These Chili Mac Stuffed Popovers combine the best dinner roll and the best mac and cheese in a super tasty meal, that’s portable too. Just grab a popover and go! Great for a casual family dinner night or gathering with friends. They’re a huge hit for game day!
You guys. I took my chili mac and stuffed it into popovers and was just SENT. Chili Mac Stuffed Popovers. Yep, it’s a thing. I made it a thing. Well, my friend Heidi made it a thing. Actually, her coworker Anthony suggested it and he’s now my new bestie.
These are basically the best dinner rolls ever stuffed with the best mac and cheese ever. And bonus, no utensils are required since you have a built-in bowl and no need to cut anything. Just walk and bite. Walk and bite.
What’s in these Chili Mac Popovers?
Here’s what you’ll need to make these stuffed popovers. (Scroll below to the printable recipe card for details and measurements.)
For the Chili Mac
- Ground beef – Lean ground beef 80/20, so there’s no excess fat.
- Onion and garlic – For aromatics and flavor.
- Elbow macaroni pasta – Dry macaroni is used for mac n cheese, so that’s what I use here, but Ditalini would work, too.
- Chicken broth – I prefer low-sodium to control the saltiness of the dish.
- Pasta sauce – Use either traditional or marinara.
- Rotel – This is canned diced tomatoes with mild green chilis. Choose from mild, medium, or hot depending on your preference.
- Chili beans – Canned chili beans. Do NOT rinse and drain them before adding them.
- Cheddar cheese – Freshly shredded for optimal flavor.
- Seasonings – Chili powder, cumin, salt, pepper, and fresh parsley
- Olive oil – Used to sauté the vegetables.
For the Popovers
- Eggs – These give the rolls structure. They should be room temperature before cracking.
- Whole milk – Should be lukewarm (about 110 degrees F.)
- All-purpose flour – Spooned and leveled for accurate measuring.
- Butter – Adds richness and necessary moisture to the batter. It should be melted and cooled slightly.
- Salt – To heighten the other flavors.
Tips & Variations
- Double the popover recipe. My popover recipe makes 6 popovers and the chili mac makes A LOT so I recommend doubling the popover recipe. Just keep in mind that if you don’t have a huge blender, you’ll need to do two batches and then combine them in a pitcher. Each popover holds about 1/4 cup of chili mac.
- Pull the popovers apart. While you can cut the popovers down the middle with a knife, I find it’s just as easy to pull them apart along the seam. One less utensil to clean!
- Make the popovers just before serving. Leftover chili mac is super yummy but popovers are best enjoyed immediately. If you want to make the chili mac ahead or use leftovers, go for it. (Full storage instructions below.) But I definitely recommend waiting to make the popover right before serving.
Serving Suggestions
I would normally serve my chili mac with a side of garlic bread or biscuits but the popover takes over there. Instead, I usually just serve these with a simple side salad. Perfect for a quick and easy dinner!
How To Store Leftovers
Chili mac stuffed popovers are best enjoyed as soon as they are assembled. If you do have extras, it’s best to store them separately. The chili mac stores for a few days but the popovers are best fresh.
- Chili mac. Allow the leftovers to cool completely then transfer to an airtight container. It will last for up to 3 days. Reheat in the microwave. While technically you can freeze it, the noodles tend to get mushy so I don’t recommend it. If you do freeze it, transfer to an airtight container for up to 2 months. Thaw in the fridge before reheating.
- Popovers. The popovers are best enjoyed right after baking, so if at all possible, bake and serve them fresh from the oven. The longer they sit, they tend to lose their height and crispness. You can reheat them in a 350°F oven until warm and crispy again, about 5 minutes.
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!
Chili Mac Stuffed Popovers
Ingredients
- 1 tablespoon extra-virgin olive oil
- 3 cloves garlic , minced
- 1 medium sweet onion , diced small
- 1 pound lean ground beef
- salt and pepper
- 2 cups low sodium chicken broth
- 2 cups Traditional or Marinara pasta sauce
- 10 ounce can mild diced tomatoes with mild green chilis
- 16 ounce can mild chili beans (do not drain or rinse)
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 & 1/2 cups uncooked elbow macaroni pasta
- 3/4 cup shredded cheddar cheese
- 1/4 cup chopped fresh parsley
- 12 popovers
Instructions
- Heat olive oil in a large Dutch oven or pot over medium-high. Add onion, garlic, and beef; cook until browned, breaking up into crumbles, stirring frequently, about 3 minutes. Season with salt and pepper to taste. Drain excess fat.
- Stir in chicken broth, pasta sauce, diced tomatoes with mild green chilis, beans, chili powder, and cumin. Season with a bit more salt and pepper, to taste.
- Bring to a boil and stir in pasta; cover, reduce heat to a simmer and cook until pasta is al dente, about 14 minutes, stirring a couple times near the end to prevent sticking.
- Remove from heat. Stir in the cheese and parsley. You can certainly stop here and enjoy the chili mac in bowls, but I take it a step further and pair it with my popovers!
- Make the popovers fresh and split them open. Fill with 1/4-1/3 cup of the chili mac.
- Enjoy right away without any utensils needed!
