Ah, chili mac n cheddar soup. The mere mention of this dish is enough to make my mouth water. This recipe is one of my favorite one-pot meals that I absolutely must share with you. It’s a perfect combination of flavors and textures, making it a hit with just about anyone at the dinner table.
If you’re a fan of spicy food, this recipe is sure to satisfy your cravings with the addition of jalapeno chile and chili powder. But even if you’re not, fear not! You can adjust the spiciness to your liking, so feel free to add more or less spice depending on your taste buds.
This recipe packs a punch of deliciousness in every scoop. The tender elbow macaroni, hearty ground beef, and diced tomatoes all come together in a creamy cheese soup base that will leave you wanting more. And let’s not forget about the tortilla chips on top – they add the perfect crunchy texture to this already perfect dish.
Whether you’re cooking for a crowd or just for yourself, this recipe is simple to make and will leave you feeling satisfied and full. So grab your dutch oven and let’s get started on this comforting dish that always hits the spot.
Why You’ll Love This Recipe
There’s something about a warm bowl of soup on a chilly day that just hits the spot. And when it comes to comfort food, few dishes can match up to Chili Mac N Cheddar Soup. I guarantee you’ll fall head over heels in love with this recipe for its rich and robust flavors, hearty textures, and easy-to-follow instructions.
First off, this recipe is a one-pot wonder. That means you’ll save time and energy by having fewer dishes to clean up afterward. All you need is your trusty Dutch oven or large saucepan, and you’re good to go.
This dish boasts an array of flavorful ingredients such as ground cumin, chili powder, diced jalapeno chile, sharp cheddar cheese, chicken broth, and ground beef. If you’re a meat-lover, this recipe is perfect for you. And if not, feel free to swap out the beef with vegetarian chili or canned beans for a plant-based version.
The macaroni brings the classic mac n’ cheese feel to the dish while adding a unique texture that perfectly complements the broth’s creaminess. The tortilla chips add crunch to each bite of this delicious soup.
Another great thing about this dish is its versatility: it can be served as a meal in itself or as an appetizer before dinner. You can also pair it with a side salad – maybe some greens topped with your favorite dressing – or even eat it with bread sticks or garlic bread.
Trust me when I say that Chili Mac N Cheddar Soup is a dish you’ll want to make time and time again. It’s so darn good; I’m already hungry just thinking about it!
Don’t forget to grab these ingredients before diving into making the Chili Mac N Cheddar Soup:
- Elbow macaroni: 1 pound
- Olive oil: 1 tablespoon
- Large onion, diced: 1
- Ground beef: 1 pound
- Chili powder: 2 teaspoons
- Ground cumin: 1 teaspoon
- Salt and pepper, to taste
- Chicken broth: 4 cups
- Diced tomatoes (with juices): 1 can/jar (14.5 ounces)
- Milk: 2 cups
- Sharp cheddar cheese (shredded): 2 cups
- Optional garnish: Jalapeno chiles, tortilla chips
The Recipe How-To
Now that you have all the necessary ingredients, it is time to cook up this delicious Chili Mac N Cheddar Soup. This one pot meal is perfect for a cozy night in, or even a dinner party with friends. Here is how you can make it:
Step One: Sauté the onions
Start by heating 1 tablespoon of olive oil in a large saucepan or Dutch oven over medium heat. Once the oil is hot, add 1 large onion, diced. Sauté for about 5 minutes until the onions begin to turn translucent.
Step Two: Brown the ground beef
Add 1 pound of ground beef to the pot with the onions and increase heat to medium-high. Stir frequently to break up any clumps and cook for about 8 minutes, or until beef is browned.
Step Three: Add spices and broth
Sprinkle in 1 tablespoon of chili powder and 2 teaspoons of ground cumin into the pot with the beef and onions. Add Salt & Pepper to taste. Stir together until well combined. Next, pour in 4 cups of chicken broth and bring to a boil.
