Description
This easy and comforting chili mac combines rich, hearty homemade chili with creamy, cheesy macaroni for the ultimate one-pot meal. Packed with flavor and simple to make, this dish is perfect for busy weeknights, meal prepping, or game-day gatherings.
Ingredients
Scale
For the Chili
- 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
- 1 tablespoon tomato paste
- 8 oz. tomato sauce
- 14.5 oz. can diced tomatoes (undrained)
- ½ cup chicken broth (or beef broth)
- 1 (15 oz.) can kidney beans, drained
For the Mac and Cheese
- 2 cups elbow 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 each: salt, pepper
- ½ teaspoon hot sauce
- 1 ½ cups shredded cheddar cheese
For Baking and Garnish
- 1 ½ cups shredded cheddar cheese
- Fresh parsley for garnish
Instructions
- Cook the Beef: In a large pot over medium-high heat, cook the ground beef, breaking it apart as it browns. After two minutes, add the diced onions and continue cooking until the beef is fully browned and the onions are softened. Drain any excess grease.
- Build the Chili Base: Stir in the diced bell peppers and minced garlic, cooking for about four minutes until the peppers are softened. Add the chili seasoning and tomato paste, stirring well to combine. Let cook for one minute to develop flavor.
- Simmer the Chili: Pour in the tomato sauce, undrained diced tomatoes, and chicken broth, stirring to blend. Bring to a gentle boil, then reduce to a simmer, partially covering the pot. Let it simmer for about 20 minutes, stirring occasionally to thicken. Add the drained kidney beans during the last 10 minutes of cooking.
- Boil the Macaroni: While the chili is simmering, bring a large pot of salted water to a boil. Cook the macaroni according to package instructions, but stop one minute before it reaches al dente. Drain and set aside.
- Make the Cheese Sauce: In a separate pan, melt the butter over medium heat until slightly foamy. Whisk in the flour and stir continuously for two minutes to form a smooth roux. Gradually add the heavy cream and milk in small splashes, whisking continuously to prevent lumps.
- Season and Melt the Cheese: Once the mixture reaches a gentle simmer, stir in the mustard powder, onion powder, hot sauce, salt, and pepper. Reduce heat to low and slowly sprinkle in the shredded cheddar cheese, stirring until fully melted and creamy.
- Combine Everything: Add the cooked macaroni to the cheese sauce, stirring gently to coat the pasta evenly. Pour in the chili and mix well to create a creamy, hearty blend.
- Bake and Serve: Transfer the mixture to a baking dish, then sprinkle the remaining shredded cheddar cheese on top. Bake at 400°F for about five minutes, or until the cheese is melted and bubbly. Garnish with fresh parsley before serving.
Notes
- Shred your own cheese for the smoothest, creamiest melt. Pre-shredded cheese contains anti-caking agents that can affect texture.
- Adjust the spice level by increasing or decreasing the chili seasoning or hot sauce.
- Make it vegetarian by swapping the beef for plant-based ground meat and using vegetable broth.
- Storage Tips: Refrigerate leftovers in an airtight container for up to three days. For freezing, let the dish cool, then store in freezer-safe containers for up to three months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop & Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 247 kcal
- Sugar: 3g
- Sodium: 321mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 1g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 49mg