This Low Calorie Chili Mac and Cheese is just 269 calories per 2 cup serving, and so easy to make!I like to use Banza Protein Pasta in this recipe, it's low in carbs and higher in protein so I feel like I can enjoy more. But regular pasta will work too!Special Tip: If you don't want to heat up the oven (I'm thinking hot summer nights) you can skip baking the chili Mac and just top the entire pot with cheese. Cover it for a couple minutes and the cheese will melt thanks to the heat of the chili Mac.
Preheat the oven to 350 degrees. (see notes for no bake options!)
In a large pot, cook the pasta according to the directions on the package. Then drain and set aside when done.
Meanwhile, heat a separate large pot (note- if you only have one large pot, cook the pasta, drain and set aside so that you can use the same pot) over medium heat.
Spray the pot lightly with olive oil and add in the meat, onion, bell pepper, and cook until the meat is browned, and the vegetables are softened.
Add garlic, and jalapeño, and cook for an additional 2 to 3 minutes.
Add in chili powder, cumin, bay leaves, and mix.
Mix in the tomatoes and the beans, increase the heat to medium high, and bring to a simmer.
Simmer for 15 minutes, then remove the bay leaves and add in the cooked pasta and 1/2 of the cheese.
Mix well so that the pasta is coated in chili and cheese.
Scoop the pasta into a casserole dish, and top with the remaining cheese.
Bake in the oven for 10 minutes until the cheese is melted.