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To create the ultimate Chili Mac and Cheese Bombs, the first step is to cook the macaroni. Start by bringing a large pot of salted water to a rolling boil. Adding salt to the water not only enhances the flavor of the pasta but also helps it to cook evenly. Once the water is boiling, add the macaroni and stir occasionally to prevent it from sticking.

Chili Mac and Cheese Bombs

Indulge in the ultimate comfort food with our Chili Mac and Cheese Bombs! These delightful bites combine the heartiness of chili and the creamy goodness of mac and cheese, all encased in a flaky pastry. Perfect for game day gatherings or cozy family dinners, each bomb is packed with flavor and sure to please both kids and adults. Customize with jalapeños for an added kick, and serve with your favorite dipping sauce for an unforgettable snack experience!
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Ingredients
  

2 cups elbow macaroni

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

2 cups shredded sharp cheddar cheese

1 cup shredded Monterey Jack cheese

1 cup cream cheese, softened

1 teaspoon garlic powder

1 teaspoon onion powder

½ teaspoon paprika

½ teaspoon cumin

1 teaspoon salt

½ teaspoon black pepper

1 package (16 oz) refrigerated biscuit dough

Cooking oil spray

Optional: sliced jalapeños for a spicy kick

Instructions
 

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

    Prepare the Chili Mixture: In a large mixing bowl, combine the cooked macaroni, chili, sharp cheddar cheese, Monterey Jack cheese, cream cheese, garlic powder, onion powder, paprika, cumin, salt, and pepper. Mix thoroughly until all ingredients are well combined.

      Preheat the Oven: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper for easy cleanup.

        Assemble the Bombs: On a clean surface, separate the biscuit dough into individual biscuits. Flatten each biscuit into a circle about 4-5 inches in diameter. Place a heaping tablespoon of the chili mac and cheese mixture in the center of each biscuit.

          Seal the Bombs: Gently fold the edges of the biscuit over the filling and pinch to seal tightly, ensuring the filling is completely enclosed. Place the sealed bombs seam-side down on the prepared baking sheet.

            Bake: Spray the tops of the bombs lightly with cooking oil to help them brown. Bake in the preheated oven for 15-18 minutes, or until they are golden brown and puffed up.

              Cool and Serve: Once baked, remove from the oven and let cool for about 5 minutes. Serve warm, optionally garnished with sliced jalapeños and a side of ranch or hot sauce for dipping.

                Prep Time, Total Time, Servings: 20 minutes | 40 minutes | 12 servings