Cheesy Chili Mac Muffin Tins

Macaroni and cheese and chili are two beloved comfort foods that have warmed hearts and filled bellies for generations. Each dish boasts a rich history, deeply rooted in American culture. Macaroni and cheese, with its creamy cheese sauce enveloping tender pasta, has become a staple in households across the country, often evoking fond memories of family gatherings and cozy nights in. On the other hand, chili, with its robust flavors and hearty ingredients, is a dish that brings warmth and satisfaction, especially during the colder months.

Discover a fun twist on classic comfort food with Cheesy Chili Mac Muffin Tins! This creative recipe blends the creamy goodness of macaroni and cheese with the hearty flavors of chili, all baked in convenient muffin tins for easy serving. Perfect for parties, meal prep, or family dinners, these tasty bites are customizable to suit every palate. Enjoy a dish that’s not only delicious but also evokes warm memories with every bite!

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Ingredients

2 cups elbow macaroni

1 tablespoon olive oil

1 medium onion, diced

2 cloves garlic, minced

1 pound ground beef or turkey

1 can (15 oz) chili beans, drained and rinsed

1 can (15 oz) diced tomatoes with green chilies

1 tablespoon chili powder

1 teaspoon cumin

1 teaspoon smoked paprika

Salt and pepper to taste

2 cups shredded cheddar cheese, divided

2 large eggs

1/2 cup milk

1/4 cup fresh cilantro, chopped (for garnish)

Instructions

Cook the Pasta: In a large pot, bring salted water to a boil. Add the elbow macaroni and cook according to the package instructions until al dente. Drain and set aside.

Sauté Vegetables: In a large skillet, heat olive oil over medium heat. Add the diced onion and sauté until it becomes translucent, about 5 minutes. Add minced garlic and cook for an additional 1-2 minutes until fragrant.

Brown the Meat: Add ground beef or turkey to the skillet. Cook until browned, breaking it up with a spatula, about 7-10 minutes. Drain excess grease if necessary.

Add Chili Ingredients: Stir in the chili beans, diced tomatoes, chili powder, cumin, smoked paprika, and season with salt and pepper. Let this mixture simmer for about 5 minutes until heated through.

Combine with Pasta: In a large mixing bowl, combine the cooked macaroni with the chili mixture. Stir in 1 1/2 cups of shredded cheddar cheese until evenly coated.

Prepare Egg Mixture: In a separate bowl, whisk together the eggs and milk until well combined. Pour the egg mixture over the macaroni and chili mixture, mixing thoroughly to blend all ingredients.

Preheat Muffin Tin: Preheat the oven to 350°F (175°C) and grease a 12-cup muffin tin with cooking spray or olive oil.

Fill Muffin Tins: Generously spoon the cheesy chili mac mixture into each muffin cup, pressing down gently to pack it in.

Top with Cheese: Sprinkle the remaining 1/2 cup of shredded cheddar cheese equally over the tops of the muffins.

Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes or until the tops are golden and the cheese is bubbling.

Cool and Serve: Allow the muffin tins to cool for about 5 minutes before carefully running a knife around the edges and lifting out the chili mac muffins. Garnish with fresh cilantro before serving.

Prep Time, Total Time, Servings: 20 minutes | 50 minutes | 12 servings