Go Back
As the leaves begin to change and the air turns crisp, many people find themselves seeking comfort in a warm, hearty meal. The fall season is synonymous with cozy evenings, pumpkin spice lattes, and a variety of delicious comfort foods that warm both the body and soul. One dish that beautifully embodies this spirit is Cheesy Fall Chili Mac Cups—a delightful blend of flavors and textures that make it a perfect choice for gatherings, family dinners, or even a simple weeknight meal.

Cheesy Fall Chili Mac Cups

Warm up this fall with Cheesy Fall Chili Mac Cups, the ultimate comforting dish to enjoy during cozy evenings. These individual cups combine the classic flavors of chili and macaroni and cheese into a delightful twist. Loaded with nutritious ingredients like black beans, corn, and a mix of flavorful spices, they’re perfect for potlucks, family dinners, or a satisfying weeknight meal. Easy to prepare and incredibly delicious, these cups are a must-try this season!
Print Recipe Pin Recipe

Ingredients
  

1 cup elbow macaroni

1 tablespoon olive oil

1 small onion, diced

2 cloves garlic, minced

1 red bell pepper, diced

1 can (15 oz) black beans, drained and rinsed

1 can (15 oz) diced tomatoes with green chilies

1 cup frozen corn

2 tablespoons chili powder

1 tablespoon cumin

Salt and pepper to taste

1 cup shredded sharp cheddar cheese

1 cup shredded mozzarella cheese

2 large eggs

1/2 cup sour cream

Fresh cilantro or parsley for garnish (optional)

Instructions
 

Preheat Your Oven: Preheat your oven to 350°F (175°C). Grease a standard muffin tin with non-stick spray or olive oil.

    Cook the Pasta: Bring a pot of salted water to a boil. Add the elbow macaroni and cook according to package instructions until al dente. Drain and set aside.

      Sauté the Vegetables: In a large skillet, heat the olive oil over medium heat. Add the diced onion, minced garlic, and diced bell pepper. Sauté for about 4-5 minutes, until the vegetables are softened and fragrant.

        Combine Ingredients: Stir in the black beans, diced tomatoes with their juices, frozen corn, chili powder, cumin, salt, and pepper. Cook for another 5-7 minutes, allowing the mixture to come together and the flavors to meld.

          Mix Pasta and Cheese: In a large bowl, combine the cooked macaroni, sautéed vegetable mixture, one cup of cheddar cheese, one cup of mozzarella cheese, eggs, and sour cream. Mix until everything is well combined.

            Fill Muffin Tin: Spoon the chili mac mixture into each muffin cup, filling them about three-quarters full. Sprinkle the remaining cheese on top of each cup.

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

                Cool and Serve: Allow the chili mac cups to cool in the pan for about 5 minutes before gently removing them with a fork or spoon. Garnish with fresh cilantro or parsley if desired.

                  Enjoy: Serve warm as a delightful appetizer or a comforting main dish. These cups are perfect for gatherings or cozy nights in!

                    Prep Time, Total Time, Servings: 15 minutes | 45 minutes | 12 servings