Description
This hearty Chili Mac recipe combines flavorful ground beef chili with creamy macaroni and cheese, creating a comforting one-dish meal perfect for family dinners. Featuring a robust chili mix simmered with beans and vegetables, mixed into tender macaroni and topped with melted cheddar cheese, it’s a satisfying and delicious twist on classic comfort foods.
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 (or homemade chili seasoning)
- 1 tablespoon tomato paste
- 8 oz. tomato sauce
- 14.5 oz. can diced tomatoes, undrained
- ½ cup chicken broth (substitute beef broth optional)
- 1 15 oz. can kidney beans, drained
Macaroni and Cheese Sauce
- 2 cups uncooked macaroni
- 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 cheese sauce)
- 1 ½ cups cheddar cheese, shredded (for topping)
Garnish
- Fresh parsley, chopped
Instructions
- Prepare the Chili: In a large skillet over medium heat, cook and crumble the ground beef along with the diced onion, bell pepper, and garlic until the beef is no longer pink and vegetables have softened. Drain excess fat if necessary. Stir in the chili seasoning mix, tomato paste, tomato sauce, diced tomatoes with their juice, and chicken broth. Add the drained kidney beans. Reduce heat and let the chili simmer gently for about 20-25 minutes to allow flavors to meld.
- Cook the Macaroni and Make Cheese Sauce: While the chili simmers, bring a large pot of salted water to a boil and cook the macaroni according to package instructions until al dente. Drain and set aside. In a separate saucepan, melt the butter over medium heat. Whisk in the flour and cook for about 1-2 minutes to form a roux. Gradually whisk in the heavy cream and milk, stirring continuously to avoid lumps. Add mustard powder, onion powder, salt, pepper, and hot sauce, stirring to combine. Cook until the sauce thickens, then remove from heat and stir in 1 ½ cups shredded cheddar cheese until melted and smooth.
- Combine Chili and Macaroni: Gently fold the cooked macaroni into the cheese sauce until evenly coated. Then add the prepared chili mixture and gently combine to distribute the chili throughout the macaroni and cheese.
- Assemble and Bake: Transfer the chili mac mixture into a greased baking dish. Evenly sprinkle the remaining 1 ½ cups shredded cheddar cheese on top. Bake in a preheated oven at 350°F (175°C) for 15-20 minutes, or until the cheese topping has fully melted and is bubbly.
- Garnish and Serve: Remove from the oven and let it cool for a few minutes. Garnish with freshly chopped parsley before serving warm.
Notes
- For a homemade chili seasoning mix, combine chili powder, cumin, paprika, garlic powder, onion powder, oregano, salt, and pepper to taste.
- Be sure not to overcook the macaroni to avoid mushiness after baking.
- Substitute ground turkey or chicken for a leaner protein option.
- Adjust the hot sauce amount to your preferred spice level.
- For a creamier texture, add a little extra heavy cream or milk when making the cheese sauce.
