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
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
- 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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- Combine Macaroni and Cheese: Add cooked macaroni to the cheese sauce, stirring to coat evenly.
- 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.
- 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
