Description
This hearty Chili Mac recipe combines the robust flavors of a spicy chili with creamy macaroni and cheese. Ground beef, aromatic vegetables, and kidney beans are simmered with a chili seasoning blend to create a flavorful base. Tender macaroni is enveloped in a rich cheese sauce and then topped with melted cheddar cheese for a comforting baked dish perfect for family dinners and gatherings.
Ingredients
Scale
Chili Ingredients
- 1 lbs. ground beef (80% lean)
- 1 small onion, diced
- ½ cup bell pepper, diced
- 3 cloves garlic, diced
- 1.25 oz. packet chili seasoning mix (or homemade chili seasoning blend)
- 1 tablespoon tomato paste
- 8 oz. tomato sauce
- 14.5 oz. can diced tomatoes, undrained
- ½ cup chicken broth (can substitute beef broth)
- 1 15 oz. can kidney beans, drained
Mac and Cheese Ingredients
- 2 cups macaroni, uncooked
- 2 tablespoons butter
- 2 tablespoons flour
- ½ cup heavy cream
- 1 cup milk
- ½ teaspoon mustard powder
- ¼ teaspoon onion powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon hot sauce
- 1 ½ cups cheddar cheese, shredded (plus 1 ½ cups more for topping)
Garnish
- Fresh parsley, chopped
Instructions
- Make the Chili: In a large skillet, cook and crumble the ground beef over medium heat until browned. Add the diced onion, bell pepper, and garlic; cook until the vegetables are softened. Stir in the chili seasoning mix, tomato paste, tomato sauce, diced tomatoes with their juice, and chicken broth. Add the drained kidney beans and simmer on low heat for 15–20 minutes to let the flavors meld.
- Prepare the Macaroni: While the chili simmers, cook the macaroni in a large pot of boiling salted water according to the package instructions until al dente. Drain and set aside.
- Make the Cheese Sauce: In a medium saucepan, melt the butter over medium heat. Whisk in the flour to form a roux and cook for about 1 minute. Slowly add the heavy cream and milk while whisking continuously to avoid lumps. Stir in mustard powder, onion powder, salt, pepper, and hot sauce. Bring the sauce to a gentle simmer until thickened. Remove from heat and stir in 1 ½ cups shredded cheddar cheese until melted and smooth.
- Combine Macaroni and Cheese Sauce: Add the cooked macaroni to the cheese sauce and stir gently to coat all the pasta evenly.
- Mix Chili and Macaroni: Gently fold the prepared chili into the macaroni and cheese mixture, combining it thoroughly but carefully to maintain texture.
- Bake the Chili Mac: Transfer the combined chili and macaroni mixture into a greased baking dish. Sprinkle the remaining 1 ½ cups shredded cheddar cheese evenly over the top. Bake in a preheated oven at 350°F (175°C) for 20–25 minutes or until the cheese is melted and bubbly.
- Garnish and Serve: Remove from the oven and let cool slightly. Garnish with freshly chopped parsley before serving.
Notes
- For homemade chili seasoning, combine 1 tablespoon chili powder, 1 teaspoon ground cumin, 1 teaspoon paprika, ½ teaspoon garlic powder, ½ teaspoon onion powder, ¼ teaspoon cayenne pepper, ¼ teaspoon oregano, and salt to taste.
- You can substitute ground turkey or chicken for a leaner option.
- Use beef broth instead of chicken broth for a richer taste.
- Adjust the hot sauce to your preferred spice level.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
