenly with cooking spray. Season the potatoes with salt and pepper. Bake 10 to 12 minutes. Then switch the broiler to high and cook until crisp, 10 to 15 minutes more, turning once.

CHILI MAC

Steps:

• Cook ground beef, onion and green pepper in large skillet over medium heat 5 minutes or until beef is no longer pink; pour off drippings. Add tomatoes, water and taco seasoning; simmer 5 minutes, stirring occasionally.
• Toss pasta with meat mixture. Spoon 3 cups of mixture into an 11x7-inch baking dish. Sprinkle with 1 cup cheese; top with remaining meat mixture. Cover with foil; bake in preheated 375 degrees F oven 30 minutes. Uncover; sprinkle with remaining cheese. Return to oven 5 minutes or until cheese is melted.

SWEET AND SPICY CHEESEBURGER MAC

Steps:

• In 12-inch nonstick skillet, cook bacon over medium-high heat 4 to 6 minutes, stirring occasionally, until crisp. Remove bacon with slotted spoon; place on paper towel. Add beef and onion to bacon drippings in skillet; cook over medium-high heat 5 to 7 minutes, stirring frequently, until beef is no longer pink; drain.
• Add milk, hot water and sauce mix (from Hamburger Helper™ box); stir to combine. Stir in uncooked pasta (from Hamburger Helper™ box) and chili sauce. Heat to boiling, stirring occasionally. Reduce heat; cover and simmer 9 to 11 minutes, stirring occasionally, until pasta is tender and sauce is thick. Remove from heat.
• Top with cheese and bacon; cover and let stand 2 to 3 minutes or until cheese is melted. Sprinkle with sliced jalapeño chiles.

EASY CHILI MAC

Steps:

• Brown ground beef. When it is about half done press garlic into pan and add onion.
• cook till ground beef is done onions should be clear drain grease.
• While cooking ground beef cook macaroni acording to box. Drain macaroni.
• Add diced tomatos and tomato sauce Stir.
• Add chilli powder and cumin Stir.
• Add macaroni Stir.
• Add salt. Season to taste. Stir.
• Serve and top with chedder cheese makes.

CHEESEBURGER CHILI MAC AND CHEESE

Steps:

• Preheat broiler. Bring a large pot of water to a boil over high heat for the pasta.
• Place a medium pot over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Add the meat to the pan and cook until golden brown, 5-6 minutes.
• Add the onion and chili powder to the pan, season with salt and pepper, and cook until the onion is tender, 4-5 minutes. Add the ketchup, mustard and beef stock to the pot, bring up to a bubble and simmer until slightly thickened, 4-5 minutes.
• While the chili is working, salt the boiling water and drop the pasta inches Cook to al dente according to package directions then drain thoroughly and return it to the pot.
• Add the chili to the pot with the pasta and give everything a good toss. Transfer to a casserole dish and top with the shredded cheese. Place the casserole under the broiler to melt and brown the cheese. Serve with a simple salad alongside.

QUICK CHILI MAC

Steps:

• Cook macaroni according to package directions; drain. Meanwhile, in a large skillet, cook and crumble beef with pepper and onion over medium heat until no longer pink, 5-7 minutes; drain., Stir in chili, corn and macaroni; heat through. Sprinkle with cheese.

CHEESEBURGER MACARONI SKILLET

Steps:

• In a large skillet, cook beef over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain., Stir in macaroni, broth, milk, ketchup, steak seasoning, mustard and onion powder; bring to a boil. Reduce heat; simmer, uncovered, 10-15 minutes or until macaroni is tender. Stir in cheese until melted. Sprinkle with chives.