Texas Chili Mac is a hearty, flavor-packed dish that combines the best of both worlds: the bold flavors of chili and the comforting, cheesy goodness of macaroni. Ground chuck is seasoned with chili powder, cumin, and garlic, then simmered with Rotel tomatoes and elbow macaroni for a filling, one-pot meal that’s sure to satisfy. Melted Velveeta cheese adds a rich creaminess, making this dish the ultimate comfort food with a Tex-Mex twist.

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The Inspiration Behind Texas Chili Mac

Texas Chili Mac brings together two classics—chili and mac and cheese—into one irresistible dish. This recipe adds the deep, bold flavors of chili powder and cumin with the Texan touch of Rotel tomatoes, creating a robust base that pairs perfectly with tender elbow macaroni. The addition of Velveeta cheese adds creaminess and richness, giving the dish a satisfying, indulgent quality.

Why Texas Chili Mac Will Become a Family Favorite

This dish is the epitome of comfort food, combining familiar ingredients like ground beef, macaroni, and tomatoes with bold Tex-Mex flavors. The chili spices give the dish a kick, while the Velveeta cheese melts into the sauce, making it rich and creamy. Plus, it’s a one-pot wonder, making cleanup a breeze and ensuring that every bite is full of flavor.

Nutritional Information (Per Serving, Based on 6 Servings):

• Calories: 550 kcal
• Fat: 32g
• Carbohydrates: 40g
• Protein: 28g
• Sugar: 5g
• Sodium: 1000mg

This dish is rich and filling, perfect for a family meal that’s sure to leave everyone satisfied.

Serving Suggestions and Pairings

Serve Texas Chili Mac on its own for a complete meal, or pair it with a side of cornbread or tortilla chips for added crunch. A simple green salad or sautéed vegetables would provide a fresh contrast to the richness of the dish. For drinks, try serving this dish with iced tea, lemonade, or even a light beer or margarita for a Tex-Mex-inspired pairing.

Storage Tips

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, warm the dish in a skillet over low heat, adding a splash of beef broth if needed to loosen the sauce. This dish also freezes well—allow it to cool completely before transferring to a freezer-safe container. Thaw overnight in the refrigerator before reheating.

Fun Fact: The History of Chili Mac

Chili Mac has its roots in American comfort food but has been embraced and adapted by various regions. In Texas, where chili is king, the addition of macaroni and cheese to chili creates a filling, flavorful dish that satisfies on multiple levels. The Tex-Mex influence is seen in the use of spices like cumin and chili powder, as well as the addition of Velveeta, a staple in Southern cooking.

Cooking Tips

• Don’t Overcook the Macaroni: Be sure to cook the elbow macaroni until just al dente, as it will continue to soften slightly when simmered with the sauce.
• Velveeta for Creaminess: The Velveeta adds a creamy texture to the chili, but you can substitute it with shredded cheddar or Monterey Jack if you prefer a different cheese flavor.
• Adjust the Spice Level: If you prefer a milder dish, use regular diced tomatoes instead of Rotel, or opt for mild chili powder. For more heat, add extra chili powder or a pinch of cayenne pepper.

Optional Variations

• Add Beans: For a more traditional chili-style dish, add a can of drained kidney or black beans along with the beef and Rotel.
• Make It Extra Cheesy: Stir in an additional ½ cup of shredded cheddar cheese before serving for an even cheesier finish.
• Swap the Pasta: If you don’t have elbow macaroni, you can use any short pasta like shells, penne, or rigatoni.

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Texas Chili Mac Recipe

Ingredients:

• 1½ lbs ground chuck
• 1½ cups chopped onion
• 1 tbsp minced garlic
• ½ tbsp dried Italian seasoning
• 2 tbsp chili powder
• ½ tsp cumin
• 1 tsp salt, or to taste
• ½ tsp black pepper, or to taste
• 1 tsp seasoned salt (like Lawry’s), or to taste
• 1½ cups water or beef broth
• 1 (14.5 oz) can tomato sauce
• 1 can Rotel, undrained (mild or spicy)
• 2 small bay leaves
• ½ cup Velveeta, cubed
• 1½ cups dry elbow macaroni

Instructions:

1. Brown the Beef: In a large skillet or pot, cook the ground chuck over medium heat until browned and fully cooked. Drain any excess fat.
2. Cook the Vegetables: Add the chopped onion and minced garlic to the skillet with the beef. Sauté for 2-3 minutes until the onions are soft and translucent.
3. Add the Spices: Stir in the Italian seasoning, chili powder, cumin, salt, black pepper, and seasoned salt. Cook for 1-2 minutes to allow the spices to bloom.
4. Add the Liquids: Stir in the water or beef broth, tomato sauce, Rotel (undrained), and bay leaves. Bring the mixture to a simmer, cover, and let it cook for 10 minutes to allow the flavors to meld together.
5. Cook the Macaroni: Add the dry elbow macaroni to the skillet, stirring to combine. Cover and cook for 8-10 minutes, stirring occasionally, until the macaroni is tender and has absorbed some of the sauce.
6. Add the Cheese: Stir in the cubed Velveeta cheese until it melts and creates a creamy sauce. Remove the bay leaves before serving.
7. Serve: Garnish with chopped parsley or shredded cheddar cheese if desired. Serve hot and enjoy!

This Texas Chili Mac is a hearty, flavorful meal that combines the bold spices of chili with the comforting creaminess of macaroni and cheese. It’s an easy, one-pot meal that’s perfect for busy weeknights or weekend gatherings. Whether you prefer it spicy or mild, this dish is sure to become a family favorite.