Step Four: Add remaining ingredients
Once boiling, reduce heat to low then add in one at a time, stirring as you go:
- 3 cups of elbow macaroni
- 1 can diced tomatoes
- 1 jalapeno chile
- 4 oz sharp cheddar cheese
- Finally pour in 2 cups of milk
Stir everything together well so that everything is evenly distributed. Put a lid on your dutch oven / pot and let it simmer until macaroni is cooked to your liking (about 15 minutes on low heat).
Step Five: Serve Hot
After pasta has become tender, remove from heat and let sit for a few minutes before serving. We like to top our soup with shredded cheddar cheese, crushed tortilla chips, cilantro leaves or sour cream!
Enjoy this hearty soup on a chilly day or anytime you’re craving an easy yet satisfying meal!
Substitutions and Variations
When it comes to this chili mac n cheddar soup recipe, there are a number of possible variations that you can try out in order to customize it to your liking. Here are just a few options to consider:
– Vegetarian or Vegan: If you’re looking to create a meatless version of this recipe, you can omit the ground beef and use vegetarian or vegan crumbles instead. Alternatively, you could also add in some canned beans or vegetarian chili for a hearty protein source. For vegans, make sure to substitute the cheese with your favorite vegan cheese.
– Spicier: For those who want an extra kick of heat, try adding additional jalapeno chile peppers (or other hot peppers) to the soup while cooking. You can also increase the amount of chili powder and ground cumin for more flavor and spice.
– Creamier: If you would like a creamier texture and flavor, you can up the amount of milk in the recipe or even substitute some of it with heavy cream. You can also add more cheddar cheese or even some cream cheese for an indulgent twist.
– Healthier: To make this recipe healthier, use lean ground beef instead of regular beef, as well as low-sodium chicken broth. You can also sub in whole wheat pasta for the elbow macaroni for a healthier option.
– Different Cheese: While cheddar cheese is the classic choice for chili mac n cheese recipes, you can experiment with different types of cheese such as Monterey Jack or Pepper Jack for new flavors.
By experimenting with various substitutions and variations to this recipe, you can create a delicious meal that suits your nutritional needs and taste preferences. So go ahead and have fun adding your own signature twist to this classic dish!
Serving and Pairing
Once you’ve made this delicious Chili Mac N Cheddar Soup, there’s only one thing left to do: serve it up and enjoy it! This hearty, one-pot meal is perfect for a cozy dinner on a cold night. Serve it up in bowls garnished with some additional chopped jalapeno chile and a pinch of chili powder for some extra kick.
The soup pairs wonderfully with a side of tortilla chips for scooping or even broken up and sprinkled over the top for some added texture. You could also try serving it alongside a crisp green salad drizzled with a lime dressing to add some fresh flavors to the table.
If you’re looking for something to drink alongside your Chili Mac N Cheddar Soup, I would suggest a light-bodied red wine such as Pinot Noir or Beaujolais. Alternatively, try pairing it with a crisp pilsner beer or even an amber ale to balance out the richness of the cheese and beef flavors.
Whether you’re sharing this recipe with friends and family or enjoying it all to yourself, it’s sure to fill you up and leave a lasting impression. So go ahead, ladle yourself up a bowl of this cheesy, protein-packed goodness and dig in!
Make-Ahead, Storing and Reheating
You can easily make this Chili Mac N Cheddar Soup recipe ahead of time and store it in the refrigerator or freezer. To store in the refrigerator, allow the soup to cool completely before transferring it to an airtight container. The soup will keep fresh in the refrigerator for up to three days.
To freeze the soup, first let it cool to room temperature. Once cooled, transfer the soup to an airtight container or freezer bag, and store it in the freezer for up to 3 months.
When reheating the soup, place it in a pot over medium heat and stir occasionally until heated through. You can also reheat individual servings in the microwave by heating them on high for 2-3 minutes, stirring halfway through.
Be aware that if you are freezing the soup with macaroni noodles, they may soften a bit during stored time. Therefore, consider not cooking your pasta fully if you intend to freeze your Leftover Chili Mac N Cheese Soup so that it won’t turn into mush once reheating takes place.
