Description
This hearty Chili Mac recipe combines the rich flavors of a seasoned chili with creamy macaroni and cheese, topped with melted cheddar and fresh parsley. Perfect for feeding a crowd, this comforting casserole melds ground beef, beans, diced tomatoes, and a cheesy pasta base for an irresistible meal.
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: some for sauce, some for topping)
- Fresh parsley for garnish
Instructions
- Make the Chili: In a large skillet over medium heat, cook and crumble the ground beef along with the diced onion, bell pepper, and garlic until the meat is browned and the vegetables are tender. Drain excess fat if necessary. Stir in the chili seasoning mix, tomato paste, tomato sauce, diced tomatoes with their juice, and chicken broth. Add the drained kidney beans and bring the mixture to a simmer. Let it gently simmer while preparing the macaroni.
- Make the Mac and Cheese: Cook the macaroni according to package instructions until al dente. Drain and set aside. In the same skillet or a separate saucepan, melt the butter over medium heat. Whisk in the flour to form a roux and cook for about 1-2 minutes, stirring constantly. Gradually whisk in the heavy cream and milk, then add mustard powder, onion powder, salt, pepper, and hot sauce. Cook until the sauce thickens slightly. Remove from heat and stir in 1 cup of shredded cheddar cheese until melted and smooth. Fold the cooked macaroni into the cheese sauce.
- Combine the Chili & Macaroni: Gently fold the prepared chili into the macaroni and cheese mixture, combining evenly without breaking the pasta.
- Bake: Preheat the oven to 350°F (175°C). Transfer the combined chili mac mixture to a baking dish. Sprinkle the remaining ½ cup shredded cheddar cheese evenly over the top. Bake for about 20 minutes or until the cheese on top is melted and bubbly. Remove from oven and garnish with fresh parsley before serving.
Notes
- For homemade chili seasoning: mix chili powder, cumin, paprika, garlic powder, onion powder, oregano, salt, and pepper to taste.
- Can substitute ground turkey or chicken for beef for a lighter option.
- Use beef broth instead of chicken broth for a richer flavor if desired.
- Adjust hot sauce quantity to suit your preferred spice level.
- Leftovers can be refrigerated for up to 3 days and reheated well.
