Description
This Chili Mac and Cheese recipe combines hearty chili with creamy macaroni and cheese for a comforting and satisfying meal. Ground beef, flavorful chili seasoning, and kidney beans simmer together before being mixed with rich, cheesy pasta and baked to perfection with a melted cheddar topping. Ideal for a family dinner or casual gathering.
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 use 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 (divided)
- Fresh parsley for garnish
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 for an additional 5 minutes until the beef is browned and onions are soft. Drain any excess grease to keep the chili from becoming greasy.
- Add Vegetables: Stir in the diced bell peppers and minced garlic, cooking until they soften, about 4 minutes, which will enhance the flavor base of the chili.
- Season the Chili: Mix in the chili seasoning mix and tomato paste, cooking for 1 minute to release the spices’ aroma.
- Add Liquids and Simmer: Pour in the tomato sauce, undrained diced tomatoes, and chicken broth. Bring everything to a boil, then reduce heat to a simmer, partially cover the pot, and let it thicken while preparing the macaroni and cheese. Add kidney beans during the last 10 minutes of simmering to heat through without breaking them down.
- Prepare the Macaroni: Preheat your oven to 400°F (200°C) to get it ready for baking the final dish. Meanwhile, bring salted water to a boil for the macaroni. Add macaroni and cook until al dente, then drain thoroughly.
- Make the Cheese Sauce: In a large pot, melt butter over medium heat. Add flour and whisk continuously for 2 minutes to form a roux, which will thicken the cheese sauce.
- Add Cream and Milk: Gradually whisk in heavy cream and milk, stirring constantly to ensure the sauce is smooth without lumps. Bring the mixture to a boil, then reduce to a simmer.
- Season the Cheese Sauce: Stir in mustard powder, onion powder, salt, pepper, and hot sauce to give the sauce flavorful depth. Reduce the heat to low to keep the sauce warm.
- Incorporate Cheese and Pasta: Gradually add 1 cup of shredded cheddar cheese, stirring until fully melted and smooth. Then add the drained macaroni, stirring gently to coat every piece thoroughly with the cheese sauce.
- Combine Chili and Mac & Cheese: Fold the chili gently into the creamy macaroni and cheese mixture. Adjust the amount of chili according to your taste preference to balance flavor and creaminess.
- Bake the Dish: Transfer the combined mixture to a baking dish. Sprinkle the remaining 1/2 cup shredded cheddar cheese evenly on top for a golden cheese crust.
- Bake and Serve: Bake uncovered for about 5 minutes or until the cheese topping melts and begins to bubble. Garnish with freshly chopped parsley for a fresh appearance and serve hot for a comforting meal.
Notes
- You can substitute ground turkey or chicken for a leaner option.
- Use homemade chili seasoning for a fresher, customizable spice profile.
- Adjust the amount of hot sauce or chili seasoning to control the heat level.
- Drain kidney beans well to avoid excess liquid in the chili.
- For a vegetarian version, omit the beef and use vegetable broth and extra beans or plant-based meat substitutes.
- The baking step is just to melt the cheese topping; you can skip it if short on time.
