Homemade Creamy Chili Mac is the ultimate comfort food collision, merging the spicy warmth of chili with the gooey delight of mac and cheese. If you’re looking for a hearty dish that warms both body and soul, this recipe surely fits the bill.
Why You’ll Love This Recipe
- Ultimate Comfort Food: Combines two classic dishes for a cozy and filling meal.
- Easy to Customize: Adapt the recipe to suit your taste preferences and ingredient availability.
- Crowd-Pleaser: Perfect for game day or family get-togethers as it satisfies all ages.
- Freezer Friendly: Make a batch now and enjoy convenient leftovers later.
Ingredients You’ll Need
This delightful dish comes together with simple, everyday ingredients found in your pantry or local grocery store. Each component is thoughtfully chosen to enhance flavor or texture, making the Homemade Creamy Chili Mac simply irresistible.
- Ground Beef: Look for 80% lean ground beef for the right balance of juiciness and flavor.
- Bell Peppers: Add a burst of color and a touch of sweetness to balance the spices.
- Chili Seasoning Mix: Opt for homemade or your favorite store-bought brand for a tailored spice level.
- Macaroni: Elbows work perfectly, embracing the creamy sauce.
- Cheddar Cheese: Shred it fresh to ensure a smooth and creamy melt.
Variations
This Homemade Creamy Chili Mac is incredibly versatile. Whether you’re tweaking it for dietary needs or just mixing things up, the possibilities are endless! Here’s how you can make it uniquely yours.
- Vegetarian Version: Substitute ground beef with plant-based crumbles or extra beans.
- Spicy Kick: Amp up the heat with jalapeños or a dash more hot sauce.
- Cheese Lovers Dream: Swap in Monterey Jack or add a blend of cheeses for extra depth.
How to Make Homemade Creamy Chili Mac
Step 1: Craft the Chili Base
In a large pot over medium-high heat, cook the ground beef and diced onions until the beef is browned and the onions are soft. Then, toss in bell peppers and garlic, cooking until they’re fragrant and tender. This forms the savory foundation of our chili mac.
Step 2: Perfect the Cheese Sauce
In a separate pot, create a roux with butter and flour, slowly whisking in cream and milk to form a luscious sauce. Season it with mustard and onion powders, hot sauce, and stir in cheddar cheese for that iconic creamy texture.
Step 3: Mix and Bake
Combine the bold chili with the gooey mac and cheese. Once mixed, transfer to a casserole, top with additional cheese, and bake until bubbly. You’ll soon be rewarded with a golden, cheesy masterpiece.
Pro Tips for Making Homemade Creamy Chili Mac
- Perfect Cheese Melt: Always shred cheese from a block for a smooth, clump-free sauce.
- Temperature Control: Cook the cheese sauce on medium heat to prevent curdling.
- Customize the Spice: Adjust the chili seasoning to fit your heat preference without overwhelming the dish.
- Balance the Liquids: If your chili feels too thick or too thin, tweak with broth for the perfect consistency.
How to Serve Homemade Creamy Chili Mac
Garnishes
A sprinkle of freshly chopped parsley or a few jalapeño slices on top can add a fresh, vibrant touch to the rich, creamy base. It is the perfect finishing touch that makes each serving pop with color and flavor.
Side Dishes
Pair your Homemade Creamy Chili Mac with warm cornbread or a crisp green salad to round out the meal. The lightness of the salad or the sweetness of cornbread contrasts beautifully with the rich and hearty mac.
Creative Ways to Present
Serve it up in individual ramekins for an elegant touch, or scoop hearty portions into rustic bowls for a homestyle feast. Either way, you’re delivering a show-stopping dish that’s sure to impress.
Make Ahead and Storage
Storing Leftovers
Leftovers can be stored in an airtight container in the refrigerator for up to four days. Simply cool the entire dish before transferring to keep the flavors intact.
Freezing
For longer storage, this dish freezes beautifully. Portion it into freezer-safe containers and freeze for up to two months. it’s an easy way to ensure Homemade Creamy Chili Mac is always ready for cravings.
Reheating
Reheat your chili mac either in the microwave or on the stovetop until heated through. Add a splash of broth or milk to maintain the creamy consistency before serving.
FAQs
-
Can I make the dish in advance?
