Cheap Dinner For Large Family

So you’ve got a herd to feed, a budget to respect, and approximately zero desire to spend all night playing ‘Chopped’ in your kitchen, right? Been there, bought the t-shirt. Today, we’re diving into a dish that’s basically a warm hug in a casserole dish: the Epic Cheesy Chili Mac Bake. It’s so good, your kids might actually *thank* you. Or at least stop asking “what’s for dinner?” for five glorious minutes. Let’s get cooking!

Why This Recipe is Awesome

Okay, let’s be real. Why bother with *this* recipe out of the gazillion others floating around? Simple: it’s a superhero of the dinner table. This bad boy feeds an army (or at least your very hungry family) without making your wallet weep.

It’s also practically idiot-proof. Seriously, even I, someone who once set off a smoke alarm making toast, couldn’t mess this up. Plus, it’s pure, unadulterated comfort food: cheesy, meaty, carby goodness that screams “everything’s gonna be alright.” What’s not to love?

Ingredients You’ll Need

Gather ’round, my budget-savvy chefs! Here’s your hit list for this culinary masterpiece:

• Ground Beef: About 1.5-2 lbs of the good old 80/20 kind. Flavor town, here we come!
• Onion: One medium, chopped. For flavor, not tears (though sometimes they’re unavoidable, sigh).
• Garlic: 3-4 cloves, minced. Because bland food is a crime punishable by sad taste buds.
• Canned Diced Tomatoes: One 28-oz can, undrained. It’s the base for all that chili goodness.
• Canned Kidney Beans: One 15-oz can, rinsed and drained. Unless you like bean foam in your bake, rinse ’em!
• Canned Tomato Sauce: One 15-oz can. The basic stuff works perfectly.
• Chili Powder: 2-3 tablespoons. This is your secret weapon for that classic chili ‘oomph’.
• Cumin: 1 teaspoon. Just a little sprinkle for that authentic, earthy vibe.
• Macaroni Pasta: One 16-oz box (elbow macaroni is classic, but any small pasta works).
• Chicken or Beef Broth: 1-2 cups. For creaminess and to help cook that pasta right.
• Shredded Cheddar Cheese: 2-3 cups. Or a ‘Mexican blend’, because cheese makes *everything* better. Don’t be shy!
• Salt & Pepper: To taste, obviously.
• Olive Oil: A drizzle or two, or whatever cooking oil you have gathering dust.

Step-by-Step Instructions

Alright, apron on (or not, we don’t judge). Let’s get this deliciousness going!

1. Brown the Beef: In a large skillet or Dutch oven, heat a drizzle of olive oil over medium-high heat. Add your ground beef and break it up with a spoon. Cook until it’s beautifully browned, then **drain off any excess grease**. Seriously, don’t skip this, unless you want a greasy mess.
2. Sauté Aromatics: Toss in your chopped onion and cook for about 5 minutes until it’s softened and smelling amazing. Then, add the minced garlic and cook for just one more minute until it’s fragrant. Don’t let it burn!
3. Build the Chili Base: Stir in the diced tomatoes (undrained!), your rinsed kidney beans, and the tomato sauce. Now, add the chili powder and cumin. Season generously with salt and pepper to your liking. Give it all a good stir and bring it to a gentle simmer.
4. Cook the Pasta (Partially): Add the macaroni pasta and 1 cup of broth to the skillet. Stir everything together really well. Bring it back to a boil, then reduce the heat, cover, and let it simmer for about 8-10 minutes, stirring occasionally. You want the pasta to be *almost* cooked al dente—still a bit firm. If it looks too dry, go ahead and add a little more broth.
5. Assemble and Bake: Transfer your glorious chili mac mixture to a large baking dish (a 9×13 inch works wonders). Now, sprinkle a generous, glorious layer of shredded cheese all over the top. We’re talking wall-to-wall cheese.
6. Bake to Cheesy Perfection: Pop that dish into a preheated oven at 375°F (190°C) for 15-20 minutes. You’re looking for melted, bubbly, and slightly golden cheese. Once it’s done, let it rest for 5-10 minutes before serving. Your taste buds (and mouth roof) will thank you.

Common Mistakes to Avoid

Even the simplest recipes have their pitfalls. Here’s what not to do, unless you enjoy culinary chaos:

• Forgetting to Drain the Beef Fat: Unless you’re aiming for “chili soup” (which isn’t what we’re making here), drain that fat. Your final dish will be much better, promise.
• Overcooking the Pasta in the Skillet: Remember, the pasta finishes cooking in the oven. If it’s mush before it even hits the baking dish, you’re in for some sad, sad noodles. Keep it al dente!
• Being Stingy with the Cheese: This is an EPIC **CHEESY** Chili Mac Bake. Emphasize the “cheesy.” Go big or go home, my friend.
• Serving Immediately: It’s hot. Molten lava hot. Give it 5-10 minutes to cool down and let the flavors settle. Patience is a virtue, especially when cheese is involved.

Alternatives & Substitutions

Life happens, and sometimes you don’t have exactly what the recipe calls for. No worries, we’re flexible!

• Meat Swap: No beef? Ground turkey or chicken work great. For a veggie twist, try lentils! Just adjust cooking times accordingly.
• Bean Options: Not a kidney bean fan? Black beans are a fantastic substitute, or use a mix of both. IMO, variety is the spice of life!
• Pasta Shapes: While elbow macaroni is classic, penne, rotini, or even medium shells would totally work. Use whatever small pasta you have lurking in your pantry.
• Spice Level: Want more heat? Add a pinch of cayenne pepper or a dash of your favorite hot sauce to the chili base. Go wild!

FAQ (Frequently Asked Questions)

Got questions? I’ve got (mostly sarcastic) answers!

• Can I make this ahead of time? Absolutely! Assemble the whole thing, cover it tightly, and refrigerate for up to 2 days. Just add an extra 10-15 minutes to the baking time if it’s going into the oven cold.
• What if I don’t have broth? Water works in a pinch, but broth definitely adds more depth of flavor. You can also dissolve a bouillon cube in hot water for a quick substitute.
• My kids hate beans. What now? Ah, the age-old dilemma! Try mashing half the beans before adding them to the chili, or simply reduce the amount. Or tell them they’re “special meaty sprinkles.” Good luck with that last one!
• Can I freeze leftovers? You bet your bottom dollar! Store cooled leftovers in an airtight container for up to 3 months. Thaw in the fridge overnight before reheating for best results.
• Is this *really* cheap? Lady, this is practically a financial advisor’s dream. Ground beef, pasta, canned goods, and cheese. It’s the MVP of budget cooking for a reason!
• Can I add other veggies? Oh, definitely! Diced bell peppers or corn would be amazing stirred into the chili base. Feel free to get creative!
• Why is my pasta still hard after baking? You probably didn’t add enough liquid during the simmering stage, or maybe your oven is playing tricks. **Always check pasta for doneness before baking!** It should be almost there, but not fully soft.

Final Thoughts

See? Told you it was easy peasy, lemon squeezy. Or rather, cheesy meaty, budget breezy! This Epic Cheesy Chili Mac Bake isn’t just a meal; it’s a statement that says, “I’m smart, I’m savvy, and I can feed a small village without breaking a sweat (or the bank).” It’s comfort, it’s cheap, and it’s gloriously delicious. Now go impress someone—or just yourself—with your new culinary superpower. You’ve earned that satisfied sigh after a truly delicious, no-fuss dinner. Enjoy!