Chili Mac and Cheese Recipe

Recipe Tips

Enhance Your Sauté: If you like a deeper garlic flavor, try gently sautéing the garlic for just a minute longer before adding the meat, but be careful not to let it brown too much to avoid bitterness.

Perfect the Meat: For a rich, well-browned beef, ensure you don’t overcrowd your Dutch oven. Brown the meat in batches if necessary to achieve a caramelized exterior. This step is crucial, as those browned bits add a depth of flavor to your sauce. If you’re opting for ground turkey or a plant-based alternative, consider adding an extra pinch of seasoning to boost the flavor.

Season Gradually: When you add your seasonings, start with a modest amount and adjust to your taste as the dish simmers. A small pinch of chili powder, cumin, or paprika can enhance the overall flavor profile without overpowering the natural sweetness of the tomato sauce and green chiles.

Smooth Creaminess: Incorporating coconut cream and cottage cheese not only ups the protein but also provides a velvety texture. For an even smoother consistency, you might pulse the cottage cheese in a blender before adding it to the pot. This tip can help meld the flavors seamlessly into the sauce.

Pasta Perfection: When adding pasta, choose shapes like penne or rigatoni that hold up well during simmering. Stir the dish frequently during the simmering phase to prevent the pasta from sticking and to ensure it absorbs the flavors of the sauce evenly. If you prefer your pasta a bit firmer, consider adding it slightly later in the simmering process.

Final Cheese Melting: Once you remove the pot from the heat, add your cheese and cover the Dutch oven with a lid for a couple of minutes. This technique allows the residual heat to melt the cheese slowly, creating a luscious, gooey finish without the risk of overcooking the sauce.

Garnish and Serve: A final sprinkle of freshly chopped parsley not only brightens up the dish visually but also adds a hint of freshness that contrasts wonderfully with the rich, hearty flavors of the chili mac.

Refrigerate: Once cooled, transfer the chili mac to an airtight container and store it in the refrigerator for up to one week.

Reheat: Reheat individual portions in the microwave for about 30–45 seconds or in a preheated oven at 300°F for a few minutes until warmed through.

Freeze: For longer storage, allow the dish to cool completely, then freeze in a freezer-safe container for up to 3 months. Reheat in the oven from frozen to help maintain the texture.