Absolutely! You can prepare both the chili and the mac and cheese in advance, combining them just before baking to ensure they’re at their freshest.
-
Is there a substitute for heavy cream?
For a lighter version, you can substitute half-and-half or whole milk for heavy cream, though the sauce will be less rich and creamy.
-
How do I avoid greasy cheese sauce?
Ensure that you’re using freshly shredded cheese, as pre-shredded cheese contains anti-caking agents that prevent smooth melting.
-
What can I use instead of kidney beans?
Black beans or pinto beans are great substitutes if you don’t have kidney beans on hand or prefer different textures and flavors.
Final Thoughts
I’m thrilled to share this Homemade Creamy Chili Mac recipe with you. It’s one of those cozy dishes that brings everyone together, evoking both warmth and joy. I hope it becomes a beloved staple in your kitchen too!
Print
Homemade Creamy Chili Mac Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 12 servings (around 12 cups)
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
A hearty and creamy homemade chili mac that combines flavorful seasoned chili with rich cheese sauce, then baked to perfection. This comfort food classic is perfect for weeknight dinners or casual gatherings, offering a satisfying blend of spicy, cheesy, and savory flavors in every bite.
Ingredients
For the Chili:
- 1 lb ground beef (80% lean)
- 1 small onion, diced
- 1/2 cup bell pepper, diced
- 3 cloves garlic, minced
- 1.25 oz chili seasoning mix (see notes for homemade seasoning)
- 1 tbsp tomato paste
- 8 oz tomato sauce
- 14.5 oz can diced tomatoes (undrained)
- 1/2 cup chicken broth
- 1 (15 oz) can kidney beans, drained
For the Mac and Cheese:
- 2 cups macaroni, uncooked
- 2 tbsp butter
- 2 tbsp flour
- 1/2 cup heavy cream
- 1 cup milk
- 1/2 tsp mustard powder
- 1/4 tsp onion powder
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/2 tsp hot sauce
- 1 1/2 cups cheddar cheese, shredded
For Baking:
- 1 1/2 cups cheddar cheese, shredded
- Fresh parsley, for garnish (optional)
Instructions
- Make the Chili: Heat a large pot over medium-high heat. Cook and crumble the ground beef for about 2 minutes. Add diced onions and cook for 5 minutes until browned and softened. Drain excess grease.
- Add Vegetables: Stir in diced bell peppers and minced garlic. Cook for 4 minutes until peppers are softened.
- Season and Simmer: Mix in chili seasoning and tomato paste, cook for 1 minute. Add tomato sauce, diced tomatoes with juices, and chicken broth. Stir well and bring to a boil.
- Cook and Add Beans: Reduce heat to low, partially cover, and simmer for about 20-25 minutes. Add kidney beans in the last 10 minutes of cooking.
- Prepare Macaroni: Preheat oven to 400°F (200°C). Boil salted water, cook macaroni until al dente, then drain.
- Make Cheese Sauce: Melt butter in a large pot over medium heat. Whisk in flour and cook for 2 minutes. Gradually whisk in heavy cream and milk, bring to a boil, then reduce heat. Stir in mustard powder, onion powder, salt, pepper, and hot sauce. Gradually add 1 1/2 cups shredded cheese until smooth.
- Combine Pasta and Sauce: Add cooked macaroni to cheese sauce, stir well. Then add the chili mixture, gently mixing to combine.
- Bake: Transfer the mixture to a casserole dish if needed. Top with shredded cheddar cheese and bake uncovered for 5 minutes until cheese melts and bubbly. Garnish with parsley, if desired, and serve hot.
Notes
- Cheese Tip: Shred cheese from a block for better melting and flavor. Monterey Jack can be substituted or added for variation.
- Beans: You can omit or substitute kidney beans with black beans or pinto beans according to preference.
- Hot Sauce: Adds depth; options like Texas Pete or Frank’s Hot Sauce work well. Adjust quantity based on heat preference.
- Serving Suggestion: Serve with cornbread or a side salad for a complete meal.
Nutrition
- Serving Size: 1 cup (approximately 1/12 of recipe)
- Calories: 440 kcal
- Sugar: 5 g
- Sodium: 680 mg
- Fat: 26 g
- Saturated Fat: 13 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 29 g
- Fiber: 4 g
- Protein: 23 g
- Cholesterol: 90 mg
