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When it comes to comfort food, few dishes can rival the warmth and satisfaction of Cheesy Bliss Chili Mac. This delightful recipe marries the robust flavors of chili with the beloved creaminess of macaroni and cheese, creating a meal that is both hearty and indulgent. Perfect for family dinners or gatherings with friends, this dish promises to be a crowd-pleaser, offering rich flavors and a creamy texture that will leave everyone coming back for seconds.

Creamy Chili Mac

Discover the ultimate comfort food with Cheesy Bliss Chili Mac, a delightful fusion of spicy chili and creamy macaroni and cheese. This hearty dish is perfect for family dinners or gatherings with friends, featuring robust flavors, rich textures, and an irresistible cheesy goodness that will have everyone coming back for more. With simple preparation and minimal cooking time, Cheesy Bliss Chili Mac promises satisfaction without hours in the kitchen. Dive into this cozy classic that evokes nostalgic memories and creates new ones around the dinner table!
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Ingredients
  

8 oz elbow macaroni

1 lb ground beef or ground turkey

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

1 can (15 oz) diced tomatoes with green chilies

1 cup beef broth

1 packet (1 oz) chili seasoning mix

1 cup heavy cream

1 cup shredded sharp cheddar cheese

1 cup shredded Monterey Jack cheese

1/2 cup onion, finely diced

2 cloves garlic, minced

1 tablespoon olive oil

Salt and pepper, to taste

Fresh cilantro or sliced green onions, for garnish

Instructions
 

Cook the Pasta: Begin by bringing a large pot of salted water to a boil. Once boiling, add the elbow macaroni and cook according to package instructions until al dente. Drain the macaroni in a colander and set aside.

    Brown the Meat: In the same pot (or a spacious skillet), heat the olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes, or until the onion becomes translucent. Incorporate the minced garlic and cook for an additional minute, stirring frequently to release its aroma.

      Add the Meat: Raise the heat to medium-high and introduce the ground beef or turkey into the pot. Cook the meat until it is thoroughly browned, using a spatula to break it into smaller pieces. If there is any excess fat, drain it off carefully.

        Mix It Up: Add the drained kidney beans, the can of diced tomatoes (including the juices), beef broth, and chili seasoning mix to the pot. Stir well to combine the ingredients. Bring the mixture to a gentle simmer and let it cook for approximately 10 minutes, stirring occasionally to prevent sticking.

          Creamy Base: Once the chili mixture has simmered, lower the heat to medium-low. Gradually pour in the heavy cream, stirring continuously to blend everything until the sauce is smooth and creamy.

            Combine Pasta and Cheese: Fold the cooked macaroni into the pot, ensuring it gets evenly coated with the chili sauce. Slowly add the shredded cheddar and Monterey Jack cheeses, stirring until they melt completely and create a velvety texture. Taste and adjust seasoning with salt and pepper as needed.

              Serve: Take the pot off the heat and allow the chili mac to rest for a minute. Serve hot in bowls, garnished with fresh cilantro or sliced green onions for a burst of flavor and color.

                Prep Time, Total Time, Servings: 15 minutes | 35 minutes | 4-6 servings

                  - Presentation Tips: For a beautiful presentation, serve in individual bowls and top with a sprinkle of extra cheese, a dollop of sour cream, and a sprig of cilantro for added color and freshness.