Description
Chili Mac is a comforting and hearty dish that combines the flavors of chili with creamy mac and cheese. This recipe is perfect for a cozy family dinner or a potluck gathering.
Ingredients
Units
Scale
Chili
- 1 lbs. ground beef, 80% lean
- 1 small onion, diced
- 1/2 cup bell pepper, diced
- 3 cloves garlic, diced
- 1.25 oz. packet chili seasoning mix (see notes for homemade seasoning)
- 1 tablespoon tomato paste
- 8 oz. tomato sauce
- 14.5 oz. can diced tomatoes, undrained
- 1/2 cup chicken broth (can sub beef broth)
- 1 15 oz. can kidney beans, drained
Mac and Cheese
- 2 cups macaroni, uncooked
- 2 tablespoons butter
- 2 tablespoons flour
- 1/2 cup heavy cream
- 1 cup milk
- 1/2 teaspoon mustard powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon each: salt/pepper
- 1/2 teaspoon hot sauce
- 1 1/2 cups cheddar cheese, shredded
For Baking
- 1 1/2 cups cheddar cheese, shredded
- Fresh Parsley to garnish
Instructions
- Make the Chili – Cook and crumble the ground beef. Add onions, bell peppers, garlic, seasoning, tomato paste, tomato sauce, diced tomatoes, and chicken broth. Simmer until thickened. Add kidney beans.
- Make the Mac and Cheese – Preheat oven. Cook macaroni. Prepare cheese sauce. Combine macaroni and cheese.
- Combine the Chili & Macaroni – Add chili to macaroni and stir to combine.
- Bake – Top with cheddar cheese and bake until melted. Garnish with parsley.
Notes
- Shred the cheese from a block for better flavor.
- Monterey Jack Cheese can be added to the cheddar.
- Beans in the chili can be omitted or substituted with black beans.
- Hot sauce in mac and cheese is for flavor enhancement.
- Cornbread makes a great side dish.
- Find this recipe on page 202 of the 2nd cookbook, Let’s Eat!
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 60mg
