Chili Mac Recipe

If you’re craving a savory fusion of comfort food classics, Chili Mac is your go-to dish. This delightful combination of hearty chili and creamy mac and cheese is like a culinary hug on a chilly day, perfect for family dinners or a cozy night in.

Ingredients You’ll Need

This Chili Mac recipe features straightforward ingredients that pack a flavor punch. Each element plays a crucial role in creating a dish that’s both indulgent and satisfying. Here’s what you’ll need:

• Ground Beef: Opt for 80% lean to ensure flavor without excessive grease.
• Onion and Bell Pepper: These vegetables add both crunch and sweetness, enhancing the chili’s base flavor.
• Garlic: Freshly diced garlic brings robust depth to your chili.
• Chili Seasoning: Use a packet for convenience or mix up a homemade blend for added control over spices.
• Cheddar Cheese: Freshly shredded offers the best melt and taste, elevating the mac and cheese experience.
• Tomato Paste and Sauce: These enrich the chili’s robust flavor profile while providing a lush consistency.

Variations

One of the best things about Chili Mac is how easy it is to adapt. Whether you have dietary restrictions or simply love trying new twists, this dish can accommodate it all. Here are some variation ideas:

• Vegetarian Chili Mac: Substitute the ground beef with plant-based protein and add extra beans or mushrooms for a hearty meatless option.
• Spicy Kick: Add diced jalapeños or increase the hot sauce for those who enjoy a spicier touch.
• Gluten-Free: Use gluten-free pasta and ensure your chili seasoning is gluten-free as well.

How to Make Chili Mac

Step 1: Cook the Chili

Begin by browning the ground beef in a large pot. Add the diced onion and continue cooking until the beef is nicely brown and onion is tender. Stir in the bell peppers and garlic, letting them sauté for a few minutes. Next, mix in the chili seasoning and tomato paste, allowing them to infuse with the beef mixture.

Step 2: Prepare the Mac and Cheese

While your chili simmers, prep the macaroni and cheese. Boil the pasta until it’s al dente, and drain. In another pot, melt butter and whisk in flour to create a roux. Slowly add the milk and cream, whisking constantly until it thickens. Add mustard and onion powder, then gradually incorporate the cheese for a smooth, rich sauce.

Step 3: Combine and Bake

Mix the chili and mac and cheese in a large baking dish. You can adjust the ratio to your liking, whether you prefer more chili or more pasta. Top with additional cheese and bake until the cheese is gooey and melted. A sprinkle of fresh parsley right before serving gives a nice touch.

How to Serve Chili Mac

Garnishes

A sprinkle of fresh parsley not only adds a pop of color but also a touch of freshness that complements the dish’s richness. For a little heat, consider sliced jalapeños on top or a dash of extra hot sauce.

Side Dishes

Round out your Chili Mac meal with a light side salad dressed with a simple vinaigrette. Garlic bread is another hearty companion that pairs wonderfully with the cheesy sauce and robust chili flavors.

Creative Ways to Present

Serve your Chili Mac in individual cast-iron skillets for a rustic table presentation. Alternatively, load it into baked tortilla bowls for a unique, edible twist.

Make Ahead and Storage

Storing Leftovers

Transfer any leftovers to an airtight container and refrigerate. It will keep for 3-4 days and reheats beautifully for easy lunches or dinners throughout the week.

Freezing

Chili Mac freezes very well. Allow it to cool completely before freezing in individual portions. This makes it more convenient to reheat just the amount you need at a later time.

Reheating

Reheat your Chili Mac in a saucepan over low heat, adding a splash of milk to maintain creaminess or in the microwave, covered, to retain moisture. Stir occasionally to heat it evenly.

FAQs

Final Thoughts

I truly hope you love this Chili Mac as much as my family does. It’s comforting, versatile, and always hits the spot. I’d love to hear your take on it, whether you add your own twist or stick to the classic. Enjoy every cheesy, chili-infused bite!

Chili Mac Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 57 reviews

• Author: Mia
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 18 cups
• Category: Main Course
• Method: Baking
• Cuisine: American

Print Recipe

Pin Recipe

---

Description

A hearty and comforting fusion of classic chili and creamy mac and cheese, baked to perfection and topped with melted cheddar cheese and fresh parsley. This Chili Mac is perfect for cozy nights or family dinners, combining flavors and textures in every bite.

---

Ingredients

Units USM Scale 1x2x3x

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
• 1 tablespoon tomato paste
• 8 oz. tomato sauce
• 14.5 oz. can diced tomatoes, undrained
• 1/2 cup chicken broth (or 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 salt
• 1/4 teaspoon pepper
• 1/2 teaspoon hot sauce
• 1 1/2 cups shredded cheddar cheese

For Baking

• 1 1/2 cups shredded cheddar cheese
• Fresh parsley, chopped, for garnish

Cook Mode Prevent your screen from going dark

---

Instructions

1. Make the Chili: Cook and crumble the ground beef in a large pot over medium-high heat for 2 minutes. Add the onions and cook for 5 minutes, or until the beef is browned and the onions are softened. Drain excess grease.
2. Add Vegetables and Seasonings: Add the bell peppers and garlic; cook until peppers are tender, about 4 minutes. Stir in chili seasoning and tomato paste; cook for 1 minute to enhance flavors.
3. Combine Tomato Base: Add tomato sauce, undrained diced tomatoes, and chicken broth. Stir well, bring to a boil, then reduce heat to a gentle simmer. Cover partially and simmer, stirring occasionally, for about 30 minutes to thicken. Add drained kidney beans during the last 10 minutes.
4. Prepare Macaroni: Bring a large pot of salted water to a boil. Cook macaroni until just al dente, according to package instructions, then drain and set aside.
5. Make the Cheese Sauce: Melt butter in a large Dutch oven over medium heat. Whisk in flour and cook for 2 minutes. Slowly add heavy cream and milk, stirring constantly. Bring to a boil, then reduce to a simmer. Stir in hot sauce, mustard, onion powder, salt, and pepper. Gradually add shredded cheese, stirring until smooth and creamy.
6. Combine Macaroni and Cheese: Add cooked macaroni to the cheese sauce, stirring to coat evenly.
7. Mix Chili with Mac and Cheese: Gently fold the chili into the mac and cheese using a spatula. Adjust the ratio of chili to cheese as preferred.
8. Bake: Transfer to a baking dish, top with shredded cheddar cheese, and bake at 400°F (200°C) for 5 minutes or until cheese is melted and bubbly. Garnish with chopped parsley before serving.

---

Notes

• Shred cheese from blocks for better flavor and melting quality.
• Adding Monterey Jack cheese enhances creaminess.
• Adjust spice level with hot sauce to taste.
• Beans can be omitted or substituted with black beans for variation.
• Serve immediately and enjoy leftovers within 3 days.

---

Nutrition

• Serving Size: 1 cup (about 225 grams)
• Calories: 350
• Sugar: 8g
• Sodium: 750mg
• Fat: 20g
• Saturated Fat: 10g
• Unsaturated Fat: 8g
• Trans Fat: 0.5g
• Carbohydrates: 30g
• Fiber: 4g
• Protein: 20g
• Cholesterol: 80mg