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In recent years, miniaturized comfort foods have surged in popularity, and for good reason. Bite-sized snacks not only make for convenient eating but also add an element of fun to any gathering. They allow hosts to offer a diverse array of options, appealing to various appetites and preferences. Cheesy Mini Chili Mac Cups embody this trend, providing a unique twist that blends the rich, creamy taste of macaroni and cheese with the robust flavor of chili, all wrapped up in a crispy shell.

Mini Chili Mac Cups with Cheese

Discover the tasty twist on classic comfort food with Cheesy Mini Chili Mac Cups! These bite-sized delights combine macaroni and cheese with hearty chili, all wrapped in crispy phyllo pastry. Perfect for game days or parties, they're easy to eat and packed with flavor. Customize the filling to suit your taste, choosing from ground beef or turkey, and enjoy a delectable appetizer that everyone will love. Easy to prepare and bursting with nostalgic flavors, these mini cups are sure to be a hit at your next gathering!
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Ingredients
  

1 cup elbow macaroni

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

1 can (15 oz) chili (with or without beans, your choice)

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 cumin

1 teaspoon smoked paprika

½ teaspoon salt

½ teaspoon black pepper

12-15 mini phyllo pastry cups (store-bought)

Fresh cilantro or green onion for garnish (optional)

Instructions
 

Cook the Pasta: Start by boiling water in a large pot and adding a pinch of salt. Once boiling, add the elbow macaroni and cook according to package instructions until al dente, about 7-8 minutes. Drain and set 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 as it cooks. Cook until browned, about 5-7 minutes. Drain excess fat if necessary.

      Add Seasonings: Once the meat is cooked, stir in garlic powder, onion powder, cumin, smoked paprika, salt, and black pepper. Mix well to ensure the meat is fully coated in the spices.

        Combine with Chili: Pour the canned chili into the skillet and stir to combine with the seasoned meat mixture. Allow it to simmer for about 5 minutes to meld the flavors together.

          Mix in Macaroni and Cheese: Fold the cooked elbow macaroni into the chili mixture. Add half of the cheddar and half of the mozzarella, stirring until the cheeses melt and everything is well incorporated. Remove from heat.

            Prepare the Cups: Preheat your oven to 350°F (175°C). Lightly grease a muffin tin. Place the mini phyllo pastry cups in the muffin tin slots, ready to be filled.

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

                Top with Cheese: Sprinkle the remaining cheddar and mozzarella cheeses on top of each mini cup to create a deliciously cheesy crust.

                  Bake: Place the muffin tin in the preheated oven and bake for about 12-15 minutes, or until the cheese is bubbly and starting to golden.

                    Garnish and Serve: Remove the mini chili mac cups from the oven and let them cool slightly. Garnish with fresh cilantro or green onions if desired. Serve warm and enjoy your bite-sized chili mac masterpiece!

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