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
Units
Scale
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
