Cheesy Chili Mac Muffin Tins

To achieve that perfect translucent finish for your onions and garlic, start by finely chopping both ingredients. This ensures they cook evenly and release their flavors into the dish. Use a medium-sized skillet over medium heat, adding a splash of olive oil. It's essential to keep the heat moderate; too high, and you risk burning the garlic, which can impart a bitter taste.

Discover a fun twist on a classic comfort food with Cheesy Chili Mac Muffin Tins! This delicious recipe combines the creamy goodness of macaroni and cheese with the hearty flavors of chili in a convenient muffin format. Perfect for family dinners, game day, or a delicious on-the-go meal. Each bite offers a delightful mix of cheese, spice, and pasta that everyone will love. Follow our simple steps to create these satisfying muffins that bring warmth and joy to any occasion. Enjoy the ultimate comfort food experience!

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Ingredients

2 cups elbow macaroni

1 can (15 oz) chili (with or without beans, based on preference)

1 cup shredded cheddar cheese

1 cup shredded mozzarella cheese

1 cup diced tomatoes (canned or fresh)

1 small onion, finely chopped

2 cloves garlic, minced

1 tablespoon olive oil

1 teaspoon chili powder

1 teaspoon cumin

1/2 teaspoon smoked paprika

Salt and pepper to taste

Cooking spray or muffin liners

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C). Prepare a muffin tin by spraying it with cooking spray or placing muffin liners within for easy removal.

Cook the Macaroni: In a large pot of salted boiling water, cook the elbow macaroni according to package instructions until al dente. Drain and set aside.

Sauté Vegetables: In a large skillet over medium heat, add olive oil. Once heated, add the chopped onion and garlic. Sauté until the onion becomes translucent, about 3-4 minutes.

Combine Chili Mixture: Stir the canned chili and diced tomatoes into the skillet. Add chili powder, cumin, smoked paprika, salt, and pepper. Allow the mixture to simmer for about 5 minutes so the flavors meld together.

Mix Pasta and Cheese: In a large mixing bowl, combine the drained macaroni with the chili mixture. Add half of the cheddar cheese and half of the mozzarella cheese to the mix, stirring until well combined.

Fill Muffin Tins: Spoon the cheesy chili mac mixture into the prepared muffin tins, filling each cup to the top. Use the back of a spoon to press it down slightly.

Top with Cheese: Sprinkle the remaining cheddar and mozzarella cheese evenly over the tops of each muffin cup.

Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the cheese is bubbly and golden.

Cool and Serve: Once done, remove the muffin tin from the oven and let it cool for about 5 minutes. Use a fork to gently lift the muffins out of the tin. Serve warm and enjoy!

Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 12 muffins