Description
This hearty and comforting Chili Mac recipe combines spicy chili with creamy macaroni and cheese for a delicious one-dish meal. Ground beef, vegetables, beans, and chili seasoning create a rich chili base, which is mixed with a creamy cheese sauce and elbow macaroni. Baked until bubbly and topped with melted cheddar cheese, this dish makes a satisfying dinner perfect for family gatherings or meal prep.
Ingredients
Scale
Chili
- 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 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
- 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 extra for topping)
Garnish
- Fresh parsley, chopped
Instructions
- Make the Chili: In a large skillet over medium heat, cook and crumble the ground beef along with diced onion, bell pepper, and garlic until the meat is browned and the vegetables are softened. Stir in chili seasoning mix, tomato paste, tomato sauce, diced tomatoes with their juice, and chicken broth. Add drained kidney beans and bring to a simmer. Let the chili simmer gently for about 20 minutes to meld flavors.
- Cook the Macaroni: Meanwhile, bring a large pot of salted water to a boil. Add the uncooked macaroni and cook until al dente according to package instructions, usually about 7-8 minutes. Drain and set aside.
- Prepare the Cheese Sauce: In a separate saucepan, melt butter over medium heat. Whisk in the flour to form a roux and cook for about 1 minute. Gradually whisk in heavy cream and milk, stirring constantly until the sauce thickens and is smooth. Season the sauce with mustard powder, onion powder, salt, pepper, and hot sauce. Remove the pan from heat and stir in 1 ½ cups shredded cheddar cheese until melted.
- Combine Macaroni and Cheese Sauce: Add the cooked macaroni to the cheese sauce, stirring well to coat evenly.
- Mix Chili and Macaroni Cheese: Gently fold the prepared chili into the cheesy macaroni mixture until fully combined, being careful not to mash the beans.
- Assemble and Bake: Preheat the oven to 350°F (175°C). Transfer the combined chili mac mixture into a greased baking dish. Sprinkle additional cheddar cheese evenly over the top. Bake uncovered for 15-20 minutes, or until the cheese on top is melted and bubbly.
- Garnish and Serve: Remove from the oven and let cool slightly. Garnish with freshly chopped parsley before serving.
Notes
- For homemade chili seasoning, combine chili powder, cumin, paprika, garlic powder, onion powder, oregano, salt, and pepper to taste.
- Substitute kidney beans with black beans if preferred.
- Use beef broth instead of chicken broth for a richer flavor.
- Make it spicier by adding extra hot sauce or a pinch of cayenne pepper to the chili.
- For a lighter version, substitute half-and-half for the heavy cream and milk.
