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Chili Mac

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A cozy, comforting fusion of hearty homemade chili and creamy mac and cheese, perfect for game days or family dinners.

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
  • 1 Tbsp tomato paste
  • 8 oz tomato sauce
  • 14.5 oz undrained diced tomatoes
  • ½ cup chicken broth (or beef)
  • 1 (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 cheddar cheese, shredded (for mac and cheese)
  • 1½ cups cheddar cheese, shredded (for topping)
  • Fresh parsley for garnish

Instructions

  1. Brown ground beef and diced onion in a large pot. Drain excess fat.
  2. Add bell pepper and garlic; cook briefly.
  3. Stir in chili seasoning and tomato paste.
  4. Add tomato sauce, diced tomatoes with juice, and broth. Bring to a simmer.
  5. Add kidney beans and cook for 10 minutes more.
  6. Boil macaroni until al dente; drain.
  7. Melt butter in a separate pot; whisk in flour to form a roux (2 minutes).
  8. Gradually add heavy cream and milk, stirring until smooth.
  9. Simmer and add mustard powder, onion powder, salt, pepper, and hot sauce.
  10. Reduce heat and stir in cheddar cheese until smooth. Add cooked macaroni and mix.
  11. Combine chili with mac and cheese (fully or partially), then transfer to oven-safe dish.
  12. Top with more cheddar and bake at 400°F for 5 minutes until cheese melts.
  13. Garnish with parsley and serve.

Notes

  • Swap kidney beans with black beans or omit them.
  • Use Monterey Jack or a mix of cheeses for variety.
  • Adjust chili seasoning or hot sauce for spiciness.
  • Serve with biscuits, crusty bread, or cornbread.

Nutrition

Find it online: https://cookedbysarah.com/chili-mac/