Description
A creamy, comforting mash-up of thick homemade chili and rich macaroni and cheese—perfect for cozy family dinners or game-day gatherings.
Ingredients
- 1 lb ground beef (80% lean)
- 1 small onion, diced
- ½ cup bell pepper, diced
- 3 cloves garlic, minced
- 1.25‑oz packet chili seasoning mix (or homemade)
- 1 Tbsp tomato paste
- 8 oz tomato sauce
- 14.5‑oz can diced tomatoes, undrained
- ½ cup chicken broth (or beef broth)
- 15‑oz can kidney beans, drained
- 2 cups uncooked macaroni
- 2 Tbsp butter
- 2 Tbsp flour
- ½ cup heavy cream
- 1 cup milk
- ½ tsp mustard powder
- ¼ tsp onion powder
- ¼ tsp salt
- ¼ tsp pepper
- ½ tsp hot sauce
- 1½ cups shredded cheddar cheese (plus 1½ cups for topping)
- Fresh parsley for garnish
Instructions
- Brown the beef and diced onions in a large skillet over medium heat. Drain excess fat.
- Add bell pepper and garlic, cook for 2-3 minutes until softened.
- Stir in chili seasoning and tomato paste, cook for 1 minute.
- Add tomato sauce, diced tomatoes (with juice), and broth. Bring to a boil, then reduce to a simmer and cook for 15-20 minutes. Stir in kidney beans during the last 10 minutes.
- Meanwhile, cook macaroni al dente according to package instructions. Drain and set aside.
- In a separate saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes.
- Gradually whisk in heavy cream and milk. Bring to a simmer, stirring constantly.
- Add hot sauce, mustard powder, onion powder, salt, and pepper. Stir to combine.
- Gradually add 1½ cups shredded cheddar cheese, stirring until smooth and creamy.
- Stir in cooked macaroni until fully coated in cheese sauce.
- Combine the chili with the mac and cheese mixture. Transfer to a baking dish.
- Top with remaining 1½ cups shredded cheddar cheese and bake at 400°F for 5 minutes, or until cheese is melted.
- Garnish with fresh parsley and serve hot.
Notes
- Customize with your favorite beans or cheese blends like Monterey Jack.
- Great for make-ahead meals and freezes well in individual portions.
- To avoid mushy pasta, don’t overcook before baking or freezing.
- Use block cheese for better melting and flavor.
Nutrition
- Serving Size: 1 portion (about 3 cups)
- Calories: 550
- Sugar: 6g
- Sodium: 920mg
- Fat: 32g
- Saturated Fat: 15g
- Unsaturated Fat: 14g
- Trans Fat: 0.5g
- Carbohydrates: 39g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 95mg
