Description
This hearty Chili Mac recipe combines flavorful ground beef chili with creamy macaroni and cheese for a comforting and satisfying meal. Perfect for feeding a crowd, it features a rich mix of seasoned beef, tomatoes, kidney beans, tender macaroni, a creamy cheddar cheese sauce, and a baked cheesy topping garnished with fresh parsley.
Ingredients
Scale
Chili Ingredients
- 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)
- 1 tablespoon tomato paste
- 8 oz. tomato sauce
- 14.5 oz. can diced tomatoes, undrained
- ½ cup chicken broth (can substitute beef broth)
- 1 (15 oz.) can kidney beans, drained
Mac and Cheese Ingredients
- 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 (divided: 1 cup for sauce, ½ cup for topping)
Garnish
- Fresh parsley, chopped
Instructions
- Make the Chili: In a large skillet or pot, cook and crumble the ground beef over medium heat until browned. Drain any excess fat. Add the diced onion, bell pepper, and garlic; sauté until vegetables are softened, about 5 minutes. Stir in the chili seasoning mix, tomato paste, tomato sauce, undrained diced tomatoes, and chicken broth. Bring to a simmer, then add the drained kidney beans. Let the chili simmer gently for 20-25 minutes to develop flavors.
- Cook the Macaroni: While the chili simmers, cook the macaroni in boiling salted water according to package instructions until al dente. Drain and set aside.
- Make the Cheese Sauce: In a separate saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes to form a roux, stirring constantly. Slowly whisk in the heavy cream and milk, ensuring no lumps form. Stir in mustard powder, onion powder, salt, pepper, and hot sauce. Continue to cook and whisk until the sauce thickens, about 3-5 minutes. Remove from heat and stir in 1 cup of shredded cheddar cheese until melted and smooth.
- Combine Macaroni and Cheese Sauce: Add the cooked macaroni to the cheese sauce, stirring gently to coat all the pasta evenly.
- Mix Chili with Mac and Cheese: Gently fold the prepared chili into the macaroni and cheese mixture until well combined.
- Bake: Transfer the chili mac mixture to a baking dish. Sprinkle the remaining ½ cup shredded cheddar cheese evenly on top. Bake in a preheated oven at 350°F (175°C) for 15-20 minutes or until the cheese is melted and bubbly.
- Garnish and Serve: Remove from the oven and sprinkle with freshly chopped parsley. Serve warm and enjoy!
Notes
- You can make your own chili seasoning mix using chili powder, cumin, paprika, garlic powder, onion powder, oregano, salt, and pepper for a homemade touch.
- Substitute the ground beef with ground turkey or a plant-based meat alternative to make it lighter or vegetarian (though then not beef chili).
- Use low-fat milk and light cream to reduce the fat content if desired.
- Adjust the amount of hot sauce according to your preferred spice level.
