Stove Top

Chili Mac and Cheese with Cheesy Puffs

A new twist on an old favorite! Wisconsin fontina and gouda pair with chipotle flavors and classic cheese puffs for a one-of-a-kind Chili Mac and Cheese. 

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Servings: 6


  • 1 tablespoon olive oil
  • 1 pound ground beef
  • 1/2 cup onion, diced
  • 2 garlic cloves, minced
  • 1 28-ounce can crushed or pureed tomatoes
  • 1 teaspoon paprika
  • 1/2 teaspoon chipotle chile powder
  • 1 teaspoon ground cumin
  • 1 teaspoon onion powder
  • 3/4 cup corn kernels, roasted or fresh
  • 1 cup macaroni pasta
  • 1 cup (4 ounces) Wisconsin fontina cheese, shredded
  • 1 1/2 cups (6 ounces) Wisconsin gouda cheese, shredded
  • 2 cups cheese puffs, crushed
  •   cilantro, for garnish


In large 10-12 inch pan, heat olive oil over medium. Add ground beef and cook until no longer pink. Carefully drain beef; add onion, garlic and crushed tomatoes. Stir until well mixed. Add paprika, chipotle, cumin, onion powder and corn. Stir and simmer, uncovered, for about 15-20 minutes over low heat.

Meanwhile, cook pasta per package instructions. Drain.

Gently fold pasta and shredded cheese into beef chili mixture. Sprinkle cheese puffs over; simmer 5 minutes until melted cheese starts to bubble around edges of pan. Garnish with cilantro leaves, if desired. Serve immediately.

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Semi-soft and semi-hard cheese, like Cheddar, Monterey Jack and Mozzarella, should be very cold for easy grating.