This dish is obviously cheesy and not at all dairy-free. The crazy thing is, it actually tastes really, really good without the cheese. I guess the version I had would be more appropriately titled “Chili Burger Mac” or something. It makes me incredibly happy when I can find a dish that tastes good with and without cheese. Mike had it both ways and insisted that the cheesy version wasn’t better than the non-cheesy version. I think he’s full of it, but it does make me feel a bit better 🙂

This recipe makes a scary amount of chili mac. But don’t fret – it freezes beautifully! I made it so Mike would have enough food to feed him for a few days while we were apart. If you’re ever short on time, give this meal a try. It’s super simple and comes together in just minutes. As an added bonus, you probably have most of these ingredients lurking around in your pantry and fridge already!

Cheeseburger Chili Mac // Chili Burger Mac
serves 8 – 10

olive oil spray
2 pounds lean ground beef
2 large onions, finely chopped
1/4 cup chili powder
salt and freshly ground black pepper, to taste
1 cup ketchup
1/2 cup dijon mustard
2 cups beef stock
2 pounds whole wheat elbow macaroni
2 cups shredded extra sharp cheddar cheese, optional

1. Coat a large pan with olive oil spray and heat over medium-high heat. Add beef and cook, stirring occasionally, until browned and cooked through, about 8 minutes. Drain the meat thoroughly and return to pan.
2. Add in onions, chili powder, salt and pepper and stir to combine. Cook until onions are soft, about 5 minutes. Stir in ketchup, mustard, and beef stock. Bring mixture to a simmer and allow to cook until thickened, about 5 minutes.
3. Bring a large pot of water to boil over high heat for the pasta. Cook pasta according to package directions, drain, and set aside.
4. Serve macaroni with a scoop of the chili and top with shredded cheddar, if desired.
5. Alternatively, mix the chili and macaroni together and pour into an oven-safe dish. Sprinkle with cheese and broil until cheese is browned and melted.

 

adapted from Rachael Ray