Chili Mac and Cheese (Print Version)
Macaroni, rich chili, and melted cheese combine for a comforting, satisfying family-friendly meal.
# Ingredients:
→ Chili
01 -
1 lb ground beef, 80% lean
02 -
1 small onion, diced
03 -
½ cup bell pepper, diced
04 -
3 cloves garlic, diced
05 -
1.25 oz packet chili seasoning mix
06 -
1 tablespoon tomato paste
07 -
8 oz tomato sauce
08 -
14.5 oz can diced tomatoes, undrained
09 -
½ cup chicken broth (can substitute with beef broth)
10 -
1 15 oz can kidney beans, drained
→ Mac and Cheese
11 -
2 cups macaroni, uncooked
12 -
2 tablespoons butter
13 -
2 tablespoons flour
14 -
½ cup heavy cream
15 -
1 cup milk
16 -
½ teaspoon mustard powder
17 -
¼ teaspoon onion powder
18 -
¼ teaspoon each: salt, pepper
19 -
½ teaspoon hot sauce
20 -
1 ½ cups cheddar cheese, shredded
→ For Baking
21 -
1 ½ cups cheddar cheese, shredded
22 -
Fresh parsley to garnish
# Steps:
01 -
Cook and crumble the ground beef in a large pot over medium-high heat for 2 minutes. Add the onions and cook for 5 more minutes, or until the beef is browned and the onions are softened. Drain grease. Add the bell peppers and garlic, cooking until peppers are softened, about 4 minutes. Add the seasoning and tomato paste, stirring to combine. Cook for 1 minute. Add the tomato sauce, diced tomatoes (undrained), and chicken broth. Stir and bring to a boil, then reduce to a gentle bubbling. Partially cover and let simmer while preparing the macaroni and cheese. Add the drained kidney beans during the last 10 minutes of simmering.
02 -
Preheat oven to 400°F (200°C). Begin boiling salted water for the macaroni. Cook macaroni until just al dente according to package instructions, but do not overcook. Drain once cooked.
03 -
Melt butter in a large pot over medium heat and stir until it begins to foam slightly. Whisk in the flour, stirring continuously for 2 minutes. Gradually add the heavy cream in small splashes, stirring continuously, followed by the milk. Bring the mixture to a boil, then reduce to a simmer. Add hot sauce and seasonings, stirring to combine. Reduce heat to low and gradually sprinkle in the shredded cheese, stirring until smooth. Add the drained macaroni and stir to combine. Use less pasta if you want the mixture to be extra cheesy, as the macaroni will continue to absorb the sauce.
04 -
Add the chili to the macaroni and gently stir to combine using a silicone spatula. You can adjust the ratio of mac and cheese to chili based on preference. Any leftover chili can be frozen.
05 -
Transfer the mixture to a baking dish, top with 1 ½ cups of shredded cheddar cheese, and bake uncovered for 5 minutes, or until the cheese is melted. Garnish with fresh parsley before serving.
# Helpful Notes:
01 -
Let the chili simmer longer for a thicker and more concentrated flavor.
02 -
Use freshly shredded cheese for better melting consistency.