Cheesy Chili Mac Muffin Tins

In the realm of comfort food, few dishes can rival the warm, hearty embrace of macaroni and cheese. Now, imagine taking that beloved classic and giving it an exciting twist—introducing Cheesy Chili Mac Muffin Tins. This innovative recipe combines the rich, creamy goodness of cheese and pasta with the bold flavors of chili, all baked into convenient, portion-sized muffins. The result is a dish that is not only delicious but also visually appealing, making it perfect for any occasion.

Discover the cozy comfort of Cheesy Chili Mac Muffin Tins! This innovative twist on classic mac and cheese combines creamy cheese, hearty pasta, and bold chili flavors into delightful little muffins. Perfect for busy families or meal prep, these muffins are easy to make and can be enjoyed anytime. With a crispy exterior and gooey center, they’re not just delicious but also customizable to suit everyone’s taste. Serve them at gatherings, weeknight dinners, or as a fun snack that brings joy to the table.

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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 ground 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 of salted water, bring to a rolling boil. Add the elbow macaroni and cook according to the package instructions until it reaches al dente texture. Once cooked, drain the pasta and set it aside.

Sauté Vegetables: In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes, until it becomes translucent. Stir in the minced garlic and continue to cook for another 1-2 minutes until it releases its fragrant aroma.

Brown the Meat: Introduce the ground beef or turkey to the skillet. Cook, breaking the meat apart with a spatula, for about 7-10 minutes until it’s well browned. If there is excessive grease, drain it off.

Add Chili Ingredients: Into the skillet, stir in the chili beans, diced tomatoes, chili powder, cumin, smoked paprika, and season with salt and pepper. Allow the mixture to simmer for approximately 5 minutes, stirring occasionally, until heated through.

Combine with Pasta: In a large mixing bowl, combine the cooked macaroni with the chili mixture from the skillet. Mix in 1 1/2 cups of the shredded cheddar cheese, ensuring everything is evenly coated.

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

Preheat Muffin Tin: Preheat your oven to 350°F (175°C). Grease a 12-cup muffin tin with cooking spray or brush it lightly with olive oil to prevent sticking.

Fill Muffin Tins: Using a generous spoon, fill each muffin cup with the cheesy chili mac mixture. Press down gently to compact the filling.

Top with Cheese: Evenly sprinkle the remaining 1/2 cup of shredded cheddar cheese over the tops of the filled muffin cups for a delicious cheesy crust.

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

Cool and Serve: After baking, let the muffin tin cool for about 5 minutes. Run a knife gently around the edges of each muffin to loosen them before carefully lifting them out. Garnish each muffin with freshly chopped cilantro before serving.

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

- Presentation Tips: Serve the Cheesy Chili Mac Muffins on a rustic wooden board, garnished with additional cilantro and a few slices of lime for a pop of color.