Description
This hearty Chili Mac combines the comforting flavors of chili and macaroni and cheese in one delicious dish. Perfect for a cozy family dinner or 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
Instructions
- Make the Chili – Cook and crumble the ground beef, then add onions, bell peppers, garlic, seasoning, tomato paste, tomato sauce, diced tomatoes, and chicken broth. Simmer and add kidney beans.
- Make the Mac and Cheese – Cook macaroni, prepare cheese sauce, combine with macaroni.
- Combine the Chili & Macaroni – Add chili to macaroni and stir to combine.
- Bake – Top with cheddar cheese and bake until melted. Garnish with parsley and serve!
Notes
- Shred cheese from a block for better flavor.
- Monterey Jack Cheese complements cheddar well.
- Beans in chili optional, can use black beans.
- Hot sauce in mac and cheese is a flavor enhancer.
- Cornbread pairs well with this dish.
- Make-Ahead Methods provided in the notes.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 16g
- Cholesterol: 60mg
