Ingredients
Equipment
Method
- MAIN — Heat olive oil in a large cast iron skillet on medium heat.
- MAIN — Once hot, add onion, bell pepper, carrot, 2 garlic cloves and cook until tender, about 10 minutes.
- MAIN — Add chili powder, lime juice, green chiles, and corn. Stir to combine.
- MAIN — Add crushed tomatoes, diced tomatoes, beans and vegetable broth. Stir to combine. Raise heat and bring to a boil.
- MAIN — Once boiling, add macaroni and continue to boil, stirring occasionally until cooked through, about 9-12 minutes.
- MAIN — Stir in 2 cups of shredded cheddar cheese. Stir to combine. Remove from heat.
- TOPPING — Melt butter in a skillet over medium heat. Add panko bread crumbs, the rest of the garlic, salt and stir until golden brown.
- FINAL STEPS — Spread topping over macaroni and cheese.
- FINAL STEPS — Broil on high in the oven for 3-5 minutes, or until top is golden brown.
- FINAL STEPS — Garnish with green onions and enjoy!
Nutrition
Notes
- Don't overcook the macaroni — Pull it at 9 minutes. The pasta keeps cooking after you stir in the cheese and again under the broiler. Soft pasta kills this dish.
- Shred the cheddar yourself — Pre-shredded has a starch coating that makes the sauce grainy. Pull a block and shred it while the pasta cooks.
- Toast the panko last — Make the breadcrumb topping right before spreading it over the chili mac. Even 5 minutes of sitting and it starts absorbing moisture and loses its crunch.
- Add cream for extra richness — Stir in ½ cup heavy cream right before the shredded cheese if you want it saucier. Makes a noticeable difference.
- Control the heat with the chiles — 4 oz diced green chiles is mild. Double it, add a pinch of cayenne with the chili powder, or finish with pickled jalapeños to dial up the heat.
- Cast iron handles the broiler — Traditional cast iron goes straight from stovetop to broiler with no issues. If you're using a different oven-safe skillet, confirm the handle is metal before running it under high heat.
- A crisp green salad with lime vinaigrette cuts through the richness without fighting it. Shaved cabbage, radishes, or jicama add crunch that holds up against the heavy pan.
- Cornbread is the obvious move here — a slice on the side or crumbled on top adds sweetness that plays off the chili heat. Crusty sourdough does the same job if cornbread isn't happening.
- Keep the garnishes focused: green onions and a squeeze of fresh lime are already built into the recipe. Pickled jalapeños add brine and extra heat. A spoonful of sour cream or crema cools the whole thing down if you went heavy on the chiles.
- Store in an airtight container in the refrigerator up to 3 days. The macaroni keeps absorbing liquid as it sits — leftovers will be denser than day one, but the flavors get better overnight.
- Reheat in a 350°F oven covered with foil, or microwave with a splash of vegetable broth stirred in to loosen the pasta. Either way works.
- The panko topping won't be crispy after refrigeration no matter how you reheat it. If you want the crunch back, toast a fresh batch of breadcrumbs and sprinkle them over the top before serving — two minutes, worth it.
- Don't freeze this. Pasta texture breaks down and the cheese sauce separates.