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Cheesy Mini Chili Mac Cups are the perfect blend of comfort food and convenience, making them an ideal choice for any occasion—from game day gatherings to cozy family dinners. Imagine the hearty warmth of chili paired with the creamy richness of melted cheese, all encased in a delightful, crispy shell. These mini cups not only pack a punch of flavor but also offer a fun, bite-sized way to serve up a beloved classic. Whether you’re hosting a party or simply looking for a quick weeknight meal, these Cheesy Mini Chili Mac Cups will surely impress your guests and family alike.

Mini Chili Mac Cups with Cheese

Discover the tasty fun of Cheesy Mini Chili Mac Cups! Perfect for game nights or cozy family dinners, these bite-sized delights combine hearty chili, creamy cheese, and a crispy phyllo shell for a mouthwatering treat. Customize the filling to fit your preferences, and serve them as a crowd-pleasing appetizer or main dish. With easy-to-follow instructions, you'll impress guests and family alike. Dive into this comforting recipe that blends convenience and flavor effortlessly!
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Ingredients
  

1 cup elbow macaroni

1 lb ground beef (or substitute with turkey for a lighter option)

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

1 cup shredded cheddar cheese, divided

1 cup shredded mozzarella cheese, divided

1 tablespoon olive oil

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon ground cumin

1 teaspoon smoked paprika

½ teaspoon salt

½ teaspoon black pepper

12-15 mini phyllo pastry cups (available at most grocery stores)

Fresh cilantro or chopped green onion for garnish (optional)

Instructions
 

Cook the Pasta: Begin by bringing a large pot of water to a boil. Add a generous pinch of salt to the boiling water, then add the elbow macaroni. Cook according to the package directions until al dente, typically 7-8 minutes. Drain the macaroni and set it aside.

    Prepare the Meat Mixture: In a large skillet, heat the olive oil over medium heat. Add the ground beef (or turkey), breaking it apart with a spatula as it cooks. Sauté until it's browned and fully cooked through, around 5-7 minutes. If there's excess fat, drain it before proceeding.

      Add Seasonings: Into the browned meat, mix in the garlic powder, onion powder, cumin, smoked paprika, salt, and black pepper. Stir well to evenly coat the meat with the spices.

        Combine with Chili: Pour the canned chili into the skillet with the seasoned meat. Stir thoroughly to combine and let the mixture simmer for about 5 minutes, allowing the flavors to blend beautifully.

          Mix in Macaroni and Cheese: Gently fold the cooked elbow macaroni into the chili mixture. Add half of the shredded cheddar and half of the shredded mozzarella. Stir until the cheeses melt and blend seamlessly with the rest of the mixture. Take off the heat.

            Prepare the Cups: Preheat your oven to 350°F (175°C). Lightly grease a muffin tin to ensure easy removal later. Place the mini phyllo pastry cups into the muffin tin slots, preparing them to be filled.

              Fill the Cups: Spoon the hearty chili mac mixture generously into each phyllo cup, filling them to the rim.

                Top with Cheese: Sprinkle the remaining cheddar and mozzarella cheeses atop each filled phyllo cup, creating a delightful cheesy topping.

                  Bake: Place the muffin tin in the preheated oven and bake for approximately 12-15 minutes, or until the cheese is bubbly and has a golden hue.

                    Garnish and Serve: Once baked, remove the mini chili mac cups from the oven and allow them to cool slightly. Garnish with fresh cilantro or chopped green onions if you’d like. Serve warm and relish in your delicious bite-sized chili mac cups!

                      Prep Time: 20 minutes | Total Time: 40 minutes | Servings: 12-15 mini cups