Description
A hearty and comforting Chili Mac and Cheese that combines savory chili with creamy mac and cheese, topped with melted cheddar and fresh parsley. This recipe is perfect for a satisfying family meal with a flavorful blend of ground beef, beans, and spices.
Ingredients
Scale
Chili Ingredients
- 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 chili 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 Ingredients
- 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 extra for topping)
- 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 an additional 5 minutes until beef is browned and onions are softened. Drain excess grease.
- Sauté Vegetables: Add diced bell pepper and minced garlic, cooking until softened, about 4 minutes.
- Add Spices and Tomato Paste: Stir in chili seasoning mix and tomato paste, cook for 1 minute to combine flavors.
- Simmer Chili: Add tomato sauce, diced tomatoes (with juice), and chicken broth. Bring to a boil, then reduce heat to a simmer and partially cover. Allow to thicken while preparing macaroni and cheese. Add drained kidney beans during the last 10 minutes of simmering.
- Preheat Oven: Preheat oven to 400°F (200°C) in preparation for baking the combined dish.
- Cook Macaroni: Bring salted water to a boil, add uncooked macaroni and cook until al dente. Drain and set aside.
- Make Cheese Sauce: In a large pot, melt butter over medium heat. Whisk in flour and cook for 2 minutes, stirring constantly to form a roux.
- Add Cream and Milk: Gradually pour in heavy cream and milk while stirring continuously until smooth. Bring to a boil then reduce to a simmer.
- Season and Add Cheese: Stir in mustard powder, onion powder, salt, pepper, and hot sauce. Reduce heat to low and gradually add shredded cheddar cheese, stirring until melted and smooth.
- Combine Macaroni and Cheese Sauce: Add the drained macaroni into the cheese sauce and stir to coat evenly.
- Mix Chili with Mac and Cheese: Add the prepared chili to the macaroni and cheese, stirring until well combined. Adjust chili quantity to taste.
- Bake: Transfer the chili mac and cheese mixture to a baking dish, top with additional shredded cheddar cheese, and bake uncovered for 5 minutes or until cheese is melted and bubbly.
- Garnish and Serve: Remove from oven, garnish with fresh parsley, and serve warm.
Notes
- For a spicier dish, increase the amount of hot sauce or chili seasoning.
- You can substitute ground turkey or chicken for beef for a leaner option.
- If you prefer a vegetarian version, use meat substitutes and vegetable broth, and omit the ground beef.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- If the sauce is too thick after baking, add a splash of milk to loosen it up while reheating.
