Description
This Chili Mac and Cheese recipe combines the hearty flavors of spicy chili with creamy, cheesy macaroni for a comforting and satisfying meal. Ground beef simmered with onions, bell peppers, and a blend of chili seasonings is mixed with a rich homemade cheese sauce and tender macaroni, then baked to perfection with a golden melted cheddar topping. Perfect for weeknight dinners or family gatherings.
Ingredients
Scale
Chili
- 1 lb ground beef (80% lean)
- 1 small onion, diced
- 1/2 cup bell pepper, diced
- 3 cloves garlic, minced
- 1.25 oz packet chili seasoning mix (or homemade seasoning)
- 1 tablespoon tomato paste
- 8 oz tomato sauce
- 14.5 oz can diced tomatoes (undrained)
- 1/2 cup chicken broth (or beef broth)
- 15 oz can kidney beans, drained
Mac and Cheese
- 2 cups uncooked macaroni
- 2 tablespoons butter
- 2 tablespoons flour
- 1/2 cup heavy cream
- 1 cup milk
- 1/2 teaspoon mustard powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 teaspoon hot sauce
- 1 1/2 cups shredded cheddar cheese (plus additional for topping)
Garnish
- Fresh parsley
Instructions
- Prepare the Chili: In a large pot over medium-high heat, cook and crumble the ground beef for 2 minutes. Add diced onions and cook an additional 5 minutes until beef is browned and onions are softened. Drain any excess grease.
- Add Vegetables: Stir in diced bell peppers and minced garlic. Cook until softened, about 4 minutes.
- Season the Chili: Mix in chili seasoning mix and tomato paste, cooking for 1 minute to release flavors.
- Simmer: Pour in tomato sauce, diced tomatoes with juice, and chicken broth. Bring mixture to a boil, then reduce heat to a simmer and partially cover. Let thicken while preparing macaroni and cheese. Add kidney beans during the last 10 minutes of simmering.
- Prepare Macaroni: Preheat oven to 400°F (200°C). Bring a pot of salted water to boil. Cook macaroni until al dente, then drain.
- Make Cheese Sauce: In a large pot, melt butter over medium heat. Whisk in flour and cook continuously for 2 minutes to form a roux. Gradually add heavy cream and milk while stirring to prevent lumps, cooking until smooth.
- Season Sauce: Bring sauce to a boil, then reduce to a simmer. Stir in mustard powder, onion powder, salt, pepper, and hot sauce. Mix well and reduce heat to low.
- Add Cheese: Slowly add shredded cheddar cheese to the sauce, stirring until fully melted and smooth. Add the drained macaroni and mix to coat evenly with the cheese sauce.
- Combine Chili and Mac and Cheese: Stir the prepared chili into the macaroni and cheese mixture until well combined. Adjust chili quantity to taste.
- Bake: Transfer the combined mixture to a baking dish. Top with additional shredded cheddar cheese.
- Finish Baking: Bake uncovered for 5 minutes or until the cheese topping is melted and bubbly.
- Garnish and Serve: Sprinkle fresh parsley over the top before serving to add a bright, fresh touch.
Notes
- Use ground beef with 80% lean for the best flavor and texture.
- You can substitute kidney beans with black beans or pinto beans.
- Adjust the amount of chili seasoning or hot sauce if you prefer a milder or spicier dish.
- For a vegetarian version, omit ground beef and substitute with plant-based meat or extra beans.
- Leftover chili mac and cheese can be refrigerated for up to 3 days and reheated in the oven or microwave.
