Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Chili Mac and Cheese Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 79 reviews

Chili Mac is a comforting, hearty casserole combining flavorful chili and creamy macaroni and cheese. Ground beef seasoned with chili spices simmers with tomatoes and beans, then melds perfectly with a rich, cheesy macaroni base. Baked until bubbly and topped with melted cheddar cheese, this classic American dish is perfect for feeding a crowd and offers a satisfying blend of spicy and creamy textures in every bite.

  • Total Time: 1 hour
  • Yield: 18 servings

Ingredients

Chili

  • 1 lbs. ground beef (80% lean)
  • 1 small onion (diced)
  • ½ cup bell pepper (diced)
  • 3 cloves garlic (diced)
  • 1.25 oz. packet chili seasoning mix (or homemade chili seasoning: chili powder, cumin, paprika, oregano, cayenne)
  • 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)

Macaroni and Cheese

  • 2 cups 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 salt
  • ¼ teaspoon pepper
  • ½ teaspoon hot sauce
  • 1 ½ cups cheddar cheese (shredded), plus additional 1 ½ cups for topping

Garnish

  • Fresh parsley (to garnish)

Instructions

  1. Make the Chili: In a large pot over medium-high heat, cook and crumble the ground beef for 2 minutes. Add diced onions and cook until the beef is browned and onions softened, about 5 minutes. Drain excess grease.
  2. Add Vegetables and Seasoning: Stir in diced bell peppers and garlic, cooking for about 4 minutes until peppers soften. Add chili seasoning and tomato paste, stirring and cooking for 1 minute to blend flavors.
  3. Add Liquids and Simmer: Pour in tomato sauce, undrained diced tomatoes, and chicken broth. Stir well and bring the mixture to a boil. Reduce heat to gently simmer, partially covered, allowing the chili to thicken. Add drained kidney beans during the last 10 minutes of simmering.
  4. Prepare to Make Mac and Cheese: Preheat oven to 400°F. Bring a large pot of salted water to boil for the macaroni.
  5. Cook Macaroni: Once the water is boiling, add macaroni and cook according to package directions until just al dente. Do not overcook. Drain the pasta and set aside.
  6. Make the Cheese Sauce: In a large Dutch oven or soup pot, melt butter over medium heat until it foams slightly. Whisk in flour and cook, stirring continuously for 2 minutes to form a roux.
  7. Add Cream and Milk: Gradually whisk in the heavy cream in splashes, stirring constantly, then do the same with the milk. Bring the mixture to a boil, then reduce heat to simmer.
  8. Season Cheese Sauce: Stir in hot sauce, mustard powder, onion powder, salt, and pepper. Reduce heat to low to keep sauce warm.
  9. Add Cheese: Gradually sprinkle shredded cheddar cheese into the sauce, stirring continuously until smooth and fully melted.
  10. Combine Pasta and Cheese Sauce: Add the drained macaroni to the cheese sauce and stir thoroughly to coat all noodles. For a cheesier result, you may add slightly less pasta than called for.
  11. Combine Chili and Macaroni: Add the chili mixture to the macaroni and cheese and gently fold together using a silicone spatula. Adjust the ratio of chili to macaroni based on preference.
  12. Bake with Cheese Topping: Transfer combined mixture to an oven-safe dish if not already in one. Sprinkle remaining 1 ½ cups shredded cheddar cheese evenly over the top. Bake uncovered at 400°F for 5 minutes, or until cheese is melted and bubbly.
  13. Garnish and Serve: Remove from oven, garnish with fresh parsley if desired, and serve hot.

Notes

  • For homemade chili seasoning, combine chili powder, cumin, paprika, oregano, garlic powder, onion powder, salt, and cayenne pepper to taste.
  • Using beef broth instead of chicken broth will add a deeper, richer flavor to the chili.
  • Drain the kidney beans well to avoid excess liquid in the chili.
  • Do not overcook macaroni; it will continue to cook slightly when baked with cheese sauce.
  • Leftover chili can be frozen separately for future use.
  • Adjust the hot sauce quantity based on desired spiciness.
  • Author: Olivia
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Main Dish
  • Method: Baking
  • Cuisine: American

Find it online: https://yourdailycook.com/chili-mac-and-cheese-recipe/