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Chili Mac and Cheese Recipe

Chili Mac and Cheese
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This Chili Mac and Cheese recipe has hearty homemade chili combined with creamy macaroni and cheese. This meal mashup that makes a great dinner idea, potluck recipe, or game day food!

  • Author: Satur Romero
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 18 cups
  • Category: Main Course
  • Method: Baking
  • Cuisine: American
  • Diet: High-Protein

Ingredients

– 1 lb. ground beef (80% lean)

– 1 small onion, diced

– ½ cup bell pepper, diced

– 3 cloves garlic, minced

– 1.25 oz. packet chili seasoning mix (or homemade—see notes!)

– 1 tablespoon tomato paste

– 8 oz. tomato sauce

– 14.5 oz. can diced tomatoes (undrained)

– ½ cup chicken broth (or beef broth)

– 1 15 oz. can kidney beans (drained)

For the 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 each: salt and pepper

– ½ teaspoon hot sauce (optional but recommended)

– 1 ½ cups cheddar cheese (shredded)

For Baking:

– 1 ½ cups cheddar cheese (shredded)

– Fresh parsley (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 more minutes, or until the beef is brown and the onions are softened. Drain grease.

Add the bell peppers and the garlic and cook until the peppers are softened, about 4 minutes. Add the seasoning and tomato paste and stir to combine. Cook for 1 minute.

Add the tomato sauce, undrained diced tomatoes, and chicken broth. Stir to combine. Bring to a boil, then reduce so that it’s bubbling gently. Cover partially and let it simmer while you prepare the macaroni and cheese. The longer it simmers, the thicker and more concentrated it will get. Add the drained kidney beans during the last 10 minutes or so.

Make the Mac and Cheese

Preheat oven to 400° F.

Begin boiling salted pasta water for the macaroni. Proceed with preparing the cheese sauce while it comes up to a boil. Once boiling, add the macaroni and cook according to package instructions, until just al dente. (Don’t overcook it.) Drain once cooked.

Melt the butter in a 4 ½ quart Dutch oven or large soup pot over medium heat and wait for it to begin to foam slightly. Whisk in the flour and stir continuously for 2 minutes. Add the heavy cream in splashes, stirring continuously. Add the milk in the same manner.

Bring to a boil, then reduce to a simmer. Add the hot sauce and seasonings and stir to combine. Reduce heat to low.

Gradually sprinkle in the shredded cheese, stirring continuously, until well-combined and smooth.

Add the drained macaroni and stir to combine. (For extra cheesy macaroni, add slightly less pasta as the noodles will continue to absorb the cheese sauce. My images show it with the full amount being added.)

Combine the Chili & Macaroni

Add the chili to the macaroni and use a silicone spatula to gently stir to combine. You may choose to add all of it, (as shown in the images), or some of it, the ratio of mac and cheese to chili is up to you! You can always freeze any excess chili.

Bake

Once combined, top with 1 ½ cups cheddar cheese and bake uncovered for 5 minutes, or until the cheese is melted. Garnish with parsley if desired and serve!

Notes

  • Homemade Chili Seasoning: Combine 2 teaspoons chili powder, 1 teaspoon ground cumin, 1 teaspoon dried oregano, 1/2 teaspoon paprika, 1/2 teaspoon salt, 1/4 teaspoon pepper, and a pinch of cayenne.
  • Cheese Tips: Shred cheese from a block for the best melting and flavor. Monterey Jack cheese can be mixed with cheddar for added creaminess.
  • Beans: Kidney beans can be omitted or substituted with black beans if preferred.
  • Hot Sauce: The hot sauce enhances flavor but doesn’t make the dish spicy.

Make-Ahead Options:

  • Option 1: Prepare the chili 1-2 days ahead and store in the fridge. Reheat on the stovetop before combining with the macaroni and cheese.
  • Option 2: Assemble the dish without the cheese topping and refrigerate. When ready to serve, reheat on the stovetop, top with cheese, and bake at 400°F for 5 minutes.

Storage:

  • Store leftovers in an airtight container in the fridge for up to 3 days.
  • Leftovers can also be frozen. Reheat gently to avoid overcooking the macaroni.

Nutrition

Find it online: https://recipesfish.com/chili-mac-and-cheese-recipe/