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When it comes to comfort food, few dishes can rival the nostalgic warmth of a hearty chili mac. This beloved classic, typically served in a bowl, has been reimagined into a tantalizing bite-sized treat known as Mini Chili Mac Cups. These delightful morsels combine the creamy goodness of macaroni and cheese with the robust flavors of chili, all nestled in a crispy phyllo cup, making them an ideal appetizer for gatherings, parties, or family meals. With their charming presentation and satisfying taste, Mini Chili Mac Cups are destined to become a favorite among both kids and adults alike.

Mini Chili Mac Cups

Discover the delicious twist on a classic comfort food with Mini Chili Mac Cups. These bite-sized appetizers blend creamy macaroni and cheese with hearty chili flavors, all snugly placed in crispy phyllo cups. Perfect for any gathering, from game days to potlucks, these mini delights are sure to impress both kids and adults. Simple to prepare ahead of time and a joy to serve, Mini Chili Mac Cups are your new go-to appetizer that brings smiles to every occasion.
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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 ground cumin

½ teaspoon smoked paprika

Salt and freshly ground black pepper to taste

1 cup shredded sharp cheddar cheese

1 cup shredded mozzarella cheese

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

Fresh cilantro or parsley, chopped, for garnish (optional)

Instructions
 

Cook the Macaroni: In a large pot, bring salted water to a boil. Once boiling, add the elbow macaroni and cook according to the package instructions until al dente, usually 7-8 minutes. Drain the pasta in a colander and set aside.

    Prepare the Chili Mixture: In a large skillet, heat the olive oil over medium heat. Once hot, add the finely chopped onion. Sauté for about 3-4 minutes or until the onion becomes soft and translucent. Add in the minced garlic and continue cooking for an additional minute until fragrant.

      Brown the Meat: Increase the heat to medium-high and add the ground beef or turkey into the skillet. Cook, breaking the meat into smaller pieces with a spatula, until it is browned and fully cooked (about 5-7 minutes). If desired, drain any excess grease from the skillet.

        Add Other Ingredients: Stir in the drained kidney beans, the can of diced tomatoes with green chiles, chili powder, ground cumin, smoked paprika, and season with salt and pepper. Bring the mixture to a gentle simmer and cook for 10 minutes, stirring occasionally to blend the flavors.

          Combine with Macaroni: Gently fold the cooked macaroni into the chili mixture. Add ¾ cup of the shredded cheddar cheese and ½ cup of mozzarella cheese, mixing thoroughly until everything is combined and the cheese is melted.

            Fill the Phyllo Cups: Preheat your oven to 375°F (190°C). Arrange the mini phyllo pastry cups on a baking sheet. Spoon the chili macaroni mixture into each cup, filling them generously to ensure each bite is full of flavor.

              Top with Cheese: Evenly distribute the remaining cheddar and mozzarella cheese on top of the filled phyllo cups.

                Bake: Place the baking sheet in the preheated oven and bake for 15-20 minutes, or until the cheese is bubbling and golden brown and the phyllo cups are crispy.

                  Garnish and Serve: Once baked, remove the mini chili mac cups from the oven and let them cool slightly. If using, sprinkle with chopped cilantro or parsley for an added touch of freshness. Serve warm and enjoy your delightful Mini Chili Mac Cups!

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

                      Presentation Tips: Serve the mini cups on a vibrant platter. For an extra pop of color, place fresh herbs around the cups as garnishes. Optionally, offer a side of sour cream or guacamole for dipping.