Description

This hearty and comforting Chili Mac Recipe combines flavorful chili with creamy macaroni and cheese for a delicious one-dish meal. Ground beef simmers with spices, tomato sauce, and kidney beans, then is mixed into cheesy macaroni and baked to perfection with a melted cheddar topping. Perfect for family dinners or gatherings, this recipe yields 18 generous servings and takes about an hour to prepare and bake.

Ingredients

Scale

Chili

1 lbs. ground beef (80% lean)
1 small onion, diced
½ cup bell pepper, diced
3 cloves garlic, diced
1.25 oz. packet chili seasoning mix (or homemade chili seasoning)
1 tablespoon tomato paste
8 oz. tomato sauce
14.5 oz. can diced tomatoes, undrained
½ cup chicken broth (can substitute beef broth)
1 (15 oz.) can kidney beans, drained

Mac and Cheese

2 cups macaroni, uncooked
2 tablespoons butter
2 tablespoons flour
½ cup heavy cream
1 cup milk
½ teaspoon mustard powder
¼ teaspoon onion powder
¼ teaspoon salt
¼ teaspoon pepper
½ teaspoon hot sauce
1 ½ cups cheddar cheese, shredded (plus extra for topping)

Garnish

Fresh parsley, chopped

Cook Mode Prevent your screen from going dark

Instructions

Make the Chili: In a large skillet, cook and crumble the ground beef over medium heat until no longer pink. Add the diced onion, bell pepper, and garlic; sauté until the vegetables are softened. Stir in the chili seasoning mix, tomato paste, tomato sauce, diced tomatoes with their juice, and chicken broth. Add the drained kidney beans, mix well, and simmer the mixture for about 15-20 minutes to blend the flavors.
Make the Mac and Cheese: While the chili is simmering, bring a large pot of salted water to a boil and cook the macaroni according to package directions until al dente. Drain and set aside. In a separate saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes to form a roux. Gradually whisk in the heavy cream and milk, cooking until the sauce thickens. Stir in mustard powder, onion powder, salt, pepper, hot sauce, and 1 ½ cups shredded cheddar cheese until melted and smooth. Add the cooked macaroni into the cheese sauce and stir to combine.
Combine the Chili & Macaroni: Gently fold the simmered chili mixture into the macaroni and cheese until evenly combined, being careful not to break up the beans.
Bake: Preheat your oven to 350°F (175°C). Transfer the combined chili mac mixture into a large baking dish. Sprinkle additional shredded cheddar cheese evenly on top. Bake for 20-25 minutes or until the cheese topping is melted and bubbly. Remove from the oven and garnish with freshly chopped parsley before serving.

Notes

You can make your own chili seasoning using chili powder, cumin, paprika, garlic powder, onion powder, oregano, salt, and pepper if preferred.
For a spicier dish, increase the amount of hot sauce or add chopped jalapeños to the chili.
Be sure to not overcook the macaroni during boiling since it will cook further during baking.
Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.