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Mini Chili Mac Cups are a delightful fusion of two beloved comfort foods: chili and macaroni and cheese. These bite-sized treats offer a satisfying blend of flavors and textures, making them a perfect addition to any gathering. Whether you’re hosting a game day party, celebrating a family event, or simply craving a cozy meal, these mini cups provide a unique way to enjoy a classic dish. With their portable size, they are not only easy to serve but also fun to eat, appealing to both kids and adults alike.

Mini Chili Mac Cups

Discover the deliciousness of Mini Chili Mac Cups, a creative blend of chili and macaroni and cheese in a bite-sized form. Perfect for game days, family gatherings, or a cozy meal, these mini cups offer a fun twist on a classic favorite. Made with ingredients like creamy cheeses, ground meat or turkey, and zesty spices, they're easy to customize to suit any taste. Enjoy the warmth and flavor of these delightful treats that are sure to impress your guests!
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Ingredients
  

1 cup elbow macaroni

1 tablespoon olive oil

1 pound ground beef (or turkey)

1 small onion, finely chopped

2 cloves garlic, minced

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

1 can (15 oz) diced tomatoes with green chiles

2 tablespoons chili powder

1 teaspoon cumin

½ teaspoon smoked paprika

Salt and pepper to taste

1 cup shredded cheddar cheese

1 cup shredded mozzarella cheese

1 package (12 count) mini phyllo pastry cups (found in the freezer section)

Fresh cilantro or parsley for garnish (optional)

Instructions
 

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

    Prepare the Chili Mixture: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until translucent (about 3-4 minutes). Stir in the minced garlic and cook for an additional minute.

      Brown the Meat: Add the ground beef (or turkey) to the skillet. Cook until browned and fully cooked, breaking it up into small pieces as it cooks (about 5-7 minutes). Drain excess grease if necessary.

        Add Other Ingredients: To the skillet, stir in the kidney beans, diced tomatoes with green chiles, chili powder, cumin, smoked paprika, salt, and pepper. Let it simmer for about 10 minutes, stirring occasionally.

          Mix in the Macaroni: Fold the cooked macaroni into the chili mixture, then add ¾ cup of the shredded cheddar cheese and ½ cup of shredded mozzarella cheese. Mix until everything is well combined and the cheese has melted.

            Fill the Phyllo Cups: Preheat your oven to 375°F (190°C). Place the mini phyllo cups on a baking sheet. Spoon the chili macaroni mixture into each cup, filling them generously.

              Top with Cheese: Sprinkle the remaining cheddar and mozzarella cheese over the filled cups.

                Bake: Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly, and the phyllo cups are golden brown.

                  Garnish and Serve: Remove from the oven and let cool for a few minutes. Garnish with chopped cilantro or parsley if desired. Serve warm and enjoy your flavorful Mini Chili Mac Cups!

                    Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 12 mini cups