Bean Macaroni | Cheesy Chili Mac | Chili Mac & Cheese

This protein rich cheesy chili mac is a super easy, one pot dish and very comforting during this cold weather. There’s something about the thick, tangy sauce with the smoky chili powder and just a hint of cheddar that is just irresistible to anyone.

My kids love pasta in any form, any day.. they have strong appetite for trying newer versions of pasta. They also hunt for new recipes and these days we can find more varieties of pasta recipes available online. Tried this recipe from another blog, just loved it !!

This is a vegetarian version, using more beans, corn and tomatoes. Simple yet filling with beans and cheese. Suits for lunch or dinner. Great for lunch boxes.

MEAL PREP THE LEFTOVERS

You can make this recipe in a huge batch, like around 10 cups. I suggest dividing the pasta up into single portions right after cooking so you have it meal prepped for the next 4-5 days. If you know you can’t finish it all within 5 days, it can be frozen. Pasta does get a bit softer upon freezing and thawing/reheating, but that’s negligible for a dish that tastes so freaking good.

CAN I MAKE THIS VEGAN?

Yes, since there is only one ingredient in this recipe that is animal-based, it will be really easy to swap that out and make this recipe vegan. To replace the cheddar cheese you can either use a vegan cheddar substitutes or add some nutritional yeast for a slightly cheesy flavor (it won’t be creamy, but you’ll get that cheesy umami goodness).

More pasta recipes:

Step by step photo Instructions

  1. Sauté the onion and garlic with olive oil in the bottom of a large pot (5 qt) over medium heat for 2-3 minutes, or until the onions are soft and transparent.

2. Add the flour and chili powder to the sautéed onions and garlic. Continue to stir and sauté for about 2 minutes, or just until the flour and chili powder begin to coat the bottom of the pot.

3. Add the diced tomatoes, tomato sauce, kidney beans, black beans (you may use any beans you like), corn, salt, sugar, cumin powder and vegetable broth or water to the pot. Stir to combine and to dissolve any flour and chili powder off the bottom of the pot.

4. Add the uncooked macaroni pasta and stir to combine. Place a lid on the pot, turn the heat up to medium high, and let the pot come up to a boil. Stir every other minute or so to loosen the noodles from the bottom of the pot as it heats up.

5. When the pot reaches a boil, turn the heat down to medium low, so it continues to gently simmer. Let the pot gently simmer for 12-15 minutes, or until the pasta is tender and the liquid is thick and saucy. Stir frequently as it simmers to make sure the pasta does not stick to the bottom of the pot.

6. Just before turning off the flame, add grated cheddar cheese and give a good stir.

7. Serve hot with more cheese on top, green onions and sour cream (opt step).

8. Leftovers can be refrigerated for 5 days or freeze the individual portions separately.

Bean Macaroni | Cheesy Chili Mac | Chili Mac & Cheese

Sireesha
This is the perfect sweater weather recipe! It’s hearty, homemade comfort food that’s brimming with flavor and it’s just the dinner friends and family of all ages will love on a cold day.
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course dinner, lunch, Main Course
Servings 4 people

Ingredients
  

  • 2 cups macaroni pasta uncooked
  • 1.5 cups kidney beans / rajma cooked
  • 1.5 cups black beans and/or pinto beans cooked
  • 1 cup corn
  • 2 tomatoes finely chopped
  • 1&1/2 cup tomato sauce
  • 2 tbsp olive oil
  • 1 large onion finely chopped or diced
  • 3 pods garlic (opt) minced
  • 1 tbsp red chilly powder
  • 2 tbsp flour / maida
  • 3 cups water or broth
  • 2 tsp salt
  • 1 tsp sugar
  • 1&1/2 tsp cumin / jeera powder
  • 1 cup sharp cheddar cheese grated

Instructions
 

  • Sauté the onion and garlic with olive oil in the bottom of a large pot (5 qt) over medium heat for 2-3 minutes, or until the onions are soft and transparent.
    2 tbsp olive oil, 1 large onion, 3 pods garlic (opt)
  • Add the flour and chili powder to the sautéed onions and garlic. Continue to stir and sauté for about two minutes, or just until the flour and chili powder begin to coat the bottom of the pot.
    1 tbsp red chilly powder, 2 tbsp flour / maida
  • Add the diced tomatoes, tomato sauce, kidney beans, black beans, corn, salt, sugar, cumin powder and vegetable broth or water to the pot. Stir to combine and to dissolve any flour and chili powder off the bottom of the pot.
    1.5 cups kidney beans / rajma, 1.5 cups black beans and/or pinto beans, 2 tomatoes, 1&1/2 cup tomato sauce, 3 cups water or broth, 2 tsp salt, 1 tsp sugar, 1&1/2 tsp cumin / jeera powder, 1 cup corn
  • Add the uncooked macaroni pasta and stir to combine. Place a lid on the pot, turn the heat up to medium high, and let the pot come up to a boil. Stir every other minute or so to loosen the noodles from the bottom of the pot as it heats up.
    2 cups macaroni pasta
  • When the pot reaches a boil, turn the heat down to medium low, so it continues to gently simmer. Let the pot gently simmer for 12-15 minutes, or until the pasta is tender and the liquid is thick and saucy. Stir frequently as it simmers to make sure the pasta does not stick to the bottom of the pot.
  • Just before turning off the flame, add grated cheddar cheese and give a good stir.
    1 cup sharp cheddar cheese
  • Serve hot with more cheese on top, green onions and sour cream (opt step).
  • Leftovers can be refrigerated for 5 days or freeze the individual portions separately.

Notes

  1. You may use 1 cup pinto beans along with 1 cup black and 1 cup kidney beans
  2. You may add bell peppers too.
  3. You can also add paprika, black pepper.
  4. You may garnish with Sliced avocados.
  5. Omit garlic if you are not interested.
Keyword bean macaroni, beany mac, cheesey mac, cheesy chili mac, chili mac, chili mac n cheese, pasta, pasta recipes, vegetarian chili mac, vegetarian pasta recipes

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