Description
Chili Mac is a delightful combination of hearty chili and creamy mac and cheese, baked to perfection with a cheesy topping. This comforting dish is a crowd-pleaser and perfect for gatherings or weeknight dinners.
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
For Baking
- 1 1/2 cups cheddar cheese shredded
- Fresh Parsley to garnish
Instructions
- Make the Chili – Cook and crumble the ground beef. Add onions, bell peppers, and garlic. Stir in seasonings, tomato paste, tomato sauce, diced tomatoes, and broth. Simmer while preparing macaroni.
- Make the Mac and Cheese – Preheat oven. Cook macaroni. Prepare cheese sauce. Combine cooked macaroni with cheese sauce.
- Combine the Chili & Macaroni – Mix chili with macaroni in a large pot.
- Bake – Top with cheddar cheese and bake until melted. Garnish with parsley.
Notes
- Shred cheese from a block for better melting.
- Monterey Jack Cheese can be added.
- Beans in chili can be omitted or substituted with black beans.
- Hot sauce in mac and cheese enhances flavor.
- Cornbread makes a great side dish.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 570mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 16g
- Cholesterol: 60mg
