Description

Indulge in the delightful flavors of Summer Chili Mac and Cheese, a creamy pasta dish that marries zesty chili with vibrant summer vegetables. This hearty yet refreshing meal is perfect for family gatherings or picnics. With a blend of rich cheeses, fresh ingredients, and comforting textures, every bite offers a taste of summer sunshine, making it an instant crowd-pleaser.

Ingredients

Scale

8 oz elbow macaroni
1 cup shredded sharp cheddar cheese
1 lb lean ground beef or turkey
1 can (14.5 oz) fire-roasted diced tomatoes
2 tsp chili powder (adjust to taste)
1 cup diced bell peppers (any color)
1 medium sweet onion, diced
3 cloves garlic, minced
2 cups low-sodium vegetable broth
½ cup sour cream or Greek yogurt

Instructions

1. Cook the Pasta: Boil a large pot of salted water. Add elbow macaroni and cook until al dente (about 8-10 minutes). Drain and set aside.
2. Sauté Veggies and Meat: In a large skillet over medium heat, sauté diced onions and bell peppers until softened. Add ground meat and cook until browned (about 5-7 minutes).
3. Add Flavorful Ingredients: Stir in canned tomatoes, chili powder, minced garlic, and vegetable broth. Simmer for about 10 minutes until fragrant.
4. Combine with Pasta and Cheese: Mix cooked macaroni into the skillet with the meat sauce. Gradually stir in shredded cheddar cheese until melted.
5. Serve with Toppings: Spoon into bowls and top with sour cream or Greek yogurt. Garnish with fresh herbs if desired.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main
Method: Boiling/Sautéing
Cuisine: American

Nutrition

Serving Size: 1 cup (240g)
Calories: 410
Sugar: 4g
Sodium: 550mg
Fat: 20g
Saturated Fat: 9g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 3g
Protein: 24g
Cholesterol: 70mg

Keywords: Swap out elbow macaroni for whole wheat or gluten-free versions. Customize by adding other vegetables like corn or using different cheese blends. For extra flavor, consider using leftover chili in place of ground meat.