Easy Meals For A Crowd

So, you’ve accidentally invited your entire neighborhood, your distant cousins, and that guy from accounting who always asks for ‘just a little taste’ over for dinner, huh? And now you’re staring into the abyss of your empty fridge, wondering how you’ll feed this ravenous horde without sacrificing your sanity or your entire weekend? Fear not, my friend! I’ve got your back with a recipe so easy, so delicious, and so crowd-pleasing, it practically cooks itself while you binge-watch reality TV. Get ready for the **Epic Cheesy Chili-Mac Bake**!

Why This Recipe is Awesome

Okay, first off, it’s a one-pan wonder. Less dishes, more chill time – **WINNING!** Secondly, it’s basically comfort food wearing a superhero cape. Mac and cheese? Good. Chili? Also good. Put ’em together? *Chef’s kiss!* It’s also incredibly forgiving, meaning even if you accidentally add a dash too much spice or forget an ingredient (oops!), it’ll probably still taste amazing. **It’s practically idiot-proof**, even I managed it on a Tuesday after forgetting where I put my car keys.

Ingredients You’ll Need

• Ground beef: The good stuff, or whatever’s on sale, no judgment here – 2 lbs
• Onion: Chopped (try not to cry, it’s character-building) – 1 large
• Garlic: Minced (because everything is better with garlic, fight me) – 4-5 cloves
• Canned diced tomatoes: Undrained, because we’re lazy efficient – 28 oz can
• Canned kidney beans: Rinsed, unless you like extra bubbly consequences – 15 oz can
• Canned corn: Drained, or frozen if you’re fancy – 15 oz can
• Chili powder: Your secret weapon for ‘oomph’ – 2-3 tbsp
• Cumin: The chili’s best friend – 1 tbsp
• Elbow macaroni: Or any small pasta, we’re not picky – 1 lb
• Chicken or beef broth: For flavor town, population: you – 4 cups
• Cheese, shredded: A glorious mountain of cheddar, Monterey Jack, or a blend, because **cheese is life** – 3-4 cups
• Salt and pepper: To taste, obviously
• Optional: Jalapeños, sour cream, cilantro, hot sauce (for the brave souls)

Step-by-Step Instructions

1. **Preheat your oven** to 375°F (190°C). Don’t skip this, it’s not a suggestion, it’s a lifestyle.
2. In a seriously *huge* oven-safe pot or Dutch oven (the bigger the better, we’re cooking for a crowd!), **brown your ground beef** over medium-high heat. Break it up as it cooks. Once it’s nicely browned, drain off any excess fat. You don’t want a greasy situation, trust me.
3. **Add the chopped onion** to the pot with the beef. Cook until it’s softened and smelling amazing, about 5 minutes. Now, toss in the minced garlic and cook for another minute until fragrant. Don’t let it burn; burnt garlic is a sad, sad thing.
4. **Stir in the diced tomatoes, kidney beans, corn, chili powder, and cumin.** Give it a good mix. Let it simmer for about 5-10 minutes, letting all those flavors get cozy. This is where the magic starts happening.
5. **Pour in the chicken/beef broth** and bring the mixture to a gentle boil. Then, stir in the uncooked macaroni. Make sure the pasta is mostly submerged in the liquid. If it looks a bit dry, add a splash more broth or water.
6. **Cover the pot** and transfer it to your preheated oven. Bake for 20-25 minutes, or until the pasta is al dente (meaning tender but still has a little bite). **Check halfway through** and give it a stir to prevent sticking. Nobody wants sticky pasta.
7. Once the pasta is cooked, take the pot out of the oven. **Stir in about half of the shredded cheese** until it’s gloriously melted and gooey. Season with salt and pepper to your liking.
8. **Sprinkle the remaining cheese** generously over the top of the bake. Pop it back into the oven, uncovered, for another 5-10 minutes, or until the cheese is bubbly, melted, and slightly golden. If you want extra crispiness, you can hit it with the broiler for a minute or two, but **watch it like a hawk** – cheese burns fast!
9. Let it **rest for a few minutes** before serving. This lets all those delicious juices redistribute. Serve with your favorite toppings and prepare for applause!

Common Mistakes to Avoid

• **Thinking you don’t need to preheat the oven.** Rookie mistake, my friend. Your food will thank you for giving it a warm welcome.
• **Not draining the fat from the ground beef.** Unless you’re making a grease slick, get rid of it.
• **Forgetting to stir the pasta during baking.** Hello, stuck-to-the-bottom pasta! Give it some love.
• **Leaving the garlic in too long before adding other liquids.** Burnt garlic is bitter, and nobody likes a bitter meal (or a bitter friend).
• **Overcooking the pasta.** It’ll turn into mush, and nobody wants chili-mac mush. Aim for al dente, always.

Alternatives & Substitutions

• Meat: Ground turkey or a mix of ground pork and beef works great! Or, for a vegetarian version, swap the meat for an extra can of beans (black beans are awesome here) and some sautéed mushrooms. **FYI**, you might need less broth for the veggie version.
• Pasta: Don’t have elbow macaroni? Penne, rotini, or even small shells are totally fine. Use what you’ve got!
• Beans: Black beans, pinto beans, or cannellini beans can stand in for kidney beans. Mix it up!
• Cheese: Use your absolute favorite melty cheese. Mozzarella, Colby Jack, or even a smoked gouda if you’re feeling fancy. **IMO**, a good sharp cheddar is non-negotiable.

FAQ (Frequently Asked Questions)

• Can I make this ahead of time? Absolutely! You can assemble it up to step 6 (before baking the pasta), cover it, and refrigerate for up to 24 hours. Just add about 15-20 minutes to the baking time when you’re ready to cook it, and maybe a splash more broth.
• Is this recipe spicy? It’s got a mild chili kick. If you want more heat, add a pinch of cayenne pepper or some diced jalapeños with the onions. For less heat, reduce the chili powder. You’re the boss!
• My pasta isn’t cooking properly. Help! Did you make sure it was submerged in liquid? Sometimes pasta needs a little extra drink. Add a bit more broth or water if it looks dry during baking.
• Can I freeze leftovers? Yes, you can! Let it cool completely, then portion it into freezer-safe containers. It’ll keep for up to 3 months. Thaw in the fridge overnight and reheat gently.
• What if I don’t have an oven-safe pot? No worries! You can cook the chili mixture and pasta on the stovetop until the pasta is *almost* done. Then transfer everything to a large baking dish, top with cheese, and bake until bubbly. Easy peasy!
• Can I use pre-shredded cheese? Well, technically yes, but why hurt your soul like that? Freshly shredded cheese melts so much better and tastes infinitely superior. Just sayin’.

Final Thoughts

There you have it, folks! The ultimate “feed-a-village-without-losing-your-mind” recipe. It’s warm, it’s comforting, and it’s practically a hug in a bowl. Now go impress someone—or yourself—with your new culinary skills. You’ve earned it! And remember, the messier the kitchen, the better the memories (that’s my excuse anyway). Happy cooking!