Description
This Chili Mac recipe blends hearty chili with creamy mac and cheese for a comforting, one-pot meal ideal for family dinners or gatherings.
Ingredients
- 1 lb. 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 (or beef broth)
- 15 oz. can kidney beans, drained
- 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
- 1½ cups shredded cheddar cheese (for sauce)
- 1½ cups shredded cheddar cheese (for topping)
- Fresh parsley, for garnish
Instructions
- In a large pot over medium-high heat, cook ground beef and onions until browned and softened, about 7 minutes. Drain excess grease.
- Add bell pepper and garlic; cook until softened, about 4 minutes.
- Stir in chili seasoning and tomato paste; cook for 1 minute.
- Add tomato sauce, diced tomatoes, and broth. Stir and bring to a boil. Reduce heat, partially cover, and simmer. Add kidney beans during last 10 minutes of simmering.
- Preheat oven to 400°F (200°C).
- Cook macaroni in salted boiling water until al dente. Drain and set aside.
- In another pot, melt butter over medium heat. Whisk in flour and cook 2 minutes, stirring constantly.
- Gradually add heavy cream and milk, stirring to avoid lumps. Bring to boil, then simmer. Add mustard powder, onion powder, salt, pepper, and hot sauce.
- Reduce heat and stir in 1½ cups cheddar cheese until smooth. Add cooked macaroni and mix well.
- Stir chili into mac and cheese mixture until well combined.
- Transfer to baking dish and top with remaining 1½ cups shredded cheese. Bake 5 minutes until melted.
- Garnish with fresh parsley before serving.
Notes
- Mix cheddar with Monterey Jack for a different flavor.
- Use black beans or omit beans as preferred.
- Adjust hot sauce for desired spice level.
- Chili can be made ahead and stored for up to 2 days.
- Don’t overcook pasta if planning to freeze leftovers.
Nutrition
- Serving Size: 1 cup
- Calories: 410
- Sugar: 5g
- Sodium: 690mg
- Fat: 23g
- Saturated Fat: 11g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 70mg
