Chili Mac and Cheese

Nothing says comfort food to me quite like scooping out a steamy bowl of Chili Mac and Cheese. Rich homemade chili is swirled perfectly with ultra-creamy macaroni for a dinner that wins every time my family needs something cozy. It is the ideal answer for potlucks or feeding a crowd on game day when you want something hearty and indulgent without a ton of fuss.

I first whipped this up on a chilly night when everyone wanted something different for dinner. Now, if I mention “Chili Mac,” everyone comes running. It is that universally loved.

Ingredients

• Ground beef: look for 80 percent lean for rich flavor and juicy texture
• Onion: adds sweetness and depth to the base choose ones that feel firm
• Bell pepper: brings color and a hint of sweetness go for crisp and brightly colored peppers
• Garlic: gives punch select plump cloves without green shoots
• Chili seasoning: creates classic chili flavor try homemade for control over spice
• Tomato paste: thickens the chili and deepens the taste choose double-concentrated for extra boldness
• Tomato sauce: makes the dish saucy go for low-sodium if preferred
• Diced tomatoes: provide acidity pick a can with no added salt for flavor control
• Chicken broth: adds savory background homemade or low-sodium works best
• Kidney beans: offer creaminess and protein look for beans without lots of broken skins
• Macaroni: classic elbow shape catches all the sauce cook only until al dente for best texture
• Butter: starts the roux for creamy sauce high-quality butter melts silkily
• Flour: thickens cheese sauce unbleached flour blends seamlessly
• Heavy cream: creates creaminess
• Milk: rounds out the cheese sauce choose whole milk for richer flavor
• Mustard powder: sharpens cheddar’s tang look for pale yellow powder
• Onion powder and salt pepper: balance flavor
• Hot sauce: gives subtle warmth use as much or as little heat as you like
• Cheddar cheese: sharp aged cheddar gives maximum flavor grate fresh cheese for best melt
• Fresh parsley: brings color and freshness choose deeply green leaves

Step-by-Step Instructions

Brown the Meat and Aromatics:

Cook ground beef in a large pot over medium-high heat stirring and breaking up meat for about two minutes Add onion and continue cooking until beef is browned and onion is translucent about five minutes Drain any excess grease so the chili is not greasy

Soften the Peppers and Add Seasonings:

Stir in diced bell pepper and garlic Keep cooking until pepper is softened and fragrant about four more minutes Sprinkle in chili seasoning and tomato paste Stir constantly for one minute to really release the spices

Add Tomatoes and Broth and Simmer:

Pour in tomato sauce diced tomatoes and chicken broth Stir well Bring everything to a boil then reduce heat to keep it gently bubbling Cover the pot partially and let it simmer The longer it simmers the richer the chili Add drained kidney beans during the last ten minutes of cooking so they stay creamy

Boil the Macaroni:

While the chili simmers bring a big pot of salted water to a boil Add macaroni and cook until just al dente following the package instructions Drain well so pasta does not get mushy in the casserole

Prepare the Cheese Sauce:

In a dutch oven or large pot melt butter over medium heat Once foamy whisk in flour and keep stirring for two minutes Slowly drizzle in heavy cream whisking the whole time Add milk gradually doing the same Increase heat to bring it just to a boil then turn down to a simmer Add hot sauce mustard onion powder salt and pepper Lower the heat

Melt in the Cheese:

Sprinkle in shredded cheddar While stirring constantly melt until completely smooth and luxurious

Combine with Macaroni:

Add drained macaroni to the cheese sauce Stir so every noodle gets coated If you want it extra cheesy add a little less pasta

Mix Together Chili and Cheese:

Gently stir the simmered chili into the macaroni and cheese Right here you can decide on your perfect ratio Use all the chili or save some for another meal

Top and Bake:

Scatter remaining shredded cheddar over the top Bake at four hundred degrees Fahrenheit uncovered for about five minutes or just until cheese is wonderfully melted Garnish with parsley for a fresh finish

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Cheddar is my favorite ingredient in this recipe because the sharpness ties the whole dish together My daughter once insisted we bring leftovers to a neighbor and now they always request it for their gatherings

Storage Tips

Let leftovers cool fully before refrigerating Store in an airtight container up to three days For the best texture add a splash of milk when reheating to keep it creamy This recipe freezes well so I spoon big portions into freezer bags or containers perfect for busy weeks

Ingredient Substitutions

Ground turkey or chicken work well if you want it lighter For a vegetarian version skip the beef and use extra beans plus a sprinkle of smoked paprika Any short pasta shape is fine and try Monterey Jack or pepper jack for a twist

Serving Suggestions

Spoon into bowls and top with a dollop of sour cream and thinly sliced green onions For gatherings I serve it in a big casserole dish so guests can scoop their own Try chips on the side for dipping or a crunchy green salad

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Cultural and Historical Context

The original chili mac started as a budget friendly diner meal in the American Midwest Over time it has become a staple for families and potlucks across the country blending Tex Mex chili with classic mac and cheese Kids especially love the savory cheesy fusion

Recipe FAQs

→ What type of cheese works best?

Cheddar cheese is ideal for its sharp flavor and melting quality, but you can use Monterey Jack or a blend for extra creaminess.

→ Can I use a different meat?

Yes, ground turkey or chicken both work well as lighter alternatives to beef. Add a splash of oil if they're leaner meats.

→ How do I make it spicier?

Increase the hot sauce or add diced jalapeños with the bell peppers for more heat. Adjust to taste after the chili has simmered.

→ What's the best pasta shape to use?

Small shapes like macaroni hold the sauce well, but shells or rotini can work if macaroni isn't available.

→ Can leftovers be frozen?

Yes, allow the dish to cool, then portion into airtight containers. Freeze for up to two months, and reheat thoroughly before serving.

→ Is it necessary to bake at the end?

Baking melts the cheese topping and blends flavors, but you can serve straight from the stovetop if desired.