This Soup recipe can be easily adjusted depending on what ingredients you have at hand, so don’t be afraid to experiment with different chili powders or cheese types. This delicious and hearty one-pot meal is perfect for those chilly winter nights when you’re craving something warm and comforting.
Tips for Perfect Results
In order to achieve the best results with this Chili Mac N Cheddar Soup recipe, I have some tips and tricks that I have gathered through my experience with cooking this dish.
Firstly, make sure to use the suggested amount of chicken broth to cook the macaroni. As tempting as it may be to add more liquid for a thinner soup, it will actually dilute the flavor and make the dish less rich.
Secondly, it is important to properly brown the ground beef before adding it to the soup. This will not only enhance the flavor but also ensure that any excess grease is cooked off, preventing the soup from becoming too oily.
Furthermore, do not be afraid to adjust the level of spiciness in the soup. If you like it hot, feel free to add more chili powder or jalapeno chile. On the other hand, if you prefer a milder taste, reduce these ingredients accordingly.
It is also essential to stir the soup frequently while it simmers on medium-high heat, especially towards the end of cooking time. This will prevent any ingredients from sticking to the bottom of the pot and ensure that all flavors are well combined.
For best results, let the soup sit for at least 10 minutes after cooking before serving. This allows all flavors to fully develop and marry together creating a delicious and comforting dish that is perfect for any night in.
Finally, when serving, garnish each bowl with some crushed tortilla chips and grated sharp cheddar cheese for added texture and flavor. These small touches will add an extra level of deliciousness and elevate your Chili Mac N Cheddar Soup to another level altogether.
By following these tips and tricks for perfect results, you are sure to impress your family and friends with this hearty and satisfying one-pot meal!
In conclusion, this chili mac n cheddar soup recipe is perfect for those who love a hearty and delicious meal. With its combination of ground beef, macaroni, cheese and chili flavors, it can satisfy your cravings for comfort food anytime.
By following the detailed instructions and essential tips provided in this recipe article, you will be able to make an amazing chili mac n cheddar soup in no time. Also, you can easily customize the recipe by using substitutions and variations as per your preference.
Furthermore, this dish is perfect for serving large groups of people and can be paired with various drinks or side dishes. It even stores well for later use and reheats perfectly without losing any flavor or texture.
Overall, If you are looking for a one-pot meal that is easy to make yet filling and absolutely tasty, this chili mac n cheddar soup recipe is worth a try. So go ahead and whip up a batch of this delicious soup today!
Chili Mac N Cheddar Soup Recipe
- 1 tablespoon olive oil
- 1 large onion, diced (1 cup)
- 3/4 lb ground beef
- 1 tablespoon chili powder (hot)
- 1 1/2 teaspoons ground cumin
- 2 1/2 cups milk
- 14 1/2 ounces chicken broth
- 10 3/4 ounces condensed cheddar cheese soup
- 1 1/2 cups elbow macaroni, uncooked
- 1 1/2 cups sharp cheddar cheese, shredded
- diced tomato
- tortilla chips
- minced jalapeno chile
- Heat oil in a 5-quart soup pot over medium-high heat; add onion and saute 4 minutes, until translucent. Crumble beef into pot and cook, stirring for 4 minutes or until no longer pink. Stir in chili powder and cumin; cook, stirring, for 2 minutes.
- Add milk and broth, then stir in condensed soup until dissolved; bring to a boil, reduce heat to low, cover, and simmer 3 minutes. Stir in pasta; continue to cook, covered, 5 minutes. Stir in cheese until melted and smooth. Remove from heat; let stand 5 minutes or until pasta is fully cooked.
- Ladle soup into bowls and garnish with diced tomato, tortilla chips, and minced chile.
Your Own Notes
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Mishra Vikas is a digital nomad who loves to explore the world and learn about its cultures. As a programmer, backpacker, and cook, he enjoys sharing his adventures and cooking up delectable dishes. Writing about his experiences, creating tasty recipes, and discovering new places are some of his favorite activities. He’s an avid traveler and passionate chef, always on the lookout for an exciting new journey.