Summer is the season of sun, fun, and, of course, fabulous food. Enter Summer Chili Mac and Cheese an irresistible dish that combines cheesy goodness with a spicy kick. Imagine creamy pasta enveloped in a savory chili sauce, topped with gooey melted cheese. This dish doesn’t just satisfy hunger it makes taste buds dance.

Picture this: a backyard barbecue on a warm summer evening, where friends gather around with laughter in the air. As the aroma of Summer Chili Mac and Cheese wafts through the yard, everyone’s heads turn, and mouths water in anticipation. Trust me this recipe will become the highlight of your summer gatherings.

Sharing this dish brought my family together last summer for a spontaneous picnic they couldn’t get enough and asked for seconds

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Macaroni Pasta: I prefer elbow macaroni for its perfect bite-sized shape that holds onto the sauce beautifully.
• Ground Beef: Use lean ground beef for better flavor without excess grease substitute with turkey for a lighter option.
• Chili Beans: Go for canned chili beans they save time and add excellent flavor right out of the can.
• Diced Tomatoes: Fresh or canned works well choose diced tomatoes with green chilies for an added kick.
• Cheddar Cheese: Grate fresh sharp cheddar for maximum flavor it melts perfectly into that gooey goodness we crave.
• Onion and Garlic: Sautéed onions and minced garlic provide aromatic depth make sure they’re fresh for best results.
• Spices: A mix of paprika, cumin, and chili powder gives this dish its signature heat and smokiness.
• Milk: Whole milk adds creaminess you can use half-and-half if you’re feeling indulgent.
• Olive Oil: A splash of olive oil helps sauté vegetables while adding healthy fats to your meal.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Sauté the Aromatics: Begin by heating olive oil in a large skillet over medium heat. Add diced onions and minced garlic, cooking until they turn translucent around 3-4 minutes releasing their sweet aroma.

Cook the Beef: Stir in the ground beef, breaking it up as it cooks. Continue cooking until browned (about 5-7 minutes), ensuring there are no pink bits left. Drain excess fat if needed.

Add the Flavor Bombs: Mix in chili beans, diced tomatoes (with juices), spices like paprika and cumin, along with salt and pepper to taste. Let this simmer for about 10 minutes so all those flavors mingle beautifully.

Boil the Pasta: While your chili mixture simmers away, cook macaroni pasta according to package instructions in salted water until al dente. Drain well but don’t rinse it needs that starch

Combine Pasta and Sauce: Fold cooked macaroni into the chili mixture gently until every piece is coated in that saucy goodness. Pour in milk to achieve creamy consistency stir continuously while heating over low heat.

Add Cheese Galore : Finally, sprinkle grated cheddar cheese liberally over the top. Cover with a lid for about 5 minutes or until cheese melts into ooey-gooey perfection.

And there you have it Your Summer Chili Mac and Cheese is ready to be devoured

This dish not only serves as comfort food but also sparks joy at every gathering a delightful fusion of flavors that speaks summer while keeping everyone coming back for more

Perfecting the Cooking Process

To achieve the ultimate Summer Chili Mac and Cheese, start by cooking the pasta al dente. While the pasta simmers, prepare your chili mixture in a separate pan for the best flavor infusion.

Add Your Touch

Feel free to swap out traditional cheese for pepper jack or add jalapeños for an extra kick. You can also toss in veggies like bell peppers or corn for added color and crunch.

Storing & Reheating

Store any leftovers in an airtight container in the fridge for up to three days. When reheating, add a splash of milk to restore creaminess and heat gently on the stove or microwave.

Cooking this dish makes me think of summer barbecues with friends, where laughter fills the air and cheesy goodness reigns supreme. The smiles on everyone’s faces remind me why I love cooking

FAQ

Can I use gluten-free pasta for Summer Chili Mac and Cheese?

Absolutely Gluten-free pasta works perfectly and tastes delicious.

What toppings can I add to enhance my dish?

Consider avocado slices, fresh cilantro, or a dollop of sour cream for extra flavor.

How do I make this recipe vegetarian?

Simply omit meat from your chili or use plant-based substitutes to keep it vegetarian-friendly.

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Summer Chili Mac and Cheese

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• Author: Ann Foster
• Total Time: 45 minutes
• Yield: Serves 6

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Description

Summer Chili Mac and Cheese is the ultimate comfort food, perfectly blending creamy cheese with a spicy chili twist. This dish is ideal for summer gatherings, featuring elbow macaroni enveloped in savory chili sauce and topped with gooey melted cheddar. Quick to prepare, it’s sure to impress your guests and satisfy cravings at any barbecue or picnic.

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Ingredients

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• 2 cups elbow macaroni
• 1 lb lean ground beef
• 1 can (15 oz) chili beans
• 1 can (14.5 oz) diced tomatoes with green chilies
• 2 cups sharp cheddar cheese, grated
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 tsp paprika
• 1 tsp cumin
• 1 tsp chili powder
• 1 cup whole milk
• 2 tbsp olive oil
• Salt and pepper to taste

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Instructions

1. Heat olive oil in a large skillet over medium heat. Sauté diced onion and minced garlic until translucent (about 3–4 minutes).
2. Add ground beef and cook until browned (about 5–7 minutes). Drain excess fat if necessary.
3. Stir in chili beans, diced tomatoes (with juices), spices, salt, and pepper. Simmer for about 10 minutes.
4. Cook elbow macaroni according to package instructions until al dente. Drain without rinsing.
5. Fold cooked pasta into the chili mixture until well combined. Gradually stir in milk over low heat until creamy.
6. Top with grated cheddar cheese and cover for about 5 minutes until melted.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main
• Method: Stovetop
• Cuisine: American

Nutrition

• Serving Size: 1 cup (240g)
• Calories: 490
• Sugar: 4g
• Sodium: 800mg
• Fat: 23g
• Saturated Fat: 10g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 47g
• Fiber: 4g
• Protein: 28g
• Cholesterol: 70mg