Description
A hearty and comforting Chili Mac recipe combining flavorful chili with creamy macaroni and cheese, baked with a cheesy topping and garnished with fresh parsley. Perfect for a satisfying main course that can be made ahead and enjoyed as leftovers.
Ingredients
Scale
Chili
- 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
- 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
- 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 pepper
- ½ teaspoon hot sauce
- 1 ½ cups cheddar cheese, shredded
For Baking
- 1 ½ cups cheddar cheese, shredded
- Fresh parsley, to garnish
Instructions
- Make the Chili: Cook and crumble the ground beef in a large pot over medium-high heat for 2 minutes. Add the diced onions and cook for an additional 5 minutes, until the beef is browned and onions are softened. Drain excess grease. Add diced bell peppers and garlic, cooking until the peppers are softened, about 4 minutes. Stir in the chili seasoning mix and tomato paste, cooking for 1 minute. Add tomato sauce, undrained diced tomatoes, and chicken broth, stir to combine. Bring to a boil, then reduce heat to a gentle simmer. Partially cover and let simmer while preparing macaroni and cheese. Add drained kidney beans during the last 10 minutes of simmering.
- Make the Mac and Cheese: Preheat the oven to 400° F. Begin boiling salted water for the macaroni. Meanwhile, melt butter in a large Dutch oven or soup pot over medium heat until foaming. Whisk in flour and stir continuously for 2 minutes to create a roux. Gradually whisk in heavy cream and milk in splashes, bringing to a boil, then reduce to a simmer. Add hot sauce, mustard powder, onion powder, salt, and pepper, stirring well. Reduce heat to low, and slowly add shredded cheddar cheese, stirring until smooth and fully incorporated. Cook macaroni in boiling water until just al dente according to package instructions, drain well. Stir drained macaroni into the cheese sauce.
- Combine the Chili and Macaroni: Add the prepared chili to the macaroni and cheese in the pot. Gently fold together using a silicone spatula until well combined. Adjust the ratio of chili to macaroni as desired.
- Bake: Transfer combined chili mac to an oven-safe dish if needed. Top evenly with 1 ½ cups shredded cheddar cheese. Bake uncovered in the preheated oven for 5 minutes, or until the cheese topping is melted and bubbly. Garnish with fresh parsley and serve immediately.
Notes
- Shred cheese from a block for better melting and flavor; Cracker Barrel Sharp Yellow Cheese is recommended.
- Monterey Jack cheese can be added to cheddar for a milder, creamier taste.
- Beans can be omitted or black beans rinsed and drained can be substituted for kidney beans.
- The hot sauce enhances flavor but is not spicy; Texas Pete Hot Sauce is preferred, with Frank’s Hot Sauce as a backup.
- Cornbread or chili cornbread casserole pairs excellently as a side dish.
- Make chili 1-2 days ahead and store refrigerated; reheat on stovetop before combining with macaroni.
- You can assemble the entire dish without baking by storing it refrigerated and baking topped with cheese when ready to serve.
- Store leftovers in airtight containers in the fridge for up to 3 days or freeze for longer storage.
- Be careful not to overcook macaroni to prevent mushy texture when reheated.
- Homemade chili seasoning mix: 2 tsp chili powder, 1 tsp ground cumin, 1 tsp dried oregano, ½ tsp paprika, ½ tsp salt, ¼ tsp pepper, pinch of cayenne.
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 450 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 28 g
- Fiber: 4 g
- Protein: 18 g
- Cholesterol: 50 